Make a batch of these fluffy, spiced gingerbread pancakes for a relaxed winter breakfast or holiday brunch.
A stack of warm, fluffy pancakes on a relaxed, lazy morning — doesn’t that sound good?
These gingerbread pancakes will remind you of sweets like moist gingerbread cakes and cookies, because they’re seasoned with traditional aromatic dessert spices: cinnamon, cloves, ginger and nutmeg.
They also contain molasses and a little cocoa, which add depth of flavor and a moist cake-like texture.
Pancakes are always a comforting, homey option for breakfast (and even dinner), but these spiced-up cakes will elevate a dreary, chilly morning and make a weekend brunch extra-special. I’ve even made these pancakes as a treat for my kids when they were home from school and under the weather.
There’s something magical and healing about fragrant spices. Here are some fun facts about the spices used in gingerbread:
- The scent of cinnamon (and cassia) has been shown to be a mood-lifter. The spice is one of the most-used in the world.
- Ginger has long been a medicinal remedy for digestive ailments. And in colonial times, gingerbread cookies were allegedly used as bribery to sway voters from one candidate to another.
- Cloves are powerful and pungent — a little goes a long way in cooking. In addition to being used to treat toothaches, cloves are a key ingredient in ketchup.
- Large (we must assume very large) doses of nutmeg are poisonous and can cause hallucinations akin to an LSD trip. Culinarily, nutmeg is essential in pumpkin pie, eggnog and French four-spice.
Yield 14 - 16 pancakes
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup dark brown sugar, packed
- 1/4 cup vegetable oil
- 2 tablespoons molasses
- 2 cups milk
- Powdered sugar
- Maple syrup, warm
- Sift the flour, cocoa, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt into a large bowl.
- Whisk the eggs sugar, oil and molasses in a medium bowl. Stir in the milk.
- Pour the egg mixture over the flour mixture and mix just until dry ingredients are moistened.
- Spray a griddle with non-stick spray or grease with butter; place over medium heat until hot.
- Spoon about 1/4 cup batter for each pancake onto griddle. Cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until second side is lightly browned.
- Dust the pancakes with powdered sugar and serve with warm maple syrup.