KELLY'S GINGERBREAD PANCAKES W/ RAISINS
I make over 70 different kinds of pancakes,(all my own recipes!), these are one of my favorites! You can omit the raisins if you don't like them, but I really like them in there!
Provided by Wildflour
Categories Breakfast
Time 35m
Yield 10 pancakes
Number Of Ingredients 14
Steps:
- In large bowl, whisk flour, baking powder, cinnamon, salt, ginger, nutmeg, cloves and baking soda.
- In medium-sized bowl, whisk egg until fluffy.
- Whisk into the egg, the milk, molasses, melted butter and vanilla.
- Stir in raisins.
- Pour wet ingredients over dry and fold until all is moistened but batter is still lumpy.
- Scoop batter,(I use a 1/3 cup measuring cup for easy pouring), onto hot non-stick griddle over medium-low heat and cook/bake pancakes until brown on both sides, turning once.
- Serve with softened butter and warm maple syrup.
- Makes 10 pancakes.
- *These pancakes are a bit delicate, DO NOT try to turn them over too soon, or make them too big, lol. You'll end up with a mess! Turn them when edges are dry and bubbles stop forming on the top.
- **These are a deep, dark, rich brown color and taste just like gingerbread!
Nutrition Facts : Calories 194, Fat 6.2, SaturatedFat 3.7, Cholesterol 34.2, Sodium 283.8, Carbohydrate 32.1, Fiber 0.8, Sugar 13.8, Protein 3.3
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
GINGERBREAD PANCAKES
The smell of these is incredible. The kids will love it if you make them large enough to fit your gingerbread cookie cutter then cut them out. Fun food.
Provided by PalatablePastime
Categories Breads
Time 20m
Yield 12 pancakes
Number Of Ingredients 11
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.
Nutrition Facts : Calories 104.4, Fat 3.4, SaturatedFat 0.7, Cholesterol 31.8, Sodium 215.1, Carbohydrate 15.4, Fiber 0.6, Sugar 3.8, Protein 3.1
GINGERBREAD PANCAKES
Steps:
- Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).
- Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
- Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.
GINGERBREAD PANCAKES
Make and share this Gingerbread Pancakes recipe from Food.com.
Provided by Lorrie in Montreal
Categories Breakfast
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the flour, baking powder, soda, salt, ginger and cinnamon.
- Set aside.
- In a large bowl, beat together the egg and milk, then stir in the molasses,and then the oil.
- Add the flour mixture until just combined.
- Pour a quarter cup of batter for each pancake on a preheated grill.
- Cook on the first side until the batter if full of bubbles on the surface.
- Flip the pancake and cook til the second side is lightly browned.
Nutrition Facts : Calories 130.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 19.1, Sodium 126.2, Carbohydrate 18.7, Fiber 0.6, Sugar 4, Protein 3
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
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