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. 

Apple Pancakes with Cinnamon Syrup

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Last week, before I posted the buttermilk pancakes, I asked my Facebook friends if they wanted me to post biscuits or pancakes.

Besides a little "biscuits for president!" thing, the majority of the votes were for pancakes.

One particular person asked for apple pancakes. This definitely intrigued me.

What was really weird, was that another friend randomly posted that she was craving pancakes with cinnamon apples on top. Now I was REALLY intrigued.

So, I did a little digging and combined a few recipes to come up with this delicious breakfast.

You know how I love my Sunday breakfast tradition, so I made these this past Sunday and there were none left by the time my family came around.

The pancake is fluffy while being soft and moist. Each bite studded with fresh apple chunks was heaven. Adding the toasted pecans for a crunchy texture made me super happy...I love texture in food! And pouring the cinnamon syrup atop this stack of melt in your mouth delightfulness was just sheer genius.

What is really great is that these pancakes are low in fat. AND, if you have some left over cinnamon syrup, you can pour it in your coffee for a cinnamon dolce flavor.

So gather your loved ones around your breakfast this Sunday and serve them a plate of these apple pancakes with cinnamon syrup. But beware, Sunday breakfast may become a tradition after a meal this good!

Let's get cooking!

For the syrup. Whisk together some sugars, corn starch and cinnamon.

Whisk in some water and vanilla. Heat it until thickened.

Remove from heat and whisk in some butter.

For the pancakes. Whisk together some flour, baking powder, salt, sugar, cinnamon, and nutmeg.

In a measuring cup, whisk together some yogurt, milk, vanilla and eggs.

Mix together the dry and wet ingredients.

Then stir in the apples.

On a hot, oiled skillet, drop the batter in 1/4 cup increments and cook it up.

Top with butter, toasted pecans, and cinnamon syrup.

Serve and enjoy!!


Apple Pancakes
Adapted from Smitten Kitchen and Allrecipes

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Ingredients:

• 2 cups unbleached all purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1 cup low fat apple yogurt
• 3/4 cup fat free milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 medium gala apples, peeled and finely chopped
• Vegetable oil
• Butter (optional)
• Toasted pecans (optional)
• Cinnamon syrup (recipe follows)

Directions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. In a large glass measuring cup, whisk together the yogurt, milk, vanilla, and eggs.
3. Whisk the wet ingredients into the dry ingredients until just combined.
4. Stir in the apple.
5. Heat an electric skillet or griddle to 325 degrees F. Pour a small amount of oil on the skillet. Using a 1/4 cup measurement, scoop the batter onto the heated and oiled pan and spread slightly with the 1/4 cup measurement to flatten. Let cook until the edges seem dry and bubbles form in the center of the pancake. Flip and cook the other side another minute or two until golden brown. Place finished pancakes in a 200 degree F oven and repeat until all batter is used.
6. Top pancakes with batter, toasted pecans, and cinnamon syrup. Serve and enjoy!

Cinnamon Syrup

Adapted from Food.com and Allrecipes

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Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 Tablespoons corn starch
• 1/8 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup water
• 1/2 teaspoon pure vanilla extract
• 1 Tablespoon unsalted butter

Directions:

1. In a small saucepan, whisk together the sugars, corn starch, salt, and cinnamon.
2. Whisk in the water and vanilla.
3. Heat mixture over medium high heat until it comes to a rolling boil.
4. Reduce heat and allow to simmer, stirring occasionally, about 10 minutes or until desired thickness.
5. Remove from heat and whisk in butter.
6. Serve and enjoy!

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Buttermilk Pancakes with Maple Syrup

I. Love. Breakfast.

But not the quick, cereal type breakfast.

I love sitting down for a nice, well made breakfast.

My favorite thing to do is on a Sunday morning, wake up and go out for breakfast. Mmmmm....breakfast.

This year, on Mother's Day, I decided to make a huge brunch for the mothers in my family. I invited my mother, my sisters, and my niece. It was a beautiful spread and I had made so much food that we ended up having to call the dads over as well to help us eat it all. LOL!

Now, Sunday breakfast has become a sort of tradition. My family will come over and I will make them breakfast. Right now we are stuck on eggs in a basket. But we were enjoying these pancakes pretty much every Sunday for a month or two.

When I ran across this recipe for buttermilk pancakes, I knew instantly that I needed to try them. And I did.

Seriously, it was every Sunday! I would make double, triple, and finally quadruple batches just so I could freeze the leftovers and have them available until the following Sunday. They are that good.

For JerBear and Little Butt I added some chocolate chips to part of the batter. They are very smitten with them, let me tell you.

And of course, what are pancakes without homemade syrup?? It just so happens that I had a copy of the syrup recipe my grandma used to use. So I made syrup.

You just can't get better than homemade buttermilk pancakes with hot syrup.

What really pleases and surprises me is that this recipe actually doesn't take very long.

So grab some buttermilk and your family together and let's have breakfast!

Get the syrup cooking so it can be done by the time the pancakes are done. Heat some water and sugar in a saucepan. Add some maple extract. Bring it to a boil then leave it alone so it can cook.

Whisk together your flour, sugar, salt, baking soda, and baking powder.

Whisk together the buttermilk and eggs then add that to the dry ingredients.

Mix in the butter then let it sit while the griddle heats.

In 1/4 cup increments, pour the batter onto the hot skillet and cook them up.

Top with some extra butter (for good measure) and some of your maple syrup.

Serve and enjoy!!


Buttermilk Pancakes
Retrieved from Liv Life

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Ingredients:

• 2 Tablespoons unsalted butter, melted and cooled; plus more for serving 
• 2 cups unbleached all-purpose flour 
• 1/4 cup granulated sugar
• 2 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon kosher salt 
• 2 cups buttermilk 
• 2 large eggs 
• Vegetable oil for the griddle 
• Maple syrup for serving (recipe follows)

Directions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 
2. In a medium mixing bowl, whisk together the buttermilk and eggs. 
3. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. 
4. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). 
5. Let the batter rest while you heat the griddle.
6. 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. 
7. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. 
8. 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. 
9. 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.
10. Serve with maple syrup and enjoy!!

Maple Syrup

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Ingredients:

• 2 cups granulated sugar
• 1 1/2 cups water
• 1 teaspoons maple extract

Directions:

1. Combine water and sugar in medium saucepan over medium high heat. Stir frequently until sugar dissolves.
2. Stir in maple extract and allow mixture to come to a boil. 
3. Reduce heat to medium low and allow to simmer, undisturbed, for about 20 minutes. 
4. Cool 10 minutes before serving.