Gingerbread Pancakes make for an easy and delicious Christmas morning breakfast! Actually, these would be perfect anytime during the holidays!
What do you have for Christmas Breakfast? We always have Cinnamon Pull Aparts, sausage links and chocolate milk. But I’ve been trying to have a fun tradition for Christmas Eve breakfast and I think I found it with these Gingerbread Pancakes!
They have the right amount of holiday spices and are super fluffy! I actually like to make these towards the beginning of December and double, sometimes triple the batch. I cook them all, let them cool and then stack them into freezer bags. I keep them on hand in the freezer so my family can enjoy a quick homemade breakfast in the morning.
You can easily reheat 2 or 3 at a time in the microwave for about 1 minute.
The freezer trick can even be a time saver and do this in preparation for Christmas Morning.
- 4 1/2 Cups All Purpose Flour
- 2 tsp Baking Soda
- 1 TBSP Baking Powder
- 1/2 tsp Kosher Salt
- 1 1/2 tsp Cinnamon
- 3/4 tsp Ground Ginger
- 1/2 tsp Ground Cloves
- 1/4 tsp Nutmeg
- 1/2 Cup Granulated Sugar
- 1/2 Cup Canola Oil
- 2 Large Eggs
- 3 1/2 Cups Milk
- In a large mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg.
- In a small bowl whisk together sugar, oil, eggs and milk.
- Add the liquid to the dry and mix just until incorporated. If batter is too thick add a bit more milk. If batter is too thin add a bit more flour.
- Preheat a griddle to medium low heat.
- Pour ⅓ cup batter onto griddle and let it cook for about 1 1½ minutes or until small bubbles start to form in the batter.
- Flip and cook for 1 minute on the other side.
- Cook multiple pancakes at the same time.
- Serve with warm maple syrup and fresh whipped cream.