Fluffy Gingerbread Pancakes Recipe Is What Breakfast Is All About by Chef Gigi

This gingerbread pancake recipe is good any morning. But imagine waking up to a stack of them during Christmas or winter break. Nice thought, right? Gingerbread just smells like the holidays!

These fluffy gingerbread pancakes have all the spices we love: ginger, cinnamon, allspice, cloves and nutmeg. The batter is sweetened with brown sugar and molasses, and gets a little twang from the buttermilk. The combination is craveworthy!

To make this fluffy gingerbread pancake recipe you will need to gather the following ingredients: flour, dark brown sugar, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground allspice, ground cloves, ground nutmeg, buttermilk, half and half, molasses, eggs, butter, fresh ginger (check out the health benefits of ginger) and a lemon for zesting.

Serve these aromatic spiced pancakes with butter, maple syrup, honey or pancake syrup for breakfast or brunch. Sometimes I'll serve them with whipped cream for dessert! Be sure to make enough for seconds (or thirds!).

Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 2 cups flour, sifted
• 2 tablespoons dark brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 3/4 cup buttermilk
• 1/2 cup half and half
• 1/3 cup unsulfured regular molasses
• 2 eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon finely grated fresh ginger
• 1/2 lemon, finely zested

Recipe Notes

• For gluten-free pancakes, use gluten-free flour.

• Adjust the amounts of each spice to suit your personal tastes.

• Sifting the flour removes any lumps and aerates it, creating a fluffier pancake.

• Make fresh butter and fresh buttermilk (at the same time!) for these pancakes. Here's how.

Here's how to make it:

1. In a bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt and spices. Set aside.
2. In a separate bowl, whisk buttermilk, half and half, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined. Slowly whisk in the wet ingredients to the dry ingredients until combined and lump free.
3. Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup, leaving room to expand. Cook until bubbles form on the surface and it browns on the bottom, 1 to 2 minutes. Carefully flip and repeat. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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