Gingerbread
Molasses, ginger, cinnamon, cloves, and allspice. They taste like a gingerbread cookie that got soft and warm. The molasses makes them dark brown, almost black on the edges. A lemon cream cheese glaze cuts through the spice. These are a December breakfast tradition waiting to happen.
From Original recipe · Recipe facts not copyrightable (US law)
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Prep
10 min
Cook
15 min
Makes
10 pancakes
Difficulty
easy
Nutrition
Per serving (2 pancakes) · USDA FoodData Central: Pancakes, plain (adjusted for molasses + spices)
212kcal
Calories
5.3g
Protein
7.4g
Fat
31.7g
Carbs
0.7g
Fiber
Ingredients
Servings
1x- 1 1/2 cups all-purpose flour
- 1 tbsp brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 cup buttermilk
- 1 large egg
- 3 tbsp molasses (not blackstrap)
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- 1
Whisk 1 1/2 cups flour, 1 tbsp brown sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 2 tsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp allspice in a large bowl.
- 2
In a separate bowl, whisk 1 cup buttermilk, 1 egg, 3 tbsp molasses, 2 tbsp melted butter, and 1 tsp vanilla until the molasses is fully incorporated.
- 3
Pour the wet into the dry and stir until just combined. The batter will be darker than any pancake batter you've seen.
- 4
Heat a griddle or skillet over medium-low heat. Grease with butter.
- 5
Pour about 1/4 cup batter per pancake. Cook 2-3 minutes until edges set and bubbles form.
- 6
Flip and cook 1-2 minutes more. The dark color makes it hard to judge doneness visually. Press the center gently. If it springs back, it's done.
- 7
Serve stacked with whipped cream, a dusting of cinnamon, or a lemon cream cheese glaze.
Notes
things we learned along the way
- Regular molasses, not blackstrap. Blackstrap is too bitter and medicinal. You want the stuff labeled 'original' or 'mild.'
- Medium-low heat. The molasses has sugar that burns at lower temperatures than white sugar. Go slow.
- These freeze perfectly. Make a batch in December, freeze individually, reheat in the toaster on cold mornings all winter.
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Source and credits
Recipe adapted from Original recipe. License: Recipe facts not copyrightable (US law).
Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.