Gingerbread pancakes from The New York Times Cooking by Yossy Arefi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellwell on April 12, 2025

    These are delicious! May be my go-to now.

  • babyfork on January 03, 2025

    Made this for Christmas morning brunch and they were a hit! I followed another reviewer's suggestion to use 3/4 buttermilk and 1/2 cup milk. I only had 2% milk, not whole, but it was fine. I added a bit more milk at the end to loosen up the batter, but it was still on the thick side. I increased the spice and also added some chopped candied ginger, ground cardamom, black pepper, and freshly grated nutmeg. I served them with a choice of real maple syrup (cinnamon-infused or smoked) and whipped cream.

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