Gingerbread Pancakes with Cinnamon Butter
Bring the festive flavors of the season to your breakfast table with this Gingerbread Pancakes with Cinnamon Butter recipe! These fluffy, spiced pancakes are infused with cinnamon, ginger, and molasses, topped with creamy cinnamon butter that melts beautifully. Perfect for holiday breakfasts, Christmas brunch, or cozy winter mornings, this easy recipe is sure to impress. Get the full recipe and tips for the ultimate holiday breakfast on Satisfy Your Cravings!
Equipment
- Mixing Bowls (2): One for dry ingredients and one for wet ingredients.
- Whisk: For mixing and combining the batter smoothly.
- Measuring Cups and Spoons: To ensure precise ingredient measurements.
- Spatula or Ladle: For pouring and spreading the pancake batter.
- Non-Stick Skillet or Griddle: To cook pancakes evenly without sticking.
- Turner or Pancake Spatula: To flip pancakes with ease.
- Small Bowl: To prepare the cinnamon butter.
- Knife or Butter Spreader: For spreading the cinnamon butter onto pancakes.
- Optional: Electric Mixer or Fork: To whip the cinnamon butter for a fluffy texture.
Ingredients
For the Pancakes
- 1 3/4 Cups All-purpose flour
- 1 Tbsp Baking powder
- 1 Tsp Baking soda
- 1/2 Tsp Salt
- 1 Tsp Ground cinnamon
- 1 Tsp Ground ginger
- 1/4 Tsp Ground cloves
- 2 Tbsp Brown sugar
- 1 Large egg
- 1 1/2 Cups Buttermilk
- 2 Tbsp Molasses
- 3 Tbsp Unsalted butter, melted
- 1 Tsp Vanilla extract
For the Cinnamon Butter
- 4 Tbsp Unsalted butter, softened
- 1 Tsp Ground cinnamon
- 1 Tbsp powdered sugar (optional, for sweetness)
Optional Toppings
- Maple syrup
- Whipped cream
- Crushed pecans
Instructions
- Step 1: Prepare the Cinnamon ButterIn a small bowl, mix softened butter, ground cinnamon, and powdered sugar (if using) until smooth.Transfer to a small dish or wrap in parchment paper to form a log. Refrigerate until ready to use.
- Step 2: Make the Pancake BatterIn a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and brown sugar.In another bowl, combine the egg, buttermilk, molasses, melted butter, and vanilla extract. Whisk until smooth.Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; some lumps are okay.
- Step 3: Cook the PancakesHeat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.Pour ΒΌ cup of batter onto the skillet for each pancake. Cook for about 2 minutes, or until bubbles form on the surface and the edges look set.Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
- Step 4: ServeStack the pancakes on a plate and top with a generous slice of cinnamon butter.Drizzle with maple syrup and add optional toppings like whipped cream or pecans for extra indulgence.
