Belfonte Dairy | From the Heart of Kansas City

Gingerbread pancakes


3 1/2 cups flour
1/2 cup brown sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
1 tsp nutmeg
1 tbsp ground ginger
2 tbsp molasses
2 cups Belfonte milk
2 tsp vanilla extract
1/4 cup melted butter
1 egg


And a large bowl add all of your dry ingredients and whisk until combined. Make a well in the center of your bowl and add all of your wet ingredients. Whisk until well combined. If your mixture is too thin add a little bit more flour.

Scoop 1/4 cup of the batter into your greased pan or skillet over medium heat. Your pancakes are ready to flip when little bubbles rise to the top.

Stack your pancakes top with your favorite toppings and syrup, share, and enjoy!

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