Sugar, Spice, and Everything Nice

Gingerbread Pancakes with Maple Syrup and Banana Whipped Cream

Nov 29, 2012 by

Gingerbread Pancakes 104 WM

I don’t prepare a whole lot breakfast foods.  During the week, it’s all I can do to get myself and Little Tot out the door on time.  Breakfast is usually toast or something quick and easy that I can eat in the car on the way to work.  When The Husband and I were newlyweds, I used to cook a full breakfast on Saturday and we would spend a leisurely morning watching TV in our PJ’s.  That dynamic has changed a little since I gave birth to a son that likes to eat and wants his breakfast as soon as the sun comes up.

A couple of weeks ago, I was a “Hunter’s Widow” for a weekend.  Wives whose husbands like to deer hunt know what I’m talking about.  I was single-momming it for a weekend while The Husband camped out in the woods to track Bambi.  I actually had a fun little mommy-son outing planned and thought maybe I would make the day even more special by making breakfast.

I’m so glad I did because these PANCAKES. ARE. AWESOME.  The gingerbread flavor, the banana whipped cream, and then the maple syrup drizzled over top makes the perfect bite.  Little Tot agreed.  He ate four!


This recipe makes A LOT of batter, so it would be ideal if you are serving breakfast to a crowd.  You can also make and freeze the pancakes for later, which means it would be great for a Christmas morning breakfast.  You’ll just want to wait and make the banana whipped cream the morning you plan to serve this.

Gingerbread Pancakes 089 WM


Gingerbread Pancakes with Maple Syrup and Banana Whipped Cream

Inspired by Taste of Home magazine
Recipe type: Breakfast
Serves: 10
For the banana whipped cream:
  • 2 cups heavy whipping cream
  • ⅓ cup confectioners' sugar, sifted
  • 2 medium ripe bananas, chopped
For the pancakes:
  • ¾ cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 6 eggs
  • 1-1/2 cups molasses
  • 6 cups all-purpose flour
  • 4-1/2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 2-1/4 teaspoons salt
  • ¾ teaspoon ground allspice
  • 4 cups 2% milk
  • 1 bottle maple syrup
For the banana whipped cream:
  1. In a large mixing bowl, beat cream at medium to medium high speed using an electric mixer until cream begins to thicken.
  2. Turn mixer off and add confectioners’ sugar. Mix on low until sugar is incorporated, the increase speed to medium and continue to mix until soft peaks form.
  3. Turn mixer off. Gently fold in chopped bananas. Cover whipped cream and chill until ready to serve.
For the pancakes:
  1. In a large mixing bowl, sift together flour, baking powder, ginger, cinnamon, salt and allspice. Set aside.
  2. In another large mixing bowl, cream butter and brown sugar together using an electric mixer on medium speed until mixture is light and fluffy.
  3. Add eggs, one at a time, making sure that each egg is well-incorporated within the batter after each addition. Mix in molasses.
  4. With the mixer on medium-low, add about ⅓ of the flour mixture. Once it is well incorporated, mix in half of the milk. Repeat steps until flour and milk are thoroughly combined within the batter.
  5. Pour batter by ¼ cupfuls onto a greased hot griddle. Turn pancakes when bubbles begin to form on top, about 3-4 minutes. Carefully flip and continue to cook until the other side is brown, about two minutes.
  6. Stack pancakes on a plate. Serve with a dollop of banana whipped cream and a drizzle of maple syrup.




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