Family Recipes: Gingerbread Waffles & Pancakes
There are few foods as classically holiday as gingerbread. Do you and your kids make gingerbread cookies each year? While cookie-making is delicious and fun, there’s so much more you can do with gingerbread! Today we’re sharing two recipes for holiday-themed breakfasts that children and adults are bound to love: gingerbread waffles and gingerbread pancakes. If you’re looking to start new holiday traditions on Christmas morning, these dishes might make for a tasty way to begin your day of celebrating.
What else are you cooking up with the gingerbread theme this year?
Gingerbread Waffles (via Alaska From Scratch)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 4 eggs
- 6 tablespoons butter, melted
- 1 cup milk
- ½ cup plain Greek yogurt
- 3 tablespoons molasses
- Preheat a waffle iron. Spray the iron with nonstick spray.
- In a large bowl, stir together the flours, sugar, baking powder, baking soda, salt, and spices. In a smaller bowl, whisk together the eggs, butter, milk, Greek yogurt, and molasses. Pour the wet ingredients into the dry ingredients and whisk until completely mixed.
- Fill your waffle iron with batter according to the manufacturer’s instructions. Cook until crisp and browned. Serve immediately with pure maple syrup, butter, and powdered sugar.
Gingerbread Pancakes (via A Cozy Kitchen)
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup light or dark brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
Wet mix Ingredients:
- 1 1/2 cup whole milk
- 2 large eggs
- 2 tablespoons (unsulfured) molasses
- 1 tablespoon unsalted butter, melted and cooled
- In a medium bowl, mix together flours, dark brown sugar, baking powder, salt and spices: cinnamon, ginger, nutmeg and cloves.
- In a measuring cup, measure out the milk. Add the eggs, molasses and melted butter; beat until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
- Heat up your griddle (or cast iron skillet), over medium heat, and brush with 1/2 tablespoon of butter. Scoop the batter, using a 1/4 cup measure (or tablespoon measure), onto the warm skillet. Cook for 1-2 minutes, until small bubbles form on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.
- Transfer cooked pancakes to a baking sheet and place in 200 degree preheated oven to keep warm. Proceed with the rest of the batter until you’re done. Serve with a dusting of powdered sugar and warm maple syrup.