Thursday, December 16, 2010

Gingerbread Pancakes

I have made these pancakes for my family the past couple of years during the Holiday Season and they have become not only a family favorite but a fun tradition. Whether you make these for a fun weekend breakfast to celebrate or for Christmas morning, your family will enjoy this holiday recipe. The pancakes have a great gingerbread flavor and are topped with a pretty fruit topping of apple pie filling, sprinkled with cranberries and a drizzle of maple syrup. I don't know a single soul that wouldn't get excited for this delicious breakfast! Pair these pancakes with bacon or sausage and eggs and you have a very festive Christmas Morning Breakfast for your family and Holiday Guests!

Gingerbread Pancakes
recipe and photo courtesy from

1 c. all-purpose flour
2 T. sugar
1 teas. baking powder
1/2 teas. ground cinnamon
1/4 teas. ground ginger
1/4 teas. ground all-spice
1 egg
3/4 c. milk
2 T. molasses
1 T. Canola oil
6 T. maple pancake syrup
3/4 c. apple pie filling, warmed
3 T. dried cranberries

In a large bowl combine the first six ingredients. Combine the egg, milk and molasses and oil; stir into the dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. To serve, place two panckes on each plate; drizzle with 2 T. maple syrup. Top with 1/4 c. apple pie filling; sprinkle with cranberries. Yield: 3 servings.


Ashlee, The Culinary Queen


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