Description
Celebrate Christmas morning with these delightful Gingerbread Pancakes, topped with a rich and creamy Eggnog Syrup. This recipe brings festive flavors and warmth to your holiday breakfast.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- For the Eggnog Syrup:
- 1 cup eggnog
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, brown sugar, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
- For the syrup: In a small saucepan, whisk together the eggnog, granulated sugar, and cornstarch until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Remove from heat and stir in the vanilla extract. Set aside.
- Heat a lightly greased griddle or non-stick skillet over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve the gingerbread pancakes warm, drizzled generously with the eggnog syrup.
Notes
- For a richer syrup, you can add a splash of rum or brandy.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk and letting it sit for 5 minutes.
- Feel free to add a pinch of black pepper to the pancake batter for a subtle spicy kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle/Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with 2 tablespoons syrup
- Calories: Approx. 350-400 (will vary based on exact ingredients)
- Sugar: Approx. 30-35g
- Sodium: Approx. 300-350mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 8-10g
- Unsaturated Fat: Approx. 7-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 45-50g
- Fiber: Approx. 2-3g
- Protein: Approx. 8-10g
- Cholesterol: Approx. 70-80mg