Gingerbread Pancakes

These Gingerbread Pancakes are light, fluffy, infused with spices like ginger and cinnamon, and sweetened with molasses. This delightful combination makes them a perfect choice for a festive breakfast or brunch, particularly during the holiday season!

These are such a lovely thing to wake up to on a chilly Saturday morning right before Christmas. The smell of these cooking puts you in that Holiday spirit. They are light, fluffy, and perfectly spiced. I like to serve them with sautéed pears and a dusting of powdered sugar. But what really makes this dish is the infusion of good maple syrup with strips of lemon peel.) That gives the pancakes that traditional gingerbread-and-lemon-sauce taste. Yummy! Even my husband, who is not the biggest gingerbread fan, enjoys these seasonal pancakes.

So get in the kitchen, whip up a batch, and indulge. Your family will thank you.

Gingerbread Pancakes

By Nicole Prep: 5 minsCook: 10 minsTotal: 15 mins Servings: 16 pancakes Molasses and warm spices turn plain pancakes into a special weekend or holiday breakfast!

Equipment

• Microplane serrated peeler
• Small saucepan
• Electric griddle
• Nylon mini spatula

Ingredients 

For the Lemon-Infused Maple Syrup

• 1 cup Grade A maple syrup
• 3 (3-inch) strips lemon peel, no white pith

For the Pancakes

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 ½ teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ⅓ cup unsulphured mild molasses
• 2 extra-large eggs
• 1 cup sour cream
• ⅔ cup milk
• 4 tablespoons unsalted butter, melted, plus additional for cooking

Accompaniments

• Sautéed pears

Instructions 

For the Lemon-Infused Maple Syrup

1. In a small saucepan, heat the syrup and lemon strips over low heat for 5 minutes to infuse. Remove from the heat and allow to rest for 10 minutes. Remove the strips before serving.

For the Pancakes

1. Heat a griddle or non-stick skillet over medium heat.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In a medium bowl, whisk together the molasses, eggs, sour cream, milk and butter. Add the wet mixture to the dry ingredients and stir until combined.
3. Brush the griddle or skillet with melted butter. Spoon ⅓ cup of batter onto the cooking surface for each pancake. Cook until bubbles appear on the top of each pancake and the underside is golden brown, about 1-2 minutes. Using a spatula, flip the pancakes and cook until the underside is lightly brown, another 1-2 minutes. Serve immediately or keep warm on a heat-proof plate in a 200ºF oven while you finish cooking the remaining batter. Serve with confectioners' sugar, and lemon-infused maple syrup Enjoy!

Notes

Leftovers can be refrigerated in an airtight container for up to 2 days or frozen between sheets of wax paper in a freezer-safe container for up to 2 months. Nutritional values do not include sautéed pears.

Nutrition

Calories: 147kcal, Carbohydrates: 19g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 40mg, Sodium: 287mg, Potassium: 166mg, Fiber: 1g, Sugar: 6g, Vitamin A: 228IU, Vitamin C: 0.1mg, Calcium: 80mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.