Gingerbread Pancakes with Cinnamon Sugar Topping
Imagine waking up to the intoxicating, cinnamon-spiced scent of these festive flap jacks as they bubble away on the griddle. The whole house will hum along with the sizzling flip of each perfectly golden-brown pancake. You can give that happy, giddy feeling to everyone in your family by whipping up a batch of these fluffy gingerbread pancakes some fine winter morning! As seen here, it's served with a lovely sprinkling of cinnamon-sugar, but you can pair it with anything from fresh fruit to spiced pumpkin butter!
1 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 cup molasses
1 1/4 cups water
- Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside.
- Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated.
- Stir the flour mixture into the molasses mixture until just combined.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle. Cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Finish off your pancakes with whipped cream, syrup, or a sprinkle of cinnamon-sugar! (To make your own cinnamon sugar, combine every 1/2 cup of sugar with 1 tablespoon of cinnamon).
Photo Credits: Slice and Dice