Festive Gingerbread Pancakes
Warm, spice-filled gingerbread pancakes that bring holiday cheer to your breakfast table.
Ingredients
Pancake Base Ingredients
- 1 cup all-purpose flour You can experiment with gluten-free flour!
- 2 tablespoons brown sugar Brings a lovely hint of caramel sweetness.
- 1 teaspoon baking powder Essential for a good rise.
- 1/2 teaspoon baking soda Balances acidity and gives a lift.
- 1 teaspoon ground ginger The star spice for warmth.
- 1 teaspoon ground cinnamon Adds comforting flavor.
- 1/4 teaspoon ground nutmeg A pinch envelops pancakes in fragrance.
- 1/4 teaspoon salt Highlights all other flavors.
Wet Ingredients
- 1 cup milk Plant-based milk works as a substitute.
- 1 large egg Provides structure and richness.
- 2 tablespoons unsalted butter, melted For flavor and richness.
- 1 teaspoon vanilla extract Best with real vanilla.
Instructions
Preparation
- Whisk the dry ingredients: In a large bowl, combine flour, brown sugar, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt.
- Mix the wet ingredients: In another bowl, combine the milk, egg, melted butter, and vanilla extract.
- Combine the two bowls: Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to over-stir.
- Preheat your skillet: Heat a nonstick skillet over medium heat.
Cooking
- Cook your pancakes: Pour about 1/4 cup of the batter onto the skillet for each pancake. Wait for bubbles to form before flipping.
- Flip and cook until golden brown, then serve stacked high with your choice of toppings.
Notes
Store leftovers in the fridge in an airtight container for up to 3 days. They can be reheated in the microwave or toaster.
Nutrition
Serving: 2gCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 5gSodium: 350mgFiber: 1gSugar: 5g
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