For the Love of Breakfast.

Gingerbread Pancakes IV

Breakfast has always sort of been a thing with me.

As a kid, I would get up a little early each morning before the school bus arrived to sit down and have breakfast while skimming through the day’s news- a habit that stayed with me all throughout my schooling years, even on the days in university when I had the most hectic of schedules ahead of me, and one that I keep practice now even though I would much rather spend that half an hour sleeping in most mornings before heading to work.

Gingerbread Pancakes II

But the second the weekend hits, my breakfast ritual (along with reading the papers the old fashioned way) morphs into brunch or more often than not, completely disappears and skips right into lunch.

This weekend however, in light of the stressful week I’m about to face, I decided to spoilt myself completely starting with an early morning dip into the pool and pancakes for breakfast.

Gingerbread Pancakes III

As far as pancakes go, these gingerbread pancakes were a really nice change from the buttermilk and plain ones I’m used to having accompanied with generous lashings of maple syrup and fruits of sorts. Fluffy with a slight warmth imparted from the delirious mixture of spices, these were comforting, homey and everything the weekend should be about.

I imagine these would be perfect around Christimas and while it might be gliding the lily a little, the addition of some chocolate chips really wouldn’t hurt.

Gingerbread Pancakes [adapted from Bruce Weinstein & Mark Scarbrough’s The Ultimate Cookbook]

Gingerbread Pancakes I

1 large egg, at room temperature
1/2 cup milk
1/2 cup plain yogurt
2 tbsp molasses
2 tbsp butter, melted and cooled
1 tsp vanilla extract
1 cup plain flour
1 tbsp caster sugar
1 tsp baking powder
1 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp salt

  1. Whisk the dry and wet ingredients together separately in two bowls. Mix the wet ingredients into the dry just until incorporated.
  2. Melt a knob of butter in a large flat frying pan over medium heat, swirling the melted butter around to coat the pan. Pour 1/2 cup of batter into the pan. Cook for about 2 minutes, until bubbles start to dot the surface of the pancake. Flip it over with a spatula and cook for another minute till lightly browned. Repeat with the rest of the batter. Serve warm with maple syrup. Makes 4 large pancakes

† I used plain yogurt in place of the sour cream the recipe calls for

Leave a comment


  1. Oh wow! Gingerbread pancakes! They are so so special and unique. I love gingerbread house, gingerbread man, gingerbread cookies, and now gingerbread pancakes! I would really love to try this gingerbread pancakes. How lovely! ;)

  2. oh you made me dream a nice relaxing breakfst with this pancakes. They surely look delicious. :)

  3. hey! gingerbread pancakes – how great sounds this! i’m already following you on opensourcefood (or now nibbledish) – my name is aberweger. so have just seen that you’ve also a blog! how great. it looks really great! will add you to my favourites! (my blog is … actually I’m writing about food food food – but as I just moved to Rome (I’m Swiss) do I also write about my “daily life” here in bella Roma.. ;-)

    so.. whatever – have a nice evening:)

    oh and p.s… I love brunches as well ;) *ciao* – annina

  4. I’m not a fan of gingerbread, but this sounds very refreshing! I hope you have a good week ahead, dearie. Hang in there!

    • Hey Jane. Haha! Are your kids big fans of gingerbread as well? I hate it as a kid :lol:

      Hey snooky doodle :) Heh breakfasts like this are exactly what the weekends were made for, in my humble opinion :D

      Hi aberweger! Ooh, I’m hoping right over to check your blog out!

      Thanks, Zhul. I’m sooo thankful it’s a four day workweek and we’re halfway through it! :D

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