What could be better than waking up to joyful gingerbread pancakes?!
Mmmm, gingerbread pancakes.
In our house, pancakes are always welcome. Berry pancakes, pumpkin pancakes, chocolate chip pancakes, banana pancakes, and chocolate chip banana pancakes, are all favored here.
We are not picky when it comes to pancakes, (also known in our home as “pancakies” by those who shall remain nameless). 😉
But one of the all-time greats we’ve made is the Joyful Gingerbread Pancakes. The aroma, the taste, the beautiful golden deliciousness! It’s mouth-watering perfection.
First Gingerbread Pancakes, To Start The Day.
Pancakes are the start of a great weekend. Or a special morning. And sometimes they are even a part of our breakfast for dinner.
We struggled to find a basic recipe for pancakes that worked consistently. And we kept trying variations and kept experimenting until we got it right. Then it opened the doors for all the other flavor combinations that followed.
So let’s begin!
Let’s break it down
The substitutes
Because traditional pancakes have eggs and milk, we need to find a substitute for these. With some recipes, (including these pancakes) all these ingredients are not always necessary. Our joyful gingerbread pancakes don’t need an egg substitute.
But for most pancakes, we use soymilk or other non-dairy milk to replace the dairy milk and we use a flax “egg ” to replace the traditional egg by simply mixing 1 tablespoon of ground flax meal with 3 tablespoons water. Then just let it thicken for about 5 minutes and it’s ready to go into the mix. And to replace butter, choose a vegan “butter,” or light oil.
Access to these alternative products has just been getting so much easier than before. Easy-Peasy.
The equipment
A good pan is a good thing for pancakes. Non-stick works best. Pancakes do tend to stick. I’ve always liked using my griddle with a little oil but I’ve recently enjoyed using a Scan pan, too. No oil is necessary.
Be patient when flipping. It’s important to see a few bubbles and drier edges on the pancakes before attempting to slide the flipper underneath to flip them over. I like to use a very thin spatula and gently go in, all around the edges, lightly lifting as I go, until I’ve slid all the way under the pancake. Then flip!
The cooking procedure
When mixing pancakes be careful not to overmix the batter. I also like to make sure the pan is nice and hot, and the batter rests a bit before hitting the hot pan.
Sometimes the pan needs a little bit more oil after removing the pancakes so the next ones don’t get stuck. But just a small amount.
The wrap-up
Then I place a cooling rack over a baking sheet and add the cooked pancakes as I make them. If everybody doesn’t eat them right away, I will put them in the oven at a low temperature, just hot enough to keep warm, but not too high to dry them out.
I separate leftovers with a piece of parchment paper, then place them in a container and freeze them. It’s especially nice to have pancakes ready and waiting in the freezer for an anytime breakfast or snack.
Those are my pancake tips!
Hope you enjoy the Joyful Gingerbread Pancakes as much as we do! And for more breakfast ideas, try our Bigly Big League Breakfast Sandwich:
And our Wakin and Makin Vegan Bacon:
Joyful Gingerbread Pancakes
Ingredients
- 1 cup flour all purpose, whole wheat or oat flour all work
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup soymilk
- 2 tablespoon molasses or maple syrup (can also use brown sugar)
- 2 tablespoon vegan butter melted or use light oil
Instructions
- Whisk together flour, baking powder, spices, and salt
- Stir in soymilk, molasses (or maple syrup), and melted butter (or oil).
- Heat the griddle on medium and add a bit of oil if not using a good non-stick pan.
- Pour about 1/3 cup of batter on the hot griddle. (If too hot turn down the heat a bit)
- When pancakes show bubbles on top, and about 1/4 -1/2 inch of the outer rim of pancakes looks drier than the rest of the pancakes, it's time to start the flip. Using a thin flexible spatula, gently lift the edges a bit all the way around and continue to push the turner through until you can lift the entire pancake off the pan. And then flip it over. If it's still sticking too much it may need a bit more cooking time until it's ready.
- It will take less time to cook on the other side. When you see the light golden color underneath, remove it and place it onto a plate or cooling rack.
- Respray or add a small bit of oil if needed and pour out the next pancakes onto the pan. Continue until all batter is gone.
- Eat or freeze for later.
