Gingerbread Pancakes

Gingerbread Pancakes

If you like pancakes (and, heck, who doesn’t?), I suspect you will very much enjoy these darling gingerbread pancakes. The addition of whole-wheat flour lends a complexity and nuttiness to the pancakes without making them dense and heavy. The warm wheatiness buoys the molasses quality of the brown sugar and the intensity of the spices, enhancing the overall gingerbread quality. These mahogany gingerbread beauties are only mildly sweet and pleasantly bright with a bit of orange zest.

This batter comes together quickly, although be sure to plan ahead, as it needs to rest in the refrigerator for 3 to 6 hours.–Jennifer Lindner McGlinn

Gingerbread Pancakes

  • Quick Glance
  • (6)
  • 45 M
  • 3 H, 45 M
  • Makes 3 1/2 cups batter, or fourteen 4-inch pancakes
4.8/5 - 6 reviews
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Ingredients


Directions

Make the drops

Whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking powder, salt, cinnamon, ginger, cloves, nutmeg, and orange zest in a large bowl.

Whisk together the egg, milk, vanilla extract, and melted butter in a medium bowl until combined. Pour the egg mixture into the flour mixture and whisk just until combined. (Avoid mixing the batter too thoroughly; some lumps are okay.) Cover the bowl with plastic wrap and set in the refrigerator to chill and rest for at least 3 hours or overnight.

Using the remaining 2 1/2 tablespoons of butter, heat about 1 teaspoon in a large saute pan or skillet over medium heat. (A nonstick pan is helpful here.) Pour 1/4 cup of batter into the pan for each pancake. (Depending on the size of the pan, you will want to make about 2 at a time.) Cook for about 2 minutes, or until bubbles appear on the surface of the cakes and they begin to brown ever so slightly around the edges. Flip the cakes and cook on the other sides for about 2 minutes more. Remove the pancakes immediately to a serving plate, or set them on a baking sheet to keep warm in the oven (see Note). Carefully wipe the pan with a paper towel, melt another teaspoon of butter, and continue the process with the rest of the batter.

To serve, spread the gingerbread pancakes with a layer of apple butter and/or drizzle with maple syrup, if desired.

Print RecipeBuy the Gingerbread cookbook

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    Making a batch of pancakes for a crowd

    • If you want to prepare all of the gingerbread pancakes before serving, position a rack in the middle of the oven and preheat the oven to 200°F (93°C). Line a baking sheet with aluminum foil. Place the just-cooked pancakes on the baking sheet, layering them between sheets of parchment paper, and set them in the oven to keep warm.

    Recipe Testers' Reviews

    I tasted the batter before letting it sit and noticed that the taste of cloves was almost overwhelming. Luckily, all of the spices mellowed out in the fridge while resting, and when cooked, everything came together. I let this rest in the fridge for about 9 hours without any problems. I would also skip the use of butter to cook them if using a nonstick pan. They cooked just fine without it! Overall, a great recipe I will keep in my stable of breakfast foods.

    This gingerbread pancake recipe was a great change from run-of-the-mill pancakes, and especially perfect around the holidays.

    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

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