Bestquickgingerbreadpancakes Recipes

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GLENDA'S GINGERBREAD PANCAKES



Glenda's Gingerbread Pancakes image

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

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

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

FLUFFY GINGERBREAD PANCAKES



Fluffy Gingerbread Pancakes image

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

¾ cup milk
½ cup cold brewed coffee
½ cup butter, melted and cooled to lukewarm
4 eggs
2 cups all-purpose flour
1 cup whole wheat flour
1 ⅛ cups light brown sugar
1 ½ teaspoons baking soda
1 tablespoon baking powder
1 teaspoon salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
cooking spray

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

GINGERBREAD PANCAKES WITH CREAM CHEESE AND RUM SAUCE



Gingerbread Pancakes with Cream Cheese and Rum Sauce image

Warming spices add a measure of holiday cheer to these silver dollar pancakes. The warm cream cheese sauce can be made without rum if you're serving the pancakes to children.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 servings (about 8 pancakes per plate; 56 pancakes total)

Number Of Ingredients 17

1 2/3 cups all-purpose flour (see Cook's Note)
3/4 cup sugar
1/4 cup cornstarch
1 tablespoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups milk
1/4 cup molasses (not blackstrap)
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs
4 ounces cream cheese, at room temperature
2 teaspoons dark rum (optional)
Confectioners' sugar for serving

Steps:

  • Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
  • For the pancakes: Whisk the flour, 1/4 cup plus 2 tablespoons of the sugar, the cornstarch, baking powder, ginger, cinnamon, cloves, baking soda and 1/4 teaspoon of the salt together in a large bowl. Whisk 1 1/4 cups of the milk, the molasses, melted butter, 1/2 teaspoon of the vanilla and the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until batter is thick and ingredients are just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes.
  • Meanwhile, make the cream cheese sauce: Combine the remaining 1/4 cup plus 2 tablespoons sugar, 1/4 teaspoon salt, 3/4 cup milk and 1/2 teaspoon vanilla with the cream cheese and rum in a small saucepan over medium heat, whisking until the cream cheese melts completely and mixture just begins to simmer, about 2 minutes. Remove the sauce from the heat and keep warm.
  • Heat a large nonstick skillet over medium heat. Use 1 heaping tablespoon of the batter per pancake, making enough to just fill the skillet without crowding. Cook until pancakes are golden on the bottom and bubbly on top, about 30 seconds. Flip the pancakes and cook until lightly golden on the bottom, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter.
  • When ready to serve, divide the pancakes between four serving plates, dust with confectioners' sugar and drizzle with the cream cheese sauce. Serve immediately with extra sauce on the side.

GINGERBREAD PANCAKES



Gingerbread Pancakes image

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

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

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.

EASY GINGERBREAD PANCAKES



Easy Gingerbread Pancakes image

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

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

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.

GINGERBREAD PANCAKES WITH ICING



Gingerbread Pancakes with Icing image

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 18 to 20 pancakes

Number Of Ingredients 18

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

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.

GINGERBREAD PANCAKES



Gingerbread Pancakes image

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

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

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

GRANDMA'S GINGERBREAD PANCAKES



Grandma's Gingerbread Pancakes image

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

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

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

GINGERBREAD BOY PANCAKES



Gingerbread Boy Pancakes image

Cute little gingerbread boy pancakes are made easy with Bisquick® and spiced up with apple butter, cinnamon, ginger and nutmeg. Apple butter can be found with the jams and jellies.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 18

Number Of Ingredients 10

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
1 can (6.4-oz size) Betty Crocker™ Easy Flow white decorating icing
Small candies

Steps:

  • In large bowl, stir all pancake ingredients with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
  • For each pancake, pour 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  • Using 3 1/2 to 4-inch gingerbread boy or girl cookie cutter, cut one shape from each warm pancake. Decorate as desired using icing and candies.

Nutrition Facts : ServingSize 1 serving

GINGERBREAD PANCAKES



Gingerbread Pancakes image

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

Yield Makes about 18 pancakes

Number Of Ingredients 16

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

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.

GINGERBREAD PANCAKES



GingerBread Pancakes image

Served in combination with lemon sauce and/or whipped cream, these are a delightful dessert or a breakfast splurge. Courtesy of Room at the Inn B & B in Colorado Springs.

Provided by Chef Kate

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/3 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves (optional)
1 egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons canola oil
butter or oil, for griddle

Steps:

  • Sift together the dry ingredients.
  • Beat egg well.
  • Add milk, beat in molasses, then canola oil. Mix in dry ingredients until smooth.
  • Using a quarter cup measure, spread pancake on preheated griddle and cook until golden brown.
  • Turn pancake to finish other side.

Nutrition Facts : Calories 375.2, Fat 14.9, SaturatedFat 3, Cholesterol 57.2, Sodium 378.6, Carbohydrate 52.1, Fiber 1.5, Sugar 11.9, Protein 8.4

BEST-QUICK-GINGERBREAD PANCAKES



Best-Quick-Gingerbread Pancakes image

Easy because it utilizes pancake mix, but not your typical sunday morning pancakes. Really tasty, my whole family loves it!!

Provided by Italian_mama

Categories     Breakfast

Time 15m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 6

2 cups pancake mix, I like whole wheat
1/4 cup molasses
1 cup water
2 eggs
2 tablespoons canola oil
1 teaspoon pumpkin pie spice

Steps:

  • Mix all ingredients in a large bowl.
  • Spray Non-stick pan and heat over med. heat. Cook in batches of 3, re-spraying afer each batch.
  • Serve w/ butter and syrup!
  • Enjoy!

Nutrition Facts : Calories 269.7, Fat 8.4, SaturatedFat 1.3, Cholesterol 71.1, Sodium 556.7, Carbohydrate 41.7, Fiber 1.2, Sugar 7.9, Protein 6.5

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2016-12-22 Preheat oven to 350 degrees. Butter and flour or use baking spray with a 9 inch square pan. In a stand mixer, cream together the sugar and butter until lightened in color and fluffy. Beat in the egg, and mix in the molasses until fully combined. Add in the flour, baking soda, salt, cinnamon, ginger, and cloves until just combined.
From dinnerthendessert.com


CRACKER BARREL PANCAKE RECIPE - INSANELY GOOD
2021-02-20 Directions. Preheat a pancake griddle to 350 degrees F. Prepare the butter by leaving it out at room temperature. In a medium bowl, whisk together the eggs and buttermilk. Add flour, baking soda, salt, and sugar and mix just until combined. Grease your griddle with butter and pour in 1/2 cup of batter.
From insanelygoodrecipes.com


GINGERBREAD PANCAKES RECIPE - SAVORY NOTHINGS
2020-12-13 Fold together with a spoon or spatula just until combined – some lumps are fine. Heat a griddle or frying pan over medium-low heat. Spray with nonstick cooking spray or use a little oil to keep the pancakes from sticking. Pour 2-3 tablespoons of the batter onto the griddle or into the frying pan per pancake.
From savorynothings.com


GINGERBREAD PANCAKES - COOKING CLASSY
2015-12-21 Instructions. Preheat an electric griddle to 375 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture and set aside. In a separate mixing bowl whisk together water, molasses, and eggs then mix in butter.
From cookingclassy.com


GINGERBREAD PANCAKES RECIPE - LIFE MADE SIMPLE
2019-11-25 In a large mixing bowl whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Set aside. In a large glass measuring cup, whisk together the milk, molasses, eggs, ginger, lemon zest, and melted butter. Slowly pour the wet ingredients into the dry ingredients, whisking to combine.
From lifemadesimplebakes.com


GINGERBREAD PANCAKES • LOVE FROM THE OVEN
2018-11-14 Instructions. In a large mixing bowl combine dry ingredients and stir well to combine. In a separate container combine wet ingredients and mix well to combine. Pour wet mixture into dry mixture and stir until combined but do not over mix. The batter will be lumpy and thick.
From lovefromtheoven.com


GINGERBREAD PANCAKES - CHRISTMAS MORNING BREAKFAST OR BRUNCH …
2017-12-19 Instructions. In a large bowl, whisk together dry ingredients. In a small bowl, whisk together egg, vanilla extract, molasses, and buttermilk. Make a well in the dry ingredients then pour the liquid mixture into the middle and gently start to whisk together until all is combined and no lumps remain. Heat a griddle or a skillet to medium heat ...
From tablefortwoblog.com


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