Gingerbread Pancakes with Maple Syrup and Banana Whipped Cream - CookingBride.com
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5 from 1 vote

Gingerbread Pancakes with Maple Syrup and Banana Whipped Cream

Perfect for Christmas morning, these yummy gingerbread pancakes are topped with decadent banana whipped cream and a drizzle of maple syrup.
Course Breakfast
Cuisine American
Keyword christmas brunch ideas, christmas pancakes, gingerbread pancake mix, gingerbread pancakes
Cook Time 6 minutes
Total Time 6 minutes
Servings 8 people
Calories 86kcal
Author Lisa B.

Ingredients

For the banana whipped cream:

  • 1 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar sifted
  • 1 medium ripe bananas chopped

For the pancakes:

  • 6 tablespoons unsalted butter softened
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 3/4 cup molasses
  • 3 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 2 cups milk
  • Maple syrup

Instructions

For the banana whipped cream:

  • In a large mixing bowl, beat cream at medium to medium high speed using an electric mixer until cream begins to thicken.
  • 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.
  • Turn mixer off. Gently fold in chopped bananas. Cover whipped cream and chill until ready to serve.

For the pancakes:

  • In a large mixing bowl, sift together flour, baking powder, ginger, cinnamon, salt and allspice. Set aside.
  • In another large mixing bowl, cream butter and brown sugar together using an electric mixer on medium speed until mixture is light and fluffy.
  • Add eggs, one at a time, making sure that each egg is well-incorporated within the batter after each addition. Mix in molasses.
  • With the mixer on medium-low, add about 1/3 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.
  • Pour batter by 1/4 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.
  • Stack pancakes on a plate. Serve with a dollop of banana whipped cream and a drizzle of maple syrup.

Nutrition

Serving: 1pancake | Calories: 86kcal | Carbohydrates: 11g | Protein: 2.4g | Fat: 3.7g | Saturated Fat: 0.8g | Cholesterol: 22mg | Sodium: 167mg | Potassium: 50mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1% | Vitamin C: 2.3% | Calcium: 8% | Iron: 3%