Gingerbread Pancakes
Gingerbread Pancakes
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Infused with orange zest and rich molasses, these fluffy gingerbread pancakes have us flipping out. Whip them up for breakfast or lunch and serve them hot, with an incredible brown butter pecan syrup.
This recipe was created by our partner, Kai Kani. Kai made this recipe on our Char‑Broil® 3-Burner Gas Griddle, but you can make it on any grill.
Ingredients
For the pancakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- 3 tablespoons brown sugar
- 1 1/3 cups whole milk
- 1 teaspoon orange zest
- 1/4 cup molasses
- 2 teaspoons vanilla extract
- 2 eggs, separated
- 3 tablespoons clarified butter, melted (plus more for the griddle)
- > non-stick cooking spray, as needed
For the brown butter pecan maple syrup
- 1/3 cup pecans, roughly chopped
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 2/3 cup pure maple syrup
Directions
1.
In a large bowl, combine the flour, baking powder, baking soda, salt, ginger, cinnamon, all spice, cloves, cardamom, nutmeg and brown sugar using a whisk. Set aside.
2.
In a medium bowl, whisk together the milk, orange zest, vanilla extract, molasses and egg yolks. Set aside.
3.
In a separate bowl, add the egg whites and whip using a hand mixer until they create stiff peaks. Set aside.
4.
Add the wet mixture to the dry ingredients and fold until combined.
5.
Using a folding motion, incorporate â…“ of the egg whites into batter. Repeat two more times.
6.
Fold in the melted butter and combine until the batter is smooth, but still has a few lumps.
7.
Set the batter aside and rest at room temperature for 20 minutes.
8.
Turn the griddle to medium heat.
9.
Place a saucepan on the griddle and warm for 1-2 minutes.
10.
Add the pecans to the saucepan. Toast for 1 to 2 minutes, then add clarified butter to the pan and cook until the butter is browned.
11.
Add the vanilla extract and maple syrup, then reduce for 1 to 2 minutes.
12.
Add an even layer of non-stick spray to the surface and coat with a few spoonfuls of clarified butter.
13.
Add batter to the griddle, using â…“ cup portions to create medium-sized pancakes. Cook until the batter bubbles on top and the edges are slightly crisp, about 2 minutes.
14.
Gently flip the pancakes and cook for another 2-3 minutes.
15.
Remove the pancakes from the griddle and place in a 250Âş F oven until ready to serve.
16.
Take the pancakes out of the oven, top with warm butter pecan syrup and dig in.
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