Gingerbread Pancakes
from kristineskitchenblog.comThese Gingerbread Pancakes are so good that you'll want to make them all year long! Made with white whole wheat flour, gingerbread spices and molasses, these fluffy gingerbread pancakes are my kids' favorite!
Servings: 20 pancakes
Calories: 167kcal
Ingredients
- 2 cups white whole wheat flour*
- 1 tablespoon gingerbread spice mix
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup unsweetened applesauce
- 1/3 cup molasses
- 1 1/4 cups milk whole milk is best in this recipe
- 2 tablespoons unsalted butter melted and cooled slightly
Instructions
- In a medium bowl, whisk together the white whole wheat flour, gingerbread spice, baking powder, baking soda and salt.
- In a large bowl, whisk together the eggs, applesauce, molasses, and milk. Slowly whisk in the melted butter.
- Pour the dry ingredients into the wet. Whisk until just combined. Let batter rest for 5 minutes.
- Meanwhile, heat a large skillet or electric griddle over medium heat. Scoop a scant ¼ cup (about 3 tablespoons) of batter for each pancake. Let cook on the first side for 2-3 minutes, until bubbles begin to form and the bottom is lightly browned. Flip pancakes and cook for about 2 minutes on the second side, until cooked through.
- Serve pancakes immediately or keep warm in a 200 degree (F) oven while you cook the rest of the pancakes.
- You may freeze extra pancakes for later. Cool completely and store airtight in a zip-top bag.
Notes
*Regular whole wheat flour or all purpose flour may be substituted. Regular whole wheat flour will yield a stronger whole wheat flavor than white whole wheat.
Nutrition
Serving: 2pancakes | Calories: 167kcal | Carbohydrates: 25g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 47mg | Fiber: 3g | Sugar: 11g
