Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Gingerbread Pancakes
Easy, one-bowl recipe for light and fluffy gingerbread pancakes.
Course
Breakfast
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
4
minutes
minutes
Total Time
9
minutes
minutes
Servings
8
pancakes
Calories
186
kcal
Author
Kate @ I Heart Eating
Ingredients
1/4
cup
dark brown sugar
firmly packed
2
large eggs
at room temperature
3
tablespoons
unsalted butter
melted, divided
1/4
cup
molasses
not blackstrap
1/4
cup
buttermilk
at room temperature
1/2
cup
warm water
about 80F
1 ¼
cups
all-purpose flour
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
salt
1
teaspoon
ground cinnamon
3/4
teaspoon
ground ginger
1/4
teaspoon
allspice
US Customary
-
Metric
Instructions
In a large bowl, whisk together the brown sugar, eggs, molasses, 2 tablespoons melted butter, buttermilk, and water until well-combined.
Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Stir just until combined.
Heat a large griddle or pan over medium heat until hot.
Brush with some of the remaining tablespoon of melted butter.
Pour about 1/4 cup batter onto the hot surface.
Reduce the heat to medium-low, and cook until small bubbles appear and the edges start to look dry, about 3-4 minutes.
Flip the pancakes over; cook until lightly browned on the other side, about 1 minute more.
Repeat with the remaining batter to make about 8 pancakes, each about 4 inches in diameter.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
pancake
|
Calories:
186
kcal
|
Carbohydrates:
31
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
53
mg
|
Sodium:
245
mg
|
Potassium:
261
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
191
IU
|
Calcium:
71
mg
|
Iron:
2
mg