Gingerbread Pancakes, the perfect recipe for spiced and fragrant pancakes ideal for Christmas breakfast and beyond!
These pancakes feature a cocoa batter and are flavored with gingerbread spice mix. These spices are mainly cinnamon-based but also include anise, ginger, nutmeg, and cloves.
The preparation is very simple: mix all the dry ingredients in a bowl. Separately, work on the liquids. To create the pancake batter, simply combine the dry ingredients with the liquids and mix well. Easy and quick.
You can cook the pancakes like I did on an electric crepe griddle or use a flat-bottomed frying pan. If you have a specific pancake pan, it will be even easier.
At the end of the recipe in the FAQ section, I tried to answer some questions about this preparation. If you have other doubts or curiosities, you can leave a comment or contact me through the appropriate form.
Also try these pancake recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove, Griddle
- Cuisine: American
- Seasonality: All seasons
Gingerbread Pancake Ingredients
- 2 cups all-purpose flour
- 2 tbsps unsweetened cocoa powder
- 2 tsps spices (for gingerbread)
- 2 tsps baking powder
- 1/4 cup brown sugar
- 1 1/4 cups milk (or unsweetened plant-based beverage)
- 3/4 cup maple syrup (or honey)
- 2 eggs
- 3 tbsps sunflower oil
Tools
- Crepe Griddle
- Bowls
- Ladles
- Spatula
- Sieve
Gingerbread Pancake Recipe
Disclaimer: the “Tools” section contains affiliate links.
Find many recipes with cocoa in the collection CHOCOLATE AND COCOA DESSERTS
Start preparing the gingerbread pancakes by sifting the flour, cocoa, and baking powder into a bowl.
Add the gingerbread spice mix and brown sugar to the same bowl.
Mix all the powders with a spatula or spoon and set aside.
In a larger bowl, crack the eggs.
Add the maple syrup, sunflower oil, and milk.
Mix well with a whisk until all the ingredients are thoroughly combined.
Add the dry ingredients to the liquids in two batches.
Start mixing with the whisk and when the mixture begins to thicken, continue with a spatula.
You should obtain a lump-free and not too runny mixture.
Grease a crepe griddle or pancake or flat-bottomed frying pan with a little sunflower oil.
Pour a ladleful of batter (about two tablespoons) and cook for a couple of minutes or until bubbles form on the surface.
Flip the pancake with a spatula and cook for another two minutes.
Serve the gingerbread pancakes immediately with maple syrup or honey.
Gingerbread Pancakes
Check this section for answers to your questions, if you don’t find the answer to your question, comment or write to me using the form below.
Also try the CINNAMON ROLL COOKIES
FAQ (Frequently Asked Questions)
How long do these pancakes last?
You can store gingerbread pancakes in an airtight container in the refrigerator for two or three days. If you prefer, you can freeze them and use them within three months.
What can I serve with the pancakes?
If you don’t want to use maple syrup or honey, jams, preserves, or spreads will work perfectly.
Can I omit the cocoa?
Yes, but replace it with an equal amount of flour.
Can I use coconut oil instead of sunflower oil?
Yes, but it will slightly flavor your pancakes.
With cocoa, you can also make cocoa and banana pancakes without lactose
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