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Amazing 8 Gingerbread Pancakes with Vanilla Glaze

Gingerbread Pancakes with Vanilla Glaze

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Missing holiday flavors at breakfast? These fluffy gingerbread pancakes drizzled with a vanilla glaze bring festive cheer to your morning.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon brown sugar
  • 1 1/4 cups milk
  • 1 large egg
  • 3 tablespoons melted butter, plus more for the griddle
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract (for pancakes)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg, salt, and brown sugar in a large bowl.
  2. In a separate bowl, whisk the milk, egg, melted butter, molasses, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; a few lumps are fine.
  4. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  5. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes. Flip and cook until golden brown, about 1 to 2 minutes more.
  6. While pancakes cook, whisk together the powdered sugar, 2 tablespoons of milk or cream, and 1/2 teaspoon of vanilla extract in a small bowl for the glaze. Add more liquid, a drop at a time, if the glaze is too thick.
  7. Stack the warm pancakes and drizzle generously with the vanilla glaze. Serve immediately.

Notes

  • For richer flavor, use buttermilk instead of regular milk.
  • You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Whisk gently before using.
  • Add a pinch of black pepper to the dry ingredients for a subtle warmth.

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