It has been a long time since I made a batch of gingerbread pancakes, and an even longer time since I posted about them! I am always tweaking pancake recipes and, while the first batch from a few years ago is still good, a couple of changes make them even better. Gingerbread really needs to have some molasses to give it a good gingerbread flavor, but it also needs some spices to give it that warmth that we expect from gingerbread.
I kept these pancakes simple, with just cinnamon, ground ginger and some nutmeg in the batter. Freshly ground nutmeg is always the most flavorful, but preground will work if you have none fresh. My favorite part – aside from the maple syrup that I poured all over these – is the chopped candied ginger (Ginger People’s Ginger Chips work perfectly here) that is mixed into the pancake batter. They really add a nice spicy sweetness and are a pleasant surprise when your bite into a little piece! I sprinkled some extra on top of the pancakes to mix in with the maple syrup, as well.
Gingerbread Pancakes with Candied Ginger
2 cups all purpose flour
1 tsp baking soda
2 tbsp sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
1 1/2 cups buttermilk
2 large eggs
1 1/2 tbsp vegetable oil
1/4 cup molasses
1/2 cup finely chopped candied ginger, divided
In a large bowl, whisk together flour, baking soda, salt, sugar, and spices.
In a medium bowl, whisk together buttermilk, eggs, vegetable oil and molasses. Pour into dry ingredients and whisk until batter is well combined. Whisk in 1/4 cup chopped, candied ginger.
Heat a nonstick or lightly greased pan over medium high heat, until a drop of water sizzles on it. Drop large dollops of batter to make 4-inch pancakes (or your desired size). Flip pancakes when their edges begin to look dry and their bottoms turn golden brown, 2-3 minutes. Cook until second side is golden, 1-2 minutes.
Serve pancakes hot with a sprinkle of the reserved chopped, candied ginger on top and maple syrup.
Makes 4 generous servings.