A Perfect Holiday Breakfast Recipe: Gingerbread Pancakes. Your family will love these topped with whipped cream and syrup!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 16 pancakes
- 4 ½ c All Purpose Flour
- 2 tsp Baking Soda
- 1 tbsp Baking Powder
- ½ tsp Salt
- 1 ½ tsp Cinnamon
- ¾ tsp Ginger
- ½ tsp Ground Cloves
- ¼ tsp Nutmeg
- ½ c Granulated Sugar
- ½ c Canola Oil
- 2 Eggs
- 3 ½ c Milk
In a large mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg.
In a small bowl whisk together sugar, oil, eggs and milk.
Add the liquid to the dry and mix just until incorporated. If batter is too thick add a bit more milk. If batter is too thin add a bit more flour.
Preheat a griddle to medium low heat.
Pour ⅓ cup batter onto griddle and let it cook for about 1 to 1 ½ minutes or until small bubbles start to form in the batter.
Flip and cook for 1 minute on the other side.
Cook multiple pancakes at the same time.
Calories: 256kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 262mg | Potassium: 191mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Calcium: 104mg | Iron: 1.8mg