Description
Gingerbread pancakes are a festive breakfast option that combines the warm spices of gingerbread with fluffy pancakes.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a bowl, mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- Heat a non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with syrup or toppings of your choice.
Notes
- Store leftover pancakes in the refrigerator for up to 3 days.
- You can add chocolate chips or nuts for extra flavor.
- These pancakes freeze well; reheat in the toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Gingerbread Pancakes, Breakfast, Holiday Recipes