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5
from 1 vote
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
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Author
Aubrey
Ingredients
Gingerbread Pancakes
1 ½
c.
flour
1
t
baking powder
½
t
baking soda
¼
t
salt
1
t
cinnamon
½
t
ground ginger
¼
t
allspice
1
egg
1 ¼
c
milk
¼
c
molasses
3
T
oil
Lemon Syrup
½
c
granulated sugar
1
T
cornstarch
⅛
t
nutmeg
1
c
water
2
T
butter
½
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!