Description
Cozy gingerbread pancakes with warm spices, topped with vanilla or eggnog glaze for the perfect festive winter morning breakfast, ready in about 30 minutes. This one-bowl batter cooks fast, offering molasses sweetness and spice with minimal effort.
Ingredients
- 1 and 1 half cups all purpose flour
- 2 tablespoons brown sugar lightly packed
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 eighth teaspoon ground cloves
- 1 eighth teaspoon ground nutmeg
- 1 half teaspoon fine sea salt
- 1 and 1 third cups buttermilk at room temperature
- 1 large egg at room temperature
- 3 tablespoons molasses not blackstrap
- 2 tablespoons unsalted butter melted and cooled slightly plus more for the pan
- 1 teaspoon vanilla extract
- Neutral oil for the skillet such as canola or vegetable
- Vanilla Glaze: 1 cup powdered sugar sifted, 2 tablespoons milk any kind, 1 teaspoon vanilla extract, Pinch fine sea salt
- Eggnog Glaze: 1 cup powdered sugar sifted, 3 to 4 tablespoons chilled eggnog nonalcoholic, 1 half teaspoon vanilla extract, Small pinch ground nutmeg
- Optional Toppings: Whipped cream, Fresh berries or pomegranate arils for color, Maple syrup for serving
Instructions
- In a large mixing bowl whisk together the flour, brown sugar, baking powder, ginger, cinnamon, cloves, nutmeg, and salt until everything looks evenly combined with no streaks of spice.
- In a separate bowl whisk the buttermilk, egg, molasses, melted butter, and vanilla until the mixture is smooth and the molasses is fully blended into the liquid.
- Pour the wet ingredients into the dry ingredients and gently stir with a spatula just until you no longer see dry flour, leaving the batter a little lumpy to keep the pancakes fluffy. Let the batter rest for about 10 minutes while you heat the pan.
- While the batter rests, prepare your glaze of choice by whisking the ingredients in a small bowl until smooth and pourable, adding more liquid a teaspoon at a time if needed until it slowly ribbons off the spoon. Set aside.
- Heat a large nonstick skillet or griddle over medium to medium low heat until a drop of water sizzles on contact. Lightly coat the surface with a thin layer of butter and a little neutral oil.
- Scoop about one quarter cup of batter for each pancake onto the hot surface, gently smoothing into a circle about four inches wide. Cook until small bubbles form on top, the edges look set, and the underside is deep golden, about 2 to 3 minutes.
- Flip each pancake carefully and cook the second side until golden brown and the center springs back when lightly pressed, another 1 to 2 minutes. Adjust the heat down if the pancakes brown too quickly.
- Repeat with the remaining batter, greasing the pan lightly as needed. Stack finished pancakes on a warm plate or in a 200°F oven to keep them soft.
- To serve, stack warm pancakes on plates and generously drizzle with your chosen glaze. Add optional toppings like whipped cream or berries.
- If you add any cooked protein like sausage on the side, make sure any pieces served on top are cooked to an internal temperature of 165°F 74°C before eating.
Notes
- Use regular milk with 1 teaspoon lemon juice instead of buttermilk to maintain tenderness.
- Swap half the flour for whole wheat pastry flour for more fiber.
- For a dairy free option, use plant based milk and melted coconut oil in the batter, and dairy free milk for the glaze.
- Stir in one third cup mini chocolate chips for a cocoa inspired flavor.
- Add chopped pecans or walnuts for extra crunch.
- Top with caramelized apples or pears for a seasonal addition.
- Bring egg and dairy to room temperature before mixing for even rising.
- Do not overmix the batter; lumps create a light crumb.
- Resting the batter for 10 minutes before cooking improves fluffiness and spice flavor.
- Keep the skillet heat at medium to medium low to prevent scorching due to molasses.
- Make the glazes slightly thicker; they thin out when drizzled over warm pancakes.
- Refrigerate leftovers in an airtight container layered with parchment for up to 3 days.
- Freeze pancakes for up to 2 weeks; keep the glaze separate.
- Reheat pancakes in a low oven (300°F) or a dry skillet. Warm glaze gently before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop Griddle
- Cuisine: American