Gingerbread Pancakes

A stack of Gingerbread Pancakes topped with butter and chopped pecans.
Recipe by:
Sara Mellas @sara.mellas

These Gingerbread Pancakes are a delicious twist on a classic breakfast favorite. Made with warm spices like cinnamon ginger and nutmeg they are the perfect cozy treat on a chilly morning. Top them with whipped cream maple syrup or a sprinkle of powdered sugar for an extra indulgent touch.

PREP
5 mins
TOTAL TIME
15 mins
SERVINGS
10 to 12 pancakes (4")
2 cups Krusteaz® Buttermilk Pancake mix
1⅓ cups Cold water
3 tbsp Molasses
2 tsp Ground ginger
1½ tsp Ground cinnamon
⅛ tsp Ground nutmeg
⅛ 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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