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<\/p>\nThese Gingerbread Pancakes are easy to whip up and perfect for breakfast during the holiday season. Serve these warm with a little maple syrup for a treat that everyone will love!<\/i><\/p>\n
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I have a serious love for breakfast food. In fact, I’m a firm believer in breakfast for dinner. Who says that you can only eat pancakes for breakfast?<\/p>\n
Not me.<\/p>\n
We eat breakfast for dinner (or BFD as it’s refer to in our home) at least once a week. It’s secretly my favorite dinner during the week too.<\/p>\n
Plus when it’s cold outside nothing screams comfort food quite like a warm, fluffy pancake. Especially one that’s perfectly spiced like gingerbread. Yes, gingerbread! Can we talk about these gingerbread pancakes for a minute? Because they’ve quickly become my new favorite.<\/p>\n
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It’s so easy to make pancakes from scratch! Here’s what you’ll need for these festive Christmas pancakes: <\/p>\n
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The base of the recipe starts with simple ingredients, the flour, baking powder, baking soda and salt. Then come the spices, I used a mix of ground ginger, ground cinnamon, and ground cloves.<\/p>\n
Next up you’ll mix together your wet ingredients, almond milk, eggs, a little bit of oil, brown sugar, molasses, and some vanilla extract. Then you’ll add the wet ingredients to the dry ingredients, mix until just combined, and start cooking your pancakes. Told you it was easy, right?<\/p>\n
Once they’re all cooked, pour on some maple syrup and dig in!<\/p>\n
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Leftover gingerbread pancakes can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. If freezing, let the pancakes harden on a baking tray before sealing them in a freezer bag. This way you don’t squish them! <\/p>\n
I recommend reheating pancakes in the microwave, toaster, or oven. Pancakes reheated in the microwave can come out a little rubbery though, so warm for 15-second bursts at a time. <\/p>\n
To dress up these Christmas pancakes, add some toppings! A few of my favorites include: <\/p>\n
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