Hot Eats and Cool Reads: Easy Homemade Gingerbread Pancakes Recipe

Oct 28, 2020

Easy Homemade Gingerbread Pancakes Recipe

These easy from scratch gingerbread pancakes are great for fall and taste like gingerbread cookies! Serve for Sunday brunch, the holidays or for breakfast during the week! Freeze or refrigerate the extras and great with chocolate chips!


Easy Homemade Gingerbread Pancakes


Pancake stack on red plate



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Pancake in skillet



These wonderful homemade gingerbread pancakes are sure to be a fall favorite!

Each bite has the flavors that remind me of the holiday season like cinnamon, ginger, allspice and molasses.

You can serve them for a Christmas or Thanksgiving brunch, weekday breakfast or breakfast for dinner, like we do at our house!

Breakfast for dinner has always been a favorite of mine! 

I've always been a night owl and never got up super early to make a good, hearty breakfast. And now with baby Hazel, I sleep in as late as possible, so breakfast for lunch or dinner is a regular thing.

My daughter, Ella is a pancake lover, but only regular, plain pancakes. My boyfriend and I are much more adventurous when it comes to food, so these pancakes were right up our alley!

These pancakes are delicious topped with butter, almonds, whipped cream, caramel drizzle or maple syrup!

You can add in chocolate chips, bananas, nuts, vanilla or even almond extract to jazz it up every time you make them.



Pancake stack with butter on top



What are the ingredients in this recipe?


Pancake ingredients


  • All purpose flour: It's a combination of hard and soft wheats. Bleached flour provides a softer texture. It's versatile and you can bake most anything with it!
  • Baking powder: It's a dry leavening agent, with a shelf life about 9-12 months. Baking powder is used to increase the volume and lighten the texture of baked goods by causing bubbles in a wet mixture. Baking powder is usually made with a combination of baking soda, cream of tartar and cornstarch.
  • Brown sugar: Often produced by adding sugarcane molasses to refined white sugar crystals. There are two varieties, light brown sugar and dark brown sugar. Dark brown sugar has more molasses, which results in a darker color, richer flavor and more moisture. Try making your own brown sugar here!
  • Butter: A dairy product consisting of approximately 80% butterfat and made from the fat and protein components of milk or cream. Most commonly made from cow's milk, but can also be made from sheep, goat, yak, or buffalo milk.
  • Cinnamon: Loaded with antioxidants and also has anti inflammatory properties it has been used medicinally around the world for thousands of years. Cinnamon is a spice from the inner bark of several tree species from the genus Cinnamomum. You can use it in sweet and savory cooking and baking.
  • baking soda
  • salt
  • ground ginger
  • ground allspice
  • butter
  • eggs
  • molasses
  • milk


Recipe tips:

  • Make it dairy-free: Use your favorite non-dairy milk and non-dairy butter 
  • Like less sweet pancakes? Add 2 tablespoons of brown sugar 
  • Have extra pancakes? Freeze in an airtight container for up to a month
  • Check the freshness of your baking powder. If your baking powder is old or expired, you’ll end up with flat pancakes, not light and fluffy ones
  • If you don't have molasses, you can substitute honey instead
  • Wipe out the pan between batches
  • I personally believe that pancakes should always be fried in butter. The one problem with frying your pancakes in butter is that the butter will eventually burn in the skillet. To avoid any off-tasting or burned bits, just wipe the skillet clean and add a dab more butter between batches





Cut pancake stack with pancakes on fork


Other pancake recipes you may like:



This recipe is ready in these steps:


Pancake process photo


  • Preheat a lightly greased griddle or nonstick skillet
  • In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, allspice
  • In another bowl, mix butter, eggs, molasses, milk until combined
  • Make a well in the center of the dry ingredients, then add the wet ingredients and mix
  • Test if the griddle or skillet is ready by dropping water and it sizzles
  • Then pour batter into the pan and cook until the batter bubbles on the surface 
  • Then flip it with a spatula and cook on the opposite side
  • Repeat until all the batter is used
  • Serve pancakes immediately


Full recipe below


Pancake stack with nuts and syrup



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You can add or substitute with the following ingredients:


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Pancake stack with butter, nuts and syrup

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Pancakes on two red plates




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I hope you enjoy this recipe as much as we did!



Homemade Gingerbread Pancakes

Print
Homemade Gingerbread Pancakes
Yield: 2 dozen small pancakes
Author: Hot Eats and Cool Reads
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

Instructions

  1. Preheat a lightly greased griddle or nonstick skillet over medium-low heat.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, allspice and set aside.
  3. In a medium-size bowl, mix butter, eggs, molasses, milk until well combined.
  4. Make a well in the center of the dry ingredients, then add the wet ingredients and mix until just combined. A few small lumps are fine.
  5. Test if the griddle or skillet is ready by dropping water and it sizzles. Then pour ⅛ cup batter into the pan and cook until the batter bubbles on the surface, then flip it with a spatula and cook on the opposite sides for 1 to 2 minutes. Repeat until all the batter is used.
  6. Serve pancakes immediately or keep them warm as you cook by setting them on a baking sheet in a 200 degree F oven.

Notes:

Make it dairy-free: Use your favorite non-dairy milk and non-dairy butter Like less sweet pancakes?: Add 2 tablespoons of brown sugar Have extra pancakes?: Freeze in an airtight container for up to a month
Created using The Recipes Generator


Pancake stack



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