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.
Whisk together the flour, baking powder, baking soda, salt, ground ginger, and cinnamon.
Add the brown sugar and mix it in well, being sure to break up any clumps.
Combine the milk, egg, and pure vanilla extract.
Add the milk mixture to the flour mixture and combine - it’s okay if a few small lumps remain. Cook as you would any other pancake mix and enjoy!
Items used to make this recipe:
stainless mixing bowls https://amzn.to/2HdT3Z4
stainless whisks https://amzn.to/2JwcIVL
pancake pen https://amzn.to/2E3ceTj
flexible pancake turner https://amzn.to/2vUqbi5
really good non-stick skillet https://amzn.to/2YrdTdo
pure vanilla extract https://amzn.to/2VehwkR
pure maple syrup https://amzn.to/2HeMNQC
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
1/4 cup light brown sugar, packed
1 large egg
1/2 teaspoon pure vanilla extract
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.