Gingerbread 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
Scale
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
