Gingerbread Pancakes
Updated December 11, 2017
Craig Lee for The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups/256 grams all-purpose flour
2 tablespoons dark brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground allspice
1 ¼ cups whole milk
⅓ cup unsulfured molasses (not blackstrap)
2 eggs
3 tablespoons unsalted butter, melted
1 teaspoon finely grated fresh ginger
½ teaspoon finely grated lemon zest
Nutritional analysis per serving (4 servings)
80 grams carbs; 111 milligrams cholesterol; 493 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 3 grams fiber; 490 milligrams sodium; 12 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices.
- Step 2
In a separate bowl, whisk milk, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined.
- Step 3
Add the wet ingredients to the dry ingredients and gently stir until combined. (A few small lumps are fine.)
- Step 4
Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup, making sure to leave plenty of room in between for the batter to expand.
- Step 5
Cook until the batter bubbles on the surface and browns on the bottom, a minute or two, then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown. Repeat until all the batter is used. Serve pancakes as you make them or keep them warm as you cook them by setting them on a baking sheet in a 250-degree oven.
Private Notes
Comments
I suggest: -Adding 1/2 cup cold coffee to liquid ingredients. This enhances the gingerbread flavor and solves the thick batter that some reviewers mentioned.* Coffee is an ingredient in the famous gingerbread pancakes from Magnolia Cafe in Austin. -Letting the batter sit for 10 minutes before using to let the gluten work its magic. These pancakes were delicious, fluffy, tender. A kitchen scale is useful to weigh ingredients and saves cleanup. *Too much flour makes a tough, dense pancake.
For those who don’t have fresh ginger on hand, I learned something from my daughter-in-law whose family comes from India - I wash and peel fresh ginger root, cut into appx two-inch knobs and freeze it. It fine grates easily right out of the freezer and you always have fresh ginger for whatever calls for it.
Based on comments of overly thick batter, I did 3/4 cup buttermilk, 1/2 cup whole milk. Really fluffy this way. These were amazing and so gingery!
My partner prefers thinner pancakes, so I added one-third of a cup of brewed coffee (based on others’ suggestions. I also added two-thirds of a cup of ripe Bosc pear cut into a petit dice. They were delicious, especially on this cold winter morning.
Loved them! Can't wait to make them again!
The best Christmas morning pancakes ever! So flavorful! I added the 1/2 c cold coffee, and a little more fresh minced ginger. A hit!