Gingerbread Pancakes with Eggnog Whipped Cream Recipe
Introduction
These Gingerbread Pancakes with Eggnog Whipped Cream bring festive flavors to your breakfast table. Soft, spiced pancakes topped with creamy, nutmeg-infused eggnog whipped cream make for a perfect holiday treat that’s both comforting and indulgent.
Ingredients
- 2 cups all-purpose flour (scoop & level)
- ¼ cup brown sugar (light or dark)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 3 tablespoons butter (plus more for frying the pancakes)
- 1 ½ cups milk
- ⅓ cup molasses
- For eggnog whipped cream:
- 1 cup heavy whipping cream
- ½ cup eggnog (such as Organic Valley)
- ½ teaspoon nutmeg
- 6 tablespoons powdered sugar
Instructions
- Step 1: In a large bowl, whisk together all the dry ingredients until evenly combined.
- Step 2: Melt the butter in the microwave and let it cool slightly. In a medium bowl, whisk the melted butter with milk and molasses until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. It’s okay if the batter is a bit lumpy. Let it rest for 5-10 minutes.
- Step 4: While the batter rests, make the eggnog whipped cream by adding heavy cream, eggnog, nutmeg, and powdered sugar to a medium bowl. Beat with an electric mixer on medium speed for 4-5 minutes until soft peaks form.
- Step 5: Heat a large skillet or griddle over medium heat and grease with butter. Pour about ⅓ cup of batter onto the skillet, spreading gently into a circle. Cook 2-3 minutes until bubbles form on the surface, then flip and cook another 1-2 minutes until golden and cooked through. Repeat with remaining batter.
- Step 6: Serve the warm pancakes topped with generous dollops of eggnog whipped cream and a drizzle of maple syrup.
Tips & Variations
- For extra warmth, add a pinch of cayenne or black pepper to the batter.
- Use gluten-free flour to make this recipe suitable for gluten-intolerant guests.
- Swap the molasses for maple syrup for a lighter flavor.
- Leftover whipped cream can be stored in the fridge and gently re-whipped before serving.
Storage
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or skillet to retain crisp edges. Eggnog whipped cream is best served fresh but can be refrigerated for up to 24 hours—re-whip lightly before serving if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the batter the night before?
Yes, you can prepare the batter the night before and store it covered in the refrigerator. Give it a gentle stir before cooking, though the pancakes may be slightly less fluffy.
Is there a non-dairy option for this recipe?
Absolutely. Substitute milk with almond or oat milk, butter with a plant-based alternative, and use coconut cream instead of heavy cream for the whipped topping. The flavors will be slightly different but still delicious.
PrintGingerbread Pancakes with Eggnog Whipped Cream Recipe
Gingerbread Pancakes with Eggnog Whipped Cream are a festive and flavorful breakfast treat perfect for the holiday season. These fluffy pancakes are infused with warm spices like ginger, cinnamon, and cloves, complemented by a rich molasses-sweetened batter. Topped with a creamy, lightly spiced eggnog whipped cream, they bring a cozy and indulgent twist to your morning meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (scoop & level)
- ¼ cup brown sugar (light or dark)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Wet Ingredients
- 3 tablespoons butter (plus more for frying the pancakes)
- 1 ½ cups milk
- ⅓ cup molasses
Eggnog Whipped Cream
- 1 cup heavy whipping cream
- ½ cup eggnog (I like Organic Valley)
- ½ teaspoon nutmeg
- 6 tablespoons powdered sugar
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together all the dry ingredients until evenly mixed to ensure the spices and leavening agents are well distributed.
- Prepare Wet Ingredients: Melt the butter in the microwave and allow it to cool slightly. In a medium bowl, whisk the melted butter together with milk and molasses until smooth and combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients bowl and whisk gently until just combined. It’s important not to overmix; some lumps are acceptable. Let the batter rest for 5 to 10 minutes to allow the mixture to hydrate fully.
- Make Eggnog Whipped Cream: In a medium bowl, combine heavy whipping cream, eggnog, nutmeg, and powdered sugar. Using an electric mixer, beat on medium speed for 4 to 5 minutes or until stiff peaks form. Chill until ready to serve.
- Cook Pancakes: Heat a large skillet or griddle over medium heat and grease it with butter. Pour about ⅓ cup of batter onto the skillet, gently spreading it into a circle. Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook an additional 1 to 2 minutes or until golden brown. Repeat with remaining batter.
- Serve: Serve the pancakes warm topped generously with eggnog whipped cream and maple syrup if desired for an extra touch of sweetness and holiday flavor.
Notes
- Do not overmix the batter; a few lumps help keep the pancakes fluffy.
- Resting the batter allows the flour to fully absorb the liquids, resulting in tender pancakes.
- Use freshly ground spices for the best flavor.
- Butter the skillet well to prevent sticking and achieve a golden crust.
- Eggnog whipped cream can be prepared ahead of time and refrigerated.
- For dairy-free variation, substitute milk and cream with non-dairy alternatives and use a vegan butter substitute.
Keywords: Gingerbread pancakes, Eggnog whipped cream, Holiday breakfast, Spiced pancakes, Festive pancakes
