Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 2 Tablespoons (25 g) dark brown sugar (light brown sugar works too)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
Wet Ingredients
- 1 ¼ cups (300 ml) whole milk
- ⅓ cup (80 ml) cold coffee
- ⅓ cup (80 ml) unsulfured molasses (not blackstrap)
- 2 large eggs
- 3 Tablespoons (42 g) unsalted butter, melted
- 1 teaspoon finely grated fresh ginger
- ½ teaspoon finely grated lemon zest (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, and ground allspice until evenly combined. Set this bowl aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the whole milk, cold coffee, unsulfured molasses, eggs, melted unsalted butter, finely grated fresh ginger, and optional lemon zest until the mixture is smooth and well integrated.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl containing the dry ingredients. Stir gently just until combined; be careful not to over-mix to ensure fluffy pancakes. Allow the batter to rest for 10 minutes to let the flavors meld and the batter thicken slightly.
- Preheat Pan: Heat a pancake griddle or skillet over medium heat. Add a tablespoon of butter to grease the surface. Wait until the pan is hot and the butter has melted.
- Cook Pancakes: Pour about ¼ cup of batter per pancake onto the griddle. Cook the pancakes until the edges are set and bubbles form on the surface, about 3 to 4 minutes. Flip the pancakes once and cook for another 2 minutes or until golden brown on the other side. Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve: Serve the gingerbread pancakes warm with maple syrup or your favorite toppings for a cozy breakfast experience.
Notes
- Do not over-mix the batter; lumps are okay and will help keep pancakes fluffy.
- Resting the batter for 10 minutes helps develop flavor and improves texture.
- Cold coffee adds depth to the flavor but can be substituted with additional milk if preferred.
- Unsulfured molasses is preferred for a milder molasses flavor; avoid blackstrap molasses as it is too strong and bitter.
- Fresh ginger and lemon zest add bright fresh notes; you can omit lemon zest if unavailable.
- Use a non-stick griddle or well-seasoned skillet for easiest flipping and cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
