Best Gingerbread Pancakes Recipes

GRANDMA'S GINGERBREAD PANCAKES

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.

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.

GINGERBREAD PANCAKES

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.

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.

GINGERBREAD PANCAKES

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

Steps:

• Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.
• Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.
• Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.

GINGERBREAD PANCAKES WITH WARM LEMON SAUCE

Steps:

• Mix gingerbread mix, water and egg in large bowl until batter is smooth.
• Heat griddle or large skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
• Meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min. or until heated through, stirring after 1 min. Serve pancakes with warm lemon sauce.

GLENDA'S GINGERBREAD PANCAKES

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.

MAGNOLIA CAFE'S GINGERBREAD PANCAKES

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

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients until blended. Spoon batter by 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until brown.

GINGERBREAD PANCAKES (HEALTHY, WHOLE WHEAT, AND LOW-FAT)

Steps:

• Mix together dry ingredients. (You can do this the night before).
• In a separate bowl, mix the wet ingredients and brown sugar then add to the dry, mixing until just moist, folding in pecans and cranberries.
• If using cranberries, prepare as follows: Thaw if frozen. Cut in halves and place in bowl with sprinkle of white sugar. Toss in sugar then fold into pancake batter with pecans. (This cuts the tartness).
• Let stand for five minutes **Don't skip this step.
• Heat GREASED griddle to 350 while the pancake batter is standing.
• Pour pancake batter onto griddle, and lightly spread outwards with a spatchula. Due to the molasses, this batter can thicken quite a bit.
• Flip when bubbles form on top of pancake and edges are dry. Enjoy with maple syrup, caramel sauce, pear sauce, or applesauce.

FLUFFY GINGERBREAD PANCAKES

Steps:

• Whisk together the milk, coffee, butter, and eggs in a bowl until evenly blended; set aside. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; pour the egg mixture into the flour mixture, and stir just until combined. Set aside for 10 to 15 minutes.
• Coat the bottom of a large skillet with cooking spray, and place pan over medium heat. Scoop large spoonfuls of batter onto the hot pan, and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.

GINGERBREAD PANCAKES WITH BUTTERSCOTCH APPLES

Steps:

• 1. Preheat the oven to 200°F. Melt the butter in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Cook until the mixture bubbles. Remove from the heat and stir in the vanilla; transfer to a serving dish and set aside.
• 2. Meanwhile, in a small bowl stir together the flour, granulated sugar, ginger, remaining 1 teaspoon cinnamon, the baking powder, and remaining 1/4 teaspoon salt in a small bowl. Combine 1/4 cup water, the egg, molasses, and 3 tablespoons oil in a glass measuring cup; add to the flour mixture and stir with a fork until the mixture is just combined but not smooth. Add additional water if necessary to reach the consistency of pancake batter.
• 3. Brush a nonstick skillet with a little oil; heat over medium-low heat. Add the gingerbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown on the other side, 3 to 4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked.
• 4. To serve, divide the pancakes among dessert plates and top each serving with some of the apples.

BLUEBERRY GINGERBREAD PANCAKES

Steps:

• Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries.
• Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.

GINGERBREAD PANCAKES

Steps:

• In a small bowl, stir together the flour, baking powder, soda, salt, ginger and cinnamon.
• Set aside.
• In a large bowl, beat together the egg and milk, then stir in the molasses,and then the oil.
• Add the flour mixture until just combined.
• Pour a quarter cup of batter for each pancake on a preheated grill.
• Cook on the first side until the batter if full of bubbles on the surface.
• Flip the pancake and cook til the second side is lightly browned.

GINGERBREAD PANCAKES WITH BANANA CREAM

Steps:

• In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in bananas. Cover and chill until serving., In a very large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition., 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 banana cream.

HIGH-PROTEIN GINGERBREAD PANCAKES RECIPE BY TASTY

Steps:

• In a blender, combine the eggs, cottage cheese, molasses, honey, vanilla, oat flour, baking powder, ginger, nutmeg, cinnamon, allspice, cloves, and salt. Blend until well combined.
• Pour the mixture into a medium bowl and fold in the chia seeds.
• Heat the oil in a large skillet over medium-high heat. Pour ¼ cup of batter into the pan and cook for 3 minutes, until bubbles start to form and the edges become golden brown. Flip and cook for 3 minutes more, until golden brown on the other side. Repeat with the remaining batter.
• Top the pancakes with whipped cream, orange segments, and your sweetener of choice.
• Enjoy!

WHOLE WHEAT GINGERBREAD PANCAKES

Steps:

• Whisk first 6 ingredients in a large bowl to blend.
• Whisk apple juice concentrate, water, butter and eggs in a medium bowl to blend.
• Add to dry ingredients, whick batter just until blended.
• Heat heaby griddle or skillet over medium-high heat; brush with some oil or butter.
• Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart.
• Cook until pancakes are golden brown, about 3 minutes per side.
• Transfer to plate and keep warm in low oven while making the rest of the pancakes.
• Serve with butter, maple syrup or apple butter.

CHRISTMAS GINGERBREAD PANCAKES

Steps:

• In a large bowl combine first 8 dry ingredients.
• In another small bowl whisk together the egg with buttermilk, sugar, molasses, and melted butter until very well combined; add to the flour mixture and mix lightly until just until moistened (a few small lumps in the mixture is okay, do not overmix).
• At this point you may refrigerate for a few hours until ready to use.
• Grease a griddle, then drop about 1/4-cup batter for each pancake into the pan.
• Cook the pancakes until the tops are covered with bubbles and the edges looked cooked.
• Turn and cook the other side.
• Serve with marmalade.

GINGERBREAD PANCAKES WITH ICING

Steps:

• For the pancakes: In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt, nutmeg and cloves. In another medium bowl, whisk together the milk, melted butter, molasses, brown sugar, orange zest and egg. Slowly add the milk mixture to the flour mixture and stir until just combined. It is ok if the batter is a little lumpy. Do not overmix or you will have tough pancakes. (Let the batter sit for at least 5 minutes and up to 30 minutes for fluffier pancakes.)
• For the icing: In a small bowl, combine the confectioners' sugar and milk. Set aside.
• Grease a griddle or nonstick skillet with butter and heat to medium high. Pour 1/4 to 1/3 cup batter per pancake onto the griddle. When small bubbles begin to form on the tops of the pancakes, after 2 to 3 minutes, flip the pancakes and cook on the other side for 2 to 3 minutes. Serve the pancakes immediately with the icing and garnish with sprinkles and whipped cream if desired.