Gingerbread Pancakes

A stack of Gingerbread Pancakes topped with butter and chopped pecans.
Recipe by:
Sara Mellas @sara.mellas
PREP
5 minutes
TOTAL TIME
15 minutes
SERVINGS
10 to 12 4-inch pancakes
2 Cups Krusteaz® Buttermilk Pancake mix
1 1/3 Cups Cold water
3 Tbsp Molasses
2 Tsp Ground ginger
1 1/2 Tsp Ground cinnamon
1/8 Tsp Ground nutmeg
1/8 Tsp Ground cloves
Maple syrup and whipped cream, for serving (optional)
STEP 1

Heat pancake griddle to 375° F. Lightly grease griddle.

STEP 2

Place all ingredients in a large mixing bowl and whisk to combine. Do not overmix. Let batter stand for 2 minutes.

STEP 3

Pour slightly less than ¼ cups batter per pancake onto griddle.

STEP 4

Cook 1 to 1 ½ minutes per side. For light and fluffy pancakes, flip only once
when tops bubble and bottoms are golden brown.

STEP 5

Serve drizzled with maple syrup and topped with whipped cream, if desired.

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