Holiday Recipe: Gingerbread Pancakes

The perfect combination of holiday flavors and a breakfast favorite.

When visiting Burlington, VT last fall, we ate at the very popular Penny Cluse Café, and enjoyed their gingerbread pancakes.

To me, gingerbread reminds me of Christmas, and there is nothing better than brunch on Christmas morning after opening presents and willing hanging around in your pjs.

Whip some of these up for our holiday brunch or breakfast guests with some maple syrup and you’ll have everyone will be asking for the recipe.

It’s also pretty simple, mix the batter together and then make the pancakes. I try to stick to sand dollar sized pancakes, I think they cook more evenly and are easier to eat.

This recipe makes the perfect amount for a family of four, and you’ll have leftovers. Put the leftovers in a freezer baggie and then reheat them in the toaster oven.

Ingredients and Directions

1 ¾ cups flour

2 tsp. Baking powder

2 tsp. Baking soda

1 tsp. Ground ginger

1 tsp. Cinnamon

¼ tsp. Allspice

¼ tsp. Salt

Mix, then add:

2 eggs

2 cups buttermilk

1/8 cup melted butter (2 Tbs.)

1/8 cup brown sugar

1/8 cup maple syrup

Stir to combine, do not over mix (a few lumps are OK).


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