Get ready to transform your ordinary breakfast into a festive flavor explosion! These Gingerbread Pancakes with Cinnamon Syrup are not just a meal - they're a warm hug on a plate that captures the essence of holiday comfort. Imagine fluffy, spice-laden pancakes that smell like freshly baked cookies, drizzled with a silky cinnamon syrup that will make your taste buds dance with joy. Whether it's a cozy weekend morning or you're craving a touch of seasonal magic, these pancakes are about to become your new breakfast obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons molasses
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon (for syrup)
Instructions
- Begin by gathering all your ingredients. This includes 1 cup of all-purpose flour, 1 tablespoon of brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1/4 teaspoon of salt, 1 cup of buttermilk, 1 large egg, 2 tablespoons of molasses, 1/4 cup of maple syrup, and 1/2 teaspoon of cinnamon for the syrup.
- In a medium-sized mixing bowl, combine the dry ingredients: 1 cup of all-purpose flour, 1 tablespoon of brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Whisk them together until they are well combined and there are no lumps.
- In a separate bowl, whisk together the wet ingredients: 1 cup of buttermilk, 1 large egg, 2 tablespoons of molasses, and 1/4 cup of maple syrup. Make sure the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 5 minutes while you prepare the pan.
- Preheat a non-stick skillet or griddle over medium heat. You can lightly grease the surface with cooking spray or a small amount of butter to prevent sticking.
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, approximately 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown. Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter.
- For the cinnamon syrup, in a small saucepan over low heat, combine 1/4 cup of maple syrup with 1/2 teaspoon of cinnamon. Stir well and heat until warmed through, about 2-3 minutes. Do not let it boil.
- To serve, stack the gingerbread pancakes on plates and drizzle with the warm cinnamon syrup. Optionally, you can garnish with whipped cream, additional maple syrup, or a sprinkle of powdered sugar.
- Enjoy your delicious gingerbread pancakes with cinnamon syrup!
Tips
- Let the batter rest for 5 minutes before cooking - this helps the flour absorb the liquid and creates fluffier pancakes.
- Use a non-stick skillet or griddle and keep the heat at medium to prevent burning the delicate spices.
- Don't overmix the batter - a few small lumps are actually good for tender pancakes.
- For extra richness, use buttermilk at room temperature.
- If you want a deeper gingerbread flavor, try adding a pinch of ground nutmeg or cloves to the batter.
- Keep cooked pancakes warm in a low oven (200°F) while preparing the entire batch to serve everything hot and fresh.
- The cinnamon syrup can be made ahead and gently reheated, making morning preparation easier.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 6g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 55mg
