Gingerbread pancakes with gingerbread syrup – soft, fluffy gingerbread flavoured pancakes topped with gingerbread syrup, the perfect festive breakfast!
Christmas morning breakfast in my house is traditionally scrambled eggs and smoked salmon on toast; but I think that these gingerbread pancakes might just be a new contender for festive breakfast! They are light, fluffy, perfectly spiced and utterly delicious. They taste just like gingerbread in pancake form; especially if you serve them with the home-made gingerbread syrup (which I highly recommend that you do!).
The syrup is really easy to make, you just simmer slices of fresh ginger with sugar, molasses, cinnamon, cloves, star anise and some water for about 15 minutes, strain it and you are done. It tastes fantastic on the pancakes – sweet and rich and spicy; but it is also really good in coffee too! It will keep well in the fridge, ready for pancakes or home-made gingerbread lattes whenever you please.
I also topped my pancakes with some whipped cream and edible glitter because hey, it’s Christmas!
Here’s what you’ll need:
Makes about 10 pancakes.
- 2 inch piece fresh ginger, cut into thin slices
- 3/4 cup granulated sugar
- 1/3 cup dark brown soft sugar
- 1 Tbsp molasses
- 1 cinnamon stick
- 1 cup water
- 5 cloves
- 1 star anise
- 1 2/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/4 cup dark brown soft sugar
- 2 Tbsp molasses
- 2 large eggs
- 4 Tbsp butter, melted (or dairy free spread)
- 3/4 cup milk of your choice (I used almond)