Homemade Gingerbread Pancakes
- Yield 14
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Homemade Gingerbread Pancakes is a breakfast recipe on Avoteb. The yield on the card is 14. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 14 servings
- 1 1/4 cups whole-wheat flour (white or regular)
- 1/3 cup all-purpose flour
- 1/4 cup dark brown sugar (packed)
- 1 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1 tsp. orange zest (optional)
- 1 large egg
- 2 cups milk (I used 2%)
- 2 tsp. vanilla extract
- 5 1/2 Tbsp. unsalted butter (divided)
- maple syrup (for serving (optional))
Method
In a large bowl, whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking powder, salt, cinnamon, ginger, cloves, nutmeg and orange zest.
In a medium microwave-safe bowl melt 3 tablespoons of the butter. Let cool a bit then whisk in the milk, egg and vanilla extract. Tip in the wet ingredients to the dry ingredients and whisk just until combined (some lumps are fine). Lid the bowl with plastic wrap and refrigerate for at least 3 hours, or overnight.
***If you want to make all of the pancakes before serving, Heat oven to 200 F. Set a baking sheet lined with foil on the middle rack.***
Using the remaining butter, heat about 1 teaspoon butter in a large nonstick skillet over a medium burner. Tip in 1/4 cup of batter to the pan for each pancake (you can probably make 2 at a time if your pan is large enough). Leave until bubbles appear on the surface of the pancakes and they begin to brown just a bit around the edges, about 2 minutes, then flip and cook on the other side for about 2 minutes more. Move the pancakes to the warm oven (if you need to stack the pancakes on the baking sheet, d
Makes about fourteen 4-inch pancakes
