If you’re anything like me you don’t like the cold. Sadly, living through a Canadian winter means many months of snow and cold weather. I tend to hibernate indoors as much as possible to forget about how gross it is outside. That being said there’s nothing better than sitting inside on a weekend eating brunch with a nice hot cup of tea and being thankful that you don’t have to leave your house. That’s exactly what this breakfast is perfect for. Gingerbread Pancakes! Yes, you heard me, gingerbread pancakes! The best combination of the perfect brunch food and those Christmas cookie vibes.
I first thought to try making these after spending one long day of cooking baking in December. Every year I bake up a bunch of my grandmother’s ginger sparkle cookies. They have been my favorite cookies for as long as I can remember. Because of that gingerbread has always been near and dear to my hearts so I wanted to find a way of justifying eating cookies for breakfast. Now I know this isn’t quite cookies for breakfast but I assure you, they are equally amazing, and no one can tell you not to have them!
The base of them is just like a regular pancake batter but it’s the added spices and molasses that really make these pancakes incredible. I also recommend pairing them with a cranberry orange smoothie to help give your brunch a bit of color and some added nutrition.
These pancakes are super easy to make and definitely worth trying out. They have a great added flavour from the spices but it isn’t overpowering.
Now I know you all just want the recipe so you can give it a try so here it is.
1¼ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¾ teaspoon ground ginger
⅛ teaspoon cloves
⅛ teaspoon nutmeg
¼ cup brown sugar
2 tablespoons molasses
4 tablespoons butter, melted
¾ cup milk
Combine flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and brown sugar in a large mixing bowl. Whisk together all the dry ingredients until fully incorporated. Add eggs, molasses and butter, whisk. Add milk and whisk. If the batter is too thick at more milk slowly until you get the desired consistency. (If you’re like me then you like it a little thinner)
Once your batter is ready, heat up a medium sized skillet. Add butter and spread around pan. Ladle batter into the pan until you have your desired size pancake.
Wait until the top of the pancake is covered with little bubbles before flipping. Those bubbles let you know that it’s ready to flip and will help you get that perfect brown color on your pancake.
You may notice a huge difference between my pancakes and my boyfriends. I’m one of those people who has never been huge on fluffy pancakes. Either way, they tasted great and I am happy to announce that this recipe is boyfriend approved!