Imagine waking up to the warm aroma of gingerbread pancakes wafting through the air, topped with a luscious cinnamon syrup. This delightful breakfast combines the cozy spices of gingerbread with the classic comfort of pancakes, making every bite a festive treat.
Some ingredients in this recipe, like molasses and ground ginger, might not be staples in every pantry, so be sure to check your supplies before heading to the supermarket. You’ll find them in the baking aisle along with cinnamon and nutmeg.
Ingredients For Gingerbread Pancakes With Cinnamon Syrup
flour: The base of the pancakes, providing structure and texture.
baking powder: Helps the pancakes rise and become fluffy.
baking soda: Works with the acidic molasses to help the pancakes rise.
salt: Enhances the flavors of the other ingredients.
cinnamon: Adds a warm, spicy flavor that complements the gingerbread taste.
ground ginger: Essential for that classic gingerbread flavor.
garlic cloves: A surprising ingredient; ensure you have fresh cloves.
nutmeg: Adds depth and warmth to the spice blend.
brown sugar: Adds sweetness and a hint of molasses flavor.
molasses: Gives the pancakes their distinctive gingerbread taste.
eggs: Binds the ingredients together and adds richness.
butter: Adds richness and helps to keep the pancakes moist.
milk: Provides moisture and helps to blend the ingredients.
maple syrup: The base for the cinnamon syrup, adding sweetness and flavor.
One reader, Avivah Lien says:
These gingerbread pancakes with cinnamon syrup are a delightful treat! The warm spices and rich molasses create a cozy, festive flavor. The cinnamon syrup adds the perfect touch of sweetness. A must-try for a special breakfast!
Techniques Required for Gingerbread Pancakes With Cinnamon Syrup
Yes.
How to mix dry ingredients: Combine flour, baking powder, baking soda, salt, cinnamon, ground ginger, garlic cloves, nutmeg, and brown sugar in a bowl until evenly distributed.
How to mix wet ingredients: In a separate bowl or measuring cup, whisk together molasses, eggs, melted butter, and milk until smooth.
How to combine wet and dry ingredients: Gradually add the wet mixture to the dry mixture, stirring gently until just combined. Do not overmix to avoid tough pancakes.
How to cook pancakes: Heat a cast iron griddle over medium heat. Using a ¼ cup measure or ice cream scoop, pour batter onto the griddle. Cook until bubbles form on the edges and the pancake can be flipped cleanly. Flip and cook for an additional 15 to 20 seconds on the second side.
How to warm syrup: In a small saucepan, warm the maple syrup over low heat, stirring in the cinnamon until well combined. Serve warm.
How To Make Gingerbread Pancakes with Cinnamon Syrup
Prepare a filling treat for your family these holidays with these gingerbread pancakes made with nutmeg and molasses then drizzled with cinnamon syrup.
Serves:
Ingredients
- 1¼cupsflour
- 1tspbaking powder
- ½tspBaking Soda
- ½tspsalt
- 1½tspcinnamon
- ¾tspground ginger
- ⅛tspgarlic cloves
- ⅛tspnutmeg
- ¼cupbrown sugar
- 3tbspmolasses
- 2eggs
- 4tbspbutter,melted
- ¾cupmilk
- 1cupmaple syrup
- 1tspCinnamon
Instructions
-
Mix the dry ingredients together in a medium-sized bowl.
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Add the wet ingredients to a large measuring cup or small bowl.
-
Combine the wet and dry ingredients until just combined.
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Using a ¼ cup measure or ice cream scoop, cook them on medium heat on a cast iron griddle.
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Cook until bubbles just form on the edge and you can cleanly flip the pancake over.
-
Cook for an additional 15 to 20 seconds on the second side.
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In the meantime, warm the maple syrup with the cinnamon mixed in and serve.
Nutrition
- Calories: 197.96kcal
- Fat: 5.18g
- Saturated Fat: 2.97g
- Trans Fat: 0.16g
- Monounsaturated Fat: 1.40g
- Polyunsaturated Fat: 0.37g
- Carbohydrates: 35.85g
- Fiber: 0.66g
- Sugar: 23.59g
- Protein: 2.82g
- Cholesterol: 38.36mg
- Sodium: 176.71mg
- Calcium: 98.33mg
- Potassium: 185.90mg
- Iron: 0.69mg
- Vitamin A: 50.94µg
- Vitamin C: 0.03mg
Technique Tip for Perfect Gingerbread Pancakes
To ensure your pancakes are light and fluffy, avoid overmixing the batter. Stir the wet ingredients into the dry ingredients until just combined; a few lumps are perfectly fine. Overmixing can lead to tough pancakes.
Time-Saving Tips for Making This Recipe
Prepare ingredients in advance: Measure and mix all dry ingredients the night before. This will save you time in the morning.
Use a blender: Combine wet ingredients in a blender for a quick and smooth mixture.
Preheat the griddle: Make sure your cast iron griddle is preheated to the right temperature before you start cooking.
Batch cooking: Cook multiple pancakes at once if your griddle is large enough to save time.
Warm syrup in microwave: Heat the maple syrup with cinnamon in the microwave for a quicker option.
Substitute Ingredients For Gingerbread Pancakes with Cinnamon Syrup Recipe
flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber.
baking powder - Substitute with baking soda and cream of tartar: Use 1/4 tsp baking soda and 1/2 tsp cream of tartar for each tsp of baking powder.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but it may affect the taste slightly.
salt - Substitute with sea salt: Provides a similar taste but with a slightly different mineral content.
cinnamon - Substitute with allspice: Offers a similar warm flavor profile, though slightly more complex.
ground ginger - Substitute with fresh ginger: Use 1 tbsp of freshly grated ginger for every 1 tsp of ground ginger.
garlic cloves - Substitute with garlic powder: Use 1/8 tsp of garlic powder for each clove.
nutmeg - Substitute with mace: Mace is the outer covering of nutmeg and has a similar flavor.
brown sugar - Substitute with white sugar and molasses: Mix 1 cup of white sugar with 1 tbsp of molasses for each cup of brown sugar.
molasses - Substitute with honey: Provides a similar sweetness and moisture, though the flavor will be slightly different.
eggs - Substitute with flax eggs: Mix 1 tbsp of ground flaxseed with 3 tbsp of water for each egg.
butter - Substitute with coconut oil: Offers a similar fat content and moisture, with a slight coconut flavor.
milk - Substitute with almond milk: Provides a similar consistency and moisture, suitable for those who are lactose intolerant.
maple syrup - Substitute with agave nectar: Offers a similar sweetness and consistency, though slightly less intense in flavor.
cinnamon - Substitute with pumpkin pie spice: Contains cinnamon along with other spices, providing a similar warm flavor profile.
Presenting Gingerbread Pancakes With Cinnamon Syrup
Serve smaller portion sizes: Present the gingerbread pancakes in a stack of three small, perfectly round pancakes to create an elegant and refined look.
Use decoration: Garnish the plate with a light dusting of powdered sugar and a sprinkle of ground cinnamon around the edges for a sophisticated touch.
Add a touch of freshness: Place a small sprig of fresh mint or a few fresh berries on the side to add color and a hint of freshness to the dish.
Serve with a side: Include a small ramekin of cinnamon syrup on the side, allowing the diner to pour it over the pancakes themselves, enhancing the interactive dining experience.
Use high-quality plating: Serve the pancakes on a pristine white plate with a wide rim to frame the dish beautifully and make the colors pop.
Incorporate texture: Add a dollop of whipped cream or a scoop of vanilla bean ice cream on top of the pancake stack for a luxurious texture contrast.
Highlight the ingredients: Drizzle a small amount of molasses artistically around the plate to emphasize the rich flavors used in the recipe.
Create height: Stack the pancakes slightly off-center and at an angle to create visual interest and height on the plate.
Use edible flowers: Add a few edible flowers, such as pansies or violets, to the plate for a touch of elegance and color.
Finish with a flourish: Lightly drizzle some maple syrup infused with cinnamon over the pancakes in a delicate, zigzag pattern to tie all the flavors together.
Essential Tools for Making Gingerbread Pancakes
Medium-sized bowl: Used to mix the dry ingredients together.
Large measuring cup: Used to combine the wet ingredients.
Small bowl: An alternative to the large measuring cup for mixing wet ingredients.
Whisk: Essential for thoroughly mixing both dry and wet ingredients.
¼ cup measure: Used to portion out the pancake batter for consistent sizes.
Ice cream scoop: Another option for portioning out the pancake batter.
Cast iron griddle: Ideal for cooking the pancakes evenly on medium heat.
Spatula: Necessary for flipping the pancakes cleanly.
Small saucepan: Used to warm the maple syrup with cinnamon.
Measuring spoons: Needed for accurately measuring spices and other small quantities.
Measuring cups: Used for measuring larger quantities of ingredients like flour and milk.
Stove: Required for heating the griddle and warming the syrup.
Butter knife: Useful for measuring and cutting the butter.
Mixing spoon: Handy for combining ingredients without overmixing.
Storing and Freezing Gingerbread Pancakes With Cinnamon Syrup
Here are the storing and freezing guidelines for gingerbread pancakes with cinnamon syrup:
- Let the pancakes cool completely before storing or freezing. This will prevent them from becoming soggy or sticking together.
- To store in the refrigerator:
- Place the cooled pancakes in an airtight container or resealable plastic bag.
- Lay a piece of parchment paper or wax paper between each pancake to prevent them from sticking together.
- Store in the refrigerator for up to 5 days.
- To reheat, simply microwave for 15-20 seconds or until warmed through.
- To freeze the pancakes:
- Lay the cooled pancakes in a single layer on a baking sheet lined with parchment paper or wax paper.
- Place the baking sheet in the freezer for 1-2 hours, or until the pancakes are frozen solid.
- Transfer the frozen pancakes to a freezer-safe container or resealable plastic bag.
- Label the container or bag with the date and contents.
- Freeze for up to 2 months.
- To reheat, simply microwave for 30-45 seconds or until warmed through. Alternatively, you can reheat them in a toaster or toaster oven for a crispier texture.
- For the cinnamon syrup, store it in an airtight container in the refrigerator for up to 2 weeks. Reheat the syrup in the microwave or on the stovetop before serving.
How To Reheat Leftover Gingerbread Pancakes With Cinnamon Syrup
To reheat leftover gingerbread pancakes, preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet lined with parchment paper and cover them loosely with aluminum foil. Bake for 5-7 minutes, or until heated through. This method helps to preserve the texture and flavor of the pancakes.
Another option is to use a toaster oven. Set the toaster oven to 350°F (175°C) and place the pancakes directly on the rack. Heat for 2-3 minutes, or until warmed through. Keep an eye on them to prevent burning.
For a quicker reheating method, use a microwave. Place the pancakes on a microwave-safe plate and heat them on high for 15-20 seconds per pancake. If they aren't warm enough, heat them in 10-second intervals until they reach the desired temperature. Be careful not to overheat, as this can make the pancakes rubbery.
To reheat the cinnamon syrup, pour it into a microwave-safe bowl and heat it on high for 20-30 seconds, or until warm. Alternatively, you can heat the syrup in a small saucepan over low heat, stirring occasionally, until it reaches the desired temperature.
For a crispy exterior, reheat the pancakes in a skillet or on a griddle. Melt a small amount of butter over medium heat and place the pancakes in the skillet. Cook for 1-2 minutes on each side, or until crispy and heated through.
If you have a large batch of leftover pancakes, consider freezing them for later. To do this, place a piece of parchment paper between each pancake and store them in a freezer-safe bag or container. When you're ready to eat them, reheat the frozen pancakes in the oven, toaster oven, or microwave, adding a minute or two to the reheating time.
Interesting Fact About Gingerbread Pancakes
A unique aspect of this gingerbread pancakes recipe is the inclusion of molasses, which not only adds a rich, deep flavor but also provides a moist texture to the pancakes.
Is Making Gingerbread Pancakes With Cinnamon Syrup Cost-Effective?
This gingerbread pancakes with cinnamon syrup recipe is moderately cost-effective. The ingredients like flour, eggs, and milk are staples in most households, while molasses and maple syrup might be pricier but are used in small quantities. The overall verdict for this recipe is 7 out of 10. The approximate cost for a household of 4 people is around $10-$12 USD.
Are Gingerbread Pancakes With Cinnamon Syrup Healthy or Unhealthy?
The gingerbread pancakes with cinnamon syrup recipe is a delightful treat, but it may not be the healthiest choice for a regular breakfast. Here's why:
- The recipe contains a significant amount of refined flour, which is low in fiber and nutrients compared to whole grain alternatives.
- Brown sugar and molasses add extra calories and sugar to the pancakes, which can contribute to weight gain and blood sugar spikes if consumed in excess.
- Butter is high in saturated fat, which, when consumed in large quantities, can increase the risk of heart disease and other health issues.
- The cinnamon syrup is made with maple syrup, which is essentially pure sugar and can lead to a rapid rise in blood sugar levels.
To make this recipe healthier, consider the following suggestions:
- Swap out half of the all-purpose flour with whole wheat flour or oat flour to increase the fiber content and add more nutrients to the pancakes.
- Reduce the amount of brown sugar and molasses in the recipe, or replace them with natural sweeteners like mashed ripe bananas or applesauce.
- Use a heart-healthy oil, such as coconut oil or avocado oil, instead of butter to reduce the saturated fat content.
- Serve the pancakes with fresh fruit, such as sliced apples or pears, to add natural sweetness and boost the nutritional value of the meal.
- Instead of the cinnamon syrup, opt for a drizzle of pure maple syrup or a sprinkle of cinnamon on top of the pancakes to minimize the added sugar.
Editor's Opinion on Gingerbread Pancakes With Cinnamon Syrup
This gingerbread pancake recipe offers a delightful twist on traditional pancakes, infusing them with warm spices and rich molasses. The combination of cinnamon, ginger, and nutmeg creates a cozy, aromatic flavor profile perfect for winter mornings. The cinnamon syrup adds an extra layer of sweetness and spice, complementing the pancakes beautifully. However, the inclusion of garlic cloves seems out of place in a sweet dish and should be reconsidered. Overall, this recipe promises a comforting and festive breakfast treat, ideal for holiday gatherings or a special weekend brunch.
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Why trust this Gingerbread Pancakes with Cinnamon Syrup Recipe:
This recipe combines the warm, comforting flavors of gingerbread and cinnamon into fluffy, delicious pancakes. The use of molasses and brown sugar adds a rich depth of flavor, while the cinnamon syrup provides a sweet, spicy finish. With clear instructions and simple ingredients, this recipe is perfect for a cozy breakfast or brunch. Trust in the balance of spices and the ease of preparation to deliver a delightful dish that will impress your family and friends.
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