Gingerbread Pancakes
Servings: 4 servings
Ingredients
for the pancakes:
- 3 tablespoons (45g) melted butter melted and cooled
- 1 1/4 cups (300g) milk
- 2 large eggs
- 1/4 cup (87g) unsulfured molasses not blackstrap, if you don't have it see notes
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- zest grated from 1 orange
- 2 cups + 2 tablespoons (270g) flour spooned and leveled, not scooped
- 1 tablespoon baking powder
- 1 tablespoon gingerbread spice mix or 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each: ground allspice, cloves, nutmeg, 1/8 teaspoon of cardamom
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
gingerbread orange syrup (optional):
- 2/3 cup orange juice preferably freshly squeezed
- 1/2 teaspoon gingerbread spice mix
- 1/4 cup maple syrup
Instructions
- Make pancake batter: To a large bowl, add butter, milk, eggs, molasses, sugar, vanilla, and orange zest. Whisk until well combined.3 tablespoons (45g) melted butter, 1 1/4 cups (300g) milk, 2 large eggs, 1/4 cup (87g) unsulfured molasses, 2 tablespoons brown sugar, 1 teaspoon vanilla extract, zest grated from 1 orange
- Hang a sieve over the bowl, add flour, gingerbread spice mix, baking powder, baking soda, and salt to the sieve. Stir together and sift into the bowl. (Sifting the dry ingredients is optional, you can also just stir them together in another bowl and add to the wet ingredients).2 cups + 2 tablespoons (270g) flour, 1 tablespoon baking powder, 1 tablespoon gingerbread spice mix, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- Whisk until just combined. Don't overmix the batter, small lumps are fine.
- Cook pancakes: Heat a small amount of butter in a non-stick pan over medium heat (adjust the heat to your stovetop, it can vary depending on how powerful it is).
- Scoop about 1/4 cup of batter per pancake. Allow space for spreading. When you see bubbles on top of the pancakes, the edges look set, and the bottom of the pancake is lightly browned, flip them over. Cook until cooked through and lightly browned. Transfer to a plate. Repeat with the remaining batter, adding more butter to the pan between each batch of the pancakes.
- Optional: make orange gingerbread syrup: Add orange juice to a medium saucepan. Cook over high heat for a couple of minutes or until reduced about in half or 2/3 in volume. Add maple syrup and gingerbread spice mix. Cook, whisking, for about a minute. The syrup will be a little bit too runny at this point but it will achieve the right consistency once cooled down. Pour the syrup over the pancakes.2/3 cup orange juice, 1/2 teaspoon gingerbread spice mix, 1/4 cup maple syrup
- I like to serve these pancakes with fresh orange segments.
- Enjoy!
Notes
- If you don't have molasses, you can simply omit it and add 2 tablespoons flour less to the recipe.
- How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- Calories = 1 serving (4 pancakes) or 1/4 of the recipe, with the syrup. This is only an estimate!
Nutrition
Calories: 467kcal