Description
Delicious gingerbread pancakes perfect for breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons molasses
- 2 tablespoons melted butter
Instructions
- In a bowl, mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, whisk milk, egg, molasses, and melted butter.
- Combine wet and dry ingredients. Stir until just mixed.
- Heat a non-stick skillet over medium heat.
- Pour batter onto skillet, using about 1/4 cup for each pancake.
- Cook until bubbles form, then flip and cook until golden brown.
- Serve warm with syrup or toppings of your choice.
Notes
- Store leftovers in the fridge for up to 2 days.
- Reheat pancakes on a skillet or microwave.
- Adjust spices to your preference.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Gingerbread Pancakes