Gingerbread Pancakes ~ the morning after Christmas is fraught with so many emotions…for the head cook and shopper, aka Mrs. Claus, it’s probably a huge relief. For the rest of the family it can be a bit depressing. Let them down easy with these lightly spiced pancakes.
With little tricks like this you can extend the holiday spirit right through till the new year, at which point you have permission to kick drag relocate that rapidly crisping tree out to the curb, along with every razor sharp pine needle, shred of curling ribbon, balled up blob of scotch tape, crumpled piece of tissue paper and over-priced gift bag you can possibly cram into a lawn and leaf trash sack
…funny how the mood can change on a dime once January 1st rolls around….
Note ~ Make it even easier on yourself and measure and mix the dry ingredients the night before. If you don’t have buttermilk, use regular, or add a tablespoon of lemon juice to regular milk and let it sit for 10 minutes.
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Gingerbread Pancakes
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp brown sugar
- 1 1/2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 2 large eggs
- 2 Tbsp molasses
- 1/4 cup butter, melted and cooled
- 1 1/2 cups buttermilk, add more if too thick
Instructions
- Whisk the dry ingredients together.
- Whisk the wet ingredients together.
- Combine just until blended. The batter should be thick but scoop-able. Add more buttermilk if the batter is too thick.
- Let the batter sit for 5–10 minutes before cooking. This will help it rise in the skillet.
- Cook on a medium hot lightly greased griddle or skillet, cooking for about 2 minutes on the first side, slightly less on the second side. Flip only once.
- Enjoy with butter and maple syrup.
Wow, those look fantabulous! And the way my kids demolished the homemade gingerbread houses, I bet they’ll love these too.
I’m not even a pancake fan and those beautiful photos make me want to eat the whole plate.
Yummy, yummy for the tummy!
Yes, similar in many ways to my buckwheat pancakes! I hope you have time to recover–being Mrs. Claus takes a toll. Happy New Year!
OMG, I’m so making these this weekend or maybe tomorrow! Thanks for a great recipe!
Mary
P.S. What was the puppy’s name?
Kristen—I used Hershey’s Special Dark Cocoa Powder and I got it at my regular supermarket. Hope you can find it, although I think there are other specialty brands that make extra dark cocoa. Good luck!
Yum! Mrs. Claus needs somebody to come over and make these for her. She’s pooped ;P
What brand of cocoa did use when you baked you double chocolate shortbread cookies?
Thanks, Kristen
These look like the most perfect pancakes. I would like to jump right through the screen and gobble them up!
Perfect solution for that Christmas hangover we all feel that morning after. Lovely looking breakfast. The idea of a gingerbread pancake sounds great and buttermilk makes them so delicious.