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Blog

Gingerbread Pancakes

Patricia Reitz

Gingerbread Pancakes - ButterYum

Gingerbread Pancakes - ButterYum

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. 

Gingerbread Pancakes

makes eight 3-inch pancakes

Printable Recipe

Ingredients

Directions

  1. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon; set aside until needed.
  2. In a small mixing bowl, whisk together the egg, vanilla, brown sugar, and milk.
  3. Pour milk mixture into flour mixture and combine until all the dry ingredients are moistened.  A few small lumps in the batter is fine.
  4. Preheat nonstick skillet over medium heat and add a little butter or canola oil.
  5. 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.
  6. Flip pancakes over and cook for another minute or two.  

Notes:

  • Serve with butter and pure maple syrup or a sprinkling of cinnamon sugar.
  • Pancakes can be made ahead and stored in an airtight container in the freezer.  Simply pop them in the toaster to reheat. 
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