Bring a classic holiday flavor into your breakfast with these Gingerbread Pancakes.
The idea for a pancake version came from my six year old. He is a big believer in starting every day on a sweet note and I could not have agreed more that these would be ideal for a holiday brunch. One of these smothered in a warm maple syrup is heavenly. The spices are strong and compliment the molasses beautifully. My only suggestion is to double the recipe if you have a large family. We got exactly 6 medium sized pancakes.
- 1 cup all-purpose flour
- 1/2 cup wheat flour
- 2 tablespoons brown sugar
- 1-1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- pinch nutmeg
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup molasses
- 1 cup water
- Whisk together your flours, baking powder, baking soda, salt, ginger, cinnamon, and sugar.
- In a small measuring cup combine the egg, vanilla, molasses, and water. Stir into the dry ingredients.
- Heat a skillet over medium/low heat. Pour 1/2 cup (or 1/4 for smaller pancakes) of batter onto the pan. Cook until edges are slightly browned and bubbles appear on the top. Flip and cook 1-2 minutes more or until lightly browned.
- Continue with remaining batter.
- Serve with syrup.
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