Best Ginger Spiced Pancakes Recipes
HOLIDAY SPICE PANCAKES
With hints of clove, nutmeg, and cinnamon, these pancakes make every breakfast a holiday. This perfect blend of flavoring will spice up your morning any time of the year!-Cindy Fuller, Forest City, North Carolina
Provided by Taste of Home
Time 30m
Yield 8 pancakes.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, Mulling Spices, sugar, cinnamon, baking powder, salt and nutmeg. In a small bowl, whisk the milk, egg, oil and vanilla. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 297 calories, Fat 10g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 302mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g 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.
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
SPICE PANCAKES
They are good enough that you usually don't need to bother with syrup and are great for a snack. This came from Cooking On A Budget. I have not tried this, just posting for future use.
Provided by internetnut
Categories Breakfast
Time 18m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients.
- Lightly coat a large skillet with vegetable oil and heat over medium heat. Flip the pancakes when they start to bubble.
- This makes a large batch that freezes and reheats well and they smell wonderful!
GINGERBREAD-SPICED APPLE PANCAKES
Make and share this Gingerbread-Spiced Apple Pancakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the apple juice to a boil over high heat.
- Boil until reduced to about 1/3 cup, about 10 minutes.
- Remove from the heat and whisk in the maple syrup.
- Cover and set aside to keep warm.
- Preheat the oven to 200°; have ready a rimmed baking sheet.
- Using a food processor fitted with the shredding disk, or the large holes of a box grater, shred the apples.
- You should have about 1 1/2 cups.
- In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt, rubbing the brown sugar through the mesh with your fingers.
- In a medium bowl, whisk together the milk, eggs, and melted butter.
- Pour over the flour mixture and add the shredded apples.
- Stir just until combined; to not overmix.
- Place a griddle over high heat until hot.
- Lightly oil the griddle.
- For each pancake, pour about 1/3 cup of the batter onto the griddle and spread it slightly with the back of the measuring cup.
- Cook until bubbles form and break on the surface, about 1 1/2 minutes.
- Flip the pancakes and cook until the other sides are golden brown, about 1 minute more.
- Transfer to the baking sheet and keep warm in the oven.
- Repeat until all of the batter is used, oiling the griddle as needed.
- If batter begins to thicken, thin it with a bit more milk.
- Serve the pancakes piping hot, with plenty of butter and the syrup.
Nutrition Facts : Calories 744.7, Fat 12.7, SaturatedFat 6.6, Cholesterol 118.9, Sodium 651.5, Carbohydrate 146, Fiber 4.5, Sugar 82.1, Protein 14.2
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