Best 2 Grandmas Gingerbread Pancakes Recipes
Grandmas gingerbread pancakes are a nostalgic and delicious treat that can warm up any cold morning. With their sweet and spicy flavor, these pancakes are sure to please the whole family. But with so many different recipes out there, it can be hard to know which one to choose. In this article, we'll explore some of the best recipes for gingerbread pancakes, so you can find the perfect one to make for your next breakfast or brunch.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA'S GINGERBREAD PANCAKES
My dear Grammie was making gingerbread one morning and my brother and I arrived, starving! She altered the recipe slightly, put it on the grill and the result is this delicious recipe. The smell of it cooking always takes me back to that morning--mmmm!
Provided by CKINCAID1
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 20.9 g, Cholesterol 18.6 mg, Fat 0.7 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 149.9 mg, Sugar 4.7 g
GRANDMA'S BUTTERMILK PANCAKES
"I always knew my grandmother's buttermilk pancakes were special," says Christopher Hirsheimer. "I loved them, and I loved to help her in the kitchen. My first job was to separate the eggs for her. Then I'd whip up the whites into thick, billowy mounds. Finally, she would start heating the griddle and would test it by flicking water on it, and when little beads danced across the hot metal, it was time to begin. Standing at her post at the stove, she flipped batch after batch until our big hungry family was fed."
Provided by Canal House
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly grease a cast-iron pan or griddle with vegetable oil, wiping off excess with a paper towel. In a medium mixing bowl, whisk the egg yolks into the buttermilk, then whisk in the butter. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt, then sift these dry ingredients into the buttermilk mixture. Lightly whisk together until the batter is just mixed (a few lumps won't hurt). In a clean mixing bowl, beat the egg whites with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter; keep it light and fluffy.
- Heat the griddle over medium-high heat until hot. (To test, flick a bit of water onto the pan; it'll bead up and dance if it's hot enough.) Pour about 1/4 cup of batter onto the griddle. Cook until little holes appear on the surface and the cooked side of the pancake is golden brown (lift the edge to check), about 1 minute on each side. Don't worry if the first one or two don't turn out well-that's normal. Continue making pancakes, regreasing the pan as needed. Stack pancakes on a plate, slather generously with butter, and pour on a few good glugs of real maple syrup. Makes 4 batches of 3 pancakes (4" in diameter).
Tips:
- For fluffy pancakes, let the batter rest for at least 5 minutes before cooking.
- Use a non-stick skillet or griddle over medium heat to prevent sticking.
- Pour 1/4 cup of batter onto the hot skillet for each pancake.
- Cook for 2-3 minutes per side, or until golden brown.
- Serve immediately with your favorite toppings, such as butter, syrup, or fruit.
- To make ahead, cook the pancakes according to the recipe and then freeze them in a single layer on a baking sheet. Once frozen, transfer the pancakes to a freezer-safe bag and store for up to 2 months. To reheat, thaw the pancakes overnight in the refrigerator or microwave them on low power for 30 seconds at a time until heated through.
Conclusion:
Grandma's gingerbread pancakes are a delicious and festive treat that are perfect for any occasion. With their warm spices and molasses flavor, these pancakes are sure to put a smile on your face. Whether you serve them for breakfast, lunch, or dinner, these pancakes are sure to be a hit. So next time you're looking for a special recipe, give Grandma's gingerbread pancakes a try!
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