Delicious Gingerbread Pancakes for the Holidays

October 14, 2014


Pancakes, along with coffee and eggs, are a gift to people who have slow starts in the mornings.

For some reason, whenever I hear pancakes, it doesn’t matter how late I stayed out or how hard I partied the night before, I am up and ready to eat.

As the weather begins to get colder and the Holiday season starts to line up, one great way to get you in the swing of things is by taking a new spin on an old breakfast standard. Introducing gingerbread pancakes: a deliciously easy way to get yourself out of bed with a smile on your face.


  • 1 cup all-purpose flour
  • 2 tablespoons granulated Sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 egg
  • 3/4 cup 2% fat milk
  • 2 tablespoons molasses
  • 1 tablespoon canola oil
  • 6 tablespoons maple pancake syrup
  • 3/4 cup apple pie filling, warmed
  • 3 tablespoons dried cranberries


Combine the flour, sugar, baking powder, ground cinnamon, ginger and allspice in a large bowl, then crack in an egg, the milk, molasses and oil.

Stir until the concoction is slightly moist. Pour the mixture onto a hot griddle, flipping when bubbles begin to appear on the top side.

Cook the second side until it is slightly golden brown. After all the batter is used, plate the pancakes, top them with the syrup, apples and cranberries and BAM! You have yourself one delicious breakfast. Enjoy!

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