Spicy Apple Gingerbread Pancakes Recipes

GINGERBREAD PANCAKES WITH APPLE TOPPING

Steps:

• In a large saucepan, cook apples in butter over medium heat for 6-8 minutes or until tender. Combine sugar and cinnamon. Sprinkle over apples; stir to coat. Remove from the heat. Stir in vanilla and keep warm., In a small bowl, combine the flour, baking powder, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, 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. Serve with apple topping.

GINGERBREAD PANCAKES

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.

ISAIAH'S GINGERBREAD PANCAKES WITH APPLE SLAW

Steps:

• In a large bowl, combine the first six ingredients. Combine the egg yolks, rice milk, coffee, oil and molasses; add to dry ingredients just until moistened. In a small bowl, beat egg whites on medium speed until stiff peaks form. Fold into batter., Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown., Meanwhile, in a small bowl, combine the apples, pecans, raisins, lemon juice and honey. Serve with pancakes and syrup.

GINGERBREAD PANCAKES

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.

GINGERBREAD PANCAKES WITH BUTTERSCOTCH APPLES

Steps:

• 1. Preheat the oven to 200°F. Melt the butter in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Cook until the mixture bubbles. Remove from the heat and stir in the vanilla; transfer to a serving dish and set aside.
• 2. Meanwhile, in a small bowl stir together the flour, granulated sugar, ginger, remaining 1 teaspoon cinnamon, the baking powder, and remaining 1/4 teaspoon salt in a small bowl. Combine 1/4 cup water, the egg, molasses, and 3 tablespoons oil in a glass measuring cup; add to the flour mixture and stir with a fork until the mixture is just combined but not smooth. Add additional water if necessary to reach the consistency of pancake batter.
• 3. Brush a nonstick skillet with a little oil; heat over medium-low heat. Add the gingerbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown on the other side, 3 to 4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked.
• 4. To serve, divide the pancakes among dessert plates and top each serving with some of the apples.

GINGER-SPICED PANCAKES

Steps:

• Beat milk, egg, applesauce, ground ginger, vanilla extract, and cinnamon together in a bowl. Whisk baking mix into the milk mixture until just combined into a loose batter.
• Prepare a skillet with cooking spray and place over medium heat.
• Ladle about 1/4 cup batter into the prepared skillet; cook until bubbles begin to form on the top, 3 to 5 minutes. Turn the pancake and continue cooking until the other side of the pancake is golden brown, 3 to 5 minutes more. Transfer pancake to a plate and cover with a lid to keep warm. Repeat until batter is completely used.

GINGERBREAD-SPICED APPLE PANCAKES

Steps:

• In a small saucepan, bring the apple juice to a boil over high heat.
• Boil until reduced to about 1/3 cup, about 10 minutes.
• Remove from the heat and whisk in the maple syrup.
• Cover and set aside to keep warm.
• Preheat the oven to 200°; have ready a rimmed baking sheet.
• Using a food processor fitted with the shredding disk, or the large holes of a box grater, shred the apples.
• You should have about 1 1/2 cups.
• In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt, rubbing the brown sugar through the mesh with your fingers.
• In a medium bowl, whisk together the milk, eggs, and melted butter.
• Pour over the flour mixture and add the shredded apples.
• Stir just until combined; to not overmix.
• Place a griddle over high heat until hot.
• Lightly oil the griddle.
• For each pancake, pour about 1/3 cup of the batter onto the griddle and spread it slightly with the back of the measuring cup.
• Cook until bubbles form and break on the surface, about 1 1/2 minutes.
• Flip the pancakes and cook until the other sides are golden brown, about 1 minute more.
• Transfer to the baking sheet and keep warm in the oven.
• Repeat until all of the batter is used, oiling the griddle as needed.
• If batter begins to thicken, thin it with a bit more milk.
• Serve the pancakes piping hot, with plenty of butter and the syrup.

GLENDA'S GINGERBREAD PANCAKES

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.

SPICY APPLE GINGERBREAD PANCAKES

Steps:

• In a medium bowl, combine eggs and brown sugar. Stir in buttermilk and butter. Sift together flour, baking soda, cinnamon, nutmeg, cloves and ginger into a large bowl.
• Stir egg mixture into flour mixture (do not overmix)- batter will be somewhat lumpy. Add more buttermilk, if needed (batter should be thick).
• Cook pancakes on a preheated, greased griddle or skillet until golden brown on both sides. Serve pancakes topped with spicy apples and maple syrup if desired.
• For the apples: In a small saucepan over low heat, combine all ingredients. Cook, stirring frequently, until apples are tender but not mushy.