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Spiced Gingerbread Pancakes Recipe
Imagine waking up to the warm aroma of gingerbread pancakes filling your kitchen. These pancakes are not just any breakfast treat; they’re the perfect way to celebrate the season with rich spices like ginger, cinnamon, and nutmeg. You can pre-make the batter and refrigerate it, making it super convenient to whip up fresh pancakes on the big day!
Pair your gingerbread pancakes with this savory sweet potato hash.
With just a few simple steps, you can have fluffy, spiced pancakes ready to delight your family and friends. Whether it’s Christmas morning or a cozy weekend brunch, these gingerbread pancakes will surely evoke a sense of nostalgia and comfort.
Festive Cranberry and Orange Overnight Oats for a holiday breakfast twist.
Deliciously Festive Gingerbread Pancakes
Spiced Gingerbread Pancakes Recipe
Course: Breakfast Meal Prep, Christmas Meal PrepCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes180
kcalThese gingerbread pancakes are fluffy and packed with the perfect balance of warm spices. They have a slightly sweet flavor with a hint of warmth from the spices, making each bite a delightful experience. Serve them with maple syrup or whipped cream for an extra treat!
Ingredients
1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Refrigerate Batter: If desired, you can refrigerate the batter for later use, allowing the flavors to meld together.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
Notes
Key Prep Tips
- Use Fresh Spices: Ensure your spices, like ginger, cinnamon, and nutmeg, are fresh for the most vibrant flavors.
- Mix Gently: Avoid overmixing the batter to keep the pancakes light and fluffy. A few lumps in the batter are fine.
- Rest the Batter: Let the batter sit for 5-10 minutes to allow the baking powder to activate for fluffier pancakes.
- Use Medium Heat: Cook the pancakes on medium heat to ensure they cook through without burning the exterior.
- Preheat the Griddle: Make sure your griddle or skillet is hot before adding the batter for even cooking and a golden-brown finish.
Suggested Variations
- Add Chocolate Chips: Sprinkle mini chocolate chips into the batter for a touch of sweetness.
- Use Molasses: Replace part of the brown sugar with molasses for a richer, more authentic gingerbread flavor.
- Dairy-Free Option: Substitute buttermilk with almond milk or coconut milk mixed with a tablespoon of lemon juice or vinegar.
- Citrus Zest: Add a hint of orange or lemon zest to the batter for a citrusy brightness.
- Nutty Addition: Fold in chopped pecans or walnuts for added crunch.
Serving Suggestions
- Classic Toppings: Serve with a pat of butter, a drizzle of maple syrup, or a dollop of whipped cream.
- Festive Flair: Dust with powdered sugar and top with candied ginger or crushed peppermint for a holiday touch.
- Fruit Pairing: Garnish with fresh fruit like sliced bananas, berries, or baked apples for a refreshing balance.
- Breakfast Spread: Pair with bacon or sausage and a side of scrambled eggs for a complete holiday breakfast.
- Dessert Option: Transform into dessert by stacking pancakes with layers of cream cheese frosting and sprinkling with gingerbread cookie crumbs.