Gingerbread Pancakes with Butter Pecan Syrup

Think about waking up on Christmas morning to the nice and cozy, spiced aroma of freshly made gingerbread pancakes drizzled with the candy, nutty scent of butter pecan syrup. It’s a match so good, even Santa could be impressed—and doubtless hope for an invitation!

Should you can’t get sufficient of gingerbread, strive our Old Fashioned Gingerbread Cookies or Pumpkin Gingerbread Coffee Cake.

My favourite a part of the vacations is gathering my household across the desk, sharing tales, and having fun with a scrumptious home-cooked meal. These gingerbread pancakes are the right vacation breakfast to make that occur and are positive to grow to be a household favourite. Better of all, the pancakes and syrup come collectively so rapidly, you’ll be able to have this festive breakfast prepared in simply quarter-hour!

Ingredient Notes

• Butter: Use salted butter or unsalted butter with a pinch of salt. Be certain it’s softened at room temperature.
• Molasses: Is the traditional sweetener for gingerbread. Spraying your measuring cup with non-stick cooking spray earlier than including the molasses could make it simpler to pour because it’s so sticky.
• Egg: A normal Grade AA giant egg will work completely.
• Buttermilk: Provides the pancakes a fluffy, tender texture.
• All-Objective Flour: Stick to common all-purpose flour for fluffy pancakes. Gluten-free choices can work however might alter the feel.
• Brown Sugar: Provides sweetness and depth of taste.
• Cornstarch: Thickens the syrup and helps make the pancakes fluffier.
• Baking Soda: A leavening agent that ensures the right rise. Examine the expiration date to keep away from flat pancakes.
• Floor Ginger, Cinnamon, and Cloves: This spice mixture provides the right gingerbread taste.
• Chopped Pecans: Provides a wealthy, nutty taste to the syrup.

Know When to Flip

To prepare dinner your pancakes throughout with out burning them, the secret is realizing when to flip. Flip your pancakes as soon as bubbles kind on the floor and the sides begin to lose their shine. Don’t press the pancake down with a spatula as this flattens the pancake and causes it lose its fluffiness.

Necessary: Whip the Butter

Step one on this recipe is whipping the softened butter, which is essential for attaining the correct pancake batter. Whipping the butter helps incorporate the molasses and egg earlier than including the chilly buttermilk. With out this step, the chilly buttermilk might trigger the butter to harden, creating chunks within the batter. Your batter ought to be easy and virtually fluffy, not chunky or liquidy. Within the picture above, the left exhibits what occurs in the event you don’t whip the butter (chunky and liquidy), whereas the correct exhibits the perfect consistency (easy and creamy).

Butter Pecan Syrup

Our favourite syrup to pair with selfmade gingerbread pancakes is our selfmade butter pecan syrup. The buttery, nutty taste enhances the gingerbread completely. Should you desire, maple syrup or pancake syrup will work too, however they may barely alter the flavour. To maintain the syrup heat, place it in a microwave-safe gravy boat and warmth in 30-second increments. Alternatively, you’ll be able to heat it in a saucepan over low warmth and pour it into the gravy boat earlier than serving.

Holding Pancakes Heat

As soon as your pancakes are cooked, keep away from stacking them, because the steam from the new pancakes will make them soggy. As an alternative, place the pancakes in a single layer on a baking sheet within the oven, set to the bottom temperature (mine is 175°F), till you’re able to serve them .