Everyone’s favourite winter cookie can now be enjoyed as a breakfast treat. These gingerbread pancakes are filled with the warming flavours of cinnamon, spices, and rich molasses – perfect for those chilly winter mornings.
Makes: 12 pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: 12 pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
- 60g / 1/4 cup Crystal margarine, melted
- 190g / 1½ cups flour
- 3g / 1 tsp. baking powder
- 1g / ¼ tsp. baking soda
- 1g / ¼ tsp. salt
- 2g / ½ tsp. ground ginger
- 2g / ¼ tsp. allspice
- 2g / ¼ tsp ground cloves
- 3g / 1 tsp. cinnamon
- 1 egg
- 5ml / 1 tsp. vanilla extract
- 60g / ¼ cup molasses
- 350ml / 1 ½ cups buttermilk
Directions
- In a large bowl, mix dry ingredients. Whisk until combined.
- In a separate bowl, beat together egg, melted Crystal margarine, vanilla, and molasses. Slowly mix in buttermilk until completely combined.
- Whisk wet and dry mixtures together until mostly combined.
- Heat skillet over medium-high heat. Coat with Crystal margarine. Using ¼ cup scoop, drop batter into skillet. Once bubbles start to form and the edges start to set, flip and cook for another minute.
- Serve immediately, topped with maple syrup or a little extra molasses.
Chef Notes
- To keep pancakes warm, heat your oven to 200F and layer the pancakes up on a cookie sheet as they are done, covering loosely with foil.
