Best Gingerbread Pancakes With Butterscotch Apples Recipes

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GINGERBREAD PANCAKES



Gingerbread Pancakes image

Christmas breakfast is extra festive when these fragrant spiced pancakes are on the menu. We've even made them in the shape of gingerbread men.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8-10 pancakes.

Number Of Ingredients 13

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch ground cloves
1 cup buttermilk
1 egg
2 tablespoons molasses
1 tablespoon vegetable oil
Maple syrup and whipped cream, optional

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 WITH APPLE TOPPING



Gingerbread Pancakes with Apple Topping image

I grew up eating these every Christmas morning. When the smell of spices reached our rooms, we knew the big day had arrived. -Dana Glasser, West Sand Lake, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 18 pancakes (3 cups apple topping).

Number Of Ingredients 14

2 large apples, peeled and thinly sliced
1/2 cup butter, cubed
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
2-1/2 cups 2% milk
1/2 cup molasses
1/3 cup canola oil

Steps:

  • In a large saucepan, cook apples in butter over medium heat for 6-8 minutes or until tender. Combine sugar and cinnamon. Sprinkle over apples; stir to coat. Remove from the heat. Stir in vanilla and keep warm., In a small bowl, combine the flour, baking powder, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, milk, molasses and oil. 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 the second side is golden brown. Serve with apple topping.

Nutrition Facts : Calories 523 calories, Fat 21g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 419mg sodium, Carbohydrate 76g carbohydrate (40g sugars, Fiber 2g fiber), Protein 8g protein.

GINGERBREAD PANCAKES WITH BUTTERSCOTCH APPLES



Gingerbread Pancakes with Butterscotch Apples image

Provided by Sara Moulton

Categories     Egg     Fruit     Ginger     Breakfast     Brunch     Dessert     Christmas     Vegetarian     Kid-Friendly     Dinner     Lemon     Apple     Vanilla     Fall     Winter     Cinnamon     Molasses     Butter     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 large Golden Delicious apples (about 1 pound), peeled and sliced
1/4 cup packed light brown sugar
1 tablespoon fresh lemon juice
1 1/4 teaspoons ground cinnamon
1/2 teaspoon table salt
1 1/2 teaspoons vanilla extract
3/4 cup unbleached all purpose flour
1/4 cup granulated sugar
1 1/2 tablespoons ground ginger
1/2 teaspoon baking powder
1 large egg
3 tablespoons molasses
3 tablespoons vegetable oil, plus more for cooking the pancakes

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.

GRANDMA'S GINGERBREAD PANCAKES



Grandma's Gingerbread Pancakes image

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

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground dried ginger
1 teaspoon ground cinnamon
1 egg
½ teaspoon vanilla extract
¼ cup molasses
1 ½ cups water

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

GINGERBREAD PANCAKES



Gingerbread Pancakes image

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

2 cups/256 grams all-purpose flour
2 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 1/4 cups whole milk
1/3 cup unsulfured molasses (not blackstrap)
2 eggs
3 tablespoons unsalted butter, melted
1 teaspoon finely grated fresh ginger
1/2 teaspoon finely grated lemon zest

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



GingerBread Pancakes image

Served in combination with lemon sauce and/or whipped cream, these are a delightful dessert or a breakfast splurge. Courtesy of Room at the Inn B & B in Colorado Springs.

Provided by Chef Kate

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/3 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves (optional)
1 egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons canola oil
butter or oil, for griddle

Steps:

  • Sift together the dry ingredients.
  • Beat egg well.
  • Add milk, beat in molasses, then canola oil. Mix in dry ingredients until smooth.
  • Using a quarter cup measure, spread pancake on preheated griddle and cook until golden brown.
  • Turn pancake to finish other side.

Nutrition Facts : Calories 375.2, Fat 14.9, SaturatedFat 3, Cholesterol 57.2, Sodium 378.6, Carbohydrate 52.1, Fiber 1.5, Sugar 11.9, Protein 8.4

GINGERBREAD PANCAKES WITH BUTTERSCOTCH APPLES



Gingerbread Pancakes with Butterscotch Apples image

I am a stay at home mom and I love to cook and bake. I hope you enjoy this as much as me and my family do.

Provided by Tamara Tartaglia

Categories     Pancakes

Number Of Ingredients 14

2 Tbsp unsalted butter
2 large golden delicious apples (about 1 pound) peeled, cored, and sliced
1/4 c packed light brown sugar
1 Tbsp fresh lemon juice
1 1/4 tsp ground cinnamon
1/2 tsp table salt
1 1/2 tsp vanilla extract
3/4 c unbleached all purpose flour
1/4 c granulated suger
1 1/2 Tbsp ground ginger
1/2 tsp baking powder
1 large egg
3 Tbsp molasses
3 Tbsp vegetable oil, plus more for cooking the pancakes

Steps:

  • 1. Preheat the oven to 200 F. Melt teh 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 an stir in the vanilla; transfer to a serving dish an set aside.
  • 2. Meanwhile, in a small bowl stir together the flour, granulated suger, 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 ia just combined but not smooth. Add additional water if necessary to reach the consistancy of pancake batter.
  • 3. Brush a nonstick skillet with a little oil; heat over medium-low heat. Add the gingewrbread 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 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 4 dessert plates and top each serving with some of the apples.

GINGERBREAD PANCAKES



Gingerbread Pancakes image

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

3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
3 large beaten eggs
1/3 cup molasses
3 cups buttermilk

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.

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