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.
GINGERBREAD PANCAKES
Steps:
- In a bowl, combine the first eight ingredients. Combine buttermilk, egg, molasses and oil; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubble form on top of pancake. Cook until second side is golden brown. Serve with syrup and whipped cream if desired.
Nutrition Facts : Calories 305 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 849mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 1g fiber), Protein 9g 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
MAGNOLIA CAFE'S GINGERBREAD PANCAKES
Provided by Food Network
Time 25m
Yield 8 to 10 large pancakes
Number Of Ingredients 14
Steps:
- In a large bowl, mix eggs and brown sugar until well combined. Add buttermilk, water and brewed coffee, and stir to combine. In another large bowl, sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter.
- Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter, by ladlefuls. Cook until little bubbles appear around the edges of the pancake, and then flip. Cook on the second side until golden brown and cooked through in the middle. Serve immediately.
GINGERBREAD PANCAKES
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
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
GINGERBREAD PANCAKES
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
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 BOY PANCAKES
Cute little gingerbread boy pancakes are made easy with Bisquick® and spiced up with apple butter, cinnamon, ginger and nutmeg. Apple butter can be found with the jams and jellies.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 18
Number Of Ingredients 10
Steps:
- In large bowl, stir all pancake ingredients with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
- For each pancake, pour 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
- Using 3 1/2 to 4-inch gingerbread boy or girl cookie cutter, cut one shape from each warm pancake. Decorate as desired using icing and candies.
Nutrition Facts : ServingSize 1 serving
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GINGERBREAD PANCAKES - I HEART EATING
From ihearteating.com
5/5 (7)Total Time 9 minsCategory BreakfastCalories 186 per serving
- In a large bowl, whisk together the brown sugar, eggs, molasses, 2 tablespoons melted butter, buttermilk, and water until well-combined.
- Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Stir just until combined.
FLUFFY GINGERBREAD PANCAKES | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (23)Calories 253 per servingCategory Breakfast, Dairy Free, Pancakes, Vegetarian
- In a medium bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, ginger, allspice and salt. Set aside.
- In a separate large bowl, whisk together the egg, molasses, coconut sugar, vanilla extract and milk. Add dry ingredients to wet ingredients and mix with a spoon until just combined. Gently stir in melted coconut oil or melted butter. Do not overmix the batter.
- Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes.
- Flip cakes and cook until golden brown on underside, 2 minutes. Wipe the skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat to medium low or low after the first batch to prevent burning. Serves 4, 2 pancakes each. Top with butter and/or pure maple syrup.
GINGERBREAD PANCAKES {SOFT AND FLUFFY!} – WELLPLATED.COM
From wellplated.com
4.8/5 (4)Total Time 30 minsCategory BreakfastCalories 316 per serving
- In a large bowl, whisk together the eggs and brown sugar until well combined. Stir in the buttermilk and coffee.
- In a separate large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make a well in the center of the dry ingredients. Add the liquid ingredients to the dry ingredients and stir gently, just until combined. You will have some lumps remaining. Stir in the melted butter.
- If you'd like to keep different batches of pancakes warm, preheat the oven to 200 degrees F. Heat a griddle or sturdy skillet over medium-low. Coat the skillet with butter or cooking spray to prevent sticking, then ladle 1/2 cup batter (for large pancakes) or 1/4 cup batter (for smaller pancakes) into the pan and begin cooking. Because these pancakes are whole wheat, they cook more slowly. Flip when the edges of the pancake are no longer shiny and some bubbling forms on top, about 4-5 minutes for large pancakes or 2-3 for smaller ones. Continue cooking on the other side for 1 to 2 minutes more. Serve the cooked pancakes immediately or keep warm in the oven. Repeat with remaining pancakes.
- For the maple cream cheese topping: In a mixing bowl, beat together the cream cheese and Greek yogurt on medium speed until well combined, about 2 minutes. Add the Greek yogurt, maple syrup, and vanilla and mix again. Add 2 tablespoons milk to thin the batter. Taste and add additional maple syrup if you desire a sweeter topping. If you desire a thinner consistency, continue adding milk 1 tablespoon at a time, until the topping is as thick as you like. Serve with warm pancakes.
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