Gingerbread Pancakes
Warmly spiced pancakes with molasses and ginger, cooked on a griddle for a cozy breakfast treat.
Ingredients
- 2 cups complete buttermilk pancake mix 240g
- 1 1/3 cups cold water 320ml
- 3 tablespoons unsulphured molasses 45ml
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon neutral oil or butter for the griddle
- Maple syrup and whipped cream for serving
Instructions
- In a large bowl, whisk together the pancake mix, ground ginger, cinnamon, nutmeg, and cloves.
- Pour in the cold water and molasses. Whisk gently until just combined. A few small lumps are okay; do not overmix.
- Let the batter rest for 2 to 3 minutes. It will thicken slightly.
- While the batter rests, heat a nonstick griddle or large skillet over medium heat (about 375°F / 190°C). Add oil or butter to coat the surface.
- Pour about 1/4 cup of batter per pancake onto the hot griddle, leaving space between them.
- Cook for 1 to 2 minutes, until bubbles appear on the surface and the edges look set.
- Flip the pancakes and cook for another 1 to 2 minutes, until golden brown and cooked through.
- Transfer the cooked pancakes to a plate. Repeat with the remaining batter, adding more oil or butter to the griddle as needed.
- Serve warm with your favorite toppings, such as maple syrup or whipped cream.
Notes
For the fluffiest pancakes, flip them only once. Over-flipping can make them tough.
The batter consistency should be pourable but not too thin. If it seems too thick, add water one tablespoon at a time.
Keep finished pancakes warm in a 200°F (95°C) oven on a baking sheet while you cook the rest of the batch.
Unsulphured molasses is recommended for its milder, sweeter flavor compared to blackstrap molasses.