Pancakes are awesome any time of year, but these gingerbread pancakes are particularly good served during cold weather months. The batter is a snap to make and leftover pancakes can be frozen for a quick treat another day. Simply pop them in the toaster to reheat.
makes eight 3-inch pancakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground dried ginger
- 1 teaspoon ground cinnamon
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/4 cup light brown sugar, packed
- 1 cup whole milk (more if you like your pancake batter a little thinner)
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon; set aside until needed.
- In a small mixing bowl, whisk together the egg, vanilla, brown sugar, and milk.
- Pour milk mixture into flour mixture and combine until all the dry ingredients are moistened. A few small lumps in the batter is fine.
- Preheat nonstick skillet over medium heat and add a little butter or canola oil.
- Place desired amount of batter into the skillet and cook for 2-3 minutes until the edges are set and small bubbles start forming in the surface of the pancakes.
- Flip pancakes over and cook for another minute or two.