These Gingerbread Pancakes are fluffy, perfectly spiced, and taste like the holidays. Serve them with maple syrup, or make them extra special with homemade buttermilk syrup.
Course Breakfast
Cuisine American
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 439kcal
Author Deborah Harroun
Ingredients
1 3/4cupsall-purpose flour
3tablespoonsbrown sugar
1tablespoonbaking powder
1teaspooncinnamon
1teaspoonginger
1/2teaspoonsalt
1 1/4cupsmilk
1/4cupmolasses
3tablespoonsmelted butter
2eggsseparated
Buttermilk Syrup or Maple Syrupoptional
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt.
In another bowl, (or I like to use a large measuring cup), whisk together the milk, molasses, melted butter, and the egg yolks. (Place the whites in another bowl - you'll need them in a minute.)
Add the wet ingredients to the dry ingredients and mix just until combined.
Place the egg whites in a bowl. Whip util you have stiff peaks.
Take about 1/3 of the egg whites and add them to the pancake batter. Mix to combine. (This will lighten up the batter.) Add the remaining egg whites and fold in until you no longer have any white streaks.
Heat a griddle or skillet over medium-high heat. Grease with butter or nonstick cooking spray.
Pour about 1/3 cup of the batter onto the hot griddle. Let the pancakes cook until bubbles form, then flip and continue to cook until browned and cooked through.
Continue with the remaining batter until all of the pancakes are cooked.
Serve with buttermilk syrup or maple syrup, if desired.
Buttermilk Syrup or Maple Syrup
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include syrup.