Gingerbread Pancakes

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Start a frigid morning off right with a big stack of these fluffy and melt in your mouth gingerbread pancakes. These pancakes are so tender, and loaded with molasses and warm and cozy spices!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy breakfast recipe, holiday breakfast recipe

Servings: servings

Calories: 253kcal

Author: The Chunky Chef

Ingredients

Dry ingredients

1 1/2 cups all purpose flour
1/4 cup granulated sugar
4 tsp baking powder this is 1 Tbsp + 1 tsp
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp kosher salt

Wet ingredients

2/3 cup whole milk
2/3 cup sour cream full fat is recommended
1 large egg
1/4 cup molasses unsulphured is best
4 Tbsp salted butter melted then cooled

Serving

maple syrup
cinnamon whipped cream ** see chef tips #2 below **

Instructions

Prepare

Melt 4 Tbsp salted butter and set aside to cool down slightly.

Combine dry ingredients

In a small mixing bowl, add 1 1/2 cups all purpose flour, 1/4 cup granulated sugar, 4 tsp baking powder, 1 1/2 tsp ground cinnamon, 3/4 tsp ground ginger, and 1/4 tsp kosher salt. Whisk or use a fork to combine well.

Combine wet ingredients

In a separate large mixing bowl, add 2/3 cup whole milk, 2/3 cup sour cream, 1 large egg, 1/4 cup molasses, and the cooled melted butter from earlier. Whisk to combine.

Make batter

Add the dry ingredients into the wet ingredients, whisking and stirring to mix it all together. Once it's just combined and you don't see streaks of flour, stop mixing. The batter will be thick. If you over-mix, your pancakes won't be light and fluffy.

Cook pancakes

Set pancake batter aside and heat up a large skillet or griddle over MED-LOW heat. Once hot, add a bit of cooking spray to the preheated griddle and spread it out. You can also use a bit of melted butter or bacon drippings.
Use a 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards, spreading the batter out to make a nice circle.
Let the pancake cook about 2 minutes. You'll notice bubbles popping up on the surface of the pancake, and once about half of those bubbles have popped, and if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side, or until cooked through and golden brown.
Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.
Repeat with remaining batter, adding more cooking spray (or butter or bacon drippings) to the skillet/griddle as needed.

Serve

Serve hot, drizzled with maple syrup and/or cinnamon whipped cream.

Notes

Recipe makes approximately 8 slightly larger than medium sized pancakes, which you are free to divide up into as many servings as you'd like.
To make the cinnamon whipped cream:

Add 1 cup of heavy cream to a cold bowl. Add 1/2 tsp of ground cinnamon and 3 Tbsp of powdered sugar.
Beat with a mixer on MED speed until stiff peaks form. This just means when you invert the beaters, the little mountain shape of the whipped cream stays standing upwards.

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