Yummy Gingerbread Pancakes Recipes

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GINGERBREAD PANCAKES



Gingerbread Pancakes image

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

3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
3 large beaten eggs
1/3 cup molasses
3 cups buttermilk

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.

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

GLENDA'S GINGERBREAD PANCAKES



Glenda's Gingerbread Pancakes image

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

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
3 eggs
3 cups milk
½ cup molasses
½ cup coconut oil, melted
2 teaspoons vanilla extract
1 teaspoon vegetable oil

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

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

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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