Gingerbread Pancakes Recipes

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GINGERBREAD PANCAKES

Make and share this Gingerbread Pancakes recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Breakfast

Time 15m

Yield 12 serving(s)

Number Of Ingredients 10



Gingerbread Pancakes image

Steps:

  • In a small bowl, stir together the flour, baking powder, soda, salt, ginger and cinnamon.
  • Set aside.
  • In a large bowl, beat together the egg and milk, then stir in the molasses,and then the oil.
  • Add the flour mixture until just combined.
  • Pour a quarter cup of batter for each pancake on a preheated grill.
  • Cook on the first side until the batter if full of bubbles on the surface.
  • Flip the pancake and cook til the second side is lightly browned.

Nutrition Facts : Calories 130.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 19.1, Sodium 126.2, Carbohydrate 18.7, Fiber 0.6, Sugar 4, Protein 3

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons vegetable oil

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



Gingerbread Pancakes image

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

2 cups/256 grams all-purpose flour
2 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 1/4 cups whole milk
1/3 cup unsulfured molasses (not blackstrap)
2 eggs
3 tablespoons unsalted butter, melted
1 teaspoon finely grated fresh ginger
1/2 teaspoon finely grated lemon zest

GINGERBREAD PANCAKES WITH ICING

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 18 to 20 pancakes

Number Of Ingredients 18



Gingerbread Pancakes with Icing image

Steps:

  • For the pancakes: In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt, nutmeg and cloves. In another medium bowl, whisk together the milk, melted butter, molasses, brown sugar, orange zest and egg. Slowly add the milk mixture to the flour mixture and stir until just combined. It is ok if the batter is a little lumpy. Do not overmix or you will have tough pancakes. (Let the batter sit for at least 5 minutes and up to 30 minutes for fluffier pancakes.)
  • For the icing: In a small bowl, combine the confectioners' sugar and milk. Set aside.
  • Grease a griddle or nonstick skillet with butter and heat to medium high. Pour 1/4 to 1/3 cup batter per pancake onto the griddle. When small bubbles begin to form on the tops of the pancakes, after 2 to 3 minutes, flip the pancakes and cook on the other side for 2 to 3 minutes. Serve the pancakes immediately with the icing and garnish with sprinkles and whipped cream if desired.

2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
2 cups milk
4 tablespoons (1/4 cup) unsalted butter, melted, plus more for the griddle
1/4 cup molasses
2 tablespoons dark brown sugar
1 tablespoon orange zest
1 large egg
1 cup confectioners' sugar
2 tablespoons milk
Red and green sprinkles, for garnish, optional
Whipped cream, for serving, optional

GRANDMA'S GINGERBREAD PANCAKES

My dear Grammie was making gingerbread one morning and my brother and I arrived, starving! She altered the recipe slightly, put it on the grill and the result is this delicious recipe. The smell of it cooking always takes me back to that morning--mmmm!

Provided by CKINCAID1

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 10

Number Of Ingredients 10



Grandma's Gingerbread Pancakes image

Steps:

  • Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 20.9 g, Cholesterol 18.6 mg, Fat 0.7 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 149.9 mg, Sugar 4.7 g

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground dried ginger
1 teaspoon ground cinnamon
1 egg
½ teaspoon vanilla extract
¼ cup molasses
1 ½ cups water

GINGERBREAD PANCAKES

To welcome the cooler mornings of autumn, make pancakes sweetened with molasses and flavored with warming gingerbread spices.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Number Of Ingredients 11



Gingerbread Pancakes image

Steps:

  • For the batter, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Add eggs, molasses, and buttermilk and stir until just combined. Cook pancakes on a hot griddle.

3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
3 large beaten eggs
1/3 cup molasses
3 cups buttermilk

GINGERBREAD PANCAKES

Spice up your morning with pancakes flavored with rich apple butter, ginger, cinnamon and nutmeg.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 18

Number Of Ingredients 8



Gingerbread Pancakes image

Steps:

  • Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • Stir all ingredients until blended. Spoon batter by 1/4 cupfuls onto hot griddle.
  • Cook until edges are dry. Turn; cook until brown.

Nutrition Facts : Calories 115, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg

2 1/2 cups Original Bisquick™ mix
1 cup milk
3/4 cup apple butter
2 tablespoons vegetable oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs

GINGERBREAD PANCAKES

Christmas breakfast is extra festive when these fragrant spiced pancakes are on the menu. We've even made them in the shape of gingerbread men.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8-10 pancakes.

Number Of Ingredients 13



Gingerbread Pancakes image

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.

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch ground cloves
1 cup buttermilk
1 egg
2 tablespoons molasses
1 tablespoon vegetable oil
Maple syrup and whipped cream, optional

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



Gingerbread pancakes image

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

150g self-raising flour
½ tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
2 tsp golden caster sugar
1 egg , beaten
½ tbsp maple syrup , plus extra to serve
200ml full-fat milk or semi-skimmed milk
vegetable oil , for frying
100g pitted dates , chopped, to serve
100ml crème fraîche , to serve

GINGERBREAD PANCAKES

So good on a cold morning! I love gingerbread! Serve with maple syrup, or just a sprinkling of powdered sugar and a squeeze of lemon, or to make it real authentic, lingonberry preserves!

Provided by Charmie777

Categories     Breakfast

Time 30m

Yield 12 pancakes

Number Of Ingredients 11



Gingerbread Pancakes image

Steps:

  • In a small bowl, stir together flour, baking powder, soda, salt, ginger and cinnamon. Set aside.
  • In large bowl, beat together egg and milk.
  • Stir in molasses, then oil.
  • Add flour mixture and stir just until combined.
  • Pour a quarter cup of batter per pancake onto griddle.
  • Cook on first side until puffed, full of bubbles and dry looking around edges.
  • Turn and cook until second side is browned.

Nutrition Facts : Calories 130.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 19.1, Sodium 126.2, Carbohydrate 18.7, Fiber 0.6, Sugar 4, Protein 3

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ginger
1 teaspoon cinnamon
1 egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons vegetable oil
lingonberry preserves (optional)

MAGNOLIA CAFE'S GINGERBREAD PANCAKES

Provided by Food Network

Time 25m

Yield 8 to 10 large pancakes

Number Of Ingredients 14



Magnolia Cafe's Gingerbread Pancakes image

Steps:

  • In a large bowl, mix eggs and brown sugar until well combined. Add buttermilk, water and brewed coffee, and stir to combine. In another large bowl, sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter.
  • Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter, by ladlefuls. Cook until little bubbles appear around the edges of the pancake, and then flip. Cook on the second side until golden brown and cooked through in the middle. Serve immediately.

3 eggs
1/4 cup brown sugar
1 cup buttermilk
1/2 cup water
1/4 cup brewed coffee
2 1/2 cups white unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
4 tablespoons butter or margarine, melted

GINGERBREAD PANCAKES

Categories     Coffee     Ginger     Breakfast     Brunch     Quick & Easy     Fall     Pan-Fry     Cinnamon     Clove     Nutmeg     Gourmet

Yield Makes about 18 pancakes

Number Of Ingredients 16



Gingerbread Pancakes image

Steps:

  • Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).
  • Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
  • Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.

3 cups all-purpose flour
1 cup packed dark brown sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup water
1/2 cup brewed coffee, cold or at room temperature
4 large eggs
1 stick (1/2 cup) unsalted butter, melted and cooled
1/4 cup fresh lemon juice
Vegetable oil for brushing griddle
Accompaniment: pure maple syrup

HIGH-PROTEIN GINGERBREAD PANCAKES RECIPE BY TASTY

Here's what you need: large eggs, cream-style cottage cheese, molasses, honey, vanilla extract, oat flour, baking powder, ground ginger, ground nutmeg, ground cinnamon, allspice, ground cloves, kosher salt, chia seeds, oil, whipped cream, orange, syrup

Provided by Mercedes Sandoval

Categories     Breakfast

Yield 8 pancakes

Number Of Ingredients 18



High-Protein Gingerbread Pancakes Recipe by Tasty image

Steps:

  • In a blender, combine the eggs, cottage cheese, molasses, honey, vanilla, oat flour, baking powder, ginger, nutmeg, cinnamon, allspice, cloves, and salt. Blend until well combined.
  • Pour the mixture into a medium bowl and fold in the chia seeds.
  • Heat the oil in a large skillet over medium-high heat. Pour ¼ cup of batter into the pan and cook for 3 minutes, until bubbles start to form and the edges become golden brown. Flip and cook for 3 minutes more, until golden brown on the other side. Repeat with the remaining batter.
  • Top the pancakes with whipped cream, orange segments, and your sweetener of choice.
  • Enjoy!

Nutrition Facts : Calories 151 calories, Carbohydrate 12 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, Sugar 5 grams

3 large eggs
1 cup cream-style cottage cheese
1 tablespoon molasses
1 tablespoon honey
1 teaspoon vanilla extract
½ cup oat flour
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon ground cloves
1 pinch of kosher salt
1 tablespoon chia seeds
oil, of choice, for greasing the skilled
whipped cream, for serving
orange, segments, for serving
syrup, sweetener of choice, for serving

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



Glenda's Gingerbread Pancakes image

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

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
3 eggs
3 cups milk
½ cup molasses
½ cup coconut oil, melted
2 teaspoons vanilla extract
1 teaspoon vegetable oil

EASY GINGERBREAD PANCAKES

Molasses and spices turn an ordinary pancake mix into a special breakfast. These are so easy to make that you can have them any day of the week. -Trina Stewart, Yacolt, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 12 pancakes.

Number Of Ingredients 7



Easy Gingerbread Pancakes image

Steps:

  • In a small bowl, combine the pancake mix, molasses, cinnamon, ginger and cloves. Stir in water just until dry ingredients are moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired.

Nutrition Facts : Calories 248 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 972mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein.

2 cups complete pancake mix
4 teaspoons molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1-1/2 cups water
Maple syrup, optional

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From eatingwell.com


GINGERBREAD PANCAKES - AHEAD OF THYME
How to Make the Best Gingerbread Pancakes. Combine ingredients. In a large mixing bowl, sift together flour, baking powder, ginger, cinnamon, allspice and salt. In a medium mixing bowl, whisk together molasses, milk, egg, butter, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just combined (the batter will be ...
From aheadofthyme.com


GINGERBREAD PANCAKES – FOOD
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From foodomi.com


GINGERBREAD PANCAKES - LIFE MADE SWEETER
It’s important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee. Cook the pancakes: Drop scant 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes.
From lifemadesweeter.com


FLUFFY GINGERBREAD PANCAKES | AMBITIOUS KITCHEN
Incredibly fluffy gingerbread pancakes made with whole wheat flour, warm spices and deliciously sweet molasses. These healthier gingerbread pancakes are dairy free, perfectly spiced, oh so fluffy and the perfect holiday brunch! Ingredients Dry ingredients: 1cupwhole wheat pastry flour or white whole wheat flour (or use all purpose flour*)
From ambitiouskitchen.com


HEALTHY GINGERBREAD PANCAKES | AMY'S HEALTHY BAKING
Whisk together the flour, ginger, cinnamon, allspice, nutmeg, cloves, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg white, and vanilla. Stir in the Greek yogurt, stirring until no large lumps remain. …
From amyshealthybaking.com


GINGERBREAD PANCAKES {SOFT AND FLUFFY!} – WELLPLATED.COM
Banana Gingerbread Pancakes. Top your pancakes with banana slices (chopped pecans would be delish with this combo). Gingerbread Pancakes with Lemon Sauce. Swap the maple cream cheese topping for the lemon glaze from this Blueberry Biscuits recipe. The Directions Whisk the eggs and sugar together, then stir in the buttermilk and coffee.
From wellplated.com


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