Christmas morning breakfast is always an event. There is nothing better than the smell of something warmly spiced baking or cooking while opening presents. My mom always made scones that were to die for. I can still smell them baking as I was tearing into wrapping paper when I was small. It’s such an indelible memory. I absolutely adore anything gingerbread, so I’ve started making gingerbread breakfasts in my house. Last year I made decadent, make ahead gingerbread sticky buns. Since I have a lot less time this year (honestly, where did it go?), I decided to work on something a little more simple but just as amazing. These fluffy gingerbread pancakes fit the bill perfectly.
I served the pancakes as I cooked them warm with a big drizzle of the icing on top. Oh my goodness, it was such amazing brunch. The pancakes were incredibly fluffy and so well spiced. The icing worked with it just as I hoped. It was the perfect simple, make ahead Christmas breakfast. Enjoy!!
Fluffy and warmly spiced gingerbread pancakes are so perfect for Christmas morning! The batter can be made the day before to make the morning easier.
- 2 1/4 cups all-purpose flour
- 3/4 cup dark brown sugar
- 3 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups milk
- 1 teaspoon molasses
- 1/2 tablespoon peeled and grated fresh ginger
- 3 whole eggs yolks separated from the whites
- butter for the griddle
- 3 ounces powdered sugar
- 1 tablespoon water
- Make the batter the night before if possible. Whisk the flour, sugar, baking powder, ground ginger, cinnamon, cloves, nutmeg and salt together in a large bowl. In another bowl, whisk the milk, molasses, fresh grated ginger and egg yolks together until smooth. Pour the went ingredients into the dry ingredients and whisk all of it together until it is a smooth batter. In another bowl, whip up the egg whites until they form stiff peaks. Fold the egg whites into the rest of the batter, then cover the bowl and refrigerate it overnight.
- In the morning, pre-heat an electric griddle to 350 or a griddle pan over medium high heat. Grease it with a pat of butter, then scoop the desired size dollops of batter on it to cook for about 3-4 minutes on each side. This batter yields a lot, and with the size I made mine I got 34 total. While the pancakes cook, quickly make the easy icing. Just stir the powdered sugar and water together until it is a shiny, runny icing. Plate the pancakes as you finish cooking them with a big drizzle of the icing on top. Enjoy! They also freeze well to be microwaved later.