Gingerbread Pancakes with Spiced Syrup

If you’re looking for a breakfast that feels like a cozy holiday hug, these Gingerbread Pancakes with Spiced Syrup are exactly what you need. Soft, fluffy pancakes filled with the spicy warmth of gingerbread and topped with a rich, sweet syrup make for a perfect morning treat. Whether it’s Christmas morning or just a chilly day, this recipe will bring the flavors of the season right to your table. Ready to indulge in the ultimate comfort breakfast? Let’s get cooking!

Why You’ll Love Gingerbread Pancakes with Spiced Syrup

Picture this: soft, fluffy pancakes infused with the warm, comforting spices of gingerbread, topped with a rich, spiced syrup that feels like a hug in every bite. These Gingerbread Pancakes with Spiced Syrup bring the cozy flavors of the holiday season to your breakfast table. Whether you’re treating yourself on a cold winter morning or impressing guests with a festive twist on a classic, these pancakes are sure to become your new favorite. They’re sweet, spiced, and perfectly indulgent – everything you want in a holiday breakfast!

Ingredients

For the pancakes:

• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 3 tablespoons molasses
• 1 teaspoon vanilla extract

For the spiced syrup:

• 1 cup maple syrup
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 tablespoon butter

How To Make Gingerbread Pancakes with Spiced Syrup

1. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt.
2. In a separate bowl, whisk the milk, egg, melted butter, molasses, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently to combine. Be careful not to overmix – a few lumps are fine.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or oil.
5. Pour about ¼ cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on the first side, or until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown.
6. Remove the pancakes from the skillet and keep warm while you make the spiced syrup.

For the spiced syrup:

1. In a small saucepan, combine the maple syrup, cinnamon, ginger, nutmeg, and butter. Heat over medium-low heat, stirring occasionally, until the butter is melted and the syrup is warm.

Pro Tips

• For extra fluffiness, make sure not to overmix your pancake batter. A few lumps will keep them light and airy.
• To make the syrup even more festive, add a dash of ground cloves or a little bit of orange zest for a holiday twist!
• If you want to make this recipe ahead of time, cook the pancakes and freeze them. When you’re ready to serve, simply reheat them in the toaster or microwave.

How To Serve

Serve your gingerbread pancakes stacked high, drizzled with the warm spiced syrup. You can top them with a dollop of whipped cream, a sprinkle of powdered sugar, or a few crushed nuts for an extra crunch. Fresh fruit, like sliced bananas or berries, also makes a great complement to the rich flavors.

Nutritional Information (Per Serving)

• Calories: 350
• Carbohydrates: 65g
• Protein: 6g
• Fat: 10g
• Fiber: 2g
• Sugar: 35g

Storage Tips

Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or warm them in the microwave. The spiced syrup can be stored in a jar in the fridge for up to a week. Warm it up on the stove before serving again.

Conclusion

These Gingerbread Pancakes with Spiced Syrup are like a holiday tradition on a plate – perfect for chilly mornings or festive brunches. With their cozy flavors and irresistible syrup, they’ll bring a smile to your face and warmth to your heart. Give them a try and see why they’re destined to become your new go-to breakfast!