Delicious, flavorful Gingerbread Pancakes make a great fall or winter breakfast, with or without syrup. Serve with whipped cream, spices or however you enjoy them!
It’s that time again! Monday means, it’s time for. What are we craving this week?
Our theme this week is Christmas Dinners and Holiday Food Traditions. More on that in a minute.
Now, onto my yummy recipe and the story behind it.
Yes, I know you don’t all love a story, so feel free to scroll down for the actual Gingerbread Pancakes recipe.
When I saw the theme for Christmas Dinners, I panicked a little, since I don’t actually make Christmas dinner at our house – we go over the river and through the woods (yes literally) to my mom’s house each year for Christmas. And our Christmas Eve is not like anyone elses I’m sure. We usually create an odd hodge podge of foods and advertisers and we don’t usually do the same thing twice. So what in the world was I going to post?
Then I realized that it also said Holiday Food Traditions. And that opens up a whole new area, because we do Holiday Food Traditions, no problem. Christmas morning every year, we make a huge breakfast with our favorite egg, sausage and cheese casserole, hash brown casserole and these delicious Gingerbread Pancakes.
Now, I can’t really remember where I got this recipe, but we’ve tweaked it and modified it over the years, so its really ours by now. I hope your family will enjoy it as much as ours does.
(printable recipe below)
- 1 1/2 c. flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1 egg
- 1/2 tsp. vanilla extract
- 1/4 cup molasses
- 1 c. milk
In a large bowl, whisk the flour, the baking powder, the baking soda and the salt. Add the ginger, the cinnamon, the cloves and the nutmeg. In another mixing bowl, beat the egg with the vanilla and the molasses until it is all smooth. Whisk in the milk until it is completely incorporated with the molasses mixture. Slowly stir the molasses mixture into the flour and spice mixture. Stir just until combined, there will be some lumps.
Find out more in the actual Gingerbread Pancakes recipe.
This post linked to: Melt in your Mouth Monday, Motivate Me Monday, Made by You Monday, , Tuesday Talent Show, Tasty Tuesdays, What I Whipped Up Wednesday, Look What I Made Wednesday, Will See It Wednesday,
Let’s see even more of the BEST Gingerbread recipes!
- Gifts in a Jar – Gingerbread Spice Mocha Coffee Mix
- Spicy Gingerbread with a Mocha Glaze
- Chocolate Gingerbread Bundt Cake with Cookie Butter Glaze
- Gingerbread Salted Caramel Coffee Martini
- Gingerbread Sprinkle Cookies
- 1 ½ cups flour
- 1 teaspoons baking powder
- ¼ teaspoons baking soda
- ¼ teaspoons salt
- 1 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- ½ teaspoons ground cloves
- ¼ teaspoons ground nutmeg
- 1 egg
- ½ teaspoons vanilla extract
- ¼ cup molasses
- 1 cups milk
- In a large bowl, whisk the flour, the baking powder, the baking soda and the salt. Add the ginger, the cinnamon, the cloves and the nutmeg.
- In another mixing bowl, beat the egg with the vanilla and the molasses until it is all smooth. Whisk in the milk until it is completely incorporated with the molasses mixture.
- Slowly stir the molasses mixture into the flour and spice mixture. Stir just until combined, there will be some lumps.
- Heat your griddle over med-high heat. Brush your griddle with some butter. Add about 1/4 cup of batter to the griddle for each pancake. Lower the heat just a bit to about medium. Cook until bubbles appear on the surface of the pancakes and they begin to brown just a bit around the edges, this is about 2 minutes, and then flip them over and cook them on the other side for around 2 minutes more.
- Watch them closely as they do burn more easily than regular pancakes.