It’s almost the weekend, so that means you have to make these Gingerbread Pancakes! They are the perfect fall breakfast to treat yourself to. It’s been a long week, and you deserve some TLC in the form of fluffy, spice-filled, gooey maple goodness. I saw Jenna from Eat, Live, Run blog about these pancakes and decided I had to give them a whirl. This is such a great recipe because these pancakes were fluffy, hearty, and had such a warm, spice flavor that was perfect on a cool, autumn day. Enjoy these pancakes and have a wonderful weekend!
Do you have anything fun planned for this weekend?
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- ½ tsp salt
- 2 tbsp dark brown sugar
- 2 tbsp melted unsalted butter
- 1 cup sour cream
- ½ cup milk
- 1 egg
- Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and brown sugar.
- In another bowl, combine the egg, melted butter, sour cream, and milk. Combine the wet ingredients and the dry ingredients and mix until just combined. (Batter will be thicker than other pancake batter.)
- Heat a greased skillet and cook batter (in cupfuls) until golden on both sides. Drizzle with butter and maple syrup.
Slightly adapted from Eat, Live, Run