Gingerbread Pancakes Recipe - Allrecipes.com
Gingerbread Pancakes Recipe
  • READY IN 30 mins

Gingerbread Pancakes

Recipe by  

"We had this at brunch last Christmas and it was awesome."

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Ingredients Edit and Save

Original recipe makes 8 to 10 Change Servings
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Directions

  1. In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.
  2. In a medium bowl whisk together milk, egg whites and molasses.
  3. Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2005

This is a great recipe! Here is what I did to change it. I used my favorite pancake mix, and prepared that according to the package. It called for a cup of the mix, so I measured everything else accordingly. 1 teaspoon of the coaco powder, 1/2 tsp ginger, 1/4 tsp cinnamon, 1/4 tsp clove, (added a dash of nutmeg), and 2 tbsp molasses. I then spooned in a bit more of the pancake mix until the batter had the correct texture. They turned out so good!! My boyfriends family always does a Christmas morning pajama breakfast for friends and family. I think I will whip up the batter and take it over there to cook!!

 
Most Helpful Critical Review
Nov 12, 2003

Although I was excited by the enticing ingredients, the final results did not find favor with me. The abundance of baking powder caused a volcano-like effct of the batter. Six extra egg yolks remaining after making pancakes seemed like a waste. In addition, two of my three kids said they liked the flavor of other pancakes I make much better. Sorry!

 

40 Ratings

Jan 01, 2006

I love gingerbread cookies so I had to try these. I've made them three times now and my family really likes them alot!Thanks!

 
Nov 08, 2010

these were really good we had them with fresh whipped cream and sliced bananas. i did modify this recipe a little, we left out the hazelnuts, used 3 whole eggs, instead of 6 whites, upped the cinnamon and cloves to 1 tsp, the ginger to 2 tsp, and added 1/2 tsp nutmeg. after the batter was done i tasted it, uncooked and it just tasted like it needed a litts someting extra, so i added 2 tsp vanilla, and 1/2 cup of brown sugar.

 
Mar 16, 2009

Rating on the recipe as written, this would not have been pleasant! 6 T baking powder is way too much!!! I used 1 T, and they turned out great! I used whole wheat flour and soy milk to make these into yummy pancakes.

 
Dec 06, 2008

I assumed that 6 tablespoons of baking powder was a typo, and so used only 6 teaspoons - it was still a little salty for my tastes. I also used 3 whole eggs instead of the egg whites. I also added cardamom as someone suggested (1/2tsp cloves, 1/2 cardamom). The addition of the hazlenuts was wonderful.

 
Aug 29, 2002

My husband said 'Awesome' just like the other review said. We had it for breakfast. The only problem I had was the molasses that I had such a time getting out. I needed a new jar of molasses.

 
Sep 07, 2010

These are pretty tasty, not as tasty as another recipe I've tried and can't find now. I halved the recipe and got 8 medium sized pancakes. I used 1 entire egg and one egg white. I used only 2 tsp of baking powder and they were still super fluffy. I also didn't have cloves or hazelnuts, but I was generous with the cinnamon and added a little bit of nutmeg (careful not more than 1tsp for half a recipe, it's strong). I also added more molasses than called for and a little b. sugar cause I over did the nutmeg. Oh yes, and of course I always add walnuts or something protein-atious to my pancakes!

 

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Nutrition

  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 49.1 g
  • 16%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 748 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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