Want pancakes with a little extra holiday cheer without any of the effort? Try these gingerbread pancakes. The secret: the dry base is instant pancake mix!
When this post goes out, it will be 10 days ‘til Christmas.
10 days?! That’s crazy! I mean, this is either good, bad or indifferent news to you. (if it’s indifferent news, check out last weeks post on how to get into the Christmas spirit 😉 ). I hope your shopping and general holiday preparations are going well!
If it is past Christmas when you read this post– not to worry!
This recipe uses ingredients you can find in your house or at the grocery store year-round. If you want gingerbread in July, no one is stopping you! In fact, this would probably be great “Christmas in July” food.
Bring my griddle out to the grill, eat some pancakes out by the pool in the warm sun…
Going back to the brutal cold of the Christmas season, we have my newest creation– gingerbread pancakes!
Now last week, I told you that I liked gingerbread and making gingerbread houses. I have a feeling gingerbread pancakes have been made before, but I wanted to make them easier. How can I make pancakes easier than they already are? Well, the answer to that is to use pancake mix.
But then I thought, can I add ingredients to just-add-water pancake mix?
The answer is a resounding yes.
Whaaaaat?? I’m on to something. Expect more food experiments on my Instagram and recipe posts on my pancake perlustrations. (Yes, I used a thesaurus to complete my alliteration. Feel free to judge me in the comments down below.)
But using a pancake mix for this recipe means no wet team/ dry team bowls. No extra ingredients or mixing. I mean, sure. You kids know I like to make my own food from scratchwhen I can. But when it comes to breakfast, I want as few steps and ingredients as possible.
This is probably why I eat cereal most mornings!
The only problem I faced with the mix is the molasses, which has a very easy fix.
Before adding the pancake mix to the bowl, mix everything else with the water. This includes the brown sugar and the spices. This way, you don’t have to worry about molasses or brown sugar clumps. Everything dissolves into the water with no issue at all.
Lastly, I didn’t put a measurement for the water because there may be different brands with different amounts of water requirements. Just follow the amount the box or bag says. Personally, I used Hungry Jack’s Extra Light and Fluffy mix (not sponsored), and my pancakes came out great! I use Hungry Jack on the sole basis that they don’t have a tree nut contamination and it works for me. 🙂
Did you try the recipe? Snap a pic and use #fooddrinkslife on Instagram so I can find you!
Cheers dears!
Gem
The Easiest Gingerbread Pancakes
Want pancakes with a little extra holiday cheer without any of the effort? Try these gingerbread pancakes. The secret: the dry base is instant pancake mix!
Yields: 6-8 pancakes
- 1 cup pancake mix, plus water as per the package
- 1 ½ Tbsp. molasses
- 1 ½ Tbsp. dark brown sugar
- ¾ tsp. cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- ½ tsp. vanilla extract
In a medium-sized bowl, place in everything but the pancake mix. Mix until thoroughly combined and dissolved.
Pour in pancake mix. Whisk until just combined. Do not over mix, some lumps are fine.
Heat a skillet to medium-low heat and coat the bottom with non-stick spray. Pour out 3-4 inch pancakes. Flip when edges are dry and bubbles begin rise to the surface, about 1 1/2-2 minutes. Cook on the second side for additional 30 seconds, or when the other side is browned. Spray pans in between pancakes.
Remove and add butter. Serve immediately with the syrup of your choice.
- Preparation time: 5-10 minutes
- Cook time: 20-25 minutes
- Total time: 25-35 minutes
