Saturday was the first snow day in New York City! Greg and I played in the snow for a bit, but mostly we stayed in and made these delicious gingerbread pancakes as the snow fell outside. It was such a perfect holiday moment!
To make my Holiday Gingerbread Pancakes, you’ll need:
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup molasses
1 1/2 cups water
First add the flour, baking powder, baking soda and salt to a bowl.
And then whisk it all together.
Then add the ginger and cinnamon to the bowl and whisk that together too.
In a separate, smaller bowl, whisk together the egg, vanilla, molasses and water.
Then pour the smaller bowl into the bigger bowl.
And whisk everything together (yes, you’re doing a lot of whisking in this recipe)!
Cover your griddle or pan with nonstick spray, then spoon the batter onto it. Cook as you do with normal pancakes, flipping them over to the other side once bubbles form on the surface.
When they’re done, the color should look nice and gingerbread-y, like this:
Top with your favorite toppings and serve!
Greg and I topped some with Vermont maple syrup, some with greek yogurt, honey, dried cranberries and walnuts, and some with all of the above!
These gingerbread pancakes are perfect for a snowy day, Christmas morning, and every morning from now until New Year’s Day!
Have a delicious holiday!