Fluffy Gingerbread Pancakes Recipes

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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



Gingerbread Pancakes image

Soft, fluffy Gingerbread Pancakes with Maple Cream Cheese Topping. Tastes just like a gingerbread cookie! Easy recipe that's perfect for holiday mornings.

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 30m

Number Of Ingredients 18

2 large eggs
3 tablespoons dark brown sugar (or light brown)
1 cup low fat buttermilk
1/4 cup brewed coffee (cooled to room temperature)
1 2/3 cup white whole wheat flour ( or whole wheat pastry flour)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 tablespoons unsalted butter (melted and cooled)
6 ounces reduced-fat cream cheese (softened to room temperature)
3 tablespoons nonfat plain Greek yogurt (or vanilla Greek yogurt)
3 tablespoons maple syrup (plus additional to taste)
1/2 teaspoon pure vanilla extract
2-4 tablespoons skim milk

Steps:

  • In a large bowl, whisk together the eggs and brown sugar until well combined. Stir in the buttermilk and coffee.
  • In a separate large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make a well in the center of the dry ingredients. Add the liquid ingredients to the dry ingredients and stir gently, just until combined. You will have some lumps remaining. Stir in the melted butter.
  • If you'd like to keep different batches of pancakes warm, preheat the oven to 200 degrees F. Heat a griddle or sturdy skillet over medium-low heat. Coat the skillet with butter or cooking spray to prevent sticking, then ladle 1/2 cup batter (for large pancakes) or 1/4 cup batter (for smaller pancakes) into the pan and begin cooking. Because these pancakes are whole wheat, they cook more slowly. Flip when the edges of the pancake are no longer shiny and some bubbling forms on top, about 4-5 minutes for large pancakes or 2-3 for smaller ones. Continue cooking on the other side for 1 to 2 minutes more. Serve the cooked pancakes immediately or keep warm in the oven. Repeat with remaining pancakes.
  • For the maple cream cheese topping: In a mixing bowl, beat together the cream cheese and Greek yogurt on medium speed until well combined, about 2 minutes. Add the Greek yogurt, maple syrup, and vanilla and mix again. Add 2 tablespoons milk to thin the batter. Taste and add additional maple syrup if you desire a sweeter topping. If you desire a thinner consistency, continue adding milk 1 tablespoon at a time, until the topping is as thick as you like. Serve with warm pancakes.

Nutrition Facts : ServingSize 1 (of 4), Calories 316 kcal, Carbohydrate 49 g, Protein 12 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 99 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 3 g

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

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



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.

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

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.

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