Description
Delicious fluffy pancakes perfect for breakfast.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1/4 cup molasses
- 3 tablespoons melted butter
- 2 eggs (separated)
- Buttermilk Syrup or Maple Syrup (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt.
- In another bowl, (or I like to use a large measuring cup), whisk together the milk, molasses, melted butter, and the egg yolks. (Place the whites in another bowl – you’ll need them in a minute.)
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Place the egg whites in a bowl. Whip until you have stiff peaks.
- Take about 1/3 of the egg whites and add them to the pancake batter. Mix to combine. (This will lighten up the batter.) Add the remaining egg whites and fold in until you no longer have any white streaks.
- Heat a griddle or skillet over medium-high heat. Grease with butter or nonstick cooking spray.
- Pour about 1/3 cup of the batter onto the hot griddle. Let the pancakes cook until bubbles form, then flip and continue to cook until browned and cooked through.
- Continue with the remaining batter until all of the pancakes are cooked.
- Serve with buttermilk syrup or maple syrup, if desired.
Notes
- For extra fluffy pancakes, make sure to whip the egg whites properly.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg