Eggless Gingerbread Pancakes
This eggless recipe brings festive cheer to your breakfast table. It is a cozy morning treat the whole family will love.
Equipment
- electric mixer
- griddle
Ingredients
For the Maple Whipped Cream
- 1 cup Heavy Whipping Cream, Cold
- 2 tbsp Pure Maple Syrup
- 1/2 tsp Pure Vanilla Extract
- 1/4 tsp Ground Cinnamon
For the Pancakes
- 1 1/2 cups All Purpose Flour
- 2 tbsp Dark Brown Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1 1/2 cups Buttermilk
- 3 tbsp Unsulphured Molasses
- 3 tbsp Unsalted Butter, Melted
- 1 tsp Pure Vanilla Extract
- 1 tbsp Butter, For Greasing
Instructions
- Beat the cold heavy cream, maple syrup, vanilla and cinnamon with an electric mixer for 2-3 minutes, until soft peaks form. Refrigerate until serving.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg and salt.
- In a separate bowl, whisk the buttermilk, molasses, melted butter and vanilla until the molasses is fully dissolved and the mixture is smooth.
- Pour the wet ingredients into the dry ingredients and fold until just combined. Let the batter rest for 10 minutes to thicken.
- Heat a nonstick skillet or griddle over medium-low heat and grease it lightly with butter. Pour 1/4 cup of batter per pancake, keeping the heat moderate because the molasses browns quickly.
- Cook for 2-3 minutes, until bubbles form and the edges look set, then flip and cook for 1-2 minutes more, until cooked through.
- Stack the warm pancakes and top with a big dollop of maple whipped cream. Serve right away while the spices are warm and fragrant.
Nutrition
Serving: 1servingCalories: 618kcalCarbohydrates: 68gProtein: 10gFat: 34g
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