Gingerbread Pancakes with Maple Syrup
Fluffy spiced pancakes infused with molasses, cinnamon, and ginger — a cozy, festive breakfast ready in minutes.
Equipment
- Mixing bowls
- Whisk
- Nonstick skillet or griddle
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 tablespoons brown sugar
- 1 large egg
- 1 cup milk plus more as needed
- 2 tablespoons molasses
- 2 tablespoons melted butter plus more for cooking
- 1 teaspoon vanilla extract
Instructions
Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, spices, salt, and brown sugar.
Add wet ingredients:
- In a separate bowl, whisk together egg, milk, molasses, melted butter, and vanilla.
Combine:
- Pour wet ingredients into dry and stir until just combined (batter should be slightly lumpy). Add a splash of milk if too thick.
Cook pancakes:
- Heat a lightly buttered skillet over medium heat. Pour ¼ cup batter per pancake and cook until bubbles form on top; flip and cook 1–2 minutes until golden.
Serve:
- Stack pancakes, drizzle with maple syrup, and top with butter or a dusting of powdered sugar.
Notes
💡 Don’t overmix the batter — light stirring keeps the pancakes fluffy.
🧊 Store leftovers in an airtight container up to 3 days; reheat in toaster or microwave.
🧊 Store leftovers in an airtight container up to 3 days; reheat in toaster or microwave.