Gingerbread Pancakes
There truly is nothing better than Gingerbread Pancakes on Christmas morning. These pancakes are fluffy and insanely delicious.
Ingredients
- 1 1/2 cup flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tbsp sugar
- 1 tbsp The Spice Girl Kitchen Gingerbread Spice
- 1 pinch The Spice Girl Kitchen Tri-Salt Blend
- 1 egg
- 3 tbsp butter, melted
- 1 tsp vanilla extract
- 1 1/4 cup buttermilk*
- maple syrup and almond butter, for serving
Instructions
- 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.
- Let the batter rest for about 5 minutes.
- 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.