Have a holly, jolly holiday breakfast! These Gingerbread Men 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 spice to create authentic Christmas flavor.
5m
PREP TIME
20m
COOK TIME
375
CALORIES
9
INGREDIENTS
Ingredients
Instructions
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Have a holly, jolly holiday breakfast! These Gingerbread Men 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 spice to create authentic Christmas flavor.
5m
PREP TIME
20m
COOK TIME
375
CALORIES
9
INGREDIENTS
Ingredients 3 (2 pancakes) Servings
- 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 Spice
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
INSTRUCTIONS
- 1 Lightly beat egg in medium bowl. Add remaining ingredients; mix until well blended. Set aside.
- 2 Spray the inside of a 4-inch gingerbread man cookie cutter with no stick cooking spray. Place on preheated lightly greased griddle or skillet. Pour a scant 1/4 cup of batter into the cookie cutter. Cook 1 to 2 minutes or until bubbles begin to form on top of the pancake. Carefully remove the cookie cutter with tongs. Flip pancake. Cook 1 to 2 minutes longer or until golden brown. Remove from skillet; keep warm. Repeat with remaining batter.
NUTRITION INFORMATION
(per Serving)
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Ingredients 3 (2 pancakes) Servings
- 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 Spice
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
INSTRUCTIONS
- 1 Lightly beat egg in medium bowl. Add remaining ingredients; mix until well blended. Set aside.
- 2 Spray the inside of a 4-inch gingerbread man cookie cutter with no stick cooking spray. Place on preheated lightly greased griddle or skillet. Pour a scant 1/4 cup of batter into the cookie cutter. Cook 1 to 2 minutes or until bubbles begin to form on top of the pancake. Carefully remove the cookie cutter with tongs. Flip pancake. Cook 1 to 2 minutes longer or until golden brown. Remove from skillet; keep warm. Repeat with remaining batter.
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