Nothing is more nostalgic than gingerbread - so why not serve it up for breakfast. This is perfect for Christmas morning or really anytime during the holiday season!
So Christmas is in full swing around here. The tree is up, stockings are hung, and so gingerbread is the obvious next step right?
I love making gingerbread cookies but they are a lot of work and require a good amount of time - which is something I don’t have right now. So for me, these pancakes are the best of both worlds, that great ginger aroma and flavour in less than 30 minutes.
Now I must admit I’m not much of a pancake eater, but Aaron loves them so from time to time I whip up a batch. I generally try to do something a little more interesting with them and add seeds and nuts, fruit or different spices to mix it up a little. This combo is our wintertime favorite and one we keep coming back to year after year.
These pancakes are certainly not complete without the cinnamon maple syrup. To me, this is a must! Warm cinnamon syrup is “icing on top” and not something you want to skip out on. Trust me, that small extra step is well worth it!
prep time 10 minutes
cook time 15 minutes
total time 25 min
servings 8 pancakes
1 1/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/4 cup brown sugar
2 tbsp molasses
1/4 cup melted butter
1 cup milk
1 cup maple syrup
1 tsp cinnamon
In a large bowl mix together flour, baking soda + powder, salt, cinnamon, ginger, cloves and nutmeg. Stir until well combined.
In a small bowl combine brown sugar, molasses, eggs melted butter and milk. Whisk together then add to dry ingredients. Stir together until just combined - do not over stir.
In a small saucepan combine maple syrup and cinnamon - cook on low for 5 minutes.
Heat a large greased frying pan. - add 1/4 cup of batter and allow to cook on onside until bubbles begin to form on the top 1-2 minutes. Flip and allow the second side to brown. Repeat with remaining batter.