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The holidays are all about tradition, but this year it’s time to shake it up with your new soon-to-be-favorite holiday breakfast: gingerbread pancakes. Of all the, pancakes rule supreme. They admittedly take some time, especially if you’re cooking for a crowd, but there’s nothing quite like biting into a stack of mile-high pancakes slathered in butter and maple syrup. Come
This recipe is a hit for a few reasons. First, all it takes is whisking the dry ingredients with the wet ingredients until your batter is just combined. There’s no need for fancy tools here, which means there’s no excess dishes to deal with. The combination of all-purpose and whole wheat flour gives the pancakes a nutty, almost caramelized flavor. This recipe also utilizes the power of baking powder, which helps achieve extra-fluffy pancakes.
The gingerbread flavor is what makes these pancakes feel particularly festive. To get that classic gingerbread flavor, we’ve added molasses and spices like cloves, nutmeg, ginger and allspice to the batter.If you want the tang of buttermilk, but don’t have any on hand, you can make your own version in a pinch. Just add the juice of one lemon to one cup of whole milk and let stand at room temperature for five minutes until it looks curdled on top.
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