Introduction
If you’re looking to add a touch of festive cheer to your breakfast table, Gingerbread Pancakes with Whipped Cinnamon Butter are the perfect choice. These delicious pancakes are infused with the warm flavors of gingerbread, making them a delightful treat for any morning, especially during the holiday season. The whipped cinnamon butter adds a rich, creamy finish that takes them to the next level.
Detailed Ingredients with Measures
For the Whipped Cinnamon Butter:
– 1/2 cup unsalted butter, softened at room temperature
– 1/2 cup powdered sugar
– 1 teaspoon ground cinnamon
For the Gingerbread Pancakes:
– 2½ cups unbleached all-purpose flour
– 2 tablespoons baking powder
– 1 teaspoon kosher salt
– 1½ teaspoons ground cinnamon
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
– 2¼ cups whole milk
– 1/4 cup dark brown sugar
– 2 tablespoons fresh ginger paste, or 1½ teaspoons ground ginger
– 3 tablespoons unsulphured molasses
– 1 teaspoon pure vanilla extract
– 2 large eggs
– 2 tablespoons melted butter
– Coconut oil, for griddle
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 4-6
Instructions
For the Whipped Cinnamon Butter:
1. In a mini-food processor, combine the softened butter, powdered sugar, and ground cinnamon. Blend until smooth, scraping down the sides as needed to ensure all ingredients are well incorporated.
For the Gingerbread Pancakes:
1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg. If using ground ginger instead of fresh ginger paste, add it to this mixture.
2. In a separate bowl, combine the milk, brown sugar, fresh ginger paste (if using), molasses, vanilla extract, and eggs. Whisk until well combined.
3. Pour the wet ingredients into the bowl with the dry ingredients. Stir until the ingredients are just starting to combine. Add the melted butter and mix until incorporated. Be careful not to overmix; the batter should be slightly lumpy.
4. Preheat a griddle to 350°F (180°C) and brush with coconut oil.
5. Using a 1/3 cup measure, pour batter onto the preheated griddle for each pancake. Cook for 3 to 4 minutes, or until bubbles form on the surface and the edges look set.
6. Flip the pancakes and continue to cook until golden brown on the other side.
7. Place the cooked pancakes on a rimmed baking sheet and keep warm in a 200°F (95°C) oven. Repeat with the remaining batter.
To Serve:
– Top the gingerbread pancakes with the whipped cinnamon butter and drizzle with warm maple syrup.
Enjoy your festive and flavorful breakfast!
Detailed Directions and Instructions
For the Whipped Cinnamon Butter:
1. In a mini-food processor, combine the softened butter, powdered sugar, and ground cinnamon. Blend until smooth, scraping down the sides as needed to ensure all ingredients are well incorporated.
For the Gingerbread Pancakes:
1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg. If using ground ginger instead of fresh ginger paste, add it to this mixture.
2. In a separate bowl, combine the milk, brown sugar, fresh ginger paste (if using), molasses, vanilla extract, and eggs. Whisk until well combined.
3. Pour the wet ingredients into the bowl with the dry ingredients. Stir until the ingredients are just starting to combine. Add the melted butter and mix until incorporated. Be careful not to overmix; the batter should be slightly lumpy.
4. Preheat a griddle to 350°F (180°C) and brush with coconut oil.
5. Using a 1/3 cup measure, pour batter onto the preheated griddle for each pancake. Cook for 3 to 4 minutes, or until bubbles form on the surface and the edges look set.
6. Flip the pancakes and continue to cook until golden brown on the other side.
7. Place the cooked pancakes on a rimmed baking sheet and keep warm in a 200°F (95°C) oven. Repeat with the remaining batter.
Notes
Serving Suggestions:
Top the gingerbread pancakes with the whipped cinnamon butter and drizzle with warm maple syrup.
Storage:
If you have leftover pancakes, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.
Variations:
Feel free to add chocolate chips, nuts, or dried fruits to the batter for additional flavor and texture.
Cooking Tip:
Make sure not to overmix the pancake batter; a few lumps are perfectly fine for fluffy pancakes.
Cook Techniques
Whipping Butter
Ensure the butter is softened to room temperature for easy blending with powdered sugar and cinnamon, creating a light and fluffy whipped cinnamon butter.
Mixing Dry Ingredients
When combining dry ingredients, whisk thoroughly to distribute baking powder, spices, and salt evenly, ensuring consistent flavor throughout the pancakes.
Combining Wet Ingredients
Mix wet ingredients in a separate bowl to ensure even incorporation before combining with dry ingredients, which helps achieve a smooth batter.
Avoiding Overmixing
Once you combine wet and dry ingredients, stir just until the batter is slightly lumpy. Overmixing can lead to dense pancakes.
Preheating the Griddle
Make sure the griddle is properly preheated to 350°F (180°C) for optimal pancake cooking – a hot surface gives the pancakes a nice golden-brown exterior.
Cooking Method
Pour batter onto the griddle using a measuring cup, allowing enough space between pancakes. Cook until bubbles form and edges set before flipping for even cooking.
Keeping Pancakes Warm
Place cooked pancakes in a warm oven (200°F or 95°C) to keep them warm while you finish cooking the remaining batter.
FAQ
Can I use other types of flour instead of all-purpose flour?
Yes, you can experiment with other flours like whole wheat or gluten-free blends, but this may alter the texture and flavor of the pancakes.
How can I store leftover pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
Can I make the batter ahead of time?
While you can prepare the dry ingredients in advance, it’s best to mix the wet ingredients just before cooking to maintain the pancakes’ fluffiness.
What can I use instead of molasses?
You can substitute molasses with honey, maple syrup, or agave syrup, though it may slightly change the flavor profile.
Can these pancakes be made vegan?
Yes, replace eggs with a flaxseed or chia seed mixture and use a plant-based milk and butter substitute.
Conclusion
Enjoy these delightful gingerbread pancakes that are perfect for the holiday season or any special breakfast occasion. The combination of spices and molasses creates a warm and inviting flavor, while the whipped cinnamon butter adds a luxurious touch. Try this recipe to bring festive cheer to your table!
More recipes suggestions and combination
Pumpkin Spice Pancakes
Add pumpkin puree and pumpkin pie spice to your pancake batter for a seasonal twist that pairs wonderfully with maple syrup.
Blueberry Gingerbread Pancakes
Incorporate fresh or frozen blueberries into the gingerbread pancake batter for a burst of fruity flavor and a beautiful color contrast.
Chocolate Chip Gingerbread Pancakes
Fold in semi-sweet chocolate chips to the batter for a sweet contrast to the warm spices, creating a deliciously indulgent breakfast.
Gingerbread Waffles
Transform this pancake recipe into waffles by cooking the batter in a heated waffle iron, and serve with the whipped cinnamon butter and syrup.
Gingerbread Pancake Sandwiches
Layer gingerbread pancakes with slices of cream cheese or flavored spreads for a fun breakfast sandwich idea that’s rich and satisfying.
