Description
Delicious gingerbread pancakes perfect for breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a bowl, mix flour, sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients. Stir until just mixed.
- Heat a non-stick skillet over medium heat.
- Pour batter onto the skillet, about 1/4 cup for each pancake.
- Cook until bubbles form, then flip and cook until golden brown.
- Serve warm with syrup or your choice of toppings.
Notes
- Adjust spices to your taste.
- For fluffier pancakes, do not overmix the batter.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Gingerbread Pancakes