on Dec 22, 2021, Updated Jan 12, 2024 Here are some more gingerbread recipes that you may like – Gingerbread Latte, and Gingerbread Mug Cake.
About Gingerbread Pancakes
These Fluffy Gingerbread Pancakes are light and soft and will remind you of gingerbread cookies. These are surely a treat for your tastebuds, that you will not be able to resist! I used old-fashioned pancake batter and spiked it with warm winter spices and molasses to make this holiday favorite breakfast. Although these pancakes are perfect for Christmas morning breakfast, you can make them for any special occasion at any time of the year. These come together in under 30 minutes using simple ingredients. Double or triple the gingerbread pancake recipe if making for a crowd. Here are some more pancake recipes that you may like
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Ingredients
Flour – Classic pancakes are made using all-purpose flour as it makes them soft and fluffy. You can use healthy alternatives such as white whole wheat flour or gluten-free flour, but the texture will be a little dense as compared to the all-purpose flour ones. Spices – The addition of warm spices (gingerbread spices) such as ground ginger, ground nutmeg, ground cinnamon, and ground cloves gives these pancakes warm winter flavors. Molasses – Gingerbread pancakes are sweetened with blackstrap molasses. It gives them a very earthy and smoky flavor. No molasses? Just replace it with dark brown sugar, honey, or maple syrup. Others – You will also need baking powder, baking soda, salt, vanilla extract, milk (full-fat milk, skim milk, or plant-based milk), eggs, and unsalted butter. Variations – You can add chocolate chips, orange zest, and nuts like walnuts, pecans, etc to the pancake mix. You can replace the gingerbread spices with pumpkin pie spice too.
How To Make Gingerbread Pancakes
In the large jar of a blender, combine
2 cups all-purpose flour 3 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 2 and ½ teaspoon ground ginger 1 and ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 and ½ cups milk ¼ cup melted and cooled unsalted butter 2 teaspoon vanilla extract 2 large eggs ¼ cup dark molasses.
Blend until everything comes together. Do not over blend otherwise, the pancakes will turn out hard. Heat a non-stick pan or a griddle over medium heat. Once the pan is hot, brush it with melted butter. Pour ¼ cup of batter into the center of the pan and let it flow on its own. Cook until the underside is golden and bubbles begin to appear on the surface (30-40 seconds). Flip and cook for 10-15 seconds on the other side and then remove the pancake to a plate. Repeat with the remaining batter. Serve with honey, maple syrup, chocolate sauce, fruit, ice cream, or frozen yogurt, or enjoy plain!
Serving Suggestions
For the best taste, serve the pancakes hot right from the pan. This is my to-go dish for Christmas breakfast You can also serve these for breakfast or brunch. Pour a generous drizzle of maple syrup, honey, chocolate sauce, or butter on top. You can also top these with whipped cream, fresh-cut fruits, frozen yogurt, and some sprinkles. Whisk the cream with some gingerbread spice for a more profound gingerbread taste. You can also top these fluffy pancakes with molasses spiked with some cinnamon. To make cinnamon molasses you will need ½ cup maple syrup, 2 tablespoon dark molasses, and 1 teaspoon ground cinnamon. Mix everything well and your cinnamon molasses is ready.
Storage Suggestions
You can store the pancake batter for 2 to 5 days in the refrigerator in an air-tight container. Bring it to room temperature before making the pancakes. Store the leftover pancakes in an airtight container in the refrigerator for 2-3 days. Microwave until warm before serving. You can also freeze these in a freezer bag or an airtight container for 3-4 months. Thaw, warm, and serve.
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