Simplegingerbreadpancakes Recipes

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GINGERBREAD PANCAKES



Gingerbread Pancakes image

Christmas breakfast is extra festive when these fragrant spiced pancakes are on the menu. We've even made them in the shape of gingerbread men.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8-10 pancakes.

Number Of Ingredients 13

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch ground cloves
1 cup buttermilk
1 egg
2 tablespoons molasses
1 tablespoon vegetable oil
Maple syrup and whipped cream, optional

Steps:

  • In a bowl, combine the first eight ingredients. Combine buttermilk, egg, molasses and oil; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubble form on top of pancake. Cook until second side is golden brown. Serve with syrup and whipped cream if desired.

Nutrition Facts : Calories 305 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 849mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 1g fiber), Protein 9g protein.

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

We had this at brunch last Christmas and it was awesome.

Provided by LAURA OLSON

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 9

Number Of Ingredients 11

3 cups all-purpose flour
6 tablespoons baking powder
3 teaspoons unsweetened cocoa powder
1 ½ teaspoons ground ginger
¾ teaspoon ground cinnamon
¾ teaspoon ground cloves
6 tablespoons ground hazelnuts
3 cups milk
6 egg whites
6 tablespoons dark molasses
6 tablespoons vegetable oil

Steps:

  • In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.
  • In a medium bowl whisk together milk, egg whites and molasses.
  • Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 49.1 g, Cholesterol 6.5 mg, Fat 14.2 g, Fiber 2 g, Protein 10.3 g, SaturatedFat 2.8 g, Sodium 748.1 mg, Sugar 11.7 g

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

GINGERBREAD PANCAKES



Gingerbread Pancakes image

Categories     Coffee     Ginger     Breakfast     Brunch     Quick & Easy     Fall     Pan-Fry     Cinnamon     Clove     Nutmeg     Gourmet

Yield Makes about 18 pancakes

Number Of Ingredients 16

3 cups all-purpose flour
1 cup packed dark brown sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup water
1/2 cup brewed coffee, cold or at room temperature
4 large eggs
1 stick (1/2 cup) unsalted butter, melted and cooled
1/4 cup fresh lemon juice
Vegetable oil for brushing griddle
Accompaniment: pure maple syrup

Steps:

  • Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).
  • Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
  • Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.

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