What happens when you take gingerbread cupcake batter and thin it down just a touch with some milk? You end up with batter that produces hearty, aromatic gingerbread pancakes. Serve these gingerbread cupcake batter pancakes rich with holiday spices for a decadent seasonal breakfast. Bonus: Save the mixing bowls for the holiday cookies; you can prepare the pancake batter using only your blender!
Yield: 9 6” gingerbread cupcake batter pancakes.
1/2 cup granulated sugar
1/2 cup molasses
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and returned to room temperature
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1 1/2 cups whole milk
1 tablespoon cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Maple syrup (to taste)
Powdered sugar (to taste)
Pulse all ingredients in a blender until combined, but not completely smooth. The batter should be lumpy.
Heat a griddle or skillet to medium-low heat and lightly grease it with oil or a small pat of butter.
Pour a 6-inch circle of batter in the center of the cooking surface.
When bubbles begin to form in the batter, flip the pancake.
Cook for another two minutes on the other side and turn out to a plate.
Repeat until all pancakes are cooked.
Serve warm with maple syrup and powdered sugar.