Gingerbread Pancakes

Do you still use recipe cards?  I tend to look for most of my recipes online these days.  Recently, I spent some time going through my recipe cards and found quite a few old favorites and family recipes that I haven’t made in some time.  This gingerbread pancake recipe was one of those fond memories.   I think about these pancakes occasionally, but at Christmastime I’m usually so full of special treats that I haven’t followed through on making them.   This year, I decided that I would make them for sure and I’m glad I followed through.  The gingerbread aroma fills the house when these are cooking and the light and fluffy texture is lovely.  Served with a little fresh cranberry relish or some lemon curd, they are special enough for company as well as basic enough for a Saturday morning breakfast.   I’ve decided that I can eat these all winter and maybe all year, not just at Christmastime!

Gingerbread Pancakes
Author: 
Recipe type: Breakfast
Serves: 12 pancakes
 
Light and fluffy gingerbread buttermilk pancakes.
Ingredients
  • 1¾ C. unbleached all-purpose flour
  • 3 Tbsp. sugar
  • 1½ tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • ½ tsp. ground cinnamon
  • ⅛ tsp. ground cloves
  • ⅛ tsp. salt
  • 1 C. low fat buttermilk
  • ½ C. molasses (NOT blackstrap)
  • 2 eggs
  • 2 Tbsp. melted butter
Instructions
  1. In a large bowl, stir together flour, sugar, baking powder, baking soda, spices and salt.
  2. In another bowl, combine the buttermilk, molasses, eggs and melted butter.
  3. Add the wet ingredients to the dry ingredients and mix until all the dry ingredients are combined, but do not over mix. Some lumps should remain. If the batter is too thick, thin with another Tbsp. or two of buttermilk.
  4. Pour about ¼ C. batter onto a heated griddle or skillet (medium to low heat, depending on your stove). When bubbles form around the edges of the pancakes, flip and brown on the 2nd side.
Notes
Because of the sugar in the pancakes, they will brown faster than regular pancakes so it may be necessary to cook them lower and slower than other pancakes. Keep finished pancakes warm on a plate in a 100F oven until ready to serve. Lemon curd or fresh cranberry relish are a special topping for the pancakes.

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