Food Blogger, Lauren Vavala of Delicious Little Bites shares with us a warm, spicy and delicious recipe for gingerbread pancakes, which will instantly put you in the Holiday spirit! The recipe is simple, yet the flavor is nostalgic, making it perfect for the Holiday season. Jump to the full recipe.
There are certain flavors that will warm your heart and get you in the Holiday spirit, and gingerbread is one of those flavors. It always takes me back to fun childhood holiday memories, from making gingerbread man cookies to gingerbread houses.
Holiday traditions with my own little family vary just slightly from those that I grew up with, which I have Pinterest to thank for. Seeking the added “inspiration” that I need to prepare a different themed breakfast each year for my kids isn’t an easy task at hand, but the looks on their faces afterwards is always worth it!
In the past, I’ve made Santa pancakes, reindeer pancakes and snowman pancakes, so this year I decided to change it up a bit. I’m still sticking with pancakes, but instead of pancakes in fun Holiday shapes, I decided on flavored pancakes. Naturally, gingerbread was at the top of my list.
I’ve tested this recipe a few times now, and I’m certain my kids will absolutely love them. These pancakes are delicious when topped with butter and syrup, but I highly recommend a dollop of whipped cream to balance out the spice perfectly. I hope that you and your family enjoy these pancakes as much as we will be!
How to Make Gingerbread Pancakes
PREP!
The prep work for this recipe is minimal. I do recommend melting the butter before you begin so that it has time to cool slightly.
INGREDIENTS:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 cup whole milk
- 1 tablespoon molasses
- 1 egg
- 2 tablespoon butter, melted and cooled slightly
CREATE!
In a medium bowl, combine the flour, brown sugar, baking powder, salt, ginger, cinnamon, nutmeg, allspice, and cloves. Mix well.
In a smaller bowl, whisk together the milk, egg, molasses, and melted butter.
Pour the wet ingredients into the dry and mix with a spoon until everything is just wet. Allow the batter to rest a few minutes.
Tip: Do not overmix the batter or your pancakes may come out rubbery. It’s okay if there are some lumps in the batter.
While the batter is resting, preheat a large skillet or griddle on medium heat.
Spray your pre-heated skillet or griddle with non-stick spray or add just enough butter to coat the bottom.
Scoop out 1/4 cup of the batter for large pancakes, or 1/8 cup for small. Pour onto the hot skillet or griddle about 1-2 inches apart. You may need to work in batches.
Cook until bubbles begin to form on the tops, about 2-3 minutes. Flip and cook an additional 1-2 minutes or until just lightly browned.
Remove to a plate to cool.
PRESENT!
Top pancakes with butter and syrup or a dollop of whipped cream and a light dusting of cinnamon or sprinkles for fun.
Tips and Techniques
- Do not pack the flour into the measuring cup. Gently scoop it or spoon it out, and then level it off with the back of a butter knife.
- Do not overmix the batter. Doing so may result in “rubbery” pancakes. Just mix it until all the batter is wet. It’s okay if there are some lumps remaining.
- Store leftover pancakes tightly wrapped in the refrigerator. Use within 5 days for best results.
FAQ’s
- What gives gingerbread it’s flavor? Gingerbread is flavored with molasses and a combination of spices including ginger, cinnamon, allspice and cloves.
- Can you freeze pancakes? Yes, you can freeze pancakes. Simply place a sheet of parchment paper between each pancake and then wrap tightly or place in a freezer bag. Use within 2 months for the best results.