Wake up to the best breakfast this holiday with these gingerbread pancakes with crumb topping.
Guess what time it is? Blog hop time!! This round the themes were peppermint, eggnog or gingerbread. Since I have recently become obsessed with all things gingerbread, that is where I reside for today. But I wanted to avoid cookies, brownies, cupcakes, etc. because I am pretty sure that has already been extensively covered. Now gingerbread as pancakes? You don’t see that every day.
These were the thinnest pancakes I have ever made. But their thinness did not take away from their tastiness. And the crumbly topping enhanced the gingerbread flavor perfectly. Sometimes I feel like I actually know what I’m doing in the kitchen instead of just throwing things together that sound good :-P.
One year ago: Perfect Hamburger
Makes approximately 14 pancakes
1-1/4 cups whole-wheat flour
1/3 cup all-purpose flour
1/4 cup packed dark brown sugar
1-1/2 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 teaspoon orange zest (I omitted simply because I didn’t have an orange)
1 large egg
2 cups milk (I used 2%)
2 tsp vanilla extract
5-1/2 Tbsp unsalted butter, divided
Maple syrup, for serving (optional)
2 Tbsp brown sugar
2 Tbsp all-purpose flour
1 Tbsp butter, room temperature
- In a large bowl, whisk together the whole-wheat flour, AP flour, brown sugar, baking powder, salt, cinnamon, ginger, cloves, nutmeg and orange zest.
- In a medium microwave-safe bowl melt 3 tablespoons of the butter. Let cool a bit then whisk in the milk, egg and vanilla extract. Add the wet ingredients to the dry ingredients and whisk just until combined (some lumps are fine). Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or overnight.
- (Note: If you want to make all of the pancakes before serving, preheat oven to 200 F. Place a baking sheet lined with foil on the middle rack.) Using the remaining 2-1/2 tablespoons of butter, heat about 1 teaspoon in a large nonstick skillet over medium heat. Add 1/4 cup of batter to the pan for each pancake. Cook until bubbles appear on the surface of the pancakes and they begin to brown just a bit around the edges, about 2 minutes, then flip and cook on the other side for about 2 minutes more.
- Move the pancakes to the warm oven (if you need to stack the pancakes on the baking sheet, do so between layers of parchment paper). Wipe the pan with a paper towel, melt another teaspoon of butter and repeat the cooking process.
- For the topping, in a small bowl mix the brown sugar, flour and butter with a fork until crumbly. Top pancakes with syrup and sprinkle with crumb topping, and serve.
Source: Pancaked from Tracey’s Culinary Adventures, originally adapted from Gingerbread. Topping from Mother Thyme.
You make me want to cook
How festive! I am loving catching up on the few blogs I’ve had a moment to check out with this awesome blog hop round. Give me a scoop o f whipped cream and a fork please!
Now that’s my kind of pancake! Absolutely fabulous. Love seeing one of my favorite cookies and favorite breakfast foods in one. Just beautiful.
Get out! Gingerbread pancakes?!?! Now this is just pure genius! I am “pinning” for when we have guests this Christmas. Thanks for the awesome recipe!
I loved them, and thanks for the pin!
Mmmm, definitely making these for brunch this weekend :)
Oh wow! Those are some seriously gorgeous pancakes. I’ve made gingerbread pancakes before, but not with that crumb topping!
Gingerbread pancakes are one of my favorites and the crumb topping is the most amazing addition here :) Perfect weekend breakfast.
This would be a very perfect breakfast!
I made gingerbread pancakes two years ago and I still remember how much we loved them! Next time I need to add the crumb topping :)
My husband rarely eats breakfast but he just might if I make these pancakes. He loves gingerbread. They sound so delicious and perfect for a winter breakfast.
Now this is the kind of breakfast I’m talking about!!!!!
Ive been obsessed with gingerbread too! These babies look mouth watering!!!! I want :)
Your stack of pancakes look amazing! Never really thought to make gingerbread pancakes. Nice to meet you we are in the bloghop together.
Oh these look wonderful! I love the crumble topping!
We are such a fan of your Oatmeal Pancakes and now you have another one I can’t wait to try. I’ll be making these hopefully tomorrow for the twins (and me). Can’t wait to try! :) Love how you added the crumb topping, yum!
Your comment made me smile! And I loved your topping it was perfect for these pancakes.
Ok, I already wanted to make these again, but you just had to go and add a crumb topping didn’t you? Now I’m even more powerless against them :)
Haha yes I did O:-) make them!
Oh yeah!! Gingerbread pancakes sounded great, but then you added a crumb topping?! I think I am in love!
Oh yea, I went there ;-)
Hah, we are completely on the same page this week! I was thiiiiisclose to doing gingerbread pancakes–the only thing that deterred me was, uh, I never have enough time to bake, let alone photograph, in the mornings and I was pretty sure pancakes weren’t one of those things that taste good reheated. ;)
I’m glad somebody conquered them! Yours look divine.
I’m gonna let you in on a littler secret… I cook most of the breakfast things you see on my blog for dinner haha.
Your pancakes here do look delicious. I am just drooling over all that spicy goodness with the sugary crumb topping! I would love to see a plate of these on the table for breakfast-well done Erin.
Wow these look incredible! I love the crumb topping – it just puts them over the top. I know my hubby would LOVE these!
Oh the idea of a crumb topping on top of pancakes sounds just heavenly!
Oooh yum! Are these thin enough to pass as filled pancakes? I can just imagine how amazing they would be with some sort of pastry cream and that crumb topping…mmm. I need to find a time to make these asap!
I’ve never made filled pancakes so I am not sure! But a filled gingerbread does sound amazing.