Fluffy Gingerbread Pancakes
Craving something deliciously different? Try these Fluffy Gingerbread Pancakes! With a perfect blend of spices and a fluffy texture, they're an easy treat for any day. Enjoy them warm with maple syrup or your favorite toppings for a comforting breakfast experience.
Equipment
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1.5 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- 1 teaspoon ground ginger
- 1 cup water
- 1 cup buttermilk
- 2 large eggs
- ¼ cup vegetable oil or melted butter
- 4 tablespoons molasses
Instructions
- Preheat your griddle or a large pan over medium heat. To check if it’s ready, sprinkle a few drops of water on the surface. If they dance and evaporate, your pan is primed for pancakes.
- In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground cloves, allspice, and ground ginger. Mixing these dry ingredients thoroughly ensures that each pancake is evenly spiced.
- In another mixing bowl, whisk together the water, buttermilk, eggs, vegetable oil or melted butter, and molasses. Make sure the mixture is well combined; this will be your wet ingredient mix.
- Gently add the wet mixture to the dry ingredients. Using a rubber spatula, fold the two together. Be careful not to overmix; it’s okay if the batter is lumpy. This is key for light and fluffy pancakes.
- Let the batter sit for about three minutes. This resting period allows the gluten to relax, which contributes to fluffiness.
- Using an ice cream scoop, drop scoops of the pancake batter onto your preheated griddle or pan. Make sure to leave some space between each pancake to allow for spreading.
- Cook the pancakes until bubbles start to form all over the surface and the edges look set. This usually takes about two to three minutes. Flip them carefully.
- On the other side, cook until golden brown and set, about another two to three minutes. You might need to adjust the heat if they’re browning too quickly.
- Repeat the process until all the batter is used, adjusting the heat as necessary to prevent burning.
- Serve the pancakes warm, topped with warmed maple syrup and perhaps a dollop of whipped cream if desired. You and your loved ones will relish every bite!
Notes
- Storage: Keep leftover pancakes in an airtight container in the refrigerator for up to three days. They can also be cooled and frozen for longer storage.
- Freezing: To freeze, lay pancakes flat between layers of parchment paper. They can be reheated in the toaster or microwave.
- Pairing: For a delicious breakfast spread, serve these pancakes with fresh fruit, whipped cream, or even some yogurt.
- Variations: Try adding chocolate chips or nuts for added texture and flavor.
- Syrup Choices: Maple syrup is classic, but consider experimenting with flavored syrups, such as caramel or berry syrup.