Sourdough Gingerbread Pancakes
These Sourdough Gingerbread Pancakes are soft, fluffy, and filled with warm gingerbread spices and rich molasses. They’re the kind of cozy Christmas morning breakfast that will quickly become a holiday tradition.
Servings: 12 pancakes
Equipment
Ingredients
- 280 grams all purpose flour 2 cups
- 50 grams molasses 2 ½ Tablespoons
- 14 grams baking powder 1 Tablespoon
- 3 grams baking soda ½ teaspoon
- 3 grams salt ½ teaspoon
- 2 eggs 100 grams
- 57 grams unsalted butter melted, ¼ cup
- 320 grams milk 1 ⅓ cups
- 120 grams sourdough discard ½ cup
- 5 grams vanilla extract 1 teaspoon
- 4 grams ground ginger 3 teaspoons
- 6 grams cinnamon 3 teaspoons
Instructions
- Melt the butter and let it cool slightly. Then in a large bowl, combine the wet ingredients. 57 grams unsalted butter, 50 grams molasses, 2 eggs, 320 grams milk, 120 grams sourdough discard, 5 grams vanilla extract
- Mix in the dry ingredients, and whisk until just combined. It’s okay if it’s lumpy.280 grams all purpose flour, 14 grams baking powder, 3 grams baking soda, 3 grams salt, 4 grams ground ginger, 6 grams cinnamon
- Preheat a skillet or griddle to medium heat. Spray with non-stick spray or add oil or butter to the pan.
- Scoop 1/3 cup of the pancake batter onto the hot griddle or pan. Wait a couple of minutes until the sides of the pancake begin to brown and the top has bubbles throughout. Flip the pancake over and continue to cook for an additional 3 minutes on the second side or until the pancake is lightly golden brown. Serve with butter and maple syrup.
Notes
- Cook low and slow- Avoid high heat. This makes the outside brown too quickly while the inside stays gummy. Stick with medium heat so the pancakes have time to rise and cook through. If they are still browning too fast, lower the heat to medium low and adjust as needed.
- Flip only once- Do not keep flipping the pancakes. Too many flips cause them to deflate. Wait until the edges look set and the top is covered with bubbles before flipping. Then cook for 2 to 3 minutes on the second side.
- Do not overmix the batter- Gently fold the ingredients together until just combined. Overmixing will deflate the bubbles from your discard and make the pancakes tough instead of fluffy.
- Warm your griddle or skillet first- A fully heated pan helps the pancakes cook evenly and prevents sticking. Lightly grease it with butter or oil before each batch.
Nutrition
Serving: 1pancake | Calories: 171kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 312mg | Potassium: 144mg | Fiber: 1g | Sugar: 5g | Vitamin A: 204IU | Vitamin C: 0.02mg | Calcium: 124mg | Iron: 2mg
