Gingerbread Pancakes

My goal is to make this December a considerably healthier month than in years’ past.  And so far — thanks to a little self-control, and less time in the kitchen than usual (December is kind of a busy season working in a church!) — that mission has been mostly accomplished.  :)  But I can’t let December go by without a little gingerbread in my life.  So in addition to making a batch of cookies this week, I also decided to try this recipe I stumbled across for gingerbread pancakes.

It’s not that often that I eat (or much less, make) pancakes, but when I do, I like them to be flavorful.  Otherwise, I tend to add on a little too much butter and syrup to compensate!  So when I saw that this recipe called for all of my favorite gingerbread spices, and included some healthier ingredients such as whole wheat flour, low fat milk, and only a small amount of brown sugar — I was stoked!

As a proud gingerbread fan, I’m happy to say they were a total success!  Easy to prepare, nice and fluffy (although a little thinner than most pancakes), and full of that delicious gingerbread flavor.  I did top them with a little syrup and butter (not quite as much as in the picture!!), but as hoped, found they were flavorful enough to hold their own well.

So if you’re also a fan of gingerbread, or are just looking for a new and healthier breakfast idea for the season, I definitely recommend these!

Gingerbread Pancakes

A simple, healthy and super-delicious holiday breakfast! You will love this Gingerbread Pancakes recipe!

Ingredients:

  • 1 1/4 cups whole-wheat flour (white or regular)
  • 1/3 cup all-purpose flour
  • 1/4 cup dark brown sugar, packed
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tsp. orange zest (optional)
  • 1 large egg
  • 2 cups milk (I used 2%)
  • 2 tsp. vanilla extract
  • 5 1/2 Tbsp. unsalted butter, divided
  • maple syrup, for serving (optional)

Directions:

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

In a medium microwave-safe bowl melt 3 tablespoons of the butter. Let cool a bit then whisk in the milk, egg and vanilla extract. Add the wet ingredients to the dry ingredients and whisk just until combined (some lumps are fine). Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or overnight.

***If you want to make all of the pancakes before serving, preheat oven to 200 F. Place a baking sheet lined with foil on the middle rack.***

Using the remaining butter, heat about 1 teaspoon butter in a large nonstick skillet over medium heat. Add 1/4 cup of batter to the pan for each pancake (you can probably make 2 at a time if your pan is large enough). Cook until bubbles appear on the surface of the pancakes and they begin to brown just a bit around the edges, about 2 minutes, then flip and cook on the other side for about 2 minutes more. Move the pancakes to the warm oven (if you need to stack the pancakes on the baking sheet, do so between layers of parchment paper). Wipe the pan with a paper towel, melt another teaspoon of butter and repeat the cooking process.

Makes about fourteen 4-inch pancakes

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

To cut down on butter, you can also just use cooking spray to cover the skillet before cooking the pancakes. :)

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Comments

  1. Andrea — December 12, 2010 @ 11:06 pm (#)

    Those sound wonderful! I’ll have to try them with my kids this weekend. They are huge pancake fans. They particularly like pumpkin pancakes, which have spices similar to these, but are thick and moist, as one would expect with pumpkin added in! (I also find the pumpkin makes them more filling, which, in my house, is a very good thing!)

  2. Tiffany @ Conor & Bella — December 13, 2010 @ 6:56 am (#)

    I made gingerbread pancakes last year or the year before and they were the best pancakes ever! I need to make them again.

  3. CaSaundra — December 13, 2010 @ 8:47 am (#)

    Oo love this idea! Now I can have the flavors of gingerbread for breakfast without having to eat gingerbread cookies haha :-)

  4. Cheri — December 14, 2010 @ 2:42 am (#)

    These sound so delicious and they look so perfect too! Love that they are a healthier option to gingerbread. :)

  5. Michelle — December 14, 2010 @ 8:00 am (#)

    My husband is our pancake maker and I’ve dropped many a hint to him about gingerbread pancakes. I’ve gotta show him your photo, then I bet he makes them for sure. :)

  6. Jen @ My Kitchen Addiction — December 14, 2010 @ 7:47 pm (#)

    Yum! I’ve been craving some pancakes since we’ve had such cold weather lately. I love the gingerbread flavor in these. I’ll have to make some this week!

  7. Lindsey @ Gingerbread Bagels — December 18, 2010 @ 1:18 am (#)

    Gingerbread is one of my favorite things in the world (obviously, haha). These pancakes looks soooo delicious. I’ve never had gingerbread pancakes but have heard of them. Thank you so much for the recipe. And I’m so glad I found you on StumbleUpon! :) I’m definitely subscribing!

  8. Ilana — March 2, 2011 @ 3:58 pm (#)

    These came out so, so, so splendid! Light, fluffy, flavorful, and perfect. Thanks for sharing! (Found this by foodgawker, btw)

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