Easy Homemade Fluffy Gingerbread Pancakes Recipe You’ll Love!
A delightful recipe for fluffy gingerbread pancakes that are perfect for breakfast or brunch, especially during the holiday season.
- 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
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, mix the buttermilk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with syrup or your favorite toppings.
Notes
- For extra flavor, add a pinch of cloves or allspice.
- These pancakes can be made ahead and reheated in the toaster.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg