I usually just make pancakes for my children, but today I happened to see gingerbread pancakes listed on a brunch menu at a local restaurant and thought that was something I needed to make. I did share with my daughter though, and she loved them as much as I did. If you love gingerbread cake, muffins, or cookies, you will love these. One of my absolute favorite pancake recipes is my Pumpkin Pancakes, and this was very similar with its consistency and wonderful spice cake taste. So good!
They are very easy to make and you don’t even need any extra butter on top. We preferred to eat them with confectioners sugar instead of maple syrup, but you can do either. Here’s how to make them:
2 cups flour
2 tbsp dark brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground allspice
1 1/4 cups milk
1/3 cup molasses
3 tbsp butter, melted
Combine flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, and allspice in a large mixing bowl. I suggest sifting the ingredients together because the spices and sugar tend to get clumpy. You can see how there are large lumps in my sifter. Press the lumps with a spoon or the back of a measuring cup to get them small enough to go through the sifter, this will allow all the ingredients to blend better and prevent a large clump of a spice.
In a separate mixing bowl whisk together the milk, molasses, butter, and eggs.
Whisk the wet mixture into the dry mixture until well combined and most of the lumps are gone.
Cook just like regular pancakes in a frying pan heated to medium heat. Spray the pan first to prevent sticking. Cook until bubbles start to form in the batter and then flip the pancake. These took a little longer to cook than regular pancakes, and I did have to flip them a few times to ensure they were cooked through.
Serve with a little sprinkled confectioners sugar. Delicious!