Simple Cooking: warming winter gingerbread pancakes

Randomly Happy | gingerbread pancakes for Christmas morning breakfast


OK. Please tell me that you’re as excited about this idea as I am? Gingerbread and pancakes meeting up to create one deliciously Christmassy breakfast idea.
I know, I know, pancakes are pretty great on their own, but the added spices and molasses take these pancakes to the next level. Add in maple syrup and you have yourself one heck of a delicious way to start your day.


Randomly Happy | gingerbread pancakes for Christmas morning breakfastRandomly Happy | gingerbread pancakes for Christmas morning breakfast


We couldn’t quite wait until Christmas, so we had these the day after a particularly cold walk over Lake Garda. Quite a nice reward I have to say!

So, have I convinced you to get these onto a plate near you pronto, or are you not quite ready for flavoured pancakes? Or maybe, you think there other delicious things that I should be adding to my pancakes instead…?

Still want to keep the festive mood going? Try this post on how to make your own chocolate vodka for a very drinkable (and very giftable) tipple.

Warming winter gingerbread pancakes

You will need (for 4 people)

2 1/2 cups (590ml) buttermilk (I added juice from 1/2 lemon to 2 1/2 cups of whole milk)

2 cups all-purpose (230g) (plain) flour

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoon ground nutmeg

3 teaspoons ground cinnamon

3 teaspoons ground ginger

1/4 cup (100g) sugar

2 tablespoons molasses (or black treacle)

2 eggs


1. If making your own buttermilk, make this first.
2. Combine flour, baking powder, salt and the spices into a large bowl. Make sure they’re mixed in well.
3. Add the sugar, molasses, and eggs to the flour. Don’t worry about mixing at this point.
4. Mix in the buttermilk a little at a time until you have a runny, but thick batter. It should pour easily, but not too quickly.
5. Don’t worry about mixing it too perfectly. Supposedly a lumpy batter makes fluffier pancakes.
6. On a medium heat, heat a little oil or butter in a frying pan. Using a ladle, ladle the pancake batter into the frying pan. They should stay nice and thick – about the width of your pinky finger.
7. When you start to see large bubbles leaving holes in the top of your pancakes, you know it’s time to turn them over (roughly after about 3 – 5 minutes). Cook for another 2 – 3 minutes on the other side.
8. Keep the cooked pancakes warm in a low over while you make the rest, or serve them up as you cook them.

9. Add some butter (another secret to getting soft and yummy pancakes), top with generous helpings of maple syrup, and sit back and listen to the compliments rolling your way.

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