Hate reading? ME TOO! That’s why I’ve included some videos below.
Gingerbread pancakes with eggnog syrup are a perfect holiday breakfast treat. You can make these fluffy, spiced pancakes in about 20 minutes. The warm gingerbread flavors pair wonderfully with sweet, creamy eggnog syrup.
To make the pancakes, you’ll mix dry ingredients like flour, baking powder, and spices. Then add wet ingredients such as eggs, milk, and molasses. Cook the batter on a hot griddle until golden brown. For the syrup, simply whip up some cream with eggnog and sugar. Stack your pancakes, drizzle with syrup, and enjoy!
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make gingerbread pancakes with eggnog syrup:
For the pancakes:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 cup molasses
- 2 eggs
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
Can’t find molasses? Try dark corn syrup or maple syrup instead.
For the eggnog syrup:
- 1 cup eggnog
- 1/4 cup sugar
- 2 tbsp butter
No eggnog? Mix 1 cup milk, 1 beaten egg, 2 tbsp sugar, and 1/4 tsp nutmeg.
Don’t forget toppings! Whipped cream, chopped nuts, or sliced fruit are great choices.
Remember, you can adjust spices to taste. Add a pinch of nutmeg or allspice for extra warmth. Want fluffier pancakes? Separate the eggs and whip the whites before folding them in.
Instructions
To make gingerbread pancakes with eggnog syrup, start by mixing the dry ingredients in a large bowl. This includes flour, baking powder, sugar, and gingerbread spices like cinnamon, ginger, and nutmeg.
In a separate bowl, whisk together the wet ingredients – eggs, milk, melted butter, and molasses. Pour this mixture into the dry ingredients and stir until just combined. Don’t overmix!
Heat a griddle or non-stick pan over medium heat. Grease it lightly with butter or cooking spray.
Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
While the pancakes cook, make the eggnog syrup. Combine store-bought eggnog with maple syrup in a small saucepan. Heat gently, stirring often, until warm and well-blended.
Serve your gingerbread pancakes hot, stacked on plates. Drizzle generously with the warm eggnog syrup. Add a dollop of whipped cream if you like!
Tips, Tricks & Storing
Get ready for some tasty gingerbread pancakes with eggnog syrup! Here are some handy tips to make your pancake-making a breeze:
• Let your batter rest for 5-10 minutes before cooking. This gives you fluffier pancakes.
• Use a non-stick pan or griddle for easy flipping.
• Keep your pan at medium heat. Too hot, and you’ll burn the outside before the inside cooks.
Want to save some for later? No problem! Here’s how to store your pancakes:
• Cool them completely before storing.
• Put them in an airtight container in the fridge. They’ll stay good for 3-4 days.
• For longer storage, freeze them! Lay them flat on a baking sheet with parchment paper between each layer. Freeze for 2 hours, then move to a freezer bag.
• Frozen pancakes last up to 3 months.
To reheat, just pop them in the toaster or microwave. Add a splash of milk if they seem dry.
Remember, practice makes perfect! Don’t worry if your first few pancakes aren’t picture-perfect. They’ll still taste great!