Gingerbread Pancakes

Flavored with wonderful spices, these gingerbread pancakes are a nice change from the traditional version and make the perfect Christmas morning breakfast.

Imagine getting ready for a day of holiday shopping and starting your day with warm, delicious pancakes that taste like gingerbread. These gingerbread pancakes really are the perfect holiday breakfast treat. Try serving them with a cup of coffee flavored with cinnamon flavored coffee creamer.

Gingerbread Pancakes

Ingredients:

• 1½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¾ teaspoon ground ginger
• ⅛ teaspoon cloves
• ⅛ teaspoon nutmeg
• ¼ cup brown sugar
• 1 tablespoons molasses
• 2 eggs
• 4 tablespoons butter, melted
• ¾ cup milk

Start by placing a frying pan or skillet over medium heat and adding a tablespoon of oil or butter to the pan.

Next, in a large bowl, whisk together all dry ingredients.

Then, in a separate bowl, mix eggs, milk, molasses, and butter.

Slowly add wet ingredients to your dry ingredients and stir until combined.

Using a 1/4 cup measure, portion out the batter into your pan, about 2-3 pancakes at a time. Flip when the tops begins to bubble and the underside has turned a caramel-brown color (about 2 minutes).

Cook for 2 more minutes on the other side and then remove to a warm plate as you repeat with the rest of the batter.

Serve with powdered sugar and/or maple syrup and enjoy.

If you want to make these gingerbread pancakes for your kids, try shaping them using metal gingerbread cookie cutters. Just place the cookie cutter in your skillet and pour the batter inside the cookie cutter. The batter will take on the shape of the cookie cutter. Then use berries or chocolate chips to decorate the pancakes like gingerbread cookies. How cute would those be for Christmas morning?

Gingerbread Pancakes Recipe

Flavored with wonderful spices, these gingerbread pancakes are a nice change from the traditional version and make the perfect Christmas morning breakfast.

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Ingredients

• 1½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¾ teaspoon ground ginger
• ⅛ teaspoon cloves
• ⅛ teaspoon nutmeg
• ¼ cup brown sugar
• 1 tablespoons molasses
• 2 eggs
• 4 tablespoons butter, melted
• ¾ cup milk

Instructions

1. Place a frying pan or skillet over medium heat and add a tablespoon of oil or butter to the pan.
2. In a large bowl, whisk together all dry ingredients.
3. In a separate bowl, mix eggs, milk, molasses, and butter.
4. Slowly add wet ingredients to dry ingredients and stir until combined.
5. Using a 1/4 cup measure, portion out the batter into your pan, about 2-3 pancakes at a time. Flip when the tops begins to bubble and the underside has turned a caramel-brown color (about 2 minutes).
6. Cook for 2 more minutes on the other side and then remove to a warm plate as you repeat with the rest of the batter.
7. Serve with powdered sugar and/or maple syrup and enjoy.