Heads up! I link to products and services that I love from time to time. More often than not I have an affiliate relationship with these providers. What does that mean? I might make a small percentage from any purchases you make, but don't worry, you won't pay even a penny more. Thanks for supporting The 104 Homestead. You can see our full disclosure statement here.
Gingerbread pancakes are amazing any time of the year, but this time of year they just seem to taste even better. Made with brown sugar and molasses, these pancakes melt in your mouth. We have a tradition of doing a huge brunch on Christmas morning and these are a hit every year. Are you ready to try them?
Ingredients
Bowl 1
- 1 1/2 cups of all-purpose flour
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon pumpkin pie spice
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
Bowl 2
- 3/4 cup milk
- 4 Tablespoons butter, melted
- 2 Tablespoons molasses
- 2 eggs
Instructions
Begin with preheating your pan or skillet to 350°F/medium. I’m a fan of using cast iron, but any pan will do.
In a large bowl, stir together flour, sugar, baking powder, salt, and spices. In a separate bowl, mix the remaining ingredients. I know what you’re thinking. Save a bowl and mix it all together in one bowl. I often do the same, but the molasses cakes with the flour if you don’t do a wet bowl and a dry bowl. Once the wet ingredients are well mixed, you can go ahead and combine them in the large bowl. Do not over-mix or pancakes will get chewy. This is especially true in gingerbread pancakes because of the molasses. Just enough to incorporate the ingredients.
After testing your pan to make sure the temperate is spot-on (flick water at the pan and if it “dances” it’s ready) pour approximately 1/4 cup of pancake mix on the pan. I like to use an ice cream scoop. When the top begins to bubble you’re ready to flip. Cook for approximately two more minutes until it’s lightly golden brown.
Top these gingerbread pancakes with whatever you love. I personally think these pair nicely with some Nutella and powdered sugar. Maybe a couple blueberries. Whipped cream…
- 1 1/2 c. All-Purpose Flour
- 1/3 c. Brown Sugar
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 tsp. Cinnamon
- 1 tsp. Ground Ginger
- 1/4 tsp. Pumpkin Pie Spice
- 1/8 tsp. Cloves
- 1/8 tsp. Nutmeg
- 3/4 c. Milk
- 4 tbsp. Butter melted
- 2 tbsp. Molasses
- 2 Eggs
-
Preheat skillet to 350°F/medium.
-
In a large bowl whisk together all dry ingredients. In a separate bowl mix eggs, milk, molasses, and butter.
-
Slowly add wet ingredients to dry ingredients and stir until combined. Do not over-mix.
-
Scoop about 1/4 cup of mixture onto skillet, and flip when top begins to bubble (about 2 minutes)
-
Cook for 2 more minutes until pancakes are lightly golden brown.
Latest posts by Jessica Lane (see all)
- How to Make Vapor Rub with Essential Oils - March 7, 2018
- Bringing a Barn Cat (or two) to Your Homestead - February 7, 2018
- Creating a Silvopasture to Benefit Your Farm & Goats - January 18, 2018
- Garden Supplies You’ll Want This Season - December 27, 2017
- Instant Pot and Slow Cooker Meals for Dinner - December 23, 2017
Your work gives immensely positive energy!! Good Job
These pancakes tasted great. This recipe is exactly what I was looking for.