How To Make Gingerbread Pancakes Recipe
These fluffy and gluten-free gingerbread pancakes are great to prepare for breakfast made with whole wheat flour and flavored with ginger and molasses.
In a medium mixing bowl, whisk together the dry ingredients: the flour, baking powder, ginger, cinnamon, nutmeg, and salt.
In a smaller bowl, combine the milk, egg, molasses, maple syrup, butter, and vanilla extract. Whisk until the mixture is thoroughly combined.
Pour into the flour mixture and stir just until the mixture is incorporated and no big lumps of flour remain.
Give the bowl one more stir and pour ⅓ cup of batter into the pan. Wait until the outer ½ of the pancake is no longer shiny, then flip it with a spatula.
Cook on the opposite sides for 1 to 2 minutes or until golden brown.
Serve the cooked pancake immediately or keep warm in an oven set to 200 degrees F.
Repeat with remaining pancakes, adjusting heat as necessary to achieve pancakes that are cooked through and golden brown on both sides.
- Calories: 297.09kcal
- Fat: 9.78g
- Saturated Fat: 5.36g
- Trans Fat: 0.24g
- Monounsaturated Fat: 2.54g
- Polyunsaturated Fat: 0.94g
- Carbohydrates: 45.27g
- Fiber: 3.57g
- Sugar: 21.66g
- Protein: 7.59g
- Cholesterol: 67.86mg
- Sodium: 337.48mg
- Calcium: 390.60mg
- Potassium: 475.75mg
- Iron: 2.60mg
- Vitamin A: 96.71µg
- Vitamin C: 0.03mg
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