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Gingerbread Pancakes with Whipped Cinnamon Butter

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GGingerbread Pancakes are simple molasses pancake spiced with ground ginger, cinnamon, nutmeg and clove. Topped with a whipped cinnamon butter and drizzled with real maple syrup. These pancakes taste like the holidays!
Recipe yields about 16 pancakes.
Course Breakfast & Brunch
Cuisine American
Keyword breakfast, gingerbread, holiday, pancakes
Prep Time 15 mins
Cook Time 4 mins
Total Time 19 mins
Servings 8 servings
Calories 411
Author Laurie McNamara

Ingredients

FOR THE WHIPPED CINNAMON BUTTER:

  • 1/2 cup unsalted butter softened at room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon ground cinnamon

FOR THE GINGERBREAD PANCAKES:

  • cups unbleached all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • cups whole milk
  • 1/4 cup dark brown sugar
  • 2 tablespoons fresh ginger paste or 1½ teaspoon ground ginger
  • 3 tablespoons un-sulphured molasses
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 tablespoons melted butter
  • coconut oil for griddle

Instructions

FOR THE WHIPPED CINNAMON BUTTER:

  • In a mini-food processor, add 1 stick (softened) butter, 1/2 cup of powdered sugar and 1 teaspoon ground cinnamon. Blend until smooth, scraping down the sides until the ingredients are incorporated.

FOR THE GINGERBREAD PANCAKES:

  • In a large bowl, combine the flour, baking powder, salt, cinnamon, cloves and nutmeg [and ground ginger if not using fresh].Whisk to combine.
  • To the milk, add the brown sugar, fresh ginger [if using], molasses, vanilla and crack in both eggs. Whisk to combine.
  • Pour the wet ingredients into the bowl with the dry. Stir until the ingredients are just starting to combine, add in the [cooled] melted butter and mix until incorporated.
  • Preheat a griddle to 350° to 375° and brush with coconut oil. Measure 1/3 cup of batter per pancake and pour onto your preheated griddle. Cook for 3 to 4 minutes or until the bubbles on the top pop but don't fill back in. Flip and continue to cook until golden.
  • Place the cooked pancakes on a rimmed, metal baking sheet and keep warm in a 200° oven. Repeat with the remaining pancake batter.

TO SERVE:

  • Top the gingerbread pancakes with the whipped cinnamon butter and drizzle with warm maple syrup.

Nutrition

Serving: 2pancakes | Calories: 411kcal | Carbohydrates: 54g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 663mg | Potassium: 276mg | Fiber: 1g | Sugar: 23g | Vitamin A: 615IU | Vitamin C: 1mg | Calcium: 298mg | Iron: 3mg