Ingredients
Equipment
Method
Make Gingerbread Pancakes: A Simple Method
- In a large mixing bowl, whisk together the all-purpose flour, brown sugar, ground ginger, cinnamon, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the milk, egg, molasses, and vegetable oil until fully blended and the mixture has a rich, amber color.
- Pour the wet ingredients into the dry ingredients and gently fold the batter with a whisk or spatula until just combined, leaving a few lumps. Let the batter rest for 5 minutes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake onto the pan. Cook 2-3 minutes until bubbles form and edges look set, then flip and cook another 1-2 minutes until golden brown.
- Stack pancakes and serve warm with butter, maple syrup, or powdered sugar. Optional toppings include whipped cream or honey drizzle.
Notes
- For extra zing, add chopped crystallized ginger to the batter.
- Mix in chopped walnuts or pecans for crunch and nuttiness.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.