Gingerbread Pancakes Recipe

Name: Gingerbread Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packet RawSpiceBar's German Gingerbread; 1 1/4 cups flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt, to taste; 1/4 cup brown sugar; 2 tablespoons molasses; 2 pieces eggs; 4 tablespoons butter, melted; 3/4 cup milk; 2 tablespoons Maple syrup

Servings: persons

1 packet RawSpiceBar's German Gingerbread
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, to taste
1/4 cup brown sugar
2 tablespoons molasses
2 pieces eggs
4 tablespoons butter, melted
3/4 cup milk
2 tablespoons Maple syrup

1
Grease and preheat a large skillet on medium heat.
2
In a medium bowl, whisk together flour, RawSpiceBar's German Gingerbread, baking powder, baking soda and salt
3
In a large bowl, combine brown sugar, molasses, eggs, melted butter, and milk. Add dry ingredients to wet ingredients and combine, making sure not to over mix
4
Pour 1/4 cup of batter onto skillet. Cook 1-2 minutes until bubbles form in the batter. Flip pancake and let it cook another minute or two until the second side is lightly browned. Repeat with remaining batter.
5
Serve with maple syrup and enjoy!

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 packet RawSpiceBar's German Gingerbread, 1 1/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Gingerbread Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Pancakes

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