These warmly spiced pancakes have all of the classic flavors of gingerbread cookies. Thick, fluffy pancakes spiced with cinnamon, cloves, and ginger, then smothered in a maple cream cheese drizzle. These homemade gingerbread pancakes are everything your morning should be; cozy, sweet, and best enjoyed in pajamas.
Finely grated fresh ginger and lemon zest brighten the deep molasses and spice flavors. Serve these pancakes with warm maple syrup and butter. it just requires two bowls, one for dry ingredients and one for wet ingredients. Then stir them all together with a whisk or spatula. Pour the batter onto a preheated griddle and wait a couple of minutes for that sweet gingerbread magic to happen.
- 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
- 2 eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon finely grated fresh ginger
- ½ teaspoon finely grated lemon zest
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and spices.
- In a separate bowl, whisk milk, molasses, eggs, melted butter, fresh ginger, and lemon zest until well combined.
- Add the wet ingredients to the dry ingredients and gently stir until combined.
- 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.
- 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.