Fluffy Gingerbread Pancakes

    Fluffy Gingerbread Pancakes

    (21)
    12saves
    1hr30min


    19 people made this

    About this recipe: If you love gingerbread and pancakes, then this is the recipe for you! These pancakes taste just like gingerbread. They are light, fluffy and full of gingery goodness. Serve with syrup and/or whipped cream.

    Ingredients
    Serves: 6 

    • oil spray
    • 175ml milk
    • 125ml cold brewed coffee
    • 115g unsalted butter, melted and cooled to lukewarm
    • 4 eggs
    • 250g plain flour
    • 125g wholemeal flour
    • 250g light brown soft sugar
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves

    Method
    Prep:15min  ›  Cook:30min  ›  Extra time:45min  ›  Ready in:1hr30min 

    1. Whisk together the milk, coffee, butter and eggs in a bowl until evenly blended; set aside.
    2. In a large bowl, stir together the plain flour, wholemeal flour, sugar, bicarbonate of soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves; pour the egg mixture into the flour mixture and stir just until combined. Set aside for 10 to 15 minutes.
    3. Spray the bottom of a large frying pan with oil spray and place pan over medium heat.
    4. Scoop large spoonfuls of batter onto the hot pan and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.

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    Reviews & ratings
    Average global rating:
    (21)

    Reviews in English (21)

    by
    12

    After having Gingerbread pancakes at a national chain breakfast house, I simply HAD to find the recipe online. I made this recipe with no changes and my husband and children ate every one of them. My husband even commented that he liked this recipe better than the restaurant's! This is one we will be making over and over.  -  27 Jan 2010  (Review from Allrecipes US | Canada)

    by
    12

    Very good! I completely cut out the butter and used half the brown sugar and it was excellent. Even my sister liked it and she made it exactly the way the recipe called for so I know she didn't even miss the butter or extra sugar. I made the batter the night before so the seasonings had time to meld togther. I froze the leftovers and reheated in the toaster and it was even better. Plus the extra crispiness from the toasted helped the pancakes from being to soggy. The mixture of seasonings is wonderful. Thanks for posting this recipe.  -  04 Jan 2010  (Review from Allrecipes US | Canada)

    by
    11

    Too much butter and too much sugar! This might have made a good "dessert gingerbread". You really get overload when you put butter and syrup on like you do with regular pancakes! The spice combination is nice, though.  -  27 Jan 2009  (Review from Allrecipes US | Canada)

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