Description
These Gingerbread Pancakes combine warm, spicy flavors of ginger, cinnamon, and cloves with a rich molasses sweetness, creating a perfect breakfast treat for chilly mornings or festive occasions. Fluffy and tender, they’re made from scratch with wholesome ingredients including yogurt and fresh orange zest, served warm with butter and maple syrup for a truly comforting experience.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1/4 teaspoon Ground Allspice
- 1/4 teaspoon Ground Cloves
Wet Ingredients
- 1 cup Whole Milk
- 1/3 cup Plain Yogurt
- 2 Eggs
- 1/4 cup Molasses
- 3 tablespoons Butter (melted)
- 2 tablespoons Dark Brown Sugar
- 2 teaspoons Fresh Ginger (grated)
- 1 Orange (zested and juiced)
For Cooking and Serving
- 1 tablespoon Sunflower Oil
- 2 tablespoons Butter (for serving)
- 1/3 cup Maple Syrup
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, ground ginger, ground cinnamon, ground allspice, and ground cloves until evenly combined to set the flavorful spice base for the pancakes.
- Combine Wet Ingredients: In another bowl, whisk together the whole milk, plain yogurt, eggs, molasses, melted butter, dark brown sugar, grated fresh ginger, and the zest and juice of the orange until the mixture is smooth and well blended.
- Blend Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to over-mix; the batter should be slightly lumpy to ensure fluffy pancakes.
- Heat Pan and Cook Pancakes: Warm a frying pan or skillet over medium heat and lightly oil with sunflower oil. Using a 1/4 cup scoop, pour the batter onto the pan. Cook for 2-3 minutes until bubbles form on the surface and edges start to set. Flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve Warm: Plate the pancakes and top with butter and maple syrup while still warm for the best flavor and texture. Repeat cooking until all batter is used.
Notes
- Do not over-mix the batter; it’s okay to have some lumps for fluffier pancakes.
- Freshly grate the ginger for a more vibrant and fresh flavor than pre-ground ginger.
- If you don’t have plain yogurt, you can substitute with sour cream or buttermilk.
- Keep cooked pancakes warm in a low oven (around 200°F/90°C) while cooking the rest.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: gingerbread pancakes, spicy pancakes, molasses pancakes, holiday breakfast, ginger pancakes, cinnamon pancakes
