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Gingerbread Pancakes with Lemon Syrup from The Food Charlatan
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Gingerbread Pancakes with Lemon Syrup

Spiced with traditional cinnamon, ginger, cloves, and nutmeg, these fluffy Gingerbread Pancakes are drizzled with a fresh lemon-buttermilk syrup. Christmas morning, I got your back. 
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 15 Servings
Calories 313kcal
Author Karen

Ingredients

For the lemon syrup

  • 1 cup salted butter
  • 2/3 cup lemon juice fresh, buy 2 lemons
  • 1/2 cup buttermilk
  • 1 & 1/2 cups granulated sugar
  • 1 & 1/2 teaspoons baking soda
  • 3-5 teaspoons lemon zest plus more for garnish

For the pancakes:

  • 1 & 1/2 cups flour spooned and leveled
  • 5 tablespoons brown sugar
  • 1 & 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cardamom
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 & 1/2 cups buttermilk
  • 1/4 cup molasses
  • 1 large egg + 1 egg yolk
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla
  • butter or nonstick spray for frying

Instructions

  • Start with the lemon syrup: In a 2-quart saucepan melt butter over medium heat.
  • Add lemon juice, 1/2 cup buttermilk, and sugar. Stir occasionally over medium heat until the sugar is dissolved, 3-5 minutes.
  • Remove from heat and immediately stir in 1 and 1/2 teaspoons baking soda. The mixture will bubble up and foam like a science experiment (this is why you need a larger pot).
  • Add the lemon zest and stir. It will take a few minutes for the foam to calm down, just stir it every now and then. Let rest while you get the pancakes ready, or keep it on low.
  • For the pancakes: In a medium bowl whisk together flour, brown sugar, baking powder, 3/4 teaspoon baking soda, salt, cinnamon, ginger, cardamom, nutmeg, and cloves. In a separate medium bowl, whisk together buttermilk, molasses, egg + yolk, butter, and vanilla.
  • Add the dry ingredients to the wet ingredients and stir until combined.
  • Heat your griddle or skillet to medium. (350 on my griddle)
  • Grease the pan with butter or nonstick spray, just enough to coat it.
  • Use a 1/4 cup measuring cup to form the pancakes. Cook for 2-4 minutes, until bubble have formed all over the top. Then flip with a spatula and cook until light brown, another 2 minutes or so.
  • Serve with warm lemon syrup. Sprinkle each serving with lemon zest.

Notes

Keep the first few pancakes warm by placing them on a cooling rack placed on a baking sheet, in the oven at 170 degrees F (the warm setting).
You may have leftover syrup. This is not an apology. DRINK THAT STUFF.

Nutrition

Serving: 1pancake | Calories: 313kcal | Carbohydrates: 41g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 416mg | Potassium: 170mg | Fiber: 1g | Sugar: 30g | Vitamin A: 521IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 1mg