Gingerbread Pancakes

Time :25

Yield :10 servings

Recipe Background

Gingerbread Pancakes sound like Christmas morning at its purest: the aromatic, spicy, sweet flapjacks luring everyone in the house down to breakfast while the snow falls outside. Fluffy, warm, and filled with winter flavors, Gingerbread Pancakes will certainly get you into the holiday spirit. Whether you top these pancakes with butter and syrup or classic icing, you’ll find something to love with this breakfast.

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground dried ginger
1 egg
1/2 teaspoon vanilla extract
1/4 cup molasses
1 1/2 cups water
oil neutral-flavored, for the griddle

Directions

Mix together the flour, baking soda, baking powder, salt, cinnamon, and ginger in a mixing bowl. Set it aside.
Beat the egg in another bowl with the vanilla and molasses, only stopping when the mixture is smooth.
Combine the egg mixture in the water until completely incorporated using a whisk.
Stir the flour mixture into the bowl with the egg mixture, stopping only when it has just combined. Lumps in the batter are okay, and in fact welcome, as this helps create fluffy pancakes.
Heat up a griddle on medium-high on the stove-top and lightly oil it.
Drop in the batter by large spoonfuls onto the griddle, using a ladle if you have one.
Cook the pancakes on one side until bubbles start to form and pop and the edges start to look dry.
Flip the pancakes, and cook the other side until it is browned evenly, about 3 minutes.
Repeat the same process with the remaining batter.
Serve warm!