Quick & Easy Gingerbread Pancakes – a delicious recipe with Brown sugar, cardamon, cinnamon, ginger ale., Syrup, Molasses. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine the Krusteaz with the spices and sugar- you can really just wing it on quantities... it's not much different than making box-mix pancakes- mix together thoroughly. Open the can of ginger ale, add in splashes, then mix, until you have about cake batter consistency. (This will both fluff up and thicken- you can add more liquid if it becomes hard to work with.)
2
Heat cast iron skillet or griddle to about medium. A spritz of cooking spray between each batch helps to keep the pan from drying out and the cakes sticking...) Pour or ladle about a half a cup of the batter onto the heated skillet, and allow to cook until edges are slightly dry. (It may be too thick for the traditional pancake bubble-test...) flip cake with a spatula, and allow to cook for another 30 seconds to 1 minute, then flip out onto a waiting plate or platter.
3
For the syrup, I simply blended one part molasses, one part regular butter syrup, and a tiny splash of the remaining ginger ale- the molasses's rich smokey flavor is what really makes these reminiscent of strong, sweet gingerbread!
217
kcal
Calories
55
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Krusteaz pancake mix, 2 Tblspns Brown sugar, 1/2 tsp cardamon (or cloves), 1/4 tsp cinnamon, and more.
Yes, Quick & Easy Gingerbread Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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