Gingerbread Pancakes
Easy, one-bowl recipe for light and fluffy gingerbread pancakes.
Servings 8 pancakes
Calories 186kcal
Ingredients
- ¼ cup dark brown sugar firmly packed
- 2 large eggs at room temperature
- 3 tablespoons unsalted butter melted, divided
- ¼ cup molasses not blackstrap
- ¼ cup buttermilk at room temperature
- ½ cup warm water about 80F
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon allspice
Instructions
- In a large bowl, whisk together the brown sugar, eggs, molasses, 2 tablespoons melted butter, buttermilk, and water until well-combined.¼ cup dark brown sugar, 2 large eggs, 3 tablespoons unsalted butter, ¼ cup molasses, ¼ cup buttermilk, ½ cup warm water
- Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Stir just until combined.1 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon allspice
- 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: 1pancake | Calories: 186kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 245mg | Potassium: 261mg | Fiber: 1g | Sugar: 15g | Vitamin A: 191IU | Calcium: 71mg | Iron: 2mg