Description
These Gingerbread Pancakes are the best sweet breakfast or brunch for the holiday season! Serve them at your Christmas Day brunch and add some homemade gingerbread syrup if you're feeling extra fancy!
Ingredients
Units
Scale
- 2 cups flour (I use Bob’s Red Mill gluten-free 1:1 blend)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp gingerbread spice (or Christmas spice)
- 2 tbsp cacao powder
- 2 large eggs
- 2 tbsp honey (or maple syrup)
- 3 tbsp melted unsalted butter
- 2 tsp vanilla extract
- 1/2 tsp sea salt
- 2 cups buttermilk (see notes for dairy-free buttermilk)
- Butter or oil for cooking
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, gingerbread spice, and cacao powder. Set aside.
- In a large mixing bowl, whisk together eggs, honey, melted butter, vanilla extract, and sea salt until well mixed.
- Add buttermilk and whisk again.
- Add the dry ingredients to the wet ingredients in two batches and whisk just until the batter is combined. Don’t overmix it, it’s okay if there are a few lumps.
- Set a large pan over medium heat and add about a teaspoon of butter or cooking oil.
- Spoon the batter into the pan to form pancakes. Don’t overcrowd your pan, I make 3 pancakes at a time on a 12-inch pan.
- Cook the pancakes for 2-3 minutes on each side. You’ll know they’re ready to flip when bubbles start to appear and the edges are set. The pancakes should be easy to flip.
- Repeat with the rest of the batter adding more butter or oil as needed.
- You can keep the pancakes warm on a baking sheet in the oven at 200F (90C) while you finish cooking the rest of the batter.
- Serve them with toppings of your choice and enjoy!
Notes
- Vegan buttermilk: Measure 2 cups almond milk and remove 2 tbsp. Add 2 tablespoons lemon juice or apple cider vinegar and stir gently. Let the mixture sit for 5-10 minutes. It’s ready when it slightly thickens and curdles.
- Storing: Store in an airtight container in the fridge for 3-4 days. Freeze in a freezer-safe container or a freezer bag for up to 3-4 months.
- Reheating: Reheat on a pan, in the oven at 300F (150C), or in a toaster until warmed through. You can reheat them from frozen or defrost them in the fridge overnight first. The oven method is the best for heating them up from frozen.
- The nutritional info is only an estimate and counted with Bob's Red Mill gluten-free flour.
