Gingerbread Pancake Stack Maple (Printable Version)
Soft gingerbread pancakes with spiced warmth, topped with fluffy maple whipped cream.
# The Ingredients You'll Need:
→ Pancakes
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 teaspoons ground ginger
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/2 teaspoon ground cloves
09 - 1/4 teaspoon ground nutmeg
10 - 2 large eggs
11 - 1 1/2 cups whole milk
12 - 1/4 cup unsulphured molasses
13 - 1/4 cup unsalted butter, melted
14 - 1 teaspoon vanilla extract
→ Maple Whipped Cream
15 - 1 cup heavy whipping cream
16 - 2 tablespoons pure maple syrup
→ To Serve
17 - Pure maple syrup, for drizzling
# Step-by-Step Instructions:
01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
02 - In a separate bowl, beat eggs lightly, then whisk in milk, molasses, melted butter, and vanilla extract until fully combined.
03 - Pour wet mixture into the dry ingredients and stir gently until just incorporated; do not overmix. Let batter rest for 5 minutes.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with additional butter.
05 - Scoop 1/3 cup batter per pancake onto the hot surface. Cook until bubbles appear on the surface and edges look firm, about 2–3 minutes. Flip and cook an additional 1–2 minutes until golden and cooked through. Repeat with remaining batter.
06 - In a chilled medium bowl, beat heavy cream and maple syrup with an electric mixer until soft peaks form. Keep refrigerated until ready to use.
07 - Stack pancakes on plates, dollop with maple whipped cream, and drizzle with extra maple syrup as desired. Serve immediately.
# Additional Tips::
01 -
- Uses familiar pantry staples you probably have on hand
- Satisfying and festive for holiday brunch or any chilly morning
- Extra pillowy texture thanks to the blend of flours and a touch of buttermilk
- Make-ahead friendly and easy to double for a crowd
02 -
- Warmly spiced and high in fiber from the whole wheat flour
- Pancakes freeze and reheat beautifully for busy mornings
- Suitable for both kids and adults and can be made nut free
03 -
- Letting the batter rest can be the difference between dense and cloudlike pancakes
- The secret I learned is to always use really fresh ground spices for that signature gingerbread snap
- If you want ultra-pillowy pancakes separate the eggs and whip the whites before folding them in gently That is a little extra effort but the texture is restaurant worthy
- Every time I make these I am tempted to eat one straight from the pan it is that inviting