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Gingerbread Pancakes With Gingerbread Syrup

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Gingerbread pancakes with gingerbread syrup – soft, fluffy gingerbread flavoured pancakes topped with gingerbread syrup, the perfect festive breakfast!

Christmas morning breakfast in my house is traditionally scrambled eggs and smoked salmon on toast; but I think that these gingerbread pancakes might just be a new contender for festive breakfast! They are light, fluffy, perfectly spiced and utterly delicious. They taste just like gingerbread in pancake form; especially if you serve them with the home-made gingerbread syrup (which I highly recommend that you do!).

The syrup is really easy to make, you just simmer slices of fresh ginger with sugar, molasses, cinnamon, cloves, star anise and some water for about 15 minutes, strain it and you are done. It tastes fantastic on the pancakes – sweet and rich and spicy; but it is also really good in coffee too! It will keep well in the fridge, ready for pancakes or home-made gingerbread lattes whenever you please.

I also topped my pancakes with some whipped cream and edible glitter because hey, it’s Christmas!

Here’s what you’ll need:

Makes about 10 pancakes.

Gingerbread Syrup:

• 2 inch piece fresh ginger, cut into thin slices
• 3/4 cup granulated sugar
• 1/3 cup dark brown soft sugar
• 1 Tbsp molasses
• 1 cinnamon stick
• 1 cup water
• 5 cloves
• 1 star anise

Gingerbread Pancakes:

• 1 2/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/4 cup dark brown soft sugar
• 2 Tbsp molasses
• 2 large eggs
• 4 Tbsp butter, melted (or dairy free spread)
• 3/4 cup milk of your choice (I used almond)

1.To make the gingerbread syrup, place all of the ingredients into a saucepan over a low heat. Stir until the sugar has dissolved then bring up to a gentle simmer. Leave to simmer for 15 minutes until reduced slightly then remove from the heat and leave to cool. Pour the syrup through a fine mesh sieve to remove the spices then store in a container in the fridge.

2.To make the pancakes, place the flour, baking powder, baking soda, salt and spices in a large bowl and mix to combine.

3.Place the sugar, molasses, eggs, melted butter and milk into a jug and whisk together until smooth.

4.Add the wet ingredients to the dry and mix until just combined.

5.Lightly grease a pan and place over a low heat. Add ¼ cup of the pancake mixture and cook until bubbles appear on the surface. Carefully flip over and cook for about a minute on the other side, until golden brown. Repeat with the rest of the mixture; serve the pancakes with the syrup.

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Yield: 10

Gingerbread Pancakes With Gingerbread Syrup

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Gingerbread pancakes with gingerbread syrup – soft, fluffy gingerbread flavoured pancakes topped with gingerbread syrup, the perfect festive breakfast!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Gingerbread Syrup:

• 2 inch piece fresh ginger, cut into thin slices
• 3/4 cup granulated sugar
• 1/3 cup dark brown soft sugar
• 1 Tbsp molasses
• 1 cinnamon stick
• 1 cup water
• 5 cloves
• 1 star anise

Gingerbread Pancakes:

• 1 2/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/4 cup dark brown soft sugar
• 2 Tbsp molasses
• 2 large eggs
• 4 Tbsp butter, melted (or dairy free spread)
• 3/4 cup milk of your choice (I used almond)

Instructions

Syrup

1. Place all ingredients in a saucepan, over low heat. Stir until the sugar dissolves and then leave it to simmer for 15 minutes.
2. Pour the syrup through a fine mesh sieve.
3. Store in the fridge.

Pancakes

1. Place the flour, baking powder, baking soda, salt, and spices in a large bowl and mix to combine.
2. Place the sugar, molasses, eggs, melted butter, and milk into a bowl and whisk together.
3. Mix the wet ingredients with the dry ones.
4. Grease a pan and place over low heat. Add 1/4 cup of cupcake mixture and cook until bubbles appear on the surface. Flip and cook for another minute, until golden brown.
5. Serve the pancakes with the syrup.
   

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 377Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 51mgSodium: 320mgCarbohydrates: 78gFiber: 1gSugar: 60gProtein: 4g