Gingerbread Pancakes

Name: Gingerbread Pancakes
Prep time: 5 min
Cook time: 20 min
Yield: 3
Cuisine: American,
Ingredients: 1 egg; 1 cup all-purpose baking mix such as Bisquick®; 1/3 cup milk; 1/4 cup packed brown sugar; 2 tbsps oil; 1 tbsp molasses; 1 tbsp gingerbread finishing sugar; 2 tsps McCormick® Pure Vanilla Extract

Have a holly, jolly holiday breakfast! These Gingerbread Pancakes take everything you love about their cookie cousin –ginger, cinnamon, allspice and nutmeg – and wrap it up in one fluffy flapjack. Trust McCormick® Gingerbread Sugar to create authentic holiday... Read More Read Less

5m

PREP TIME

20m

COOK TIME

375

CALORIES

8

INGREDIENTS

Servings: 3 (2 pancakes)

Ingredients

1 egg
1 cup all-purpose baking mix, such as Bisquick®
1/3 cup milk
1/4 cup packed brown sugar
2 tablespoons oil
1 tablespoon molasses
1 tablespoon McCormick® Gingerbread Finishing Sugar
2 teaspoons McCormick® All Natural Pure Vanilla Extract

KEY PRODUCTS

INSTRUCTIONS

1 Lightly beat egg in medium bowl. Add remaining ingredients; mix until well blended. Set aside.
2 Heat lightly greased griddle or skillet on medium heat. Pour scant 1/4-cups of batter onto pan. Cook 1 to 2 minutes or until bubbles begin to form on top of the pancakes. Flip pancakes.
3 Cook 1 to 2 minutes longer or until golden brown. Remove from skillet; keep warm. Repeat with remaining batter. Top pancakes with butter, syrup and whipped cream, if desired. Sprinkle with additional Gingerbread Sugar to serve.

Test Kitchen Tip:To make Gingerbread Pancakes in the shape of gingerbread men, all you need is a cookie cutter! Spray the inside of a 4-inch gingerbread man cookie cutter with no stick cooking spray. Place on preheated griddle or skillet and pour batter into cookie cutter. Cook 1 to 2 minutes, or until bubbly on top, then carefully remove the cookie cutter using tongs. Flip and cook 1 to 2 minutes longer until lightly browned.