Stacks on Stacks

gingerbread pancakes for easy breakfasts

Hey beautiful people! I know that somewhere in these next couple of crazy and quiet weeks before the new year you’re gonna be called on to make some breakfast/brunch foods. These Gingerbread Pancakes are the answer. They’re fluffy, full of warming spices, and come together fast. You can make them now, stock up your freezer, and when the people start begging for breakfast one lazy morning, you can simply point to the fridge. They’ll taste like the holidays even defrosted. The molasses in there is delicious but it will make the pancakes brown a little faster than you’re used to. Just pay attention and be aware that they’ll get darker when you cook, more than the average pancake. But hey, these aren’t your average pancakes anyway. 

Even though you won’t be hearing from me until 2024 I’ll still be around to answer any cooking q’s you might have. Just drop them in the comments, email, or use the subscriber thread and I’ll answer as soon as I can. Also, I’m 100% going to write a piece on this in the new year but I want you guys to hear about it before then. Hen free eggs without any animals? Color me interested AND highly suspicious. So before some drunk uncle brings it up at Christmas brunch over these lovely pancakes, go read it and get an opinion ready. He’s not gonna let it go until you do. On a personal note, thank you for all your support for Hungry as Hell and The Broiler Room. You are the reason I get to do this for a living and I’m so so grateful. I hope all of you have a wonderful end of the year and a happy holiday season no matter how you celebrate.

Gingerbread Pancakes

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Gingerbread Pancakes

Makes about 12 pancakes depending on your scooping size

2 cups all-purpose flour
1 tablespoon ground ginger

1 ½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg

¼ teaspoon ground cloves
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

1 ½ cups nondairy milk plus 1 teaspoon lemon juice or apple cider vinegar
½ cup molasses
3 tablespoons brown or cane sugar

2 tablespoons ground flax or chia seeds

½ teaspoons vanilla or maple extract 

In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. In a medium bowl, whisk together the milk, molasses, sugar, and flax until well combined. Pour the wet into the dry ingredients and stir until it’s just mixed up.

If you don’t know how to pancake, read on. Heat a skillet or griddle over medium heat. Splash some water on it and once it sizzles you're good to go. Scoop up around ⅓ cup of batter onto the griddle and cook until the pancakes have slightly firmed up around the edges and there are a few steam bubbles coming through the batter. Flip and cook for an additional minute. Cover with your favorite toppings like maple syrup and serve hot. These guys freeze like a dream to fill up the freezer for a lazy Sunday morning brunch.