Delicious and spiced gingerbread pancakes perfect for a cozy breakfast.
Author:Jessica
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Breakfast
Method:Griddle
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
2 large eggs
1 1/2 cups milk
1/4 cup molasses
1/4 cup melted unsalted butter
1 teaspoon pure vanilla extract
Instructions
In a mixing bowl, combine the flour, brown sugar, baking powder, ginger, cinnamon, nutmeg, and sea salt, whisking until everything is evenly distributed.
In a separate bowl, crack the eggs and whisk them until frothy. Add the milk, molasses, melted butter, and vanilla extract, mixing until the mixture is smooth and well-blended.
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. It’s perfectly fine if the batter remains slightly lumpy; avoid overmixing.
Heat a non-stick skillet or griddle over medium heat, lightly greasing it with a bit of cooking spray or butter.
Spoon approximately 1/4 cup of batter onto the skillet for each flapjack. Cook until you see bubbles forming on the surface, which should take about 2-3 minutes. Flip the flapjack and continue cooking for another 1-2 minutes until it turns a lovely golden brown.
Continue this process with the remaining batter, adjusting the heat as needed to ensure even cooking without burning.
Serve these delightful flapjacks warm, topped with maple syrup, fresh fruit, or whipped cream for an indulgent breakfast treat.
Notes
For a healthier twist, consider replacing half of the all-purpose flour with whole wheat flour.
Feel free to mix in chocolate chips or chopped nuts for added flavor and crunch.