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Fluffy Gingerbread Pancakes with Maple Cream

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These Fluffy Gingerbread Pancakes are packed with warm spices and made extra light by folding in whipped egg whites. Topped with a decadent maple cream, they’re perfect for cozy brunches or festive breakfasts all year round.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (or whole wheat)
  • 2 tablespoons brown sugar
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, separated
  • 1 cup buttermilk (or regular milk + 1 tablespoon vinegar)
  • 1/4 cup unsulphured molasses
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract (for cream)
  • Pinch of salt (for cream, optional)
  • Powdered sugar (optional, for dusting)
  • Chopped pecans or walnuts (optional)
  • Fresh berries (optional)

Instructions

  1. In a large bowl, whisk together flour, brown sugar, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
  2. Separate the eggs, placing whites in a clean bowl and yolks in a medium bowl.
  3. To the yolks, add buttermilk, molasses, melted butter, and vanilla extract. Whisk until smooth.
  4. Pour wet mixture into dry ingredients and gently stir until just combined. Batter should be thick with a few lumps.
  5. Whip egg whites with a hand mixer or whisk until stiff peaks form (about 2-3 minutes).
  6. Gently fold whipped egg whites into the batter using a spatula until just incorporated.
  7. Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  8. Pour about 1/4 cup batter for each pancake onto the skillet. Cook 2-3 minutes until bubbles appear and edges set. Flip and cook another 1-2 minutes until golden brown. Repeat with remaining batter.
  9. In a chilled bowl, whip heavy cream until soft peaks form. Add maple syrup, vanilla, and a pinch of salt. Continue whipping until thick and fluffy.
  10. Serve pancakes stacked on warm plates, topped with maple cream and optional powdered sugar, nuts, or berries.

Notes

For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute almond or oat milk and coconut oil; use coconut cream for the maple cream. Don’t overmix the batter and always whip egg whites to stiff peaks for maximum fluffiness. Keep pancakes warm in a 200°F oven while batch cooking. Leftovers can be refrigerated up to 3 days or frozen for a month.

Nutrition

Keywords: gingerbread pancakes, maple cream, brunch, holiday breakfast, fluffy pancakes, Christmas, cozy, comfort food, easy pancakes, spiced pancakes

Find it online: https://norasfoods.com/fluffy-gingerbread-pancakes-recipe-best-maple-cream-brunch/