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Pancakes, But Make It Christmas!
These tasty gingerbread pancakes are exactly what you need on your breakfast table this Christmas. Here’s how I make it…
Everyone loves classic pancakes, but these gingerbread flavoured pancakes are a lot more impressive. It’s spiced with cinnamon, ginger and a touch of nutmeg, which to me is basically Christmas on a plate!
Not only are they perfectly spiced, but I also like to top them with Bailey’s squirty cream, blueberries, a few crushed and whole gingerbread men, and of course, a generous drizzle of runny honey.
It’s really easy to make, though having said that, the hardest part is deciding on what toppings to add. I go for a mixture of fruit and crushed biscuits every time.
Recipe Ingredients
Below are the ingredients I used to make this dish:
- Dry Ingredients: Self-raising flour, baking powder and caster sugar make the base.
- Liquids: I used whole milk, vanilla extract and a large egg.
- Gingerbread Spice: I add nutmeg, cinnamon and ground ginger to create a gingerbread flavour, you can also add ground cloves too.
- Topping Ideas: Gingerbread ice cream, fruit, lemon juice and even savoury items like bacon and eggs are a few topping choices.
How To Make Gingerbread Pancakes
Here’s a summary of how I make this recipe. You can get the full recipe instructions on the recipe card below:
I start by adding all the dry ingredients into my mixing bowl, then I whisk the dry ingredients together until everything is evenly distributed.
Then I add milk, vanilla extract and an egg and whisk again until everything comes together.
I heat a pan over a medium high heat and add a little oil. Once hot, I add a ladleful of batter and gently tilt and rotate my pan until the batter forms a circle shape. I fry the pancakes for 1 to 2 minutes on both sides.
My Top Tips
There’s not a lot of sugar in this recipe as the toppings I add such as crushed biscuits and runny honey provide the sweetness. I recommend adding more sugar to the pancake batter if you prefer a sweet pancake.
If you want the perfect pancake shape, then I recommend using a pancake mould for uniformity.
A little oil goes a long way when making pancakes, if you add too much oil the pancakes will be greasy. I like using my ceramic pan, though a non-stick pan will also help prevent any sticking too.
How To Store
I like to keep any leftovers in an airtight container and in the fridge for up to 3 days.
More Pancakes & Gingerbread Recipes
Christmas Gingerbread Pancakes
Ingredients
- 150 g Self-Raising Flour
- 150 ml Milk
- 1 tsp Baking Powder
- 5 tbsp Caster Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 tsp Ginger
- 1 tsp Cinnamon
- ½ tsp Nutmeg
Instructions
- Add all the dry ingredients to a large mixing bowl, then whisk the ingredients together until evenly distributed.150 g Self-Raising Flour, 1 tsp Baking Powder, 5 tbsp Caster Sugar, 1 tsp Ginger, 1 tsp Cinnamon, ½ tsp Nutmeg
- Pour the milk, vanilla extract and egg into the mixing bowl then whisk again until a batter has come together.150 ml Milk, 1 Large Egg, 1 tsp Vanilla Extract
- Place a pan over a medium high heat, add a little oil. Once hot, pour in a ladleful of batter. Gently and slowly tilt and rotate the pan until the batter forms a circle shape.
- Cook for one to two minutes or until bubbles start to form on the surface, then flip over and cook for another one to two minutes.
Video
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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