Gingerbread Pancakes
Make your mornings festive with this recipe for Gingerbread Pancakes! A quick, cozy stack filled with warm spices and classic gingerbread flavor.
Servings: 4 servings (2 pancakes each)
Calories: 357kcal
Equipment
- Large Bowl
- Nonstick Skillet
Ingredients
- 1 cup all-purpose flour 120g, $0.13*
- 1½ tsp baking powder 7.5g, $0.06
- ½ tsp baking soda 2.5g, $0.01
- ½ tsp salt $0.04
- 1 tsp ground ginger $0.11
- 1 tsp ground cinnamon $0.05
- ¼ tsp ground cloves $0.02
- ¼ tsp ground nutmeg $0.02
- 3 Tbsp brown sugar 40g, $0.09
- ⅔ cup milk warm (5.33 oz.) $0.16**
- 4 Tbsp salted butter melted, (56.5g) $0.46
- 1 large egg $0.16
- 2 Tbsp molasses original unsulphured, (1 oz.) $0.33
- ½ tsp vanilla extract $0.33
- 1 Tbsp cooking oil $0.04***
Instructions
- Gather all of your ingredients.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, spices, and brown sugar. Add the warm milk, egg, melted butter, molasses, and vanilla. Stir until just combined. A few lumps are fine. Let the batter rest 10 to 15 minutes while the skillet heats.
- Heat a skillet over medium heat and lightly grease with about a ½ tsp of oil. Pour ¼ cup of batter for each pancake. Cook until bubbles form and edges look set, about one minute. Flip and cook for another 30 seconds until golden. Keep pancakes warm under a towel or in a low oven.
- Repeat with remaining batter, adding a little more oil as needed.
- Serve warm with butter, syrup, or powdered sugar and enjoy!
See how we calculate recipe costs here.
Notes
*If preferred, you can replace up to half of the all-purpose flour with whole wheat flour without making the pancakes dense.
**The batter should be thick but pourable. Start with ⅔ cup milk and add a tablespoon at a time if needed. Non-dairy milk also works fine.
***Oil gives pancakes crisp edges and prevents sticking. Butter tastes great, but it can burn at medium heat, which is why I use oil in this recipe.
Nutrition
Serving: 2pancakes | Calories: 357kcal | Carbohydrates: 44g | Protein: 6g | Fat: 18g | Sodium: 717mg | Fiber: 1g