Description
These gingerbread pancakes are perfect for a cozy breakfast or brunch during the holiday season.
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 bowl, mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, whisk buttermilk, egg, and melted butter.
- Combine the wet and dry ingredients.
- Heat a skillet over medium heat and grease lightly.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form, then flip and cook until golden brown.
- Serve warm with syrup or toppings of choice.
Notes
- Adjust spices to taste.
- Use whole wheat flour for a healthier option.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Gingerbread Pancakes