Gingerbread Pancakes

By Chef Lynn Crawford
Serves 10
Prep Time 5 min
Cook Time 7 min
Print Recipe
By Chef Lynn Crawford
Good days start with pancakes, but holiday mornings are worthy of something special. Kick this breakfast staple up a notch with the irresistible and festive flavour of gingerbread. Sweet and spicy, it’s hard to resist this combination of comfort foods. Once the batter hits the pan, the smell alone will have everyone leaping out of bed bounding into the kitchen.

Ingredients

  • Dry Ingredients

    • 1 ¾ cups (440 mL) all-purpose flour
    • 1 ½ tsp (7.5 mL) baking powder
    • ¾ tsp (4 mL) baking soda
    • ¾ tsp (4 mL) salt
    • 1 ½ tsp (7.5 mL) cinnamon
    • 1 ½ tsp (7.5 mL) ground ginger
    • ¼ tsp (1.25 mL) nutmeg
    • ⅓ cup (75 mL) brown sugar

  • Wet Ingredients

    • 3 eggs
    • 1 ⅛ cup (285 mL) milk
    • 3 tbsp (45 mL) fancy molasses
    • 6 tbsp (90 mL) butter, melted

Instructions

  • Step 1

    Preheat a griddle or nonstick skillet to medium heat and grease.

  • Step 2

    In a large bowl, whisk eggs, milk, molasses, and melted butter. Fold in dry ingredients until just combined.

  • Step 3

    Pour batter by 1/4 cupful onto hot griddle or skillet. Turn when bubbles on top begin to pop; cook until the second side is golden brown.

  • Step 4

    Heat maple syrup in a small saucepan over medium heat for about 5 minutes. Serve with warm pancakes.

Paperclip IconTips

Serve with maple syrup.

Nutrition Facts

Per 4 Pancakes serving
Calories300
Fat10 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate47 g
Fibre1 g
Sugars25 g
Protein6 g
Sodium473 mg