Gingerbread Pancakes W Fresh Blueberry Syrup Recipes
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
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
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 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
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
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.
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
GINGERBREAD PANCAKES WITH FRUIT TOPPING
Wake 'em up Christmas morning with the delightful aroma of these fluffy pancakes. They've got a great gingerbread flavor and pretty fruit topping! Substitute boysenberry, blueberry or strawberry syrup for the maple syrup if you'd like a tasty change. -Michelle Smith, Sykesville, Maryland
Provided by Taste of Home
Time 20m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Combine the egg, milk, molasses and oil; stir into dry ingredients just until 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. , To serve, place two pancakes on each plate; drizzle with 2 tablespoons syrup. Top with 1/4 cup apple pie filling; sprinkle with cranberries.
Nutrition Facts : Calories 514 calories, Fat 9g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 245mg sodium, Carbohydrate 102g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.
BLUEBERRY GINGERBREAD PANCAKES
Categories Breakfast Brunch Kid-Friendly Blueberry Summer Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 16
Number Of Ingredients 12
Steps:
- Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries.
- Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.
GINGERBREAD PANCAKES W/ FRESH BLUEBERRY SYRUP
If you love gingerbread and love pancakes, then this is the recipe for you! They are truly delicious and healthy. Even my husband who does not typically like "healthy" foods loved them. I invented this recipe just because I was looking for something new. I hope you enjoy!
Provided by AG0508
Categories Breakfast
Time 30m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk dry ingredients together.
- Whisk egg white in a medium size bowl, then add yolk and milk.
- Add dry ingredients and stir just until combined.
- Pour by 1/4 cup measure onto hot griddle coated with cooking spray.
- I served these with fresh blueberry syrup. Mash 2 cups frozen blueberries (thawed) with 2 Tbs Splenda. Add a little lemon juice and maple syrup to desired sweetness and consistency.
Nutrition Facts : Calories 103.2, Fat 4.3, SaturatedFat 1.2, Cholesterol 56.7, Sodium 493.2, Carbohydrate 7.8, Fiber 0.1, Sugar 4.1, Protein 9.1
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