by: Kate McMillan
Cook Time
25 minutes
Prep Time
15 minutes
Yield
4–6 servings
Total Time
25 minutes
Prep Time
15 minutes
Yield
4–6 servings
summary
A fluffy stack of warm buttermilk pancakes with a cozy gingerbread flavored syrup—what a way to wake up! This is the perfect pancake recipe that is sure to quickly become a favorite tradition for a holiday (and year-round) treat. And the gingerbread syrup is really special, laden with delicious and aromatic warming winter spices.
ingredients
- Syrup Ingredients
- 1 cup water
- â…” packed dark brown sugar
- â…“ cup molasses
- 1½ inch piece fresh ginger, peeled and roughly chopped
- 5 whole cloves
- 10 whole allspice
- Pancake Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted, plus more for cooking
- 1 teaspoon pure vanilla extract
directions
- To make the gingerbread syrup, add the water, brown sugar, molasses, ginger, cloves and allspice to a saucepan over medium-high heat. Stir until the sugar is dissolved. Bring to a low boil and then reduce the heat to medium-low. Gently simmer until the syrup thickens, about 15 minutes. Turn off the heat and let cool. Strain and return to the pot to keep warm over very low heat.
- To make the pancakes, whisk together the flour, sugar, baking powder and soda in a large mixing bowl. In a second mixing bowl, whisk together the buttermilk, eggs, butter and vanilla. Pour the buttermilk mixture into the flour mixture and whisk just until smooth (it’s ok if there are a few lumps).
- Heat a large non-stick skillet over medium heat and add a pat of butter. Once the butter is completely melted and swirled to coat the entire pan, add about ¼ cup of batter for each pancake. Cook until many bubbles appear on top and edges are set, about 3 minutes. Flip and cook for another minute. Keep pancakes warm in our pancake warmer while you continue to cook the remainder of the pancakes.
- Serve pancakes with the gingerbread syrup.
notes
The gingerbread syrup will continue to thicken as it cools.
You can make the syrup the day before and rewarm.
If you don’t have a pancake warmer, you can keep pancakes warm on a baking sheet in a low 200°F oven.
Using a ¼-cup measuring cup is a great way to get uniform sized pancakes.
Fresh sliced strawberries or bananas make a wonderful addition to a stack of these pancakes.
