Fluffy Gingerbread Pancakes
Fluffy Gingerbread Pancakes
Introduction
A perfect way to bring the cozy flavors of the holidays into your breakfast routine, these Fluffy Gingerbread Pancakes are a delightful treat for any time of year. Warm spices like ginger, cinnamon, and cloves blend beautifully with a hint of molasses, creating pancakes that are not just incredibly light and airy, but also bursting with festive cheer. Easy to make and even easier to enjoy, this recipe promises a stack of pure comfort that your family will adore.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ¼ cups milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus extra for greasing
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until well combined.
- In a separate medium bowl, whisk together the milk, egg, melted butter, molasses, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are perfectly fine; do not overmix, as this can lead to tough pancakes.
- Heat a lightly greased griddle or large non-stick skillet over medium-low heat. The pan is ready when a drop of water sizzles and evaporates quickly.
- Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a plate and keep warm in a low oven (around 200°F / 95°C) while you cook the remaining batter.
- Serve immediately with your favorite toppings like whipped cream, maple syrup, candied ginger, or a sprinkle of powdered sugar.
Pro Tips & Notes
- Don't Overmix: Overmixing develops the gluten in the flour, resulting in tough pancakes. A few lumps in the batter are a sign of perfectly tender pancakes to come.
- Rest the Batter: If you have time, let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate and the flour to fully hydrate, leading to even fluffier pancakes.
- Pan Temperature is Key: Ensure your griddle or skillet is not too hot. Medium-low heat is ideal for achieving golden-brown pancakes without burning the outside before the inside is cooked.
- Keep Warm: To serve all pancakes warm, place cooked pancakes on a baking sheet in an oven preheated to its lowest setting (around 200°F / 95°C) while you finish cooking the rest.
- Make Ahead: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in a toaster, microwave, or on a griddle.
Nutrition Facts (per serving)
- Calories: 200 kcal
- Protein: 5g
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 1g
- Sugars: 9g
Frequently Asked Questions
- Q: Can I use different spices? A: Absolutely! Feel free to adjust the spice quantities to your preference, or add a pinch of allspice or cardamom for extra depth.
- Q: What if I don't have molasses? A: While molasses provides the signature gingerbread flavor and color, you can substitute it with an equal amount of maple syrup or dark brown sugar for a slightly different, but still delicious, result.
- Q: Can I make these dairy-free or gluten-free? A: For dairy-free, use a non-dairy milk (like almond or oat) and a plant-based butter alternative. For gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
- Q: How can I make these pancakes even fluffier? A: Ensuring your baking powder is fresh is crucial. You can also separate the egg, whisk the egg white to soft peaks, and gently fold it into the batter at the very end for an extra airy texture.