Breakfast Recipes

Gingerbread Pancakes with Homemade Pancake Syrup

Am I starting to bore you?  Here I am with another pancake post.  I would almost feel bad about posting so many delicious pancake treats, but I can’t help myself.  I’m serious.  I’ll look you straight in the eye and tell you that I really just can’t help myself.  I must make pancakes about once a week.  I have them for dinner.  I wake up early and make them for breakfast.  And, because we’re all friends I’ll admit this, I freeze old pancakes and take them to work and reheat them in the toaster for lunch.  So you see, I have a serious pancake obsession!

Gingerbread pancakes aren’t just for the holiday season. Oh no no no!  It would be a tragedy to assume so.  With the flavors of molasses, ginger and cinnamon, these pancakes are delicious year round.  During the holidays though, try shaping these pancakes into gingerbread men on the griddle, as Gourmet Cookbook suggests.  I can tell you now, they it won’t be pretty.  Show me a person who can successfully flip a pancake shaped like a gingerbread man and I’ll send the parade.  It’s impossible people…. simply impossible.

Gingerbread Pancakes

From the Gourmet Cookbook

Print this Recipe!

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 Tablespoons molasses (not robust or black strap)  I also added 1/4 cup brown sugar to the dry ingredients, because the molasses didn’t taste like enough of a sweetener to me

1 large egg

1 cup sour cream

3 Tablespoons whole milk

2 Tablespoons melted butter, plus additional for brushing the griddle

Preheat oven to 200 degrees F

Whisk together flour, baking powder, baking soda, spices and brown sugar (if you’re using it) in a medium bowl.  Whisk together molasses, egg, sour cream, milk and butter in a small bowl, then add the flour mixture and stir just until combined.

Heat griddle or 12-inch heavy skillet over moderate heat until hot enough to make drops of water scatter over the surface.  Brush with butter.  Working in batches of 4 to 6 (depending on the size of the griddle), drop 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden, 1 to 2 minutes.  Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.  Transfer pancakes to a heatproof plate and keep warm in oven while you cook remaining batches.

Serve with sour cream and warm Vanilla-Brown Sugar Pancake Syrup.

Note:  I found these pancakes hard to flip over.  The batter is very soft and delicate, so make sure you let them cook for at least a full minute, before you attempt to flip them for the first time.