Gingerbread Pancakes With Eggnog Whipped Cream Recipe

I absolutely adore this gingerbread pancake recipe because it’s like indulging in a cozy holiday morning with every bite, thanks to the warm spices and rich molasses. Plus, the eggnog whipped cream is next-level delicious and brings all the festive vibes to the table!

I adore creating seasonal dishes, and these Pancakes à la Gingerbread with Eggnog Whipped Cream are the very essence of the holiday spirit. They are warm with ground ginger, packed with cinnamon, and filled with the richness of both molasses and vanilla.

That alone would make them a festive breakfast treat. But then, there’s the eggnog-infused whipped cream.

Ingredients

All-purpose flour: A main source of carbs, dishing up 4.

5 g of the stuff that gets converted to glucose, the body’s preferred energy source, for every gram of flour.

Substance: Molasses
What it does: Adds sweetness and a rich, deep flavor to the pancakes.

Ginger, powdered: Contributes warmth and a hint of spiciness, helping with digestion.

Cinnamon in its ground form: Contributes both aromatic sweetness and a vanishingly small number of health benefits.

Provides a rich, creamy texture with healthy fats; makes a dessert feel decadent.

Enriched whipped cream is spiced and sweetened for the holidays when you make this eggnog.

Protein is supplied by the egg, helping to give the pancakes their structure.

Ingredient Quantities

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• 1 and 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 cup heavy whipping cream
• 2 tablespoons eggnog
• 2 tablespoons powdered sugar

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Instructions

1. In a big bowl, combine the flour, sugar, baking powder, ginger, cinnamon, nutmeg, cloves, and salt, and mix well.

2. In a separate bowl, mix together the milk, molasses, and vanilla with the egg until smooth.

3. Combine the wet ingredients with the dry ingredients and stir until just mixed. Be careful not to overmix.

4. Melted butter should be gently folded into the pancake batter. When you’re doing this, try to use a whisk or a spatula to keep the batter from becoming too dense. Once the batter is incorporated, it should be somewhat stretchy and slightly puffed.

5. Prepare a non-stick skillet or griddle by heating it to medium. Lightly grease the surface with cooking spray or extra butter.

6. Place approximately 1/4 cup of batter into the skillet for every pancake. Let the pancakes cook until bubbles appear on the surface and look like the edges are set, about 2 minutes.

7. Turn the pancakes and cook for an extra 1-2 minutes on the other side; they should be golden brown when you remove them from the skillet. Continue cooking and flipping with the remaining batter.

8. To make the eggnog whipped cream, take a chilled bowl and beat the heavy cream, eggnog, and powdered sugar with an electric mixer until the mixture forms soft peaks.

9. Warm the gingerbread pancakes and serve them with a dollop of whipped cream that has been flavored with eggnog.

10. If you wish, you can finish it off by adding a sprinkle of nutmeg or cinnamon, and then enjoy!

Equipment Needed

1. Mixing bowls (2)
2. Whisk
3. Spatula
4. Non-stick skillet or griddle
5. Measuring cups
6. Measuring spoons
7. Electric mixer
8. Spoon or ladle (for portioning batter)
9. Spatula (for flipping pancakes)
10. Chilled bowl (for making whipped cream)

FAQ

• Q: Can I make the batter ahead of time?Q: Can you prepare the batter in advance? If so, how long can you keep it, and what is the best method for storing it?
• Q: Can I substitute the molasses?If you lack molasses, you can substitute with an equal amount of maple syrup or honey; however, the syrup or honey may give the final product a slightly different flavor.
• Q: What can I use instead of eggnog for the whipped cream?You can substitute eggnog with extra heavy cream and a bit of nutmeg for a drinks-related replacement:
• Q: How do I know when to flip the pancakes?To see bubbles forming on the surface and the edges looking set, flip the pancakes.
• Q: Can I use whole wheat flour instead of all-purpose flour?
  A: Yes, but the pancakes may be denser. Consider using a mix of whole wheat and all-purpose flour for a lighter texture.
• Q: Is it possible to make the pancakes without eggs?You can use a flax egg as an egg substitute. A flax egg is made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water.

Substitutions and Variations

All-purpose flour: 1 and 1/4 cups whole wheat flour
Sugar in a granular form: brown sugar, 2 tablespoons
Substitutes for molasses: 1/4 cup maple syrup or honey
1 cup of heavy whipping cream can be substituted with 1 cup coconut cream.
Prepare eggnog by combining half-and-half and nutmeg.

Pro Tips

1. Room Temperature Ingredients Ensure that the egg, milk, and melted butter are at room temperature. This will help them mix more uniformly with the dry ingredients, producing a smoother batter.

2. Rest the Batter Allow the pancake batter to rest for 5-10 minutes before cooking. This gives the flour time to fully hydrate, leading to fluffier pancakes.

3. Gentle Folding When incorporating the wet and dry ingredients, and when folding in the melted butter, use a light hand. Overmixing can cause the pancakes to be dense and tough.

4. Monitor Heat Maintain a consistent medium heat on the skillet. Too high a heat can cause the pancakes to burn on the outside while remaining undercooked inside.

5. Chill Your Mixing Bowl Before making the eggnog whipped cream, chill the mixing bowl and beaters in the freezer for about 10 minutes. This helps the cream whip up faster and makes for a fluffier topping.