Gingerbread Pancakes with Maple Syrup
This gingerbread pancakes with maple syrup recipe is a delightful twist on traditional pancakes, perfect for holiday mornings or any time you want a special breakfast treat.The warm spices of gingerbread combined with the sweetness of maple syrup create a comforting and festive flavor profile.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup packed brown sugar
- 2 large eggs
- 1 ½ cups milk
- ¼ cup molasses
- ¼ cup melted butter
- Pure maple syrup for topping
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, then add milk, molasses, melted butter, and brown sugar. Mix well.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don't overmix! A few lumps are okay.
- Let the batter rest for about 5 minutes while you heat up a non-stick griddle or skillet over medium heat.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface (about 2-3 minutes).
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Keep pancakes warm in a 200°F oven while you cook the rest of the batch.
- Serve hot with warm maple syrup and enjoy your festive breakfast!