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Grandma's Gingerbread Pancakes
These heavenly melt-in-your-mouth gingerbread pancakes are amazing any time of the year, but this time of year they just seem to taste even better.
Print Recipe
Prep Time:
10
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
25
minutes
mins
Ingredients
1 ½
c.
All-Purpose Flour
¾
c.
Milk
⅓
c.
Brown Sugar
2
Eggs
4
tbsp.
Butter
melted
2
tbsp.
Molasses
2
tsp.
Baking Powder
1
tsp.
Cinnamon
1
tsp.
Ground Ginger
½
tsp.
Salt
¼
tsp.
Pumpkin Pie Spice
⅛
tsp.
Cloves
⅛
tsp.
Nutmeg
Instructions
Begin by preheating your pan or skillet to 350°F/medium heat.
In a large bowl whisk together all dry ingredients.
1 1/2 c. All-Purpose Flour,
1/3 c. Brown Sugar,
2 tsp. Baking Powder,
1 tsp. Cinnamon,
1 tsp. Ground Ginger,
1/2 tsp. Salt,
1/4 tsp. Pumpkin Pie Spice,
1/8 tsp. Cloves,
1/8 tsp. Nutmeg
In a separate bowl mix all wet ingredients
3/4 c. Milk,
2 Eggs,
4 tbsp. Butter,
2 tbsp. Molasses
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.
Notes
Store leftover pancakes in an airtight container in the fridge for up to 5 days or in the freezer for longer.
Nutrition
Calories:
297
kcal
|
Carbohydrates:
49
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
59
mg
|
Sodium:
327
mg
|
Potassium:
178
mg
|
Fiber:
2
g
|
Sugar:
14
g
|
Vitamin A:
284
IU
|
Vitamin C:
0.1
mg
|
Calcium:
139
mg
|
Iron:
3
mg
Course:
Breakfast
Cuisine:
American
Diet:
Vegetarian
Keyword:
Freezer-Friendly
Servings:
8
Calories:
297
kcal
Author:
Jessica Knowles