Imagine waking up to the warm, inviting aroma of gingerbread pancakes wafting through your kitchen, promising a delightful breakfast that’s both comforting and indulgent. Our Soft and Fluffy Gingerbread Pancakes with Ginger Molasses Maple Syrup are not just a treat for your taste buds; they're a festive experience that will make your mornings magical. With just a few simple ingredients, you can whip up this delectable dish that’s perfect for cozy weekends or holiday brunches. Get ready to impress your family and friends with pancakes so soft and fluffy, they’ll be begging for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup milk
- 1 large egg
- 2 tablespoons molasses
- Butter, for cooking
- Maple syrup, for serving
Instructions
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Whisk the dry ingredients together until they are well combined and there are no lumps.
- In a separate bowl, whisk together 1 cup of milk, 1 large egg, and 2 tablespoons of molasses until smooth. Make sure the molasses is fully incorporated into the mixture.
- 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 to allow the baking powder to activate.
- While the batter is resting, heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the pan and let it melt, spreading it evenly across the surface.
- Once the skillet is hot and the butter is bubbling, pour about 1/4 cup of batter onto the skillet for each pancake. Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, or until they are golden brown and cooked through. Repeat the process with the remaining batter, adding more butter to the skillet as needed.
- While the pancakes are cooking, prepare the ginger molasses maple syrup. In a small saucepan over low heat, combine 1/4 cup of maple syrup with 1 tablespoon of molasses and a pinch of ground ginger. Stir until warmed through and well combined.
- Once all the pancakes are cooked, stack them on plates and drizzle generously with the ginger molasses maple syrup. Serve warm and enjoy your soft and fluffy gingerbread pancakes!
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. A few lumps in the batter are perfectly fine and will help keep your pancakes fluffy.
- Rest the Batter: Allow the batter to rest for about 5 minutes before cooking. This gives the baking powder time to activate, resulting in lighter pancakes.
- Temperature Control: Make sure your skillet is at the right temperature. If it’s too hot, the pancakes will burn on the outside while remaining raw inside. Medium heat is usually perfect.
- Butter It Up: Use butter for cooking to add flavor and prevent sticking. Don’t be shy about adding a little more between batches for that perfect golden-brown finish.
- Syrup Magic: For an extra touch of flavor, warm your ginger molasses maple syrup gently on the stove. This will enhance the spices and make your pancakes even more irresistible.
- Serving Suggestions: Serve these pancakes with a dollop of whipped cream or a sprinkle of chopped nuts for added texture and flavor.
- Make It a Meal: Pair your pancakes with crispy bacon or fresh fruit to create a well-rounded breakfast that will satisfy everyone at the table.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 7g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 60mg
