Fluffy Gingerbread Pancakes! The most delicious holiday breakfast recipe and so easy to make using simple ingredients. Mix these up on Christmas Morning for a special treat!
Christmas is fast approaching and has me longing to bake all the Christmas dainties and would you believe my oven isn’t working! So I’m trying to think up delicious holiday treats that you don’t need an oven for!
These fluffy Gingerbread Pancakes are absolutely perfect! The whole house smells like gingerbread (and even the dishes after my kids polished down seconds and thirds of these pancakes!!)
It’s like eating dessert for breakfast which is right up my alley. I paired them with pure maple syrup and the taste was delicious!
Some Ingredients Used
While you can use buttermilk in this recipe I find I always buy it for recipes and never get to finish the carton so I always make it now! I added 3 tbsp of vinegar to 1-1/2 cups 2% milk and let it sit for 5 minutes to “curdle.” The milk will become slightly lumpy which is perfect! Alternatively you could use lemon juice in place of the vinegar and the outcome would be the same. You will not taste vinegar or lemon in the recipe.
I created a great Gingerbread Spice Mix to use in recipes around the holidays which is quicker and easier than adding 5 spices to each recipe! I used 1 tbsp in the pancakes. You can find my Gingerbread Spice Recipe here.
Steps to Making Fluffy Gingerbread Pancakes
Place cold milk and vinegar in a bowl to sit for 5 minutes. This is making buttermilk! You can also add 1-2/3 cups buttermilk instead of this step if you have buttermilk on hand!
After whisking the dry ingredients together, set it aside while you mix the wet. Add the egg, vegetable oil and vanilla to the buttermilk mixture and mix together.
Pour the wet ingredients into the dry ingredients and stir to combine. It is important not to over mix the batter! Stir just until all the flour is wet or no large lumps remain but not more!
I used an ice cream scoop to make the perfect sized pancakes (approx 4″). When scooping the batter it may almost seem more like a mousse. There will be lots of air bubbles, this is what you want! DON’T mix it again! Scoop it into a hot pan lightly buttered and slightly spread out the batter if needed in the pan. Fry approximately 1.5 minutes on each side until a golden brown and cooked through.
Serve hot with pure maple syrup or a topping of your choice!
Try more great recipes:
Ginger Molasses Cookies
Spinach and Egg Breakfast Wrap
Fluffy Gingerbread Pancakes
Fluffy Gingerbread Pancakes! The most delicious holiday breakfast recipe and so easy to make using simple ingredients. Mix these up on Christmas Morning for a special treat!
Ingredients
- 1-1/2 cups 2% Milk
- 3 tbsp vinegar *or lemon juice
- 1 1/2 cups all purpose flour
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1 large egg
- 2 tbsp vegetable oil
- 2 tsp vanilla extract
Instructions
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Add milk and vinegar to a bowl and set aside for 5 minutes.
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Add all dry ingredients to a bowl and sift together.
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After 5 minutes add 1 egg, vegetable oil and vanilla to the buttermilk mixture and mix to combine.
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Add wet ingredients to the dry ingredients and whisk together just until combined. Be sure not to over mix.
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Preheat a skillet on medium heat. Add a small amount of butter or cooking oil to the pan to prevent sticking.
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Use a ice cream scoop or cookie scoop to drop approximately 1/4 cup of batter into the pan and spread it out slightly if needed so batter is approx 1/2" thick. Batter will be thick and "bubbly" like a mousse! Do not mix it again, the bubbles is what keeps them fluffy!
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Cook for 1.5 minutes until the bottom is golden brown before flipping over and cook for another 1.5 minutes until cooked through.
