Heavenly scented and spicy-delicious, this Gingerbread Pancakes recipe is perfect for holiday time or anytime.
It’s Friday! We’re so close to the weekend, we can practically touch it. Not that it would be possible to physically touch a weekend. That’s actually kind of weird.
But weekends rock, anyway. No more work for two whole days! No alarm clocks for two whole days! Two whole lazy mornings with lots of time for fun breakfasts!
How about some pancakes with a little holiday twist? Please don’t fret, by “holiday” I only mean fall, harvest, Thanksgiving time.
Sorry! Sorry! I know it’s early yet. I’m not ready either. Just pretend the sprinkles didn’t happen.
Anyway, here’s the recipe. Oh, and these are great with syrup, but we also love them with the harvest peach jam I made all the way back in August. Oh summer, I miss you.
But holiday time – and especially the weekends – are nice in their very own way, too.
Fluffy pancakes with the warm spices of cinnamon, ginger, nutmeg, and cloves. Top with whipped cream and cinnamon for the perfect breakfast treat!
- 3/4 cup all-purpose flour plus 3/4 cup whole wheat flour (or just use 1 1/2 cups all-purpose flour)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 1/4 cup milk
- 2 tablespoons dark molasses
- 2 eggs
- 1 teaspoon vanilla
- Mix the dry ingredients – flours, brown sugar, salt, baking powder, and spices – together in a large bowl.
- In a separate medium bowl, beat together the wet ingredients – milk, molasses, eggs, and vanilla. Helpful hint: Spray your measuring spoon with a quick hit of nonstick cooking spray before measuring out the molasses. It’ll slip right out of the spoon, instead of clinging for dear life.
- Make a well in the center of the dry ingredients, and pour the wet into the dry. Mix just until the wet and dry are incorporated. I know, awfully brown for pancake batter, isn’t it? I love it.
- Heat your griddle to 350 degrees (or medium heat). You know it’s ready for pancakes when you sprinkle a drop of water on the surface and it jumps around.
- Add some butter or nonstick cooking spray to your griddle to ensure the pancakes don’t stick.
- Using a 1/3 cup measuring cup (or 1/2 cup measuring cup for slightly bigger pancakes), pour scoops of batter onto the hot griddle.
- They’re ready to turn over when the sides start looking dry and bubbly, and you can easily slip your spatula underneath and see that they’re getting brown.
- Flip and cook the other side until brown.
- I tend to flip them back over and cook ’em a little more on each side for good measure, but that’s probably overkill.
- Top with butter, syrup or jam, and (very important!) a dollop of whipped cream. Sprinkle a little cinnamon over all for a fancier (and yummier) look.