Gingerbread Pancakes with Spiced Syrup Recipe
Delight in these flavorful Gingerbread Pancakes topped with a warm spiced syrup, whipped cream, crushed gingerbread cookies, and a dusting of powdered sugar. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, these fluffy pancakes offer a cozy twist on a classic breakfast favorite, ideal for holiday mornings or a special weekend brunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 to 10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Spiced Syrup
- 1 cup maple syrup
- 2 tbsp water
- 2 cinnamon sticks
- 6 whole cloves
- 1 star anise pod
Pancakes
- 1 ½ cups all-purpose flour
- 2 tbsp baking powder
- ½ tsp kosher salt
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 eggs
- ½ cup dark brown sugar
- 4 tbsp butter, melted (plus more for cooking)
- 1 ¼ cups whole milk
- 2 tsp pure vanilla extract
For Serving
- Whipped cream
- Crushed gingerbread cookies
- Powdered sugar
Instructions
- Make the Spiced Syrup: Combine the maple syrup, water, cinnamon sticks, cloves, and star anise in a small saucepan over medium heat. Bring to a boil, then reduce the heat to low and simmer for 15 minutes to infuse the flavors. Allow it to cool slightly before serving.
- Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined.
- Mix Wet Ingredients: In a separate mixing bowl, beat the eggs. Whisk in the dark brown sugar until smooth, then add the melted butter, whole milk, and pure vanilla extract, mixing well.
- Combine Wet and Dry Ingredients: Pour three-quarters of the wet mixture into the dry ingredient bowl and whisk until smooth. Add the remaining wet ingredients and gently stir until fully incorporated. Let the batter rest for 5 minutes to allow it to thicken slightly.
- Heat the Griddle: Preheat a griddle or large non-stick skillet over medium heat. Add a tablespoon or two of butter and let it melt, coating the surface.
- Cook the Pancakes: Using a ¼-cup measuring cup, ladle the batter onto the griddle to form pancake circles. Cook the pancakes until the edges are set and bubbles start to form on the surface, about 2 to 3 minutes. Flip and cook the other side for another minute or so until golden and cooked through. Adjust heat to medium-low as needed to avoid burning.
- Keep Warm and Serve: Keep cooked pancakes warm while finishing the rest of the batter. Serve the stack warm topped with the spiced syrup, fresh whipped cream, crushed gingerbread cookie crumbs, and a light dusting of powdered sugar.
Notes
- Letting the batter rest allows the baking powder to activate, resulting in fluffier pancakes.
- If whole cloves or star anise are not available, substitute with ground spices, adjusting to taste.
- Use room temperature ingredients for best batter consistency.
- Adjust syrup soaking time depending on desired spice intensity.
- Butter or oil the griddle before each batch to prevent sticking.
Keywords: Gingerbread pancakes, spiced syrup, holiday breakfast, cinnamon pancakes, maple syrup recipe, autumn brunch, festive pancakes
