Ginger Pancakes With Maple Pecan Syrup Recipes

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EASY GINGERBREAD PANCAKES



Easy Gingerbread Pancakes image

Molasses and spices turn an ordinary pancake mix into a special breakfast. These are so easy to make that you can have them any day of the week. -Trina Stewart, Yacolt, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 12 pancakes.

Number Of Ingredients 7

2 cups complete pancake mix
4 teaspoons molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1-1/2 cups water
Maple syrup, optional

Steps:

  • In a small bowl, combine the pancake mix, molasses, cinnamon, ginger and cloves. Stir in water just until dry ingredients are moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired.

Nutrition Facts : Calories 248 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 972mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein.

GINGERBREAD PANCAKES



Gingerbread Pancakes image

These warmly spiced pancakes have all of the classic flavors of gingerbread cookies. Finely grated fresh ginger and lemon zest brighten the deep molasses and spice flavors. Serve these pancakes with warm maple syrup and butter.

Provided by Yossy Arefi

Categories     breakfast, brunch, pancakes, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 cups/256 grams all-purpose flour
2 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 1/4 cups whole milk
1/3 cup unsulfured molasses (not blackstrap)
2 eggs
3 tablespoons unsalted butter, melted
1 teaspoon finely grated fresh ginger
1/2 teaspoon finely grated lemon zest

Steps:

  • In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices.
  • In a separate bowl, whisk milk, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined.
  • Add the wet ingredients to the dry ingredients and gently stir until combined. (A few small lumps are fine.)
  • Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup, making sure to leave plenty of room in between for the batter to expand.
  • Cook until the batter bubbles on the surface and browns on the bottom, a minute or two, then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown. Repeat until all the batter is used. Serve pancakes as you make them or keep them warm as you cook them by setting them on a baking sheet in a 250-degree oven.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 14 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 490 milligrams, Sugar 30 grams, TransFat 0 grams

GINGER PANCAKES



Ginger Pancakes image

Found this in the Baker's Catalog and it sounds great though I haven't tried it yet. Described as tender, moist, gingery pancakes. Sounds a little complicated to me but great for that special breakfast or just as something a little different. (Directions say you may substitute 2 cups liquid buttermilk for the buttermilk powder and liquid milk if desired) a variation listed for Ginger-Pumpkin Pancakes - add 1 cup pumpkin puree and reduce the amount of milk to 1 1/4 cups.

Provided by Bonnie G 2

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
1/2 cup dry buttermilk
1/3 cup crystallized ginger, minced
3 tablespoons sugar
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 large eggs
2 cups milk, at room temperature
1/4 cup butter, melted

Steps:

  • Whisk together the dry ingredients to blend. In a separate bowl, whisk the eggs, milk, pumpkin (if using above variation)and butter until blended. Add the egg mixture to the flour mixture, stirring just until blended.
  • Heat griddle to about 350°F, or a frying pan over medium heat. Coat lightly with oil.
  • Drop pancake batter onto the griddle and cook until pancakes are browned on the bottom, about 2 minutes; they'll form bubbles on their top surface, and the edges will begin to look dry.
  • Turn and brown the other side.
  • Serve with butter, syrup, and diced crystallized ginger.
  • Yields sixteen 4-inch pancakes.

GRANDMA'S GINGERBREAD PANCAKES



Grandma's Gingerbread Pancakes image

My dear Grammie was making gingerbread one morning and my brother and I arrived, starving! She altered the recipe slightly, put it on the grill and the result is this delicious recipe. The smell of it cooking always takes me back to that morning--mmmm!

Provided by CKINCAID1

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 10

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground dried ginger
1 teaspoon ground cinnamon
1 egg
½ teaspoon vanilla extract
¼ cup molasses
1 ½ cups water

Steps:

  • Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 20.9 g, Cholesterol 18.6 mg, Fat 0.7 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 149.9 mg, Sugar 4.7 g

MAPLE PECAN PANCAKES



Maple Pecan Pancakes image

Pancakes have always been a classic breakfast dish. This pancake recipe gets a modern update with the addition of pecans and maple syrup which give the pancakes a boost of flavor, yet they're healthier and use whole-wheat and almond flours (which are recommended for many diets and health plans).

Provided by Vickie Parks

Categories     Pancakes

Time 35m

Number Of Ingredients 14

1 cup whole-wheat flour
1/2 cup almond flour
2 tsp baking powder
1 tsp baking soda
1 pinch salt
2 large eggs
2 Tbsp maple syrup
1 1/2 cups buttermilk
2 Tbsp canola oil
1 tsp vanilla extract
1/2 cup finely chopped pecans
oil or butter as needed, for skillet
butter, for serving (optional)
maple syrup, for serving (optional)

Steps:

  • 1. In a medium size bowl, sift together both flours, baking powder, baking soda and salt.
  • 2. In a large mixing bowl, whisk the eggs, maple syrup, buttermilk, canola oil, and vanilla just until well combined. Whisk in the flour mix, and then fold in the pecans, working the batter only enough to be sure ingredients are well blended.
  • 3. Coat a griddle or large skillet with butter or oil and place over medium heat. When hot, drop 1/4 cup of batter into hot skillet. When edges appear dry and bubbles appear on pancakes, carefully flip them over and cook another 1 to 2 minutes or until browned.
  • 4. Serve immediately, while still hot, topped with butter and drizzled with maple syrup, if desired.

GINGER PANCAKES WITH MAPLE-PECAN SYRUP



Ginger Pancakes With Maple-Pecan Syrup image

If you want an extra fluffy pancake use club soda in place of water or use 1/2 cup each. This makes a lot of pancakes, good thing though these are so good!... this batter will keep covered in the refrigerator for up to 4 days.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 1/3 cups flour
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon clove
1 1/4 teaspoons ginger powder
1 cup water (or club soda)
1 1/4 cups buttermilk
2 large eggs, lightly beaten
6 tablespoons butter, melted
1/3 cup brown sugar, packed
2 cups maple syrup
1/2 cup honey
3/4 cup finely chopped pecans
1/2 teaspoon cinnamon

Steps:

  • For the syrup, mix all ingredients in a saucepan; heat to boiling.
  • Keep warm over low heat.
  • For the pancakes; mix the first 7 ingredients in a large bowl.
  • In another bowl mix the eggs, water, buttermilk, melted butter and brown sugar; add to the dry ingredients; mix well to combine.
  • Grease a griddle with butter.
  • Drop about 1/3 cup pancake batter onto the griddle; cook the pancakes turing once until done.
  • Serve with warm syrup.

Nutrition Facts : Calories 911.2, Fat 24.4, SaturatedFat 9.1, Cholesterol 103.1, Sodium 1076.3, Carbohydrate 166.2, Fiber 3.9, Sugar 102.2, Protein 12.5

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