Description
Soft and fluffy gingerbread pancakes infused with warm spices and topped with a rich spiced maple syrup. A festive and cozy breakfast perfect for holidays or weekend brunch.
Ingredients
-
- For the Spiced Syrup:
- 1 cup maple syrup
- 2 tbsp water
- 2 cinnamon sticks
- 6 whole cloves
- 1 star anise pod
-
- For the Pancakes:
- 1½ cups all-purpose flour
- 2 tbsp baking powder
- ½ tsp kosher salt
- 1½ tsp ground cinnamon
- 1½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 eggs
- ½ cup dark brown sugar
- 4 tbsp butter, melted (plus more for cooking)
- 1¼ cups whole milk
- 2 tsp pure vanilla extract
- For Serving:
- Whipped cream
- Crushed gingerbread cookies
- Powdered sugar
Instructions
- Make the Spiced Syrup: In a small saucepan, combine maple syrup, water, cinnamon sticks, cloves, and star anise. Bring to a boil, reduce heat, and simmer for 15 minutes. Let cool slightly before serving.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix Wet Ingredients: In another bowl, beat eggs and whisk in dark brown sugar, melted butter, milk, and vanilla extract.
- Combine: Pour most of the wet ingredients into the dry mixture and whisk until mostly smooth. Add the rest of the wet ingredients and stir gently until just combined. Let the batter rest for 5 minutes.
- Cook Pancakes: Heat a nonstick pan or griddle over medium heat. Melt a small amount of butter. Pour ¼ cup batter per pancake and cook until bubbles form (2–3 mins), then flip and cook another minute or until golden. Adjust heat as needed to avoid burning.
- Serve: Keep pancakes warm while finishing the batch. Serve with spiced syrup, whipped cream, crushed gingerbread cookies, and a dusting of powdered sugar.
Notes
- Use half whole-wheat flour for a heartier pancake.
- Substitute plant-based milk for dairy-free version.
- Add chopped nuts or chocolate chips for texture.
- Freeze cooked pancakes with parchment between layers.
- Use light brown sugar if dark isn’t available.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with syrup
- Calories: 320
- Sugar: 18 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg
