Easy Gingerbread Pancakes (with GF option)
Warm up your morning with these Easy Gingerbread Pancakes. Bursting with molasses, cinnamon, and ginger flavours, they're fluffy, fragrant, and oh-so-festive!
Ingredients
- 1 ½ cups flour* all-purpose
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ tsp ginger ground
- 1 tsp cinnamon ground
- 2 tbsp brown sugar
- 1 cup milk or non-dairy alternative
- 1 egg large
- 3 tbsp molasses fancy
- 2 tbsp butter melted
- ½ tsp vanilla extract
Instructions
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Preheat a griddle to 375°F or heat a frying pan on medium heat.
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Whisk together in a large bowl 1 and ½ cups flour, 2 tsp of baking powder, ½ tsp baking soda, ¼ tsp of salt, ¾ tsp ginger, and 1 tsp
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In a medium bowl, whisk together 1 cup of milk, 1 large egg, 3 tbsp of molasses, 2 tbsp of melted butter, and 1/2 tsp of vanilla extract. Mix into dry ingredients until just combined.
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Grease the preheated griddle lightly with butter. Pour about ⅓ or ¼ cup scoopfuls onto the hot surface and cook until bubbles form, about 2 minutes. Flip and continue to cook until golden brown, about 1-2 more minutes.
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Stack your pancakes high and serve with syrup, whipped cream, or your favourite toppings!
Recipe Notes
Store covered in the fridge for up to 1 week, or in the freezer up to 3 months.
Gluten-free flour blend may be substituted for all-purpose flour.