Gingerbread Pancakes with Eggnog Syrup – your Christmas morning breakfast will never be the same after these amazingly fluffy pancakes with a Christmas flavored twist! It will become
your favorite gingerbread recipe.
MY PANCAKE OBSESSION
Pancakes are my spirit animal. They understand me, and I understand them. Whenever I have a bad day, they are my refuge. When I have a great day, they are my celebration tool. That’s right! Pancakes and I go together like peanut butter and jelly, and this new Gingerbread Pancakes with Eggnog Syrup recipe is my new favorite, especially during the holiday season.
CHRISTMAS MORNING BREAKFAST
For my husband’s family in the 1980s and 1990s, they had a tradition of having a formal sit down breakfast every Christmas morning. During the year, all his family members were too busy to have breakfasts in the morning together. Christmas was a time to slow down, eat and fellowship with family. Christmas morning breakfast consisted of pancakes, sausage, bacon, biscuits, eggs, grits and cinnamon rolls. I developed this gingerbread pancake recipe with my husband’s family in mind. I feel that these new pancakes would have been a perfect fit with their Christmas morning breakfast tradition.
I have shared quite a few pancake recipes on this site from insanely decadent ones (Oreo Pancakes) to the most delicious for a classic breakfast (Brown Sugar Pancakes with Bacon Butter). These Gingerbread Pancakes with Eggnog Syrup can now be added to that growing list as one of my favorites for the holidays. We all know and love gingerbread cookies during the holiday season but I also know that they aren’t quite ideal for breakfast (though they are definitely acceptable in my mind). This gingerbread pancake recipe combines the flavor of gingerbread cookies with the tradition and presentation of pancakes.
A stack of these gingerbread pancakes easily hold their own on the holiday breakfast table and give you all the sensational flavors you know and love during this time of year. The pancake batter is one of my favorite traditional batters but I added some familiar gingerbread flavors like molasses, ginger and cinnamon to liven it up.
Eggnog is one of my favorite things about the holiday season. The syrup recipe I developed for
these gingerbread pancakes is a mixture of both pure maple syrup and classic eggnog. It’s a
really simple recipe to make.
So get with the season (safely) and make a stack of these, along with an eggnog syrup that your family will not be able to refuse. Tis the season to make things as decadent as humanly possible. Happy Holidays!
If you like these gingerbread pancakes that feature an eggnog syrup, you might really get a
kick out of these other eggnog recipes:
- EGGNOG POUND CAKE
- EGGNOG MUDDY BUDDIES
- EGGY EGGNOG FRENCH TOAST
- EGGNOG PANCAKES WITH MAPLE CRANBERRY SYRUP
- EGGNOG ICED BUTTER COOKIES
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Gingerbread Pancakes with Eggnog Syrup
Gingerbread Pancakes with Eggnog Syrup - your Christmas morning breakfast will never be the same after these amazingly fluffy pancakes with a Christmas flavored twist! It will become your favorite gingerbread recipe.Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 pancakes
For The Gingerbread Pancakes:
- 1⅓ cups all-purpose flour plus 1 tablespoon
- 1¼ teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 4 tablespoons molasses
- 2 large Safest Choice eggs
- 3/4 cup buttermilk or coconut milk
- 4 tablespoons melted butter
- 1 teaspoon pure vanilla extract
- Extra butter for your griddle
For the Eggnog Syrup
- 1 cup Safest Choice Eggnog
- 1 cup Pure Maple Syrup
- Optional: Sugared Cranberries for Garnish
For the Pancakes:
- In a large bowl, add flour, baking powder, ground ginger and cinnamon and whisk together until well mixed.
- Next add in molasses, eggs, milk, melted butter and vanilla extract and whisk until batter just comes together. Leave the lumps there. No need for a smooth batter.
- Heat a griddle or non stick skillet over medium heat and melt extra butter.
- Pour about ¼ of a cup of batter onto the griddle surface in a circular pattern and allow to sit until bubbles form and the bottom is golden brown and crisp.
- Flip over the pancake and cook until golden brown and crisp on the other side.
- Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done.
For the Eggnog Syrup
- Add eggnog and maple syrup to a medium sized pot over medium high heat. Whisk together and heat until warmed then serve with pancakes. Optional: Garnish with sugared cranberries
You can easily replace the buttermilk in the pancake recipe for coconut milk.
Calories: 261kcal | Carbohydrates: 43g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 93mg | Potassium: 337mg | Sugar: 28g | Vitamin A: 275IU | Vitamin C: 0.4mg | Calcium: 138mg | Iron: 1.5mg