These easy gingerbread pancakes are denser and intenser than your everyday buttermilk pancakes and imbued with just the right amount of cinnamon, ginger, cloves, and nutmeg. Oh, and bacon and maple syrup, anyone?
These easy gingerbread pancakes aren’t your usual light and fluffy pancakes. These are denser and intenser and imbued with just the right amount of sugar and spice and, yes, everything nice—and by “everything nice” we mean not just what’s in the pancakes but what’s on the pancakes, namely the familiar lilt of maple syrup, the salty smokiness of bacon, and the shameless richness of a generous dollop of sour cream or crème fraîche. You’re gonna wanna try these. Trust us.–Renee Schettler Rossi
How To Make Extra Spicy Gingerbread Pancakes
Though most definitely reminiscent of gingerbread, the gingerbread pancakes recipe below is sorta subtle in terms of its spicing. And that’s exactly how we like it. If you’re craving a more intense gingerbread experience, simply stir the below spices into the batter in place of those listed in the recipe.
2 teaspoons (4 grams) ground cinnamon
2 teaspoons(4 grams) ground ginger
1/4 teaspoon (.25 gram) ground cloves
1/4 teaspoon (.25 gram) freshly grated nutmeg
Easy Gingerbread Pancakes
- Quick Glance
- 25 M
- 25 M
- Makes 8 to 12
- 1 3/4 cups (240 grams) self-rising flour*
- 3 tablespoons (45 grams) soft light brown sugar
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (2 grams) ground cinnamon
- 2 teaspoons (4 grams) ground ginger
- Pinch salt
- 1 teaspoon finely grated lemon zest, preferably organic
- 1/2 vanilla bean (or a couple drops vanilla extract), optional
- 1 cup plus 2 tablespoons whole or low-fat milk
- 1 large egg
- Mild vegetable or olive oil
- 8 to 12 slices bacon
- To serve
- 1/2 cup maple syrup
- 1/2 cup (4 ounces) sour cream or crème fraîche (optional)
- 1. Preheat the oven to 225°F (107°C).
- 2. Dump the flour, sugar, baking powder, cinnamon, ginger, and salt in a large bowl. Give them a quick stir to combine everything and make a well in the center. Add the lemon zest and, if using, split the vanilla bean open and scrape the seeds into the bowl or just sprinkle in a few drops vanilla extract. Then gradually pour the milk in, bit by bit, stirring all the time until you have a fairly smooth mixture. Beat the egg and stir it into the batter. The batter will be really quite thick. If you wish, you can add more milk to thin the batter somewhat.
- 3. Cook the bacon in a large skillet over medium heat until nice and crisp, about 10 minutes. Grab your tongs and place the slices on paper towels or a brown paper bag to drain. If desired, transfer the drained bacon to a baking sheet and slide it in the oven to keep warm.
- 4. Pour out any excess bacon grease from the skillet and reduce the heat to low or, if desired, wipe out the skillet and add about a tablespoon oil. Spoon 4 dollops of batter into the skillet, using a scant 1/4 cup batter for each and gently spreading each dollop to 4 inches in diameter with the back of the spoon or the measuring cup. Cook until the underside is golden, 1 1/2 to 2 minutes, and then flip and cook for another 1 1/2 to 2 minutes. Slide the finished pancakes onto a baking sheet and slide it in the oven to keep warm. (You really don’t want to let these pancakes cool or they’ll turn tough.) Repeat with the remaining batter. You should have 8 to 12 pancakes.
- 5. Once you’ve made the last of the pancakes, divvy them up among 4 plates. Pile the bacon high on the pancakes, drizzle everything with maple syrup, and plop a dollop of sour cream or crème fraîche on top.
*How To Make Self-Rising Flour
- Don’t want to run to the store for self-rising flour? Keep this handy little equation in mind. 1 cup self-rising flour = 1 1/2 teaspoons baking powder + 1/2 teaspoon salt + 1 cup all-purpose flour.