GINGERBREAD PANCAKES
The ultimate Christmas breakfast treat, these American-style pancakes are lightly spiced with ginger and cinnamon, topped with maple syrup and dates
Provided by Chelsie Collins
Categories Breakfast, Brunch
Time 30m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.
- Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.
- Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.
Nutrition Facts : Calories 111 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
CHEF LYNN'S GINGERBREAD PANCAKES
Good days start with pancakes, but holiday mornings are worthy of something special. Kick this breakfast staple up a notch with the irresistible and festive flavour of gingerbread. Sweet and spicy, it's hard to resist this combination of comfort foods. Once the batter hits the pan, the smell alone will have everyone leaping out of bed bounding into the kitchen.
Categories Breakfast
Time 12m
Yield Serves: 10
Number Of Ingredients 12
Steps:
- Preheat a griddle or nonstick skillet to medium heat and grease.
- In a large bowl, whisk eggs, milk, molasses, and melted butter. Fold in dry ingredients until just combined.
- Pour batter by ¼ cupful onto hot griddle or skillet. Turn when bubbles on top begin to pop; cook until the second side is golden brown.
- Heat maple syrup in a small saucepan over medium heat for about 5 minutes. Serve with warm pancakes.
Nutrition Facts :
FLUFFY GINGERBREAD PANCAKES
Light, fluffy pancakes that taste like gingerbread! Great for the holidays!
Provided by Lynda Tombrella
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk together the milk, coffee, butter, and eggs in a bowl until evenly blended; set aside. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; pour the egg mixture into the flour mixture, and stir just until combined. Set aside for 10 to 15 minutes.
- Coat the bottom of a large skillet with cooking spray, and place pan over medium heat. Scoop large spoonfuls of batter onto the hot pan, and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.
Nutrition Facts : Calories 579.6 calories, Carbohydrate 89.8 g, Cholesterol 167.1 mg, Fat 20.1 g, Fiber 4 g, Protein 12.6 g, SaturatedFat 11.3 g, Sodium 1059.8 mg, Sugar 42 g
GLENDA'S GINGERBREAD PANCAKES
Autumn pancakes. Top with chopped walnuts or pecans.
Provided by catlady
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 19m
Yield 10
Number Of Ingredients 13
Steps:
- Mix flour, baking powder, ginger, cinnamon, salt, baking soda, and pumpkin pie spice together in a bowl.
- Whisk eggs in a separate bowl until smooth. Mix in milk, molasses, coconut oil, and vanilla extract. Whisk flour mixture into milk mixture until batter is combined; a few lumps are okay.
- Grease a griddle lightly with oil; preheat over medium-low heat.
- Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 4 minutes. Flip and cook until browned on the other side, about 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 45.5 g, Cholesterol 61.7 mg, Fat 14.7 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 11 g, Sodium 451.1 mg, Sugar 12.9 g
GINGERBREAD PANCAKES
Steps:
- In a bowl, combine the first eight ingredients. Combine buttermilk, egg, molasses and oil; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubble form on top of pancake. Cook until second side is golden brown. Serve with syrup and whipped cream if desired.
Nutrition Facts : Calories 305 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 849mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 1g fiber), Protein 9g protein.
GINGERBREAD PANCAKES
These warmly spiced pancakes have all of the classic flavors of gingerbread cookies. Finely grated fresh ginger and lemon zest brighten the deep molasses and spice flavors. Serve these pancakes with warm maple syrup and butter.
Provided by Yossy Arefi
Categories breakfast, brunch, pancakes, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices.
- In a separate bowl, whisk milk, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined.
- Add the wet ingredients to the dry ingredients and gently stir until combined. (A few small lumps are fine.)
- Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup, making sure to leave plenty of room in between for the batter to expand.
- Cook until the batter bubbles on the surface and browns on the bottom, a minute or two, then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown. Repeat until all the batter is used. Serve pancakes as you make them or keep them warm as you cook them by setting them on a baking sheet in a 250-degree oven.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 14 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 490 milligrams, Sugar 30 grams, TransFat 0 grams
LYNDA'S GINGERBREAD PANCAKES
Categories Coffee
Number Of Ingredients 15
Steps:
- Whisk together the milk, coffee, butter, and eggs in a bowl until evenly blended; set aside.
- In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; pour the egg mixture into the flour mixture, and stir just until combined. Set aside for 10 to 15 minutes.
- Grease the bottom of a large skillet, and place pan over medium heat. Scoop large spoonfuls of batter onto the hot pan, and fry until bubbles appear on the surface. Flip and cook until browned on the other side.
- Continue with remaining batter.
LYNDA'S GINGERBREAD PANCAKES [14]
Yield 12 Pancakes
Number Of Ingredients 15
Steps:
- Whisk together the milk, coffee, butter, and eggs in a bowl until evenly blended; set aside. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; pour the egg mixture into the flour mixture, and stir just until combined. Set aside for 10 to 15 minutes. Coat the bottom of a large skillet with cooking spray, and place pan over medium heat. Scoop large spoonfuls of batter onto the hot pan, and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.
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