I simply couldn’t resist. I LOVE gingerbread, and my new introduction to the Epicure Gingerbread spice has somehow sparked a world of holiday foodie creativity in me! Gingerbread pancakes for breakfast? Sure, why the heck not.
Happy Holidays loves! xo
Perfectly spiced, these Gingerbread Pancakes are the perfect weekend breakfast treat for the holidays.
- 3 tablespoons melted butter
- 2 1/2 cups flour
- 1/3 cups sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon Epicure Gingerbread Spice
- 1/2 cup fancy molasses
- 2 1/4 cups buttermilk*
- 1 teaspoons vanilla
- 2 large eggs beaten
Melt the butter and set aside.
In a large bowl mix together all of your dry ingredients with a whisk.
Combine the molasses, buttermilk, vanilla, eggs and butter. Add to the dry ingredients and stir with a whisk until just combined.
Heat a frying pan with some vegetable oil on medium heat and cook your pancakes on each side, flipping when bubbles appear on the top and the bottom is golden brown.
*If you don't have buttermilk you can add 1 Tbsp. white vinegar to your regular milk and let it sit for 5 minutes before using