Celebrate the winter holidays with these delicious gingerbread pancakes and cinnamon syrup. Ready to eat in less than 30 minutes these are part of our family tradition and will soon be a part of yours!
On Monday I discussed our family Black Friday tradition of going Christmas tree shopping and spending the day decorating the tree. There are also two recipes we make every year. We start the morning with these gingerbread pancakes and then later in the afternoon we enjoy my favorite Award Winning Gingerbread Cookies with milk. They are such a staple of our holiday season I actually make the recipe in bulk and have a mix ready to go for a faster breakfast. Even if you don’t make the dry mixture ahead of time I can safely say you are only 30 minutes away from a delicious breakfast.
A quick tip for an easy breakfast without distracting yourself too much between two high maintenance pans that require a lot of attention is to serve these pancakes with some oven baked bacon. Preheat your oven to 400 degrees, line your baking sheet with parchment paper. Lay the strips flat (not touching) and cook for 15-17 minutes until golden brown. If you start cooking the bacon once you’ve make your batter, everything should be ready to eat about the same time.
An easy flavored maple syrup has also been used in this recipe by just adding a teaspoon of cinnamon and heating it gently. Nothing will kill the vibe of a perfect pancake breakfast than a cold maple syrup (or worse, artificial maple/pancake syrup) that hasn’t been warmed and when it is poured onto your stack of pancakes it sucks all the freshly made pancake magic right out. It also works great in the recipe because these pancakes are not overly sweet, so the syrup balances things out nicely.
Gingerbread Pancakes with Cinnamon Syrup
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/4 cup brown sugar
- 3 tablespoons molasses
- 2 eggs
- 4 tablespoons butter , melted
- 3/4 cup milk
- 1 cup maple syrup
- 1 teaspoon cinnamon
Mix the dry ingredients (flour, baking soda, salt, 1 1/2 teaspoons cinnamon, ginger, cloves, nutmeg and sugar) together in a medium sized bowl.
Add the wet ingredients (brown sugar, molasses, eggs, butter and milk) in a large measuring cup or small bow.
Combine the wet and dry ingredients until just combined (some lumps will still be there).
Using a 1/4 cup measure or ice cream scoop cook them on medium heat on a cast iron griddle or your favorite pan.
Cook until bubbles just form on the edge and you can cleanly flip the pancake over.
Cook an additional 15-20 seconds on the second side.
In the meantime warm the maple syrup with the cinnamon mixed in.