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
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 :
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.
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
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.
MAGNOLIA CAFE'S GINGERBREAD PANCAKES
Provided by Food Network
Time 25m
Yield 8 to 10 large pancakes
Number Of Ingredients 14
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.
GINGERBREAD PANCAKES
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
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
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
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
GINGERBREAD PANCAKES
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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