# Gingerbread Pancakes with Maple Syrup
## Introduction
Get ready to kickstart your day with exceptionally delicious, hearty, and flavorful Gingerbread Pancakes, doused generously with divine maple syrup. These pancakes are the perfect amalgamation of carefully chosen ingredients that come together to create a dish that stimulates your taste buds and satiates your big morning appetite.
## Why Make This Recipe
Offering a creative twist on a classic breakfast food, these Gingerbread Pancakes with Maple Syrup provide a sweet, flavorful journey. Perfect to be enjoyed with your loved ones, they provide a homely start to the day. Plus, they are easy to make, needing only basic pantry ingredients and a short prep and cook time.
## How to Make ‘Gingerbread Pancakes with Maple Syrup’
### Ingredients:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 tsp ground ginger
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 cup brown sugar
– 1/2 cup milk
– 1/4 cup molasses
– 1 large egg
– 2 tbsp unsalted butter, melted
– Maple syrup, for serving
### Directions:
1. Take a large bowl and mix together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
2. In a separate bowl, create a mixture of brown sugar, milk, molasses, egg, and melted butter.
3. Add this mixture to the dry ingredients and stir gently until combined.
4. Preheat a non-stick skillet or griddle on medium heat and lightly grease it.
5. Pour 1/4 cup of batter to make each pancake and cook until bubbles form and edges set. This should take around 2-3 minutes.
6. Flip the pancake and cook the other side until it turns golden brown.
7. Repeat with the remaining batter.
## How to Serve ‘Gingerbread Pancakes with Maple Syrup’
Serve the Gingerbread Pancakes warm and top them off with a heavenly drizzle of maple syrup. Couple them with your favorite morning brew, be it a hot cuppa tea, coffee, or even hot chocolate for kids.
## How to Store ‘Gingerbread Pancakes with Maple Syrup’
Feel free to store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Just reheat them in a microwave or on a skillet before savoring them again.
## Tips to Make ‘Gingerbread Pancakes with Maple Syrup’
Avoid overmixing the batter, it may result in tougher pancakes. Also, control the cooking heat to prevent them from getting too browned quickly.
## Variations
Add in some dark chocolate chips or chopped nuts to the batter for an extra level of flavor and texture.
## FAQs
**Q: Can I use an egg substitute for this recipe?**
A: Yes, you can use flaxseed meal or applesauce as an egg substitute.
**Q: Can I use whole wheat flour instead of all-purpose flour?**
A: Yes, whole wheat flour can be used though it may alter the texture of the pancakes, making them a bit denser.
**Q: Can I make these pancakes vegan?**
A: Absolutely! Substitute milk with a dairy-free alternative and use a plant-based butter substitute. For the egg, use a flax egg or applesauce.
Here’s a delightful way to uplift your breakfast repertoire with these crowd-pleasing Gingerbread Pancakes with Maple Syrup! Enjoy.