Gingerbread Pancakes
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/256 grams all-purpose flour
- 2tablespoons dark brown sugar
- 1½teaspoons baking powder
- ½teaspoon baking soda
- 1teaspoon kosher salt
- 2teaspoons ground ginger
- 2teaspoons ground cinnamon
- ½teaspoon ground allspice
- 1¼cups whole milk
- ⅓cup unsulfured molasses (not blackstrap)
- 2eggs
- 3tablespoons unsalted butter, melted
- 1teaspoon finely grated fresh ginger
- ½teaspoon finely grated lemon zest
Nutritional analysis per serving (4 servings)
493 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 80 grams carbohydrates; 3 grams dietary fiber; 30 grams sugars; 12 grams protein; 490 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices.
- Step 2
In a separate bowl, whisk milk, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined.
- Step 3
Add the wet ingredients to the dry ingredients and gently stir until combined. (A few small lumps are fine.)
- Step 4
Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup, making sure to leave plenty of room in between for the batter to expand.
- Step 5
Cook until the batter bubbles on the surface and browns on the bottom, a minute or two, then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown. Repeat until all the batter is used. Serve pancakes as you make them or keep them warm as you cook them by setting them on a baking sheet in a 250-degree oven.
Private Notes
Comments
I suggest: -Adding 1/2 cup cold coffee to liquid ingredients. This enhances the gingerbread flavor and solves the thick batter that some reviewers mentioned.* Coffee is an ingredient in the famous gingerbread pancakes from Magnolia Cafe in Austin. -Letting the batter sit for 10 minutes before using to let the gluten work its magic. These pancakes were delicious, fluffy, tender. A kitchen scale is useful to weigh ingredients and saves cleanup. *Too much flour makes a tough, dense pancake.
For those who don’t have fresh ginger on hand, I learned something from my daughter-in-law whose family comes from India - I wash and peel fresh ginger root, cut into appx two-inch knobs and freeze it. It fine grates easily right out of the freezer and you always have fresh ginger for whatever calls for it.
Based on comments of overly thick batter, I did 3/4 cup buttermilk, 1/2 cup whole milk. Really fluffy this way. These were amazing and so gingery!
I used almond milk and didn’t have fresh ginger or lemon so left that out - turned out delicious!!!
We used a combination of buttermilk and yogurt instead of the whole milk, which worked well. Also, we added more cinnamon and ginger to taste. Great recipe! It made our house smell delicious.
I used blackstrap molasses because that’s what I had on hand, and no fresh ginger. The batter was quite thick as others mentioned - I added 2/3 cup buttermilk and that made perfect, fluffy pancakes. The flavor was delicious, and I imagine it would be even better with the fresh ginger. I will definitely make these again.