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stack of pancakes on a plate

Chai Gingerbread Pancakes

  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 pancakes 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American

Description

Exceedingly fluffy and full of flavor, these chai gingerbread spiced pancakes are perfect for an easy holiday breakfast!


Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 cups milk
  • 1/2 cup molasses
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted and cooled slightly

Instructions

  1. Preheat an electric griddle to 350°F (or heat a large nonstick skillet over medium heat). Set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add ginger, cinnamon, cardamom, cloves and nutmeg; whisk into dry ingredients until well-combined.
  3. In a separate medium bowl, whisk together milk, molasses and eggs. Whisk in butter until incorporated.
  4. Add wet ingredients to dry ingredients; stir until a runny, slightly lumpy batter forms. Set aside for 3 to 5 minutes to thicken.
  5. Spray or brush griddle with oil or butter. Pour pancake batter onto hot griddle in 1/3-cupfuls. Cook 2 minutes or until edges of pancakes are dry and form tiny bubbles; flip and cook another 1 minute until both sides are golden. Transfer to a serving plate; repeat with remaining batter.
  6. Serve warm, with extra pats of butter, generous pours of maple syrup and a dusting of powdered sugar, if desired.

Notes

  • Recipe adapted from Cooking Classy.
  • Freeze: Allow pancakes to fully cool at room temperature. Transfer to a resealable plastic food-storage bag; seal and freeze for up to 2 months. To reheat, microwave frozen pancakes, or heat in the oven at 350°F for about 10 minutes.

Keywords: ginger pancake batter, molasses pancakes, chai spice mix