Gingerbread Pancakes with Maple Yogurt Bliss Recipe

Introduction

These Gingerbread Pancakes bring cozy, spiced flavors to your breakfast table, perfect for crisp mornings or holiday brunches. Topped with a creamy maple yogurt, they offer a delightful twist on a classic pancake.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 egg
• 3/4 cup buttermilk
• 2 tbsp molasses
• 1 tbsp melted butter
• 1/2 cup plain yogurt
• 1 tbsp maple syrup

Instructions

1. Step 1: In a large bowl, mix the flour, sugar, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt until evenly combined.
2. Step 2: In another bowl, whisk together the egg, buttermilk, molasses, and melted butter until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the pancakes tender.
4. Step 4: Heat a lightly greased skillet or griddle over medium heat until hot.
5. Step 5: Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
6. Step 6: Flip the pancakes and cook for another 2 minutes or until golden brown and cooked through.
7. Step 7: In a small bowl, mix the plain yogurt with the maple syrup until smooth to create the maple yogurt topping.
8. Step 8: Serve the warm pancakes topped with a generous spoonful of the maple yogurt bliss.

Tips & Variations

• For extra fluffy pancakes, separate the egg and whip the egg white until soft peaks form, then fold it gently into the batter.
• Swap plain yogurt with Greek yogurt for a thicker, tangier topping.
• Add a handful of chopped nuts or chocolate chips to the batter for added texture and flavor.
• If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes before using.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave before serving. The maple yogurt topping is best served fresh but can be stored separately in the fridge for 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to make the batter fresh for fluffiest pancakes, but you can refrigerate the batter for up to 8 hours. Give it a gentle stir before cooking.

What can I use instead of molasses?

If you don’t have molasses, you can substitute with dark brown sugar or maple syrup for a similar depth of flavor.

Gingerbread Pancakes with Maple Yogurt Bliss Recipe

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★★★★★

5 from 67 reviews

These Gingerbread Pancakes with Maple Yogurt Bliss combine warm, spicy gingerbread flavors with fluffy, tender pancakes, perfect for a cozy breakfast or brunch. The subtle sweetness of molasses is balanced by a tangy maple-infused yogurt topping, adding a delightful twist to classic pancakes.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes (serves 2-3) 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pancakes

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 egg
• 3/4 cup buttermilk
• 2 tbsp molasses
• 1 tbsp melted butter

Maple Yogurt Bliss

• 1/2 cup plain yogurt
• 1 tbsp maple syrup

Instructions

1. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, sugar, baking powder, baking soda, ground ginger, cinnamon, ground cloves, and salt. Stir well to evenly distribute the spices.
2. Mix Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, molasses, and melted butter until smooth and fully combined.
3. Combine Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the pancakes tender; some small lumps are okay.
4. Heat Skillet: Preheat a nonstick or lightly greased skillet over medium heat to ensure it’s hot enough before cooking the pancakes.
5. Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip and Finish Cooking: Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through. Remove from skillet and keep warm.
7. Prepare Maple Yogurt Bliss: In a small bowl, stir together the plain yogurt and maple syrup until smooth and well combined. This makes a creamy, sweet topping for the pancakes.
8. Serve: Serve the gingerbread pancakes warm, topped generously with the maple yogurt bliss for a flavorful and satisfying breakfast treat.

Notes

• Use fresh spices for the best gingerbread flavor.
• For dairy-free versions, replace buttermilk with almond or oat milk with a teaspoon of vinegar, and use dairy-free yogurt and butter alternatives.
• Keep cooked pancakes warm in a low oven (200°F/93°C) if making a large batch.
• Molasses adds a unique depth, but dark corn syrup can be a substitute in a pinch.
• Serve with additional maple syrup if desired for extra sweetness.

Keywords: gingerbread pancakes, maple yogurt, breakfast, brunch, spicy pancakes, holiday pancakes