We all dream of sleeping in on the weekends and waking up to a soul-warming breakfast (or maybe that’s just us). For a weekend breakfast that feels like a big deal without a real mess, mix up a batch of these gingerbread pancakes.
With just a few spicy additions to your favorite pancake batter, these fluffy and seasonally flavored pancakes make everyone's morning a little more festive. Just mix, flip, and serve—and don't forget the maple syrup or powdered sugar!
And for anyone looking to clean out the fridge, these pancakes are a fantastic way to use up any leftover buttermilk too!
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg, plus more for garnish if desired
- 1/4 teaspoon salt
- 1 large egg
- 1 cup whole milk, reduced fat milk, or buttermilk
- 3 tablespoons original unsulphured molasses
- 2 tablespoons melted unsalted butter or vegetable oil
- Unsalted butter for greasing the griddle or pan, plus more for topping if desired
- Maple syrup
- Powdered sugar
Whisk the flours, sugar, baking powder, cinnamon, ginger, allspice, cloves, nutmeg, and salt together in a large bowl.
Whisk the egg, buttermilk, molasses, and 2 tablespoons butter or oil together in a small bowl.
With a spatula, gently stir the egg mixture into the flour mixture just until a thick batter forms.
Heat a 2-burner griddle or large cast iron pan over medium-low heat for at least 5 minutes.
Melt butter on the griddle or in the pan just until coated.
Spoon batter in 1/4-cup measurements to make 4-inch round pancakes. Cook undisturbed for about 3 minutes until bubbles start to form on the surface of the pancake, then flip and cook for about 2 minutes more.
Repeat with the remaining batter.
Serve the pancakes with butter, maple syrup, and/or powdered sugar, dusting them with freshly grated nutmeg if desired.