Gingerbread Pancakes
Fluffy gingerbread pancakes with cinnamon maple syrup!
Servings:4 servings
Ingredients
- 1 ¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
- ¼ cup brown sugar
- 2 tablespoons molasses
- 2 eggs
- 4 tablespoons butter, melted
- ¾ cup milk
- 1 cup maple syrup
- 1 teaspoon cinnamon
- optional: powdered sugar
Instructions
- Preheat a griddle or skillet to medium heat (about 350 degrees). In a medium bowl whisk together flour and next 7 ingredients.
- In a large bowl mix together brown sugar, molasses, 2 eggs, melted butter, and milk.
- Add dry ingredients to wet ingredients and stir until just combined. Don't over mix, there should still be a few lumps throughout.
- Lightly grease the preheated griddle. Pour 1/4 cup of batter onto griddle. Cook 1-2 minutes until edges begin to look "dry" and bubbles form in the batter. Use a thin spatula to flip the pancake and allow to cook another minute or two until the second side is lightly browned. Repeat with remaining batter.
- For cinnamon syrup, heat syrup in a small sauce pan over medium heat for about 5 minutes. Stir in cinnamon. Serve with warm pancakes.
Notes
Serve with your favorite syrup and a dusting of powdered sugar.
Nutrition
Calories: 514 kcal, Carbohydrates: 109 g, Protein: 9 g, Fat: 5 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 88 mg, Sodium: 616 mg, Potassium: 509 mg, Fiber: 2 g, Sugar: 72 g, Vitamin A: 221 IU, Vitamin C: 1 mg, Calcium: 276 mg, Iron: 3 mg