November 15, 2011

Spice is Nice


I have recently fallen in love with Ginger.  Gingerbread, gingersnaps, ginger ale.  The spicy yet delicate flavor is delicious and adds a little bit of mysteriousness to otherwise bland baked goods.

I have been wanting to try to make Gingerbread Pancakes for the upcoming holiday season, since I am almost pumpkin-ed out, and found all of the recipes to have way too many steps.  Not my style.

Then, it hit me.  Why not use gingerbread cake mix?  A pancake is basically cake batter ladled onto a griddle, right?

So I tried it, and the good news is – we have a winner!


So quick, so easy, and SOOOO yummy!  This is a great pantry item to have on hand whenever you need an impressive yet quick breakfast.

Gingerbread Pancakes

Makes about 20 pancakes – I froze the leftovers for breakfast during the week.

1 box Gingerbread Cake Mix

1 1/4 C lukewarm water

1 egg

*2 T flour

Make cake batter according to package instructions and whisk altogether.  The mix that I used called for the water and egg listed above.  This will be a thin consistency and your pancakes will have a more delicate texture.

If you want a more “cake-y” texture, add 2 tablespoons of flour, or more to the batter until you get the thickness you prefer.  The addition of flour will make the pancakes puff up a bit more when they are cooking.  Both versions are delicious.

Heat griddle and spray with non-stick spray.  Ladle on batter and flip once you see bubbles.  Keep warm in a 250 degree oven and enjoy!

The leftovers are great frozen and are easily reheated (microwave or oven) for a quick weekday breakfast.


gingerbread wedding cake

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