There is no rule that says that Gingerbread Pancakes aren’t allowed during the year. If there is, don’t tell me. Ignorance is bliss just like this generous stack of fluffy pancakes. What’s really quirky is eating gingerbread cookies when it’s not the holiday season. Then again,
Not to mention if you want not just your kitchen but also your home to smell like a warm hug, make these any morning and you’ll feel just like it.
The first time I ever heard and eaten Gingerbread Pancakes, I was surprisingly in Thailand. Of all places, you certainly wouldn’t have expected to see a treat like this. Which of course, by this logic I argue to you that these delicious gingerbread pancakes will be a hit, no matter when or where.
Then Christmas 2019 rolled around and I was invited to Christmas Day breakfast so I thought what a great contribution it would be to have everyone wake up to a stack of warm gingerbread pancakes.
Off to the recipe shall we?
Prep time: 15-20 mins
Cooking time: 30 mins
Makes: 20-30 pancakes
– 3 cups whole wheat flour (all-purpose flour is fine too)
– 3 large eggs
– 3 cups of buttermilk (see below how to make your own buttermilk)
– 1 tablespoon of baking powder
– 3/4 teaspoon of baking soda
– 1 teaspoon coarse salt
– 1/3 cup of molasses
– 2 teaspoons fresh ground ginger
– 2 teaspoons fresh ground cinnamon
– 1/4 teaspoon freshly ground cloves
– 1/4 teaspoon fresh grated nutmeg
- Start by grinding your spices (ginger, cinnamon, cloves, nutmeg) in a pestle and mortar or your grinding device of choice.
- If you don’t have buttermilk, pour 3 tablespoons of vinegar or lime juice into the 3 cups of milk and set asides for 10 mins.
- Whisk together your dry ingredients; flour, the ground spices, baking powder and baking soda.
- Once mixed well, add your eggs, molasses and buttermilk. Stir until combined and the batter looks smooth.
- On a non-stick pan or oiled griddle, ladle in your pancake batter. Flip pancakes when bubbles pop visibly and holes form.
- Make your stack, drizzle your favourite maple syrup or add your favourite topping to enjoy!
Notes: I have emphasised “fresh ground/grated” spices as that will deepen the aroma and the flavour of your pancakes versus using powdered versions. However, it is still completely fine to use already ground-up spices.
This recipe was adapted from MarthaStewart.com