Gingerbread Pancakes
These gingerbread pancakes are fluffy, light pancakes with just hint of ginger spice added. Perfect for the a Christmas morning breakfast.
Servings: 10
Calories: 147kcal
Ingredients
- 1 1/3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3 teaspoons baking powder aluminum free
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 3 tablespoons canola oil or vegetable oil
- 1 large egg
- 3/4 teaspoon salt
- 2 tablespoons molasses
- 1 1/4 cups milk
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, ginger and allspice.
- In a large bowl, whisk together all the remaining ingredients until smooth.
- Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix.
- Lightly grease a skillet with cooking spray, butter, or oil.
- Fry each pancake over medium-low heat until it is puffy and bubbly, and then turn to brown on the other side.
- Serve hot with butter and your favorite syrup.
- Store any leftovers in the refrigerator for 3 days. They freeze well too.
Notes
The calories shown are based on the recipe making 10 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 147kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 197mg | Potassium: 250mg | Sugar: 7g | Vitamin A: 75IU | Calcium: 101mg | Iron: 1.2mg