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Stack of festive gingerbread pancakes

Fluffy Gingerbread Pancakes

by: DerbyLaneDreams
These Gingerbread Pancakes are soft, fluffy, and filled with warm holiday spices.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 pancakes
Course: Breakfast
Cuisine: American
Calories:
Ingredients Equipment Method

Ingredients
 

  • 1 ½ cups all-purpose flour
  • 1 cup oat milk
  • 1 egg
  • 1 teaspoon cinnamon
  • 2 tablespoon sifted cocoa
  • 1 tablespoon cane sugar
  • 1 teaspoon vanilla extract
  • ½ tablespoon baking powder
  • ½ teaspoon nutmeg

Equipment

  • Mixing bowls One for dry ingredients and one for wet. Keeps everything neat and easy to combine.
  • Whisk A whisk works great, but if you’re in a hurry (or have little helpers), a hand mixer makes it super smooth.
  • Measuring cups and spoons Accuracy matters with baking, even for pancakes.
  • Nonstick pan Helps cook pancakes evenly without sticking or burning.
  • Spatula For flipping like a pro! A flexible one makes turning pancakes easy and mess-free.
  • Ladle Makes pouring the same size pancakes a breeze.

Method
 

Step 1: Mix the dry ingredients.
  1. In a medium bowl, whisk together your flour, sugar, cocoa, baking powder, cinnamon, and nutmeg.
Step 2: Add the wet ingredients.
  1. Pour in the egg, milk, and vanilla. Mix until everything is smooth and lump-free — no fancy equipment needed, but an electric mixer makes it extra easy.
Step 3: Cook your pancakes.
  1. Heat a nonstick pan or griddle over medium heat and coat it lightly with butter or oil. Pour about ½ cup of batter for each pancake. Cook until little bubbles form on top, then flip and cook the other side until golden brown.
Step 4: Serve and enjoy.
  1. Stack your pancakes high and serve them warm with a drizzle of maple syrup, a pat of butter, and a sprinkle of cinnamon.
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