Fluffy flavorful Spiced Gingerbread Pancakes are delicious with or without syrup – have a little fun and whip up a unique syrup just for these delicious breakfast bites of Fall.
Spiced Gingerbread Pancakes
It’s beginning to look a lot like …. Gingerbread time around my house. Gingerbread pancakes are a true favorite around here and when the kids smell them cooking, they know it’s that time.
Okay so it’s also beginning to look a lot like… Christmas around my house too. We have our tree up and decorated, even a gift or two under the tree already, decorations and lights all through the house.
I am hereby an outdoor scrooge though. It wasn’t intentional. We have 5 houses in our circle and usually there is at least two that don’t do much outside. We decided this year we would join them.
I don’t feel like hanging lights and putting up decorations. But as is true to Murphy’s Law – we are now the only house in the circle without outdoor lights or decorations. Everyone put some up this year. Seriously? Now I have to rethink this scrooge thing.
But that doesn’t matter – let’s talk about Gingerbread. More specifically Gingerbread Pancakes.
This recipe goes back many, many years.
I can’t even remember where I got this recipe, but we’ve tweaked it and modified it over the years, so its really ours by now. I hope your family will enjoy it as much as ours does. It has plenty of delicious spice and tastes just like gingerbread. You can ask for much more!
Spiced Gingerbread Pancakes
Fluffy flavorful Spiced Gingerbread Pancakes are delicious with or without syrup - and are delicious breakfast bites of Fall but don't be fooled, you can enjoy them anytime!
- 1 1/2 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 cup molasses
- 1 c. milk
In a large bowl, whisk the flour, the baking powder, the baking soda and the salt. Add the ginger, the cinnamon, the cloves and the nutmeg. In another mixing bowl, beat the egg with the vanilla and the molasses until it is all smooth. Whisk in the milk until it is completely incorporated with the molasses mixture. Slowly stir the molasses mixture into the flour and spice mixture. Stir just until combined, there will be some lumps.
Heat your griddle over med-high heat. Brush your griddle with some butter. Add about ¼ cup of batter to the griddle for each pancake. Lower the heat just a bit to about medium. Cook until bubbles appear on the surface of the pancakes and they begin to brown just a bit around the edges, this is about 2 minutes, and then flip them over and cook them on the other side for around 2 minutes more. Watch them closely as they do burn more easily than regular pancakes.
When you finish them, if you need to keep them warm a little longer, preheat your oven to about 250 degrees and set them on a pan and keep them toasty in there until you’re finished making the rest.
These are amazing with just syrup, but we often top them with powdered sugar and whipped cream, we use fruit toppings, your possibilities really are endless. So good!!
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