(These aren’t my pancakes – I forgot to take a picture. But there are gingerbread pancakes.)
I’m attempting to find a good recipe for gingerbread pancakes to make for Christmas Day. I tried one I got off of Genius Kitchen. It was abysmal. It tasted nasty and there was no gingerbread taste.
Instead of continuing to hunt online for a recipe, I decided to take it into my own hands to make my own recipe. I took our base pancake recipe, use my gingerbread muffin recipe (which everyone loves because it does taste like gingerbread) as a guide, and make a new batch. I’m sharing with you my current recipe. The pancakes tasted more like gingerbread, but they’re not quite perfect yet.
Gingerbread fluffy pancakes
1 1/2 c milk
1/4 c white vinegar
2 c all purpose flour
1/4 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground ginger
2 tsp ground cloves
1/4 c vegetable oil
3 T molasses
In a separate bowl, mix the milk and vinegar together to sour the milk.
In a large bowl whisk together the dry ingredients. Add the eggs, oil and molasses to the milk and whisk those together, then add to the dry ingredients. Whisk together well, but leave some lumps.
Heat up a griddle. Using either a 1/4 c or a 1/2 c (depending on how big you want these) measuring cup, pour onto the griddle. Cook until done all the way through.
For me, I got 13 large pancakes using the 1/2 c measuring cup. You might get something different, and with the 1/4 c measuring cup you’ll definitely get more.
For those of you who are cooks, what else would you recommend I do to make these taste more like gingerbread? Please leave your suggestions in the comments.