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Gingerbread Pancakes

Gingerbread Pancakes

There truly is nothing better than Gingerbread Pancakes on Christmas morning. These pancakes are fluffy and insanely delicious.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 6
Course: Breakfast
Cuisine: Gingerbread
Ingredients Method Notes

Ingredients
  

Method
 

  1. Add all the ingredients in the order they appear in a medium to large mixing bowl. Mix everything together using a whisk or hand mixer. Start on a low setting a slowly increase speed as the batter comes together. Do not overmix.
  2. Let the batter rest for about 5 minutes.
  3. Heat a lightly oiled pan over medium heat. Add 1/4 cup of pancake mix into the pan and cook until bubbles form (about 2-3 minutes). Flip and let sit for 1-2 minutes on the other side. Working in batches until all the batter is cooked. Serve with almond butter or maple syrup. Enjoy!

Notes

*I used a Bulgarian-style buttermilk, which is thicker than regular buttermilk. I ended up using 2 cups of this style of buttermilk to achieve my desired consistency. With regular buttermilk (or even opting for regular milk**), typically you need 1 1/4 cups. If the batter seems too thick after mixing, you can add a little more buttermilk, a tablespoon at a time, until you reach the desired consistency. Conversely, if it's too thin, a small amount of additional flour can help thicken it.
**Pro tip: If opting for regular milk: Add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for 5-10 minutes before using it. This will create a "buttermilk substitute" by souring the milk, giving it the tangy acidity that helps activate the baking soda. Alternatively, if you don’t want the tang, you can simply increase the baking powder slightly (e.g., add an extra 1/4 teaspoon) and omit the baking soda.

Store & Reheat

Most of the time, I recommend enjoying your pancakes right away for the best results. However, you can store both the batter and the pancakes. You can even meal prep these pancakes for the week by freezing them and then reheating them in the toaster!

Store

Fridge: Transfer the batter to a large glass storage container with an airtight lid. Store in the fridge for up to 4 days. You can also store pancakes in an airtight container for up to 3 days.
Freezer: You can freeze the pancakes for up to 2 months by placing them on a baking sheet and placing them in the freezer to freeze for 1 hour before transferring them to an airtight bag. This will ensure they won't stick together when freezing.

Reheat

Stovetop: Reheat the thawed pancakes in a lightly greased pan on medium-high heat for 1-2 minutes per side.
Oven: Preheat the oven to 350 °F, place pancakes on a baking sheet lined with parchment paper, and bake for 3-4 minutes or until heated through.
Toaster: Place your frozen pancakes directly into the toaster and toast until thawed through the center and toasty on the outside.*
* Total time depends on your toaster and its settings.