Description
A stack of fluffy gingerbread pancakes, perfect for a festive breakfast.
Ingredients
Scale
- 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
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Stack the pancakes and serve immediately.
Notes
- Serve with maple syrup, whipped cream, or a dusting of powdered sugar.
- For a richer flavor, you can add 1 tablespoon of molasses to the wet ingredients.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: gingerbread pancakes, pancake stack, breakfast, holiday breakfast, spiced pancakes