GINGERBREAD PANCAKES
Soft, fluffy Gingerbread Pancakes with Maple Cream Cheese Topping. Tastes just like a gingerbread cookie! Easy recipe that's perfect for holiday mornings.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 30m
Number Of Ingredients 18
Steps:
- In a large bowl, whisk together the eggs and brown sugar until well combined. Stir in the buttermilk and coffee.
- In a separate large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make a well in the center of the dry ingredients. Add the liquid ingredients to the dry ingredients and stir gently, just until combined. You will have some lumps remaining. Stir in the melted butter.
- If you'd like to keep different batches of pancakes warm, preheat the oven to 200 degrees F. Heat a griddle or sturdy skillet over medium-low heat. Coat the skillet with butter or cooking spray to prevent sticking, then ladle 1/2 cup batter (for large pancakes) or 1/4 cup batter (for smaller pancakes) into the pan and begin cooking. Because these pancakes are whole wheat, they cook more slowly. Flip when the edges of the pancake are no longer shiny and some bubbling forms on top, about 4-5 minutes for large pancakes or 2-3 for smaller ones. Continue cooking on the other side for 1 to 2 minutes more. Serve the cooked pancakes immediately or keep warm in the oven. Repeat with remaining pancakes.
- For the maple cream cheese topping: In a mixing bowl, beat together the cream cheese and Greek yogurt on medium speed until well combined, about 2 minutes. Add the Greek yogurt, maple syrup, and vanilla and mix again. Add 2 tablespoons milk to thin the batter. Taste and add additional maple syrup if you desire a sweeter topping. If you desire a thinner consistency, continue adding milk 1 tablespoon at a time, until the topping is as thick as you like. Serve with warm pancakes.
Nutrition Facts : ServingSize 1 (of 4), Calories 316 kcal, Carbohydrate 49 g, Protein 12 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 99 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 3 g
WHOLE WHEAT GINGERBREAD PANCAKES
Fluffy, comforting whole wheat pancakes flavored with ginger and molasses. I love to top mine with maple syrup and a dollop of almond butter or, if I'm feeling decadent, a dollop of orange cream cheese*. Yields 8 medium pancakes, enough to feed 2 to 4.
Provided by Cookie and Kate
Categories Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- If you're using an electric griddle, go ahead and preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, whisk together the dry ingredients: the flour, baking powder, ginger, cinnamon, nutmeg and salt.
- In a smaller bowl, combine the milk, egg, molasses, maple syrup, butter and vanilla extract (if you're using coconut oil and it solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds, until it melts again, or let the mixture rest for a few minutes in a warm place). Whisk until the mixture is thoroughly combined. Pour into the flour mixture and stir just until the mixture is incorporated and no big lumps of flour remain.
- If you're not using an electric griddle, heat a stovetop griddle, cast-iron pan or non-stick pan over medium-low heat. It's hot enough when a drop of water sizzles against the pan. If necessary, grease the pan with a pat of butter or non-stick cooking spray (my griddle is non-stick so I didn't use any).
- Give the bowl one more stir and pour 1/3 cup batter into the pan (if at any point the batter becomes too thick, just stir in a tiny splash of milk). Wait until the outer 1/2″ of the pancake is no longer shiny, then flip it with a spatula. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Serve the cooked pancake immediately or keep warm in an oven set to 200 degrees Fahrenheit. Repeat with remaining pancakes, adjusting heat as necessary to achieve pancakes that are cooked through and golden brown on both sides.
Nutrition Facts : ServingSize 2 pancakes, Calories 266 calories, Sugar 17.5 g, Sodium 220.5 mg, Fat 9.5 g, SaturatedFat 6.2 g, TransFat 0 g, Carbohydrate 42.4 g, Fiber 3.6 g, Protein 6 g, Cholesterol 46.5 mg
FAT FREE GINGER MOLASSES PANCAKES
A nice pancake from Sarah Schlesinger's "500 Fat Free Recipes." These are good with chunky cinnamon applesauce on top!
Provided by ladypit
Categories Breakfast
Time 40m
Yield 8 pancakes
Number Of Ingredients 9
Steps:
- Mix the flour, baking powder, cinnamon, ginger and cloves into a bowl.
- Stir in the milk, apple butter, and molasses.
- In another bowl, beat the egg whites with a mixer until stiff.
- Gently fold the egg whites into the batter.
- Using about 1/4 cup, put the batter onto a non-stick griddle or a pan sprayed with non-stick spray.
- Flip them when the top is covered with bubbles and they are starting to brown on the edges.
- Cook for about 2 more minutes or until they are brown.
Nutrition Facts : Calories 94.1, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 94.4, Carbohydrate 19.8, Fiber 0.6, Sugar 5, Protein 3.1
GINGER MOLASSES PANCAKES
I just found this recipe and am going to try it soon, and I'll get back to you on the story of how they turn out; they just looked really good so I posted the recipe.
Provided by Stevie Seber @ILuvRecipes87
Categories Other Breakfast
Number Of Ingredients 14
Steps:
- Stir the oats into the yogurt in a large mixing bowl and leave to soak overnight at room temperature.
- Cover the dried fruit with warm water and soak for 5 to 10 minutes. Drain and add to the oats and yogurt. Stir in the flour, water, molasses, baking powder, baking soda, spices, salt and eggs. Let stand at room temperature for 20 to 30 minutes.
- Lightly butter a large cast-iron skillet or frying pan and warm up on just less than medium heat. At the same time, preheat an oven to 175°.
- Drop in a quarter-cup of the batter for each pancake and fry for 3 to 4 minutes or until the edges are cooked and bubbles are well formed on the surface. Turn over and fry on the other side until the pancakes are golden brown on both sides, about one minute longer. Remove from the pan and place on a plate in the oven to keep warm until all the batter's been used up for pancakes.
GRANDMA'S GINGERBREAD PANCAKES
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
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
EASY GINGERBREAD PANCAKES
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.
BLACK GINGER CAKE (LOW FAT)
Very rich "double" ginger cake. Crystallized ginger is found in the Asian food section. I like to eat it like candy!
Provided by Outta Here
Categories Dessert
Time 55m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F; lightly oil an 8-by-8-inch baking pan or coat with non-stick spray. Line bottom of pan with parchment paper or wax paper. Oil or spray paper.
- Sift together flour, sugar, cinnamon, ground ginger and salt into a mixing bowl. Add crystallized ginger and stir to coat.
- In another bowl, stir baking soda into hot coffee and whisk in molasses, egg white and oil. Pour into the dry mixture; stir JUST UNTIL BLENDED. Do not overmix or the cake will be tough.
- Scrape the batter into the pan and bake 30-40 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes. Turn the cake onto a wire rack and cool until lukewarm.
- Sprinkle the cake with confectioner's sugar or lay a stencil or paper doily on the cake and dust with sugar. Carefully remove the doily or stencil.
Nutrition Facts : Calories 270.6, Fat 1.9, SaturatedFat 0.2, Sodium 360, Carbohydrate 60.8, Fiber 1, Sugar 32, Protein 3.3
FAT FREE PANCAKE
A healthy yummy breakfast treat for those avoiding fat. This makes one large pancake. You can multiply the recipe for multiple servings.
Provided by naturefood
Categories Breakfast
Time 7m
Yield 1 large pancake, 1 serving(s)
Number Of Ingredients 5
Steps:
- mix first four ingredients and enough milk to make a runny batter.
- spray a pan with olive oil spray.
- pour batter onto pan.
- fry on each side at medium heat for about 45 seconds.
- top with berries, honey, etc.
FAT FREE OATMEAL PANCAKES
These are delicious and fat free and they have only 6 ingredients. I love pancakes and when I went on a diet I was worried that I would have to give them up until I found this recipe. If you are on WW these are only 1 point each. I didn't have any buttermilk so I substituted sour milk made with super skim and they still turned out wonderful.
Provided by Chef Jen 1
Categories Breakfast
Time 20m
Yield 12 pancakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine oats and buttermilk. Set aside.
- Place egg substitute in a separate bowl and beat until stiff peaks form.
- Combine dry ingredients in a large bowl. Add oatmeal mixture and mix well. Gently fold in egg substitute.
- Coat a griddle with nonstick cooking spray (make sure to coat well or the pancakes will stick) and heat to 300°F.
- Pour 1/4 cup of batter on griddle and cook until tops are bubbly, turn and cook for 1 more minute.
Nutrition Facts : Calories 62.3, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 70.7, Carbohydrate 11.9, Fiber 1.7, Sugar 1.2, Protein 2.8
CORNMEAL MOLASSES PANCAKES
these pancakes are soft and delicate with just a hint of the molasses flavor..these resemble an etheral cornbread in the shape of a puffy flat cake. serve them Missouri style, with maple syrup and crisp bacon
Provided by grandma2969
Categories Breakfast
Time 15m
Yield 16 pancakes
Number Of Ingredients 10
Steps:
- In a large bowl, combine the egg, buttermilk, molasses and melted butter.
- add the flour, salt, baking soda and baking powder.
- add the cornmeal last, stirring just until combined; the batter will be slightly lumpy.
- drop by tablespoons ful on a hot greased griddle until bubbles form around the outer edges.
- turn and brown on the other side --
- serve with butter and sorghum molasses or maple syrup.
Nutrition Facts : Calories 84.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 20, Sodium 209.3, Carbohydrate 11.2, Fiber 0.5, Sugar 1.9, Protein 2.2
DELICIOUS LOW-FAT GINGER MOLASSES COOKIES (HEALTHY!)
This is an adaptation from the 'Joy of Cooking' Recipe. So good! I encourage anyone to try it! Highly spiced and wonderfully soft, as well as low-fat and half whole-wheat!
Provided by I Cant Believe Its
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and line the cookie sheet with parchment paper (this keeps the cookies softer).
- Cream the margarine and brown sugar in a large bowl, then stir in the egg whites(beaten) and the molasses and vinegar.
- Sift together remaining ingredients and add to the wet mixture.
- Shape into 24 balls and roll them in the additional granulated sugar. Lightly press them on the cookie sheet.
- Bake for 12 minutes. Let the cookies sit on the pan for about 2 minutes to firm slightly, then slide onto a cooling rack. ENJOY!
- Store these in an airtight container in layers lined with wax paper (prevents sogginess).
Nutrition Facts : Calories 90.2, Fat 2, SaturatedFat 0.3, Sodium 70.8, Carbohydrate 17.1, Fiber 0.7, Sugar 9.3, Protein 1.4
GINGERBREAD PANCAKES
These warmly spiced pancakes have all of the classic flavors of gingerbread cookies. Finely grated fresh ginger and lemon zest brighten the deep molasses and spice flavors. Serve these pancakes with warm maple syrup and butter.
Provided by Yossy Arefi
Categories breakfast, brunch, pancakes, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices.
- In a separate bowl, whisk milk, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined.
- Add the wet ingredients to the dry ingredients and gently stir until combined. (A few small lumps are fine.)
- Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup, making sure to leave plenty of room in between for the batter to expand.
- Cook until the batter bubbles on the surface and browns on the bottom, a minute or two, then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown. Repeat until all the batter is used. Serve pancakes as you make them or keep them warm as you cook them by setting them on a baking sheet in a 250-degree oven.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 14 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 490 milligrams, Sugar 30 grams, TransFat 0 grams
More about "fat free ginger molasses pancakes recipes"
SOFT AND FLUFFY GINGERBREAD PANCAKES WITH GINGER …
From averiecooks.com
4.8/5 (17)Total Time 30 minsCategory PancakesCalories 188 per serving
- Pancakes – In a large mixing bowl, add first 11 ingredients, through optional salt, and whisk to combine; set aside.
- In a large glass measuring cup or medium bowl, add remaining 5 ingredients, through vanilla, and whisk to combine.
- Pour wet mixture over dry ingredients, stirring until just combined. Batter will be fairly thick and some lumps will be present; don’t try to stir them smooth.
- Pre-heat a skillet over medium heat and spray with cooking spray (or use melted butter if you prefer).
FLUFFY GINGERBREAD PANCAKES | AMBITIOUS KITCHEN
From ambitiouskitchen.com
DELICIOUS GINGERBREAD PANCAKES WITH MOLASSES FROM …
From 104homestead.com
GINGERBREAD PANCAKES (VEGAN + GLUTEN-FREE) | FEASTING …
From feastingonfruit.com
GINGERBREAD PANCAKES (WITH MOLASSES!) - CHOCOLATES & CHAI
From chocolatesandchai.com
ESSENTIALLY FAT FREE GINGER DROPS RECIPE - FOOD.COM
From food.com
GINGERBREAD PANCAKES WITH SAUTEED PEARS - LIVE SIMPLY
From livesimply.me
SKINNY GINGERBREAD PANCAKES {GF, LOW CAL} - SKINNY FITALICIOUS
From skinnyfitalicious.com
FLUFFY VEGAN GINGERBREAD PANCAKES | JESSICA IN THE KITCHEN
From jessicainthekitchen.com
AIR FRYER CHICKEN GOUJONS | GOODTO
From goodto.com
10 BEST FAT FREE PANCAKES RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #healthy #pancakes-and-waffles #breakfast #kid-friendly #low-fat #vegetarian #stove-top #dietary #low-cholesterol #infant-baby-friendly #low-saturated-fat #high-calcium #healthy-2 #high-in-something #toddler-friendly #low-in-something #brunch #equipment #number-of-servings #presentation #served-hot
You'll also love