Think about waking up on Christmas morning to the nice and cozy, spiced aroma of freshly made gingerbread pancakes drizzled with the candy, nutty scent of butter pecan syrup. It’s a match so good, even Santa can be impressed—and possibly hope for an invitation!
Should you can’t get sufficient of gingerbread, attempt our Previous Customary Gingerbread Cookies or Pumpkin Gingerbread Espresso Cake.
Why Our Recipe
- Gingerbread spices in pancake type for a festive vacation taste in breakfast type!
- A simple-to-make butter pecan syrup supplies the final touch.
My favourite a part of the vacations is gathering my household across the desk, sharing tales, and having fun with a scrumptious home-cooked meal. These gingerbread pancakes are the proper vacation breakfast to make that occur and are certain to turn out to be a household favourite. Better of all, the pancakes and syrup come collectively so shortly, you’ll be able to have this festive breakfast prepared in simply quarter-hour!
Ingredient Notes
- Butter: Use salted butter or unsalted butter with a pinch of salt. Be certain that it’s softened at room temperature.
- Molasses: Is the traditional sweetener for gingerbread. Spraying your measuring cup with non-stick cooking spray earlier than including the molasses could make it simpler to pour because it’s so sticky.
- Egg: A typical Grade AA massive egg will work completely.
- Buttermilk: Offers the pancakes a fluffy, tender texture.
- All-Goal Flour: Keep on with common all-purpose flour for fluffy pancakes. Gluten-free choices can work however could alter the feel.
- Brown Sugar: Provides sweetness and depth of taste.
- Cornstarch: Thickens the syrup and helps make the pancakes fluffier.
- Baking Soda: A leavening agent that ensures the proper rise. Verify the expiration date to keep away from flat pancakes.
- Floor Ginger, Cinnamon, and Cloves: This spice mixture offers the proper gingerbread taste.
- Chopped Pecans: Provides a wealthy, nutty taste to the syrup.
Know When to Flip
To cook dinner your pancakes during with out burning them, the hot button is understanding when to flip. Flip your pancakes as soon as bubbles type on the floor and the sides begin to lose their shine. Don’t press the pancake down with a spatula as this flattens the pancake and causes it lose its fluffiness.
Essential: Whip the Butter
Step one on this recipe is whipping the softened butter, which is essential for attaining the proper pancake batter. Whipping the butter helps incorporate the molasses and egg earlier than including the chilly buttermilk. With out this step, the chilly buttermilk might trigger the butter to harden, creating chunks within the batter. Your batter needs to be clean and nearly fluffy, not chunky or liquidy. Within the picture above, the left exhibits what occurs in the event you don’t whip the butter (chunky and liquidy), whereas the proper exhibits the best consistency (clean and creamy).
Butter Pecan Syrup
Our favourite syrup to pair with selfmade gingerbread pancakes is our selfmade butter pecan syrup. The buttery, nutty taste enhances the gingerbread completely. Should you favor, maple syrup or pancake syrup will work too, however they’ll barely alter the flavour. To maintain the syrup heat, place it in a microwave-safe gravy boat and warmth in 30-second increments. Alternatively, you’ll be able to heat it in a saucepan over low warmth and pour it into the gravy boat earlier than serving.
Retaining Pancakes Heat
As soon as your pancakes are cooked, keep away from stacking them, because the steam from the new pancakes will make them soggy. As an alternative, place the pancakes in a single layer on a baking sheet within the oven, set to the bottom temperature (mine is 175°F), till you’re able to serve them suddenly.
Storage and Reheating Directions
Refrigerate leftovers after permitting the pancakes to chill utterly by stack the pancakes with parchment paper or paper towels between every layer to forestall sticking. Place the stack in an hermetic container or a resealable plastic bag. Retailer within the fridge for as much as 3 days.
Freeze leftovers by wrapping them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Freeze as much as 1 month.
Reheat parts within the microwave on excessive in 30-second increments or in a skillet till heated by.
