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Fluffy gingerbread pancakes with maple syrup and whipped cream on a white plate beside berried branches.

Fluffy Gingerbread Pancakes

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  • Author: Asha
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Cuisine: American

Description

Amazing gingerbread pancakes with the perfect fluffy texture and real, fresh ginger. A delicious winter holiday breakfast treat.


Ingredients

Scale

Gingerbread Pancakes:

2 cups (240g) all purpose flour

2 tablespoons light brown sugar, packed

2 tablespoons granulated sugar

2 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1 3/4 cups (415ml) buttermilk

1/4 cup (60ml) molasses (not blackstrap)

2 large eggs

1/4 cup (115g) unsalted butter, melted

1/2 teaspoon fresh ginger, finely grated

1/2 teaspoon lemon zest, finely grated

Serve with:

maple syrup

whipped cream


Instructions

In a medium bowl, sift together the all purpose flour, light brown sugar, granulated sugar, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground allspice. Set it aside for now.

In a large bowl, stir together the buttermilk, molasses, eggs, melted butter, grated ginger, and lemon zest.

Tip: It's important to use room temperature buttermilk and eggs. If they're too cold, the melted butter will instantly harden into clumps when mixed together.

Next, stir in the dry ingredients. Do not over mix. Doing so would ruin the delicate texture of the pancakes. Only stir until the dry ingredients are just incorporated. It is better to have a few streaks of dry ingredients than to over mix the batter.

Cook the pancakes on a griddle preheated to 350°F/180°C degrees. Or, cook them in a skillet over medium-high heat. Grease the griddle or skillet with a bit of unsalted butter.

Use a ⅓ cup (80ml) measuring cup to measure and pour the batter onto your griddle. Don't overcrowd the pancakes as they will expand a bit. And try not to disturb them while they're cooking for 2-3 minutes on each side.

When the edges begin to brown and bubbles come to the surface of the pancake, it is ready to be flipped. Try to flip it over in one swoop, then leave it alone to give it time to puff up. Re-grease between batches.

Tip: If you are using a skillet on a stove top you may have to adjust the heat. If your pancakes are becoming dark before the bubbles form you should reduce the heat. If you are getting bubbles but not achieving a darker colour, increase the heat.

While you are cooking your batches of gingerbread pancakes, you can keep the already cooked ones warm by placing them in an oven preheated to 250°F/120°C.

Serve the fluffy gingerbread pancakes with maple syrup and a dollop of whipped cream.



Nutrition

  • Serving Size:
  • Calories: 547
  • Sugar: 32 g
  • Sodium: 323 mg
  • Fat: 18.2 g
  • Carbohydrates: 84.2 g
  • Protein: 13.3 g
  • Cholesterol: 135.3 mg
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