Don’t you just love when you can take a bread recipe you already have and make a few tweaks to turn it into an excuse to eat dessert for breakfast? Just me? Well, I’m sharing with you anyway! That’s what I did here with these gingerbread pancakes. I took a combination of my gingerbread quick bread and made a few tweaks to turn it into a delicious, fluffy, pancake recipe. I did play around a lot with the milk, but found 1 1/3 cup turned to be a little thicker/dense pancake which I preferred. If you like your pancakes to be a little fluffier and lighter, I’d recommend upping the milk even to 1 1/2 cups. I’ve eaten them with and without syrup and love them equally as much!
INGREDIENTS YOU’LL NEED FOR THIS RECIPE:
- brown sugar
- all-purpose flour
- baking powder
- pumpkin pie spice
- ground ginger
HOW TO MAKE GINGERBREAD PANCAKES:
Super simple, super easy! You’ll make them as you would normal pancakes, but using these ingredients. If you’ve made pancakes from a box or a carton, you can definitely make these.
TIPS AND NOTES FOR GINGERBREAD PANCAKES:
- It’s important not to over mix your batter. Once you’ve added the flour in, you’ll want to mix just until all of the flour is wet. It’ll still be lumpy and that’s okay.
- DON’T, I repeat don’t mash the pancakes down with your spatula. If you let them do their thing, they’ll fluff up nice and beautiful and really tall like the ones pictured.
- I prefer to spray my pan/griddle with cooking spray between each pancake. It’s probably not necessary, but I never end up with a stuck one.
- Do you always have the first sacrificial pancake? The one that gets burned and then you continue to the rest? I’ll let you in on some tips:
- 1. Turn your pan/griddle heat down. You shouldn’t be cooking pancakes above medium heat.
- 2. You’re probably turning them too late. You want to flip them when the bubbles start to pop and the edges are just beginning to set.
- 3. Use cooking spray!
ARE GINGERBREAD PANCAKES FREEZER FRIENDLY?
Yes! Yes! Yes! Make a big ‘ol batch and throw them in a freezer safe container or bag and chunk them in the freezer. Get them out one by one as you’d like!
INTERESTED IN OTHER BREAKFAST RECIPES? TRY ONE OF THESE:
1 1/3 cup milk
3 tablespoons molasses
1/4 cup brown sugar, packed
2 cups all-purpose flour
3 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp ground ginger
1/4 tsp salt
In a large mixing bowl, beat eggs with milk and molasses until well combined.
Add in the brown sugar and whisk again until mixed well.
Add the remaining ingredients and stir just until the mixture is wet and flour is incorporated. It will still be lumpy, but don’t over mix!
Preheat your griddle or pan over medium heat, spray with cooking spray.
Using a 1/4 cup measuring cup, scoop onto the hot griddle or pan. Cook as you would normal pancakes. On the first side, cook for about 1 minute until bubbles begin to pop on the top and the edges begin to set. Flip and cook on the other side until browned. DO NOT mash down pancakes. They will fluff up nice and tall.
WW Freestyle Points: 4
- Serving Size: 1 pancake
- Calories: 113
- Sugar: 8
- Sodium: 36
- Fat: 1
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 1
- Protein: 3
- Cholesterol: 28