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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?
- 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
- 3/4 cup milk
- 4 Tablespoons butter, melted
- 2 Tablespoons molasses
- 2 eggs
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.
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