Gingerbread Pancakes (Fun Holiday Breakfast!)

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Gingerbread Pancakes (Fun Holiday Breakfast!)

These Gingerbread Pancakes are ready in 30 minutes with warm spices and just the right amount of molasses! Make them into fun gingerbread man shapes or keep them as regular round pancakes.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Servings: pancakes

Calories: 123kcal

Author: Kayla Burton

Equipment

Mixing bowls
Whisk
Spatula
Nonstick skillet
Metal cookie cutter(s) optional

Ingredients

1 cup (125 g) all-purpose flour
1 teaspoon baking powder
¾ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
⅛ teaspoon salt
1 large egg room temperature
3 tablespoons (45 g) molasses
½ cup (120 g) Lifeway Plain Organic Kefir room temperature
2 tablespoons (28 g) unsalted butter measured, then melted and cooled
¼ cup (60 g) water room temperature
maple syrup, mini chocolate chips, sprinkles optional toppings

Instructions

Before you start: Preheat a nonstick skillet to low-medium heat.
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
1 cup all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon salt
In a separate bowl, mix together the egg, molasses, kefir, cooled melted butter, and water.
1 large egg, 3 tablespoons molasses, ½ cup Lifeway Plain Organic Kefir, 2 tablespoons unsalted butter, ¼ cup water
Gently stir the wet ingredients into the dry ingredients just until combined. Don't over-mix - a few clumps are okay!
Lightly grease your skillet and metal cookie cutter (if you're making shaped pancakes) with butter or nonstick spray.
For shaped pancakes: Place the cookie cutter on the skillet and spoon batter into it so it's about ¼ inch thick. Once the edges look slightly cooked and there are bubbles around the edges, carefully lift the hot cookie cutter with tongs. Gently flip the pancake and cook until done.
For regular pancakes: Pour about ¼ cup batter onto the skillet. Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown.
Serve warm with your favorite toppings.
If you made festive gingerbread man pancakes, decorate them with mini chocolate chips, and sprinkles!

Notes

Yield: If you're using ¼ cup of batter per pancake, it should make about 7-8 pancakes. If you're using cookie cutters, the quantity will vary. My gingerbread man cookie cutter makes about 10 pancakes.

Serving: These gingerbread pancakes are best served fresh, but you can keep them at room temperature for an hour or two for brunch. Top with mini chocolate chips, sprinkles, or candied nuts!

Storage: Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or warm oven.

Lifeway: My friends at Lifeway Foods sponsored this recipe, but all opinions are my own.

Nutrition