Whole Wheat Gingerbread Pancakes with Brown Sugar Whipped Cream

I don't know about you, but I'm ready for this holiday season to be over!

I have been so insanely busy that I can barely think straight anymore.

However, I think it's all down hill from here. I have one more Christmas gift to find and I'm done. But I do still have to finish wrapping everything.

How are you doing with your holiday shopping??

One of the great (or maybe not so great) things about the holidays is all the food!

I had my first annual Christmas Cookie Club meeting last night. It was a fabulous time and I have a ton of amazing cookies to enjoy!

AND! I get to make things like gingerbread pancakes! You can't go wrong there!

What I liked about this recipe is that it is a bit healthier than other pancake recipes. The whole wheat flour did not take anything away from the taste of these pancakes. In fact, I think it added to their enjoyment.

The brown sugar whipped cream was just sweet enough to really enhance the spicy flavor of the gingerbread pancake. The whole breakfast was amazing!

Let's do this!

Whisk together your flour with a few choice spices.

In a separate bowl, whisk together the butter, milk, egg, and yogurt.

Combine the wet and dry ingredients and mix until just incorporated.

Cook up your pancakes.

Toss your heavy cream, brown sugar, and vanilla in a chilled mixing bowl and whisk the heck out of it until soft peaks form.

Serve your pancakes with a dollop of the whipped cream and some maple syrup if you desire.

Enjoy!!

Whole Wheat Gingerbread Pancakes
Adapted from One Ordinary Day

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Ingredients:

• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon nutmeg
• 2 Tablespoons light brown sugar
• 2 Tablespoons unsalted butter, melted
• 1 (8 ounce) container Greek yogurt
• 1/2 cup skim milk
• 1 large egg

Directions:

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg, and brown sugar. 
2. In a separate, medium mixing bowl, combine the egg, melted butter, yogurt, and milk.  
3. Combine the wet ingredients and the dry ingredients and mix until just combined.  
4. Heat a griddle or a large skillet over medium heat (I set my electric skillet to 325 degrees F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. 
5. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. 
6. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. 
7. Transfer the pancakes to a baking sheet and keep warm in the oven (set oven to 200 degrees F) while you repeat with the remaining batter.
8. Serve with brown sugar whipped cream and maple syrup. Enjoy!!

Brown Sugar Whipped Cream

Adapted from The Cake Book

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Ingredients:

• 1 cup chilled heavy cream
• 2 Tablespoons firmly packed light brown sugar
• 3/4 teaspoon pure vanilla extract

Directions:

1. In the chilled bowl of an electric mixer, using the whisk attachment, whip the cream, brown sugar, and vanilla on high speed until soft peaks form. 

Gingerbread White Chocolate Muffins with Nestle Toll House Morsels

I have to admit. These probably aren't the prettiest thing that I've posted about recently.

But let me be the first to tell you that they were gewd!

I considered remaking these muffins because the white chocolate chips sank to the bottom. I thought that maybe if I sprinkled the morsels on top of the batter right before they went into the oven I would get better results.

**Edit: it has been suggested by several people to toss the chips in flour prior to mixing into the batter.**

But I've decided against doing them over.

You see, Little Butt and I made these muffins together.

I was recently selected by Foodbuzz and Nestle Toll House to spend an afternoon in the kitchen baking with my kiddos. While Baby N napped, Little Butt and I took the opportunity to bake some love with Nestle Toll House Morsels and refrigerated cookie dough.

First, we had to stop by the store to use our handy dandy coupons to grab some morsels and cookie dough.

Once we got home, we both donned our aprons (yes, Little Butt has her own apron) and set to baking the most important part of our project; the chocolate chip cookies.

Poor Little Butt had trouble squeezing the cookie scoop...

So I helped her out. Together we were able to get the job done.

We tossed the cookies in the oven and set about to making our gingerbread white chocolate muffins.

Little Butt was able to help me measure all the dry ingredients. She also made sure that there were no ingredients left at the bottom of the cups or spoons.

Once we had our ingredients measured, we carefully whisked them together.

Since I'm the grown up, I used the electric mixer to cream together the butter and sugar.

Then we added the egg and mixed.

Next up: the molasses!

And we slowly mixed in the dry ingredients.

We stirred in the hot water...

And Little Butt was a great help stirring in the white chocolate chips. YUM!

We filled our muffin tins and baked these bad boys up until a tester came out (mostly) clean.

Finally, we allowed them to cool completely in the pan.

Serve and enjoy!!!

By then the cookie sheet was cool enough to touch so it was time to move the cookies to the cooling rack. Little Butt was so excited about this part!

But definitely not as excited as THIS part!! Yay for chocolate chip cookies, Nestle Toll House, and making memories! Thanks to Foodbuzz and Nestle Toll House for allowing us to bake some love in our kitchen this holiday season!!


As part of the Foodbuzz Tastemaker Program, I received a holiday baking kit and stipend from Nestle Toll House Morsels


Gingerbread White Chocolate Muffins
Adapted from Allrecipes.com

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Ingredients:

• 1/2 cup sugar
• 1/2 cup butter, softened
• 1 large egg
• 1 cup molasses
• 2 1/2 cups unbleached all purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup hot water
• 1-12 ounce bag white chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Spray 2 muffin pans with baking spray.
2. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
3. In the bowl of an electric mixer, on medium high speed, cream together the butter and sugar until light and fluffy, about 2 minutes.
4. Beat in the egg until well combined. Scrape down the sides of the bowl.
5. Mix in the molasses until incorporated.
6. With the mixer on low, slowly add the dry ingredients to the batter, scraping down sides of the bowl as necessary.
7. Stir in the hot water.
8. Stir in the white chocolate chips.
9. Pour batter into muffin tins, filling each cup about 2/3 of the way full.
10. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean, there may be a few crumbs.
11. Allow to cool in the tins on a wire rack until completely cool. 
12. Remove muffins from pan, serve and enjoy!!