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Gingerbread Pancakes

Course Pancakes & Waffles
Author Izy

Ingredients

  • 2 cups (250g) plain flour (I replaced 1/2 cup with oat flour)
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 1/2 tsp kosher salt
  • 1 1/3 cups (330ml) buttermilk
  • 1/2 cup (125ml) unsulphured molasses (I only used 1/4 cup)
  • 3 tbsp melted butter , (I used coconut oil)
  • 2 tsp peeled finely grated fresh ginger
  • 2 large eggs

Recommended toppings:

  • Toasted pecans
  • Cream Cheese
  • Salted Treacle Butter , (see recipe below)
  • Maple syrup or salted caramel sauce
  • Lemon Curd

Instructions

  • Preheat the oven to 200°F (90°C). Set a baking sheet in the oven.
  • In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt. In a second medium bowl, whisk together the buttermilk, molasses, butter, fresh ginger, and eggs. Add the egg mixture to the flour mixture and whisk again just until combined. Don’t overmix the batter. The batter should be slightly lumpy.
  • Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop about ¼ cup of batter into the skillet to form each pancake. Cook until small bubbles appear on the surface of the pancake, 3 to 4 minutes. Flip the pancakes and cook until risen and golden brown, adjusting the heat as needed, 2 to 5 minutes more.
  • In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt. In a second medium bowl, whisk together the buttermilk, molasses, butter, fresh ginger, and eggs. Add the egg mixture to the flour mixture and whisk again just until combined. Don’t overmix the batter. The batter should be slightly lumpy.
  • Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop about ¼ cup of batter into the skillet to form each pancake. Cook until small bubbles appear on the surface of the pancake, 3 to 4 minutes. Flip the pancakes and cook until risen and golden brown, adjusting the heat as needed, 2 to 5 minutes more.
  • Set the finished pancakes on the baking sheet and keep warm in the oven, or just gobble them up as you go. Repeat with more butter and remaining batter, wiping the skillet clean with a paper towel between batches.

Notes

- Recipe from The New Sugar & Spice by Samantha Seneviratne