WHOLE WHEAT GINGERBREAD PANCAKES
Provided by Krista Quinn
Yield 12-15 medium pancakes
Number Of Ingredients 11
Steps:
- In a medium bowl combine all dry ingredients.
- In a small bowl whisk together the egg, milk, molasses, and vanilla.
- Gently pour the egg mixture into the dry mixture, using the whisk to combine. Mix only until all ingredients are incorporated. (Over-mixing makes tough pancakes so don't go crazy. A few lumps are fine!)
- Heat a large skillet over medium heat.
- For each pancake spoon approximately 3 tablespoons of batter onto hot skillet. Cook until the surface has a few bubbles. When you see bubbles, flip them and continue to cook 2-3 minutes more.
WHOLE WHEAT GINGERBREAD PANCAKES
Moist and flavorful gingerbread pancakes!
Provided by Ashley Manila
Categories Breakfast
Time 30m
Number Of Ingredients 16
Steps:
- In a large bowl whisk together the egg yolks, sour cream, milk, molasses, sugar, and vanilla; set aside.
- In a separate bowl combine the flours, salt, baking powder, cinnamon, ginger, nutmeg, and cloves; whisk well.
- Add the dry mixture into the wet mixture, and stir until just combined; do not over mix! Set aside.
- Add the reserved egg whites to a large bowl or the body of a stand mixer. Beat, using a handheld mixer or the whisk attachment, until the whites begin to form soft peaks.
- With a rubber spatula fold egg whites into the pancake batter, stirring until fully incorporated.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
- Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
- Top pancakes with syrup and extra butter, or anything else your heart desires! Serve at once.
WHOLE WHEAT GINGERBREAD PANCAKES
Fluffy, comforting whole wheat pancakes flavored with ginger and molasses. I love to top mine with maple syrup and a dollop of almond butter or, if I'm feeling decadent, a dollop of orange cream cheese*. Yields 8 medium pancakes, enough to feed 2 to 4.
Provided by Cookie and Kate
Categories Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- If you're using an electric griddle, go ahead and preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, whisk together the dry ingredients: the flour, baking powder, ginger, cinnamon, nutmeg and salt.
- In a smaller bowl, combine the milk, egg, molasses, maple syrup, butter and vanilla extract (if you're using coconut oil and it solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds, until it melts again, or let the mixture rest for a few minutes in a warm place). Whisk until the mixture is thoroughly combined. Pour into the flour mixture and stir just until the mixture is incorporated and no big lumps of flour remain.
- If you're not using an electric griddle, heat a stovetop griddle, cast-iron pan or non-stick pan over medium-low heat. It's hot enough when a drop of water sizzles against the pan. If necessary, grease the pan with a pat of butter or non-stick cooking spray (my griddle is non-stick so I didn't use any).
- Give the bowl one more stir and pour 1/3 cup batter into the pan (if at any point the batter becomes too thick, just stir in a tiny splash of milk). Wait until the outer 1/2″ of the pancake is no longer shiny, then flip it with a spatula. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Serve the cooked pancake immediately or keep warm in an oven set to 200 degrees Fahrenheit. Repeat with remaining pancakes, adjusting heat as necessary to achieve pancakes that are cooked through and golden brown on both sides.
Nutrition Facts : ServingSize 2 pancakes, Calories 266 calories, Sugar 17.5 g, Sodium 220.5 mg, Fat 9.5 g, SaturatedFat 6.2 g, TransFat 0 g, Carbohydrate 42.4 g, Fiber 3.6 g, Protein 6 g, Cholesterol 46.5 mg
WHOLE WHEAT GINGERBREAD PANCAKES
This tastes like dessert for breakfast. Top with some whipped cream for a real treat and a happy start to your day.
Provided by Geema
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk first 6 ingredients in a large bowl to blend.
- Whisk apple juice concentrate, water, butter and eggs in a medium bowl to blend.
- Add to dry ingredients, whick batter just until blended.
- Heat heaby griddle or skillet over medium-high heat; brush with some oil or butter.
- Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart.
- Cook until pancakes are golden brown, about 3 minutes per side.
- Transfer to plate and keep warm in low oven while making the rest of the pancakes.
- Serve with butter, maple syrup or apple butter.
EASY GINGERBREAD PANCAKES
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.
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
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 (HEALTHY, WHOLE WHEAT, AND LOW-FAT)
These great little pancakes taste just like christmas! They are packed full of fibre from the ww flour and oat bran, iron from the molasses, and good fat from the pecans! Enjoy!
Provided by I Cant Believe Its
Categories Breakfast
Time 30m
Yield 8-10 Pancakes, 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Mix together dry ingredients. (You can do this the night before).
- In a separate bowl, mix the wet ingredients and brown sugar then add to the dry, mixing until just moist, folding in pecans and cranberries.
- If using cranberries, prepare as follows: Thaw if frozen. Cut in halves and place in bowl with sprinkle of white sugar. Toss in sugar then fold into pancake batter with pecans. (This cuts the tartness).
- Let stand for five minutes **Don't skip this step.
- Heat GREASED griddle to 350 while the pancake batter is standing.
- Pour pancake batter onto griddle, and lightly spread outwards with a spatchula. Due to the molasses, this batter can thicken quite a bit.
- Flip when bubbles form on top of pancake and edges are dry. Enjoy with maple syrup, caramel sauce, pear sauce, or applesauce.
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