Missing holiday flavors at breakfast? These fluffy gingerbread pancakes drizzled with a vanilla glaze bring festive cheer to your morning.
Author:Jun Spoon
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:About 8-10 pancakes
Category:Breakfast
Method:Griddle/Pan-Fried
Cuisine:American
Diet:Vegetarian
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
Whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg, salt, and brown sugar in a large bowl.
In a separate bowl, whisk the milk, egg, melted butter, molasses, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; a few lumps are fine.
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.
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.
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.
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.