Ingredients

- Flour Choices: All-purpose flour works best for a classic texture, but whole wheat adds extra fiber and a slight nuttiness. Need gluten-free? A 1:1 gluten-free flour blend does the trick.

- Spices: Fresh ground spices make a huge difference. Cinnamon, ginger, nutmeg, and cloves bring warmth, depth, and that signature gingerbread taste.

- Sweeteners: Molasses gives these pancakes their signature deep flavor and slight chewiness. Brown sugar adds a touch of caramel-like sweetness. If you’re out of molasses, dark honey or maple syrup works as a backup.

- Leavening Agents: A mix of baking powder and baking soda gives these pancakes their rise. Too much, and they’ll taste metallic; too little, and they’ll be dense.

- Dairy and Non-Dairy Options: Buttermilk creates a rich, slightly tangy flavor, but any milk (almond, oat, or regular) will work just fine.

- Egg Substitutes: Flax eggs, applesauce, or mashed bananas can replace eggs for a vegan version while still helping the pancakes hold together.

Instructions

Step 1: Prepare Your Ingredients
I start by measuring and sifting the dry ingredients flour, baking powder, salt so everything blends smoothly. In another bowl, I mix the wet ones, like eggs, milk, and melted butter. This helps create a lump-free batter and makes mixing easier later on.

Step 2: Mix the Batter
Now comes the fun part. I pour the wet mix into the dry ingredients, stirring gently. The trick? Not overmixing just enough to combine. A few lumps are okay! Then, I let it rest for about 10 minutes. That little break gives the flour time to hydrate, making the pancakes extra soft.

Step 3: Cook the Pancakes
I heat my pan over medium-low and lightly grease it. A non-stick pan works best here! Pouring the batter in small circles, I wait for bubbles to appear on top that’s my cue to flip. A gentle turn and a quick cook on the other side, and they’re golden brown.

Step 4: Serve and Enjoy
Fresh off the pan is the best way to eat them! I love stacking mine high with butter and syrup, but toppings like berries or whipped cream? Game changer.

Notes

Don’t Overmix: Stirring too much develops gluten, making pancakes chewy instead of fluffy. A few lumps in the batter are perfectly fine.
Rest the Batter: Letting it sit for 5–10 minutes allows the flour to hydrate and the baking powder to activate, resulting in a lighter texture.
Use the Right Pan: Cast iron holds heat well and creates evenly cooked pancakes. Nonstick works too, but avoid overcrowding the pan.
Perfect Heat Level: Cooking on medium-low gives the batter time to cook through without burning the outside. If the pancakes are browning too quickly, lower the heat.
Flipping Tips: Wait until bubbles form on the surface and the edges look set before flipping. A gentle, confident flip prevents deflating.

Prep Time: Approximately 10 minutes
Cook Time: Around 15 minutes
Category: Breakfast
Method: Griddled
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 101 kcal
Sugar: 5g
Sodium: 150mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 3g
Cholesterol: 19mg