30-Minute Gingerbread Pancakes
These gingerbread pancakes are perfectly spiced, fluffy, and lightly sweetened with molasses. Quick to prepare and packed with flavor, they make a cozy breakfast or brunch treat, ideal for holiday mornings or any day you want a warm, satisfying start. Serve with maple syrup for the ultimate comfort breakfast.
Equipment
- Electric griddle (1)
- Mixing bowls (2)
- Whisk (1)
- Measuring cups and spoons
- Spatula (1)
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 ½ tsp ground ginger
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 ¼ cups water
- ½ cup unsulphured molasses
- 2 large eggs
- 3 Tbsp unsalted butter melted, plus extra for greasing griddle
- Maple syrup for serving
Instructions
- Preheat the Griddle: Start by preheating your electric griddle to 375°F (190°C). Ensuring the griddle is hot enough is key to achieving golden-brown, fluffy pancakes. If you don’t have an electric griddle, a large non-stick skillet over medium heat works well. Lightly butter the surface to prevent sticking.
- Mix Dry Ingredients – The Spice Base: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Then add the warm, fragrant spices: ground ginger, cinnamon, nutmeg, and cloves. Whisk these together for about 20-30 seconds until fully blended.This ensures that each pancake is evenly spiced and flavorful.
- Prepare the Wet Ingredients – Molasses Mixture: In a separate medium bowl, whisk together water, molasses, and eggs until smooth. Make sure the molasses is fully incorporated—it may be thick at first, but keep whisking until the mixture is uniform. Then slowly stir in the melted butter. This combination adds richness, moisture, and a subtle depth of flavor to the pancakes.
- Combine Wet and Dry – Forming the Batter: Create a small well in the center of the dry ingredients. Gradually pour the wet mixture into this well while gently folding with a whisk or spatula. Stir only until combined; it’s okay if the batter is slightly lumpy. Overmixing can make pancakes tough. If your batter seems thin, allow it to rest for 3-5 minutes—it will thicken slightly and make flipping easier.
- Prepare the Cooking Surface – Buttering the Griddle: Once your griddle is preheated, lightly coat it with unsalted butter. Spread it evenly with a spatula or brush. This not only prevents sticking but also adds a golden, slightly crisp edge to your pancakes.
- Pour the Batter – Shaping the Pancakes: Using a 1/3 cup measuring cup, scoop the batter and pour it carefully onto the griddle. Space each pancake about 2 inches apart to allow room for spreading. This ensures even cooking and gives each pancake a perfect round shape.
- Cook the First Side – Golden Perfection: Allow the pancakes to cook undisturbed for 2-4 minutes. Look for bubbles forming around the edges and small bubbles popping on the surface. The bottom should turn a warm golden-brown. Resist the urge to lift them too early; patience ensures fluffiness and even color.
- Flip the Pancakes – Finish Cooking: Using a wide spatula, gently lift each pancake and flip it over. Cook for an additional 2-3 minutes, or until the second side is also golden-brown and the center is fully set. The pancakes should be light, tender, and spongy to the touch.
- Serve Warm – Maple Syrup Bliss: Transfer the cooked pancakes to a plate and serve immediately. Top generously with maple syrup or your favorite toppings, such as a dollop of yogurt, fresh berries, or a sprinkle of powdered sugar. Enjoy them warm for the ultimate cozy breakfast experience.
- Storage and Reheating – Meal Prep Friendly: If you have leftovers, allow the pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, oven, or microwave until warm. They maintain their flavor and texture, making them perfect for a quick breakfast on busy mornings.
Notes
- Use fresh spices for the best flavor; older spices may taste dull.
- Do not overmix the batter—lumps are fine and keep the pancakes fluffy.
- Allow the batter to rest for a few minutes before cooking; it thickens slightly.
- Keep the griddle consistently hot but not smoking to avoid burning.
- Butter the griddle lightly for each batch to prevent sticking and ensure golden edges.
- If using a skillet instead of a griddle, cook pancakes one or two at a time for even heat.
- For a dairy-free version, swap butter with coconut oil or vegan margarine.
- Pancakes can be made smaller for kids or bite-sized for holiday brunch platters.
- Always serve warm for the best taste and texture.
- Leftovers freeze well and reheat beautifully for quick weekday breakfasts.
