Every holiday season I always get super excited for all the feasts I’m going to invest in stretchy pants for! Thanksgiving is a favorite of mine with all it’s turkey and gravy glory! We switch things up at Christmas time and have delicious ham with a ridiculous amount of decadent side dishes. This year I’m not going to overlook all the other mealtimes and focus on making breakfast more festive. That’s why I’m making these Gingerbread Pancakes a permanent weekend meal on my calendar.
These pancakes truly can be made any time of the year, but they seem extra special during the holiday months. I’ve taken my favorite pancake recipe and given it a festive makeover! When you do make these, they will have your house smelling amazing. It seems like anything made with cinnamon, cloves, ginger and nutmeg just brighten up your home and make it feel all comfy cozy.
We like ours topped with fresh whipped cream and maple syrup, but how fabulous would it be to smother them in nutella?! So, all this talk about nutella has me thinking that a few chocolate chips thrown in to the batter wouldn’t be so awful either! HA!
But I’m a person who loves chocolate paired with pretty much anything!
Make a double batch of this recipe and keep them in the fridge so a quick breakfast during the week. I just place two on a plate and microwave them for about 45 seconds. My sister in law loves to put hers in the toaster!
However you top them, just make sure you whip up a batch this year for your family and friends. They will love everything about them, especially that YOU made them!
Gingerbread Pancakes
Ingredients
- 4 ½ c All Purpose Flour
- 2 tsp Baking Soda
- 1 tbsp Baking Powder
- ½ tsp Salt
- 1 ½ tsp Cinnamon
- ¾ tsp Ginger
- ½ tsp Ground Cloves
- ¼ tsp Nutmeg
- ½ c Granulated Sugar
- ½ c Canola Oil
- 2 Eggs
- 3 ½ c Milk
Instructions
- In a large mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg.
- In a small bowl whisk together sugar, oil, eggs and milk.
- Add the liquid to the dry and mix just until incorporated. If batter is too thick add a bit more milk. If batter is too thin add a bit more flour.
- Preheat a griddle to medium low heat.
- Pour ⅓ cup batter onto griddle and let it cook for about 1 to 1 ½ minutes or until small bubbles start to form in the batter.
- Flip and cook for 1 minute on the other side.
- Cook multiple pancakes at the same time.
- Serve.
Nutrition
If you love breakfast as much as I do, make sure to try both these holiday recipes over at My Name Is Snickerdoodle. My Pumpkin Chocolate Chip Pancakes are a huge hit with the kiddos. They are served with Orange Buttermilk Syrup. This year I also made some Pumpkin Waffles with Cinnamon Syrup. So festive and yummy!
