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Gingerbread Sheet Pan Pancakes

Gingerbread Sheet Pan Pancakes for a Cozy Holiday Morning

Enjoy the delightful flavors of Gingerbread Sheet Pan Pancakes, perfect for a cozy holiday breakfast.
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Prep Time 15 minutes
Cook Time 17 minutes
Cooling Time 15 minutes
Total Time 47 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Holiday
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour Measure accurately to avoid density.
  • 1 cup light brown sugar Granulated sugar can be used.
  • 2 tbsp baking powder Ensure it's fresh for best results.
  • 2 tsp ground cinnamon Pumpkin pie spice can be used.
  • 2 tsp ground ginger Fresh ginger can be used for a kick.
  • 1 tsp ground nutmeg Allspice can work in a pinch.
  • 1 tsp baking soda Do not omit, as it aids browning.
  • 0.5 tsp salt Omit for low-sodium diets.
  • 1 tsp ground cloves Omit if not preferred.
  • 2 cups buttermilk (room temperature) Milk plus vinegar can mimic buttermilk.
  • 0.5 cup unsulphured molasses Honey or maple syrup can be used.
  • 0.5 cup unsalted butter (melted) Use oil for a dairy-free version.
  • 3 large eggs (room temperature) Flax eggs can be used for a vegan version.
  • 1 tsp vanilla extract Optional but highly recommended.

Equipment

  • Baking Sheet
  • mixing bowls
  • whisk
  • spatula
  • measuring cups and spoons

Method
 

Pancake Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Line a large 18” x 13” baking sheet with parchment paper and spray lightly with cooking spray.
  3. In a medium mixing bowl, whisk together the dry ingredients: all-purpose flour, light brown sugar, baking powder, ground cinnamon, ground ginger, ground nutmeg, baking soda, and salt.
  4. In a separate large bowl, whisk together the wet ingredients: room temperature buttermilk, unsulphured molasses, melted unsalted butter, room temperature eggs, and vanilla extract.
  5. Gently combine the dry mixture into the wet ingredients, stirring until just combined.
  6. Pour the pancake batter onto the prepared baking sheet and spread it evenly.
  7. Place the baking sheet in the oven and bake for 15-17 minutes until lightly browned.
  8. Remove from the oven and cool on a wire rack for about 15 minutes.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 35gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 160IUCalcium: 100mgIron: 1.5mg

Notes

These pancakes can be prepared in advance and frozen for up to 2 months. Reheat directly from the freezer.

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