Gingerbread Pancakes with Whipped Cream
This gingerbread pancakes recipe, topped with fresh whipped cream, is especially nice at a holiday breakfast.
By Yankee Magazine|Dec 23 2021|
Gingerbread Pancakes with Whipped Cream
Photo Credit: Heath RobbinsThis gingerbread pancakes recipe, topped with fresh whipped cream, is especially nice at a holiday breakfast.
Yield
6 pancakes
Total Time
30 minutes minutesHands-on Time
30 minutes minutes
Ingredients
1-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ginger
3/4 teaspoon ground cinnamon
Dash ground cloves
3/4 cup milk
2 tablespoons molasses
2 teaspoons firmly packed light-brown sugar
1 tablespoon vegetable oil
1 large egg, lightly beaten
3 tablespoons butter
1/2 cup whipping cream
1 tablespoons powdered sugar
Maple syrup
Instructions
In a large bowl, whisk together flour, baking powder, salt, ginger, cinnamon, and cloves. In smaller bowl, stir together milk, molasses, brown sugar, oil, and egg. Add wet ingredients to dry and stir until smooth.
In another large bowl, whip cream with powdered sugar until soft peaks form. Set aside.
Melt 1-1/2 tablespoons butter in a large skillet over medium heat. Pour batter in 1/2-cup increments into skillet; cook until lightly browned on one side, about 2 minutes. Turn and cook other side 2 minutes more. Repeat with remaining batter. Serve warm with maple syrup and whipped cream.
It would be helpful if the “Print” function you provide consisted only of the recipe.
Try “copy” and then “paste” functions around the recipe. Usually works for me..– sometimes takes 2 or 3 starts.
Best pancakes ever! This recipe is a keeper. Don’t mess with the spice measurements. I’m this case, more is *not* always better. I’m talking to you, Mr. Cloves.
The ingredients call for 1 teaspoon of baking soda but the directions says baking powder. Which one is correct?
Good question Anne-Marie C…. apparently no one from the article was interested in responding back to your question even a year later….sad!
Well?……Which one IS it?
I make homemade pancakes and use baking powder.
My housemate is the pancake king. He says baking powder so you get fluffy pancakes.
I noticed that change also. Forced to do a little research on pancakes. The baking powder makes the pancakes fluffy. All the recipes I saw use baking powder. One used both but with only a 1/4 teaspoon of baking soda. Another had instructions for using all baking soda, but required the use of buttermilk for acid.
Baking Soda or Baking Powder?
As Pancake recipes differ in that they use either or-or both baking soda and powder (Baking Powder being responsible for lift and fluffiness), author either neglected to list baking powder or
intended the listed soda to be powder; which I’m assuming is what happened.
It would be nice to receive clarification.
Pat Chestnut Jan.9, 2023
I made these for breakfast yesterday and they were delicious. As I did not notice the error from the ingredient list to the directions, I used the 1 teaspoon of baking soda. I’m thinking that the reason for the baking soda is that the pancakes are more dense like Ginger Bread would be and were especially delicious with whip cream.
it would be baking powder to help make the pancakes rise ! adjust as you all wish