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Gravel & Dine

Gingerbread Pancakes

Scratch-made gingerbread flavored pancakes that taste like Christmas and an easy Maple-Molasses syrup.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 12 , 4-5 inch pancakes, serves 3
Course: Breakfast
Ingredients Method

Ingredients
  

  • 1 c flour
  • 2 T brown sugar
  • 2 T sugar
  • 2 t cinnamon
  • 1 t ginger
  • 1 t all-spice
  • 1 t fresh ground nutmeg
  • 1 t baking powder
  • 1 t baking soda
  • ½ t cloves
  • Pinch salt
  • 3 T buttermilk powder skip if using real buttermilk
  • 1 egg
  • 3 T molasses
  • 1 T canola oil
  • 1 t vanilla
  • ¾ c water or buttermilk is not using buttermilk powder
  • Syrup:
  • ½ c pure maple syrup
  • 1 T molasses
  • ¾ t ground ginger

Method
 

  1. Preheat a griddle to 350 degrees.
  2. Whisk together flour, brown sugar, sugar, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda, cloves, salt, and buttermilk powder (if using).
  3. In a separate bowl combine egg, molasses, canola oil, vanilla and water or milk. Whisk until frothy.
  4. Combine the wet and dry ingredients, folding together until a lumpy batter forms. Do not stir until smooth.
  5. Lightly grease the griddle with cooking spray or by rubbing with a paper towel lightly coated with canola oil. Drop a ¼ c at a time onto the griddle. Flip after 1-2 minutes once bubbles have formed on top of the pancakes. Cook for 1-2 minutes on the other side until golden.
  6. Combine maple syrup, molasses and ginger in a microwave safe dish. Microwave for 30 seconds until warm.
  7. Serve pancakes with maple-molasses syrup.