Gingerbread Pancakes

Gingerbread Pancakes Recipe

Gingerbread shouldn’t be limited to just houses or men. You can take those classic flavor combinations of ginger, cinnamon and molasses and turn them into just about anything you like. We decided they would make a great breakfast.  Warm, hot, gingerbread pancakes that are dripping with pure maple syrup are perfect for any holiday breakfast, brunch and beyond.

Gingerbread Pancakes Recipe

Into a large bowl add: flour, baking powder, baking soda, salt, sugar, ginger, and cinnamon. Whisk to combine. Set aside.

Gingerbread Pancakes Recipe

In separate bowl add: egg, vanilla, molasses and water. Whisk until completely combined.

Gingerbread Pancakes Recipe

Add the wet mixture to the dry mixture. Stir until combined.

Gingerbread Pancakes Recipe

Heat a griddle pan that has been spray with non-stick cooking spray over medium-high heat. Drop 1/4 cup batter onto the griddle, and cook until bubbles form around edges. Using a spatula, flip, and continue cooking other side until browned. Continue with remaining batter.

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Serve with optional butter, pure maple syrup and sautéed apples.

The smells wafting from the stove will have them coming to table thinking perhaps they’re in for cookies for breakfast. Who does that? Not me… No worries though, they won’t leave disappointed. These light, fluffy hot stacks will have them forgetting about cookies in no time.

Gingerbread Pancakes Recipe

Gingerbread Pancakes

INGREDIENTS

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 tablespoon packed dark brown sugar
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 egg – beaten
1 teaspoon pure vanilla extract
1/4 cup molasses
1 1/4  cups water
pure maple syrup

DIRECTIONS

Into a large bowl add: flour, baking powder, baking soda, salt, sugar, ginger, and cinnamon. Whisk to combine. Set aside.

In separate bowl add: egg, vanilla, molasses and water. Whisk until completely combined.

Add the wet mixture to the dry mixture. Stir until combined.

Heat a griddle pan that has been spray with non-stick cooking spray over medium-high heat. Drop 1/4 cup batter onto the griddle, and cook until bubbles form around edges. Using a spatula, flip, and continue cooking other side until browned. Continue with remaining batter.

Serve with optional butter, pure maple syrup and sautéed apples.

Tip: This recipe can be doubled or tripled depending on your needs. Rushed in the mornings but still want to make pancakes? Mix up a batch the night before and store in refrigerator until the following morning. Add sautéed apples for extra oomph.

Gingerbread Pancakes Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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