Gingerbread Cookie Pancakes Recipes

GRANDMA'S GINGERBREAD PANCAKES

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.

GINGERBREAD PANCAKES

Steps:

• In a bowl, combine the first eight ingredients. Combine buttermilk, egg, molasses and oil; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubble form on top of pancake. Cook until second side is golden brown. Serve with syrup and whipped cream if desired.

GINGERBREAD PANCAKES

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.

GINGERBREAD PANCAKES

Steps:

• For the batter, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Add eggs, molasses, and buttermilk and stir until just combined. Cook pancakes on a hot griddle.

GINGERBREAD PANCAKES

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.

GINGERBREAD COOKIE PANCAKES

Steps:

• Preheat the oven to 250 degrees F.
• In a large bowl, combine the flour, gingerbread cookie crumbs, baking powder, pumpkin pie spice and salt.
• In a separate medium bowl, whisk together the brown sugar and eggs until foamy and light, then whisk in the milk, melted butter and molasses. Stir the wet ingredients into the dry until just incorporated.
• Heat a nonstick skillet or griddle over medium-high heat. Add a pat of butter and swirl to melt. When the butter is sizzling, ladle 1/4 cup batter into the center of the pan. Cook on one side until bubbles form and pop and the surface near the edges looks dry. Flip and cook for about 1 minute more on the second side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
• Serve warm with maple syrup and/or whipped cream.

GINGERBREAD PANCAKES

Steps:

• Sift together flour, salt, baking powder, baking soda, ginger, cinnamon, and allspice.
• In a separate small bowl, beat the eggs, buttermilk, oil, and molasses together.
• Stir wet ingredients into flour mixture, just until moistened, leaving it a little lumpy.
• Heat a large skillet or griddle over medium heat and oil it lightly or coat with a small amount of shortening.
• Add batter, approx 1/4 cup at a time to the griddle, but do not crowd.
• Cook until bubbles appear and edges begin to brown, then turn them and cook the other side until lightly browned on the bottom.
• Transfer cooked pancakes to a platter and keep warm until all are cooked.
• Serve with chunky applesauce or apple pie filling and whipped cream, if desired; also goes good with poached pears.