gingerbread pancakes

Name: Gingerbread Pancakes
Prep time: 20 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 2 - eggs; 1/4 cup(s) packed light brown sugar; 1/2 cup(s) buttermilk; 1/2 cup(s) brewed coffee (regular or decaf), cold or at room temperature; 1/4 cup(s) vegetable oil or melted unsalted butter; 2 cup(s) all-purpose flour; 3 teaspoon(s) baking powder; 2 teaspoon(s) baking soda; 2 teaspoon(s) ground cinnamon; 2 teaspoon(s) ground ginger; 2 teaspoon(s) ground nutmeg; 1/2 teaspoon(s) ground cloves; 1/2 teaspoon(s) salt

(2 ratings)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

These pancakes contain equal parts ground cinnamon, ginger and nutmeg — with a touch of cloves.

(2 ratings)

yield 8 serving(s)

prep time 20 Min

cook time 20 Min

method Griddle

Ingredients For gingerbread pancakes

2

eggs
1/4 c

packed light brown sugar
1/2 c

buttermilk
1/2 c

brewed coffee (regular or decaf), cold or at room temperature
1/4 c

vegetable oil or melted unsalted butter
2 c

all-purpose flour
3 tsp

baking powder
2 tsp

baking soda
2 tsp

ground cinnamon
2 tsp

ground ginger
2 tsp

ground nutmeg
1/2 tsp

ground cloves
1/2 tsp

salt

How To Make gingerbread pancakes

1
In a medium bowl, whisk together the eggs and sugar. Add the buttermilk, coffee and 1/2 cup water. Stir in the vegetable oil.

2
In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
3
Add the dry ingredients to the wet ingredients, stirring until just combined— don’t worry if there are a few lumps.
4
Lightly grease a large sauté pan or griddle with nonstick spray oil. Heat the pan until hot and then spoon out 1/4 cup batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute or so.
5
Serve immediately or transfer the cooked pancakes to an ovenproof dish in a warm oven until the entire batch is finished. Serve garnished with butter and syrup.
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