Chai Gingerbread Pancakes
Exceedingly fluffy and full of flavor, these chai gingerbread spiced pancakes are perfect for an easy holiday breakfast!
Servings: 12 pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 ¼ cups milk
- ½ cup molasses
- 2 large eggs
- 3 tablespoons unsalted butter melted and cooled slightly
Instructions
- Preheat an electric griddle to 350°F (or heat a large nonstick skillet over medium heat). Set aside.
- 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.
- In a separate medium bowl, whisk together milk, molasses and eggs. Whisk in butter until incorporated.
- Add wet ingredients to dry ingredients; stir until a runny, slightly lumpy batter forms. Set aside for 3 to 5 minutes to thicken.
- 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.
- 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.
Nutrition
Calories: 178kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 222mg | Potassium: 284mg | Fiber: 1g | Sugar: 14g | Vitamin A: 169IU | Vitamin C: 0.02mg | Calcium: 101mg | Iron: 2mg