Spicyapplegingerbreadpancakes Recipes

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GINGERBREAD PANCAKES



Gingerbread Pancakes image

Closely adapted from Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream and Candy by Jennifer Lindner McGlinn

Provided by TheSpicedLife

Categories     Breakfast

Number Of Ingredients 15

1 1/4 cups white whole wheat flour
1/3 cup AP flour
1/4 cup packed brown sugar
1 1/2 t baking powder
3/4 t salt
1 t cassia cinnamon
3/4 t ground ginger
1/2 t ground cloves
1/4 t freshly grated nutmeg
1 t orange zest (I used a few drops of orange oil)
1 large egg
2 T unsulphered dark molasses
2 cups minus 2 T whole milk (measure by adding molasses first)
2 t vanilla
3 T melted unsalted butter

Steps:

  • Whisk together flours, brown sugar, baking powder, salt and spices in a large bowl. Set aside.
  • Whisk together the egg, milk, molasses, vanilla, orange zest and melted butter. Pour into the flour mixture and whisk just until combined--the mixture will be quite loose, almost like a crepe batter. Some lumps are fine. Cover with plastic wrap or an airtight lid and place in the fridge for at least 3 hours or overnight.
  • Heat a nonstick pan or griddle on medium heat. Melt a little butter--about 1 teaspoon--on the pan per pancake. Ladle about 1/4 cup of the batter onto the pan when it is hot. Cook for around 2 minutes--the pancake is ready to be flipped when the edges starts to dry out and brown and little bubbles appear on the surface of the pancake. Cook the other side for approximately another 2 minutes. Serve immediately on a warmed plate.
  • We enjoyed these pancakes best 2 different ways: with maple syrup and whipped cream (which is pictured) or spread with sweetened cream cheese.

GINGER-SPICED PANCAKES



Ginger-Spiced Pancakes image

In hopes of creating pancakes that remind me of the Christmas season, I came up with these ginger pancakes. These are a delicious way to celebrate Christmas breakfast with your family.

Provided by MomHatesCooking

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 8

1 ⅓ cups milk
1 egg
1 tablespoon applesauce
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 cups baking mix
cooking spray

Steps:

  • Beat milk, egg, applesauce, ground ginger, vanilla extract, and cinnamon together in a bowl. Whisk baking mix into the milk mixture until just combined into a loose batter.
  • Prepare a skillet with cooking spray and place over medium heat.
  • Ladle about 1/4 cup batter into the prepared skillet; cook until bubbles begin to form on the top, 3 to 5 minutes. Turn the pancake and continue cooking until the other side of the pancake is golden brown, 3 to 5 minutes more. Transfer pancake to a plate and cover with a lid to keep warm. Repeat until batter is completely used.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 24.5 g, Cholesterol 23.7 mg, Fat 1.8 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 601.8 mg, Sugar 3.4 g

GINGERBREAD PANCAKES



Gingerbread Pancakes image

Spice up your morning with pancakes flavored with rich apple butter, ginger, cinnamon and nutmeg.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 18

Number Of Ingredients 8

2 1/2 cups Original Bisquick™ mix
1 cup milk
3/4 cup apple butter
2 tablespoons vegetable oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs

Steps:

  • Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • Stir all ingredients until blended. Spoon batter by 1/4 cupfuls onto hot griddle.
  • Cook until edges are dry. Turn; cook until brown.

Nutrition Facts : Calories 115, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg

MAKE-AHEAD BUTTERMILK PANCAKES RECIPE - (4.2/5)



Make-Ahead Buttermilk Pancakes Recipe - (4.2/5) image

Provided by Snowy0wl

Number Of Ingredients 8

4 eggs
1/4 pound unsalted butter, 1 stick, melted
4 cups buttermilk (or 1/4 cup cider vinegar or fresh lemon juice added to 3 3/4 cups with milk, stirred and microwaved for 45 seconds)
4 cups all-purpose flour
2 to 4 tablespoons sugar, to taste
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Combine all ingredients in your blender and process until smooth. Or you can do as I usually do adding all ingredients to a large pitcher and combining them with my stick blender. It's the cheater's way! The batter needs to be smooth. No one likes pockets of dry flour in a pancake! The consistency of the batter when I make it is about that of ketchup because we like thinner pancakes. If you like a fluffier, loftier pancake, you can add a couple tablespoons of flour to the batter, but make sure it's still pourable! Heat your griddle or frying pan until water sizzles on it and carefully butter or oil the surface. Pour about 1/4 cup of batter onto the hot pan for each pancake, leaving room for it to expand. It can take as little as 1 minute per pancake on medium high but watch your heat. You can flip the cake when the bubbles that show up on the top pop and don't fill back in. The second side will cook much faster than the first side, so do not walk away. At 1/4 cup you make about 32 pancakes about 3-inches big, perfect for toaster! Serve hot! To really ease the morning time crunch, you can also cool these off on a wire rack, stack them separated by waxed paper, and seal in a bag in the freezer for up to a month. To reheat, remove desired number of flapjacks from the freezer to a plate and microwave for about 30 seconds to 1 minute, depending on strength of microwave.

BUTTERMILK PANCAKES RECIPE BY TASTY



Buttermilk Pancakes Recipe by Tasty image

Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, eggs, unsalted butter, unsalted butter, maple syrup

Provided by Betsy Carter

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 10

2 cups all-purpose flour
2 tablespoons sugar
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
2 cups buttermilk
2 eggs
3 tablespoons unsalted butter, melted
½ teaspoon unsalted butter, plus more to serve
maple syrup, to serve

Steps:

  • In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
  • In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
  • Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
  • Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
  • Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
  • Enjoy!

Nutrition Facts : Calories 449 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, Sugar 10 grams

HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY



How To Make The Fluffiest Pancakes Recipe by Tasty image

Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup

Provided by Matt Ciampa

Categories     Breakfast

Yield 8 pancakes

Number Of Ingredients 12

2 ½ cups all-purpose flour
3 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 ½ cups buttermilk
8 tablespoons unsalted butter, 1 stick, melted
2 eggs, whites and yolks seperated
1 tablespoon unsalted butter, plus more for serving
blueberry, optional
chocolate chip, optional
maple syrup, for serving

Steps:

  • In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
  • In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
  • Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
  • Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
  • Let the batter rest for 15-30 minutes at room temperature.
  • Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
  • Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
  • Serve the pancakes with butter and maple syrup.
  • Enjoy!

Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams

APPLE PANCAKE



Apple Pancake image

This is as close as I have found to the apple pancake at the Original Pancake House. A fluffy, sweet pancake. Excellent with a scoop of vanilla ice cream

Provided by starmaster25

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 30m

Yield 2

Number Of Ingredients 10

3 tablespoons butter
1 large apple, cored and sliced
½ cup white sugar, divided
2 teaspoons ground cinnamon
4 eggs
⅓ cup milk
⅓ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in an oven-safe skillet over medium heat; cook and stir apple slices, about 1/4 cup sugar, and cinnamon in butter until apples are tender, about 5 minutes.
  • Beat eggs, milk, flour, remaining 1/4 cup sugar, baking powder, vanilla extract, and salt in a large bowl until batter is smooth; pour batter evenly over apples.
  • Bake in the preheated oven until golden brown, about 10 minutes. Run a spatula around the edges of the pancake to loosen. Invert skillet over a large plate to serve.

Nutrition Facts : Calories 653.6 calories, Carbohydrate 86 g, Cholesterol 421 mg, Fat 28.4 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 14.6 g, Sodium 525.1 mg, Sugar 64 g

GINGERBREAD PANCAKES



Gingerbread Pancakes image

Provided by Annie

Categories     Breakfast

Time 10m

Number Of Ingredients 3

1 pkg (14.5 oz) gingerbread cake mix
1 1/4 cup water
1 egg

Steps:

  • Mix gingerbread cake mix, water and egg in large bowl until batter is smooth.
  • Heat griddle or large skillet sprayed with cooking spray on medium heat.
  • Pour batter onto hot griddle, using about ¼ cup batter for each pancake.
  • Cook until bubbles form on top, then flip the pancakes over and cook until the second side is also golden brown.
  • Serve with syrup or honey.

Nutrition Facts : Calories 455 calories, Cholesterol 40 milligrams cholesterol, Protein 1 grams protein, Sodium 21 grams sodium

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.

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