Fluffy gingerbread pancakes with cinnamon maple syrup!
My house has a perma-smell of all things Christmas…
Cinnamon? Check. Eggnog? Check. Peppermint? Check. Gingerbread? Check.
And it just keeps on comin’.
I’m thinking that gingerbread pancakes just might have to be a new Christmas morning tradition. Actually if I had it my way we probably wouldn’t have a turkey or ham on Christmas and we would just have breakfast foods all day long. Pancakes, waffles, cinnamon rolls, bear claws, caramel sticky buns… you get the picture. What’s your favorite Christmas breakfast food?? I’m looking for some new ideas so in all seriousness – spill! I want to know!
This pancake recipe looks like it calls for a lot of ingredients but I promise it’s just the gingerbread spices you most likely already have in your cabinet. And it just requires two bowls, one for dry ingredients and one for wet ingredients. Then stir them all together with a whisk or spatula. Pour the batter onto a preheated griddle and wait a couple of minutes for that sweet gingerbread magic to happen. I usually don’t care for gingerbread men because they generally are hard but I love the gingerbread flavor so these fluffy soft pancakes are perfect for me. Try them! They’ll make your house smell like heaven. Holiday pancake heaven.
- 1¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
- ¼ cup brown sugar
- 2 tablespoons molasses
- 2 eggs
- 4 tablespoons butter, melted
- ¾ cup milk
- 1 cup maple syrup + 1 teaspoon cinnamon
- optional: powdered sugar
- Preheat a griddle or skillet to medium heat (about 350 degrees). In a medium bowl whisk together flour and next 7 ingredients.
- In a large bowl mix together brown sugar, molasses, 2 eggs, melted butter, and milk.
- Add dry ingredients to wet ingredients and stir until just combined. Don't over mix, there should still be a few lumps throughout.
- Lightly grease the preheated griddle. Pour ¼ cup of batter onto griddle. Cook 1-2 minutes until edges begin to look "dry" and bubbles form in the batter. Use a thin spatula to flip the pancake and allow to cook another minute or two until the second side is lightly browned. Repeat with remaining batter.
- For cinnamon syrup, heat syrup in a small sauce pan over medium heat for about 5 minutes. Stir in cinnamon. Serve with warm pancakes.