Description
These fluffy gingerbread pancakes are perfectly spiced with warm flavors like cinnamon, ginger, and cloves, making them a cozy and festive breakfast for the holiday season.
Ingredients
- 1 ¼ cups milk of choice
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup white whole wheat flour or whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 tablespoon coconut sugar or brown sugar
- Butter or oil, for cooking
Instructions
- In a medium bowl, mix together the milk and apple cider vinegar (or lemon juice). Let sit for 5 minutes to create a buttermilk effect.
- Whisk in the molasses, vanilla, and egg until smooth.
- In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and sugar.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Heat a griddle or large skillet over medium heat and lightly coat with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 2 minutes, or until golden brown.
- Repeat with the remaining batter, adding more butter or oil as needed.
- Serve warm with maple syrup, yogurt, or toppings of choice.
Notes
- You can make the batter ahead of time and store it in the fridge for up to 24 hours.
- These pancakes can be frozen and reheated for quick breakfasts.
- Use gluten-free flour to make the recipe gluten-free.
- For dairy-free, use a non-dairy milk like almond or oat milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 105
- Sugar: 4g
- Sodium: 190mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
