Description
A stack of fluffy gingerbread pancakes, perfect for a festive breakfast.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or cooking spray, for griddle
- Maple syrup, for serving
- Whipped cream, for serving (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. A few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook for about 2-3 minutes per side, or until golden brown and cooked through.
- Repeat with the remaining batter.
- Stack the pancakes on plates and serve immediately with maple syrup and whipped cream, if desired.
Notes
- For thinner pancakes, add a little more milk to the batter.
- For thicker pancakes, use a little less milk.
- You can add a tablespoon of molasses to the batter for a deeper gingerbread flavor.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American