If you love gingerbread cookies, give this a try! The perfect breakfast for the holiday season. This recipe is in partnership with Real California Milk.
- Prep Time15 mins
- Cook Time15 mins
- Total Time30 mins
2 cups all-purpose flour
2 tablespoons dark brown sugar
2 teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground allspice
1 ¼ cups Real California Milk buttermilk, room temperature
½ cup coffee
2 eggs, whisk
3 tablespoons Real California Milk unsalted butter, melted
¼ cup molasses
- In a large bowl, add flour, brown sugar, baking powder, salt and spices. Whisk to combine. Set aside
- In a medium bowl, add buttermilk, coffee, melted butter, molasses and eggs. Whisk them until well combined.
- Add the buttermilk mixture to the dry ingredients. Gently whisk.
- Heat a non-stick pan over medium heat. Drop the batter by ¼ cup each and cook until the surface is bubbly, about 3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes.