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Gingerbread Pancakes with Lemon Syrup

These gingerbread pancakes are the perfect breakfast to help get you in the holiday spirit and warm you up on a cold morning.
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Aubrey

Ingredients

Gingerbread Pancakes

  • 1 1/2 c. flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1 t cinnamon
  • 1/2 t ground ginger
  • 1/4 t allspice
  • 1 egg
  • 1 1/4 c milk
  • 1/4 c molasses
  • 3 T oil

Lemon Syrup

  • 1/2 c sugar
  • 1 T cornstarch
  • 1/8 t nutmeg
  • 1 c water
  • 2 T butter
  • 1/2 t lemon zest
  • 2 T lemon juice

Instructions

Gingerbread

  • in a medium bowl mix flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice
  • in a larger bowl beat egg and milk
  • add in molasses and oil
  • dump flour mixture in to milk mixture and stir just until combined
  • heat a griddle to 350 degrees or medium heat
  • pour 1/4 c fulls of batter on to buttered griddle
  • to make gingerbread shaped pancakes place a heat safe cookie cutter on the griddle and melt butter inside
  • pour pancake batter inside and fill up to 3/4 full
  • when bubbles form on top of pancake remove cookie cutter and flip

lemon syrup

  • in a small pot mix sugar, nutmeg and corn starch
  • add water and heat over med heat and bring to a boil
  • boil until thick
  • remove from heat and add, lemon juice, zest and butter
  • stir to melt butter
  • Serve and enjoy!