Gingerbread pancakes are tossed in a quick and easy buttery pecan syrup in this holiday breakfast fit for a king! This could easily become your new family Christmas tradition!
Gingerbread spiced pancakes slathered in a buttery pecan syrup. These are family favorites during November and December. With the holidays approaching and the weather getting colder, gingerbread is perfect.
The syrup and pancakes come together quickly, and you can easily prepare this festive breakfast in under 15 minutes. Whether you’re snuggling up on a cold winter morning or you’re exhausted from opening presents and need a Christmas breakfast, these pancakes will be a delicious reward your family will enjoy for years to come.
Tips for Delicious Pancakes:
1. When the pancakes are bubbly and the edges are cooked through, they can be turned over.
2. Always do a test pancake or two so you can check and adjust the temperature on the griddle. Better to waste one or two than a whole batch.
3. Do not press them with a spatula. It won’t help them cook any faster and will make them lose their fluffiness.
4. Do not stack the pancakes after they are ready. All the steam from the hot cakes will make them soggy. Place them in a single layer on a baking sheet in the oven (heat to lowest heat setting, mine is 175).
5. The pancake batter can be frozen and thawed when used. Freeze it in a ziplock bag where you can snip off the tip and squeeze out the batter. Just take a bag out of the freezer the night before you want your pancakes and put them in the freezer.
watch the video See how easy it is to enjoy these delicious pancakes. This video contains great tips and tricks for making perfect pancakes every time.While you’re at it, subscribe to my youtube channel Check out my cooking show!
Gingerbread spiced pancakes slathered in a buttery pecan syrup.
raw material
Gingerbread Pancakes
- 1/2 cup salted butter
- 1 cup molasses
- 1 big egg
- 1 1/2 cup cheese
- 2 cup all purpose flour
- 1/4 cup corn starch
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon Salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ginger powder
- 1/2 teaspoon clove powder
Butter Pecan Syrup
- 4 teaspoon corn starch
- 1 cup brown sugar
- 1 cup water
- 4 tablespoon salted butter
- 1/2 cup chopped pecans
instruct
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Using a hand mixer, beat butter in a large mixing bowl.
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Add molasses, eggs, and milk until well combined.
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Add the flour, cornstarch, salt, baking soda, cinnamon, ginger cloves and salt and mix well. The batter should be pourable, but not runny.
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Heat a nonstick skillet to medium-high heat.
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Spoon 1/4 cup batter onto a baking sheet on which to cook pancakes. Turn the pancake over when bubbles appear. Pancakes are done when they are lightly browned and cooked through on both sides.
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Serve with warm butter pecan syrup.
Butter Pecan Syrup
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Prepare the syrup by combining the cornstarch, brown sugar, and water in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently. When the mixture boils, remove it from the heat and add the butter and pecans, stirring until the butter has melted. Serve hot.
Calories: 260kcal | carbohydrate: 41G | protein: 3G | fat: 9G | Saturated fat: 5G | cholesterol: 37mg | sodium: 349mg | Potassium: 478mg | sugar: twenty twoG | Vitamin A: 305unit | calcium: 101mg | iron: 2.4mg
raw material
- 4 teaspoon corn starch
- 1 cup brown sugar
- 1 cup water
- 4 tablespoon butter
- 1/2 cup walnut chop up
instruct
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Prepare the syrup by combining the cornstarch, brown sugar, and water in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently. When the mixture boils, remove it from the heat and add the butter and pecans, stirring until the butter has melted.
Calories: 805kcal | carbohydrate: 114G | protein: 2G | fat: 40G | Saturated fat: 15G | cholesterol: 60mg | sodium: 237mg | Potassium: 247mg | fiber: 2G | sugar: 107G | Vitamin A: 700unit | calcium: 115mg | iron: 1.4mg