Gingerbread Pancake Mini Muffins
by Brava Chef Erin
Servings
12 pancakes
Active Time
~10 mins
Total Time
~20 mins 30 sec
About this Recipe
These pancakes make the perfect holiday breakfast. All of the flavor of traditional gingerbread is packed into these mini pancake muffins. This recipe tops the pancakes with butter and they would also be delicious with whipped cream and a sprinkle of cinnamon.
About this Recipe
These pancakes make the perfect holiday breakfast. All of the flavor of traditional gingerbread is packed into these mini pancake muffins. This recipe tops the pancakes with butter and they would also be delicious with whipped cream and a sprinkle of cinnamon.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground cloves
- ⅓ cup molasses (not blackstrap)
- 2 eggs
- 2 tablespoons butter, melted
- 2 tablespoons packed brown sugar
- 1¾ cups milk
- Butter and maple syrup, for serving
From Your Pantry
butter or cooking spray
Equipment
Brava egg tray
mixing bowls
whisk
spoon
serving platter
Nutrition Information
Allergens: Milk, Eggs, Wheat (Gluten)
-
1
Make pancake batter
- In medium bowl, stir together flour, ginger, cinnamon, baking powder, salt, baking soda and cloves.
- In another medium bowl, whisk together molasses, eggs, butter and brown sugar. Add milk and whisk again.
- Add egg mixture to flour mixture and whisk until just combined; do not overmix.
- Let batter rest for 3 minutes before filling tray.
-
2
Cook pancakes
- Lightly spray or butter wells of Brava egg tray.
- Pour about ¼ cup pancake batter into each prepared egg cup.
- Slide egg tray into top shelf. Press green button to begin cooking.
-
3
Serve
- When your food is done, carefully remove egg tray.
- Using a spoon, gently scoop out pancakes and transfer to serving platter.
- Serve with butter and maple syrup or other favorite toppings.
