Breakfast Morning or Night
We are truly pancake people. The kids love to wake up to warm and cozy fluffy pancakes. When I ask them what they want for breakfast 9 times out of 10 they will say “PANCAKES!”. It’s a comfort thing to us at this point. These Gingerbread Pancakes will take your pancake world to the next level. Tasting just like a gingerbread cookie with warm syrup…ummmmm. I even like them without syrup and just some soft salted butter.
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Working with staples
I may be the only one with ground ginger in my pantry, but I have a feeling I’m not. Especially this time of year we keep this stuff around, just for this reason. There are a lot of ingredients but, my guess is you have most of it if you’ve been baking lately.
Plus! The apple compote is completely optional. Honestly, it’s amazing on it but not necessary to the gingerbread feel.
Getting started with the Apple Compote for Gingerbread Pancakes
I would start the recipe with the apple compote so it can start to cook down as your grilling up the pancakes.
You will heat up a small saucepan on medium. Cut up 2 apples of your choice. I love red apples like gala and cosmic but any apple will do. Add cinnamon, sugar, pinch of salt, and a squeeze of lemon into the saucepan. You’ll hear it simmer on its way in. That’s a good thing.
Stir initially then stir intermittently until it becomes broken down and the apples are soft. While this is breaking down on its own, start putting the pancake mix ingredients on your table.
Making Gingerbread Pancakes
Let me start with saying that this pancake mix can be made in advance as a mix (or night before as the full wet mix). I actually had extra batter from making them one morning and it lasted 2 days in the refrigerator in a glass air-tight jar.
If you are doing the apple compote, then you know that this is cooking down while your getting your ingredients out.
I always put my ingredients out on the bench so there’s not a lot of walking back and forth. First, we’ll put together all dry ingredients into the bowl, starting with the regular flour, wheat flour, salt, baking powder, baking soda, ginger, nutmeg, cinnamon, and sugar.
Make a well in the center and put the eggs, milk, and oil inside and start to stir it in. It should bubble up and be that liquid but chunky pancake batter you’re used to seeing.
Cook these Gingerbread pancakes up!
The key to not burning pancakes is getting the pan warm to start. Put your pan on medium heat and hold my hand above it to see if it’s warm. I love a pan like this from William-Sonoma so you can pipe-out more than one at a time. I don’t want to be making pancakes all morning.
Here is a short video:
As long as your pan is warm, you can put as many as you want to fit on the pan. You might start to notice cold spots on the pan. If that’s the case, move the pan over the heat better. If you start to notice your pancake is hitting the sides and curling up, embrace that every pancake is different and none are made alike. (Or you can just put less in the pan)
Wait until your pancake is bubbling on top to flip it, then go to the next.
WINNERS NOTE: when my pancake is done, I will put them HOT SIDE UP on a plate to wait ‘till it’s picked up. When you leave the warm side up (that came from the bottom part touching the pan), it can cool and release some heat and condensation. This makes for your cakes to look normal when you’re done. Otherwise, you might see them shrink up and wrinkle.
Let’s get messy!
I have seen so many want to perfect every single recipe and honestly, what I have to say about that is “just have fun”. The food will perfect itself if. Get your kitchen messy. Enjoy the process. And have the kids help clean up. Or call the magical dishwashing fairies to come STAT. In my world, that’s my older kids hehe.
Here are some of my favorite breakfasts! Cast Iron Golden Pancakes (that can be made in ANY pan. Almond Pomegranate Granola which Christmas is the perfect time to make it! Homemade Biscuits are a classic and can be adapted in any way. Biscuits are my fluffy and savory friends🤤.
Recipe card
I love the holiday season! How did you like it? Make sure to comment below and tell me what you think!
Love y’all forever!!
Farmer Fran
Gingerbread Pancakes and Apple Compote
6
servings10
minutes30
minutesIngredients
2 cups flour
1 cup whole wheat flour
2 tbsp brown sugar
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp ginger
1/2 tbsp cinnamon
1 tsp nutmeg
3 eggs
3 cups milk (poured one at a time)
1 tbsp oil
- Apple Compote (optional)
2 red apple diced, bite size
1 tsp brown sugar
1/2 tsp cinnamon
1/2 lemon (squeezed)
1/4 tsp ground nutmeg
1 pinch salt
Directions
- Starting with the APPLE COMPOTE: in a small saucepan put all ingredients in pan on medium heat. As the apples start to soften continue to stir it intermittently (here and there) while you get the ingredients together for the pancakes. When the apples are soft enough to your liking, turn to low and let it simmer until ready to use for the cakes.
- PANCAKES: Get out all your ingredients and put on the table. In a medium size bowl, whisk your dry ingredients including flour, baking powder, baking soda, salt, ginger, nutmeg, sugar, cinnamon, and nutmeg.
- Make a well in the dry ingredients and add the wet ingredients: eggs, milk, and oil. Let settle and bubble while your pan is getting perfectly hot.
- Hold your hand over the pan. If you can feel the warm heat, it’s ready. This might take a couple minutes.
- Using a 1/2 cup measuring cup, pour one pancake at a time on the warm pan. Let each bubble well before flipping over and going to the next. If you have room on the pan, you can do more than one.
- When both sides are done, take the warm side( from the pan) and flip it over so the top side is up (letting the heat release). Stack up and plate with some butter, maple syrup, and apple compote. Some toasted walnuts or a bit of cinnamon whipped cream would also be amazing!
Notes
- can sub white granulated sugar for the brown sugar.