Recipes
Gingerbread Pancakes
Serves 4-6
| Prep Time: 5 mins
| Cook Time: 15 mins
| Total Time: 25 mins
You may need: Gingerbread Spice
Discover The Recipe
Despite the fact that neither ginger (the plant) nor gingerbread originate in Jamaica, it's clear that Jamaicans LOVE ginger as well as a gingerbread cousin called 'Bulla Cake'. Since the fall season officially launched in North America when Starbucks rolled out their gingerbread lattes, we're excited to offer a recipe for gingerbread pancakes in our Jamaica-themed kit. This recipe is perfect for a fall or winter brunch.
Our gingerbread spice blend delicately balances ginger, allspice, cinnamon, cloves and nutmeg. Allspice, a berry of the pimento tree, is native to Jamaica and the surrounding Caribbean islands and is an essential flavor in Caribbean cuisine. This gingerbread pancakes recipe is a classic and will result in light and fluffy hotcakes. You can also use our gingerbread spice blend to make gingerbread cookies, or sprinkle a pinch yogurt, ice cream, smoothies, homemade lattes, or anywhere you need a little cheer!
Ingredients
2 cups whole wheat flour (or flour of choice)
2 cups buttermilk (or make your own: stir 2 cups milk + 2 tbsp lemon juice)
3 Tbsp coconut oil (or unsalted butter), melted (tip: microwave for 30-40 secs to melt)
2 Tbsp maple syrup, honey, or brown sugar
1/4 cup unsulphured molasses
1.5 tsp baking powder
1/2 tsp baking soda
2 eggs, beaten
1/2 tsp salt (optional)
1-2 tsp canola (or other vegetable) oil for the pan
2 Tbsp Piquant Post Gingerbread Spice
lemon zest for garnish (optional)
Notes
If you use all-purpose (white) flour, don’t overmix the batter! Doing so makes your pancakes chewy and dense because white flour produces more gluten. Mix just until the wet and dry ingredients are combined and no patches of white flour remain. The batter might be a little lumpy, which is okay. However, you can mix whole wheat flour as much as you like since it will produce much less gluten and you won't have the same effect.
Make sure your pan is hot before cooking pancakes. Otherwise, the batter absorbs the oil in the pan and you won’t get a lightly crisp outside. You also don’t want the pan so hot that it smokes.
Pro tip: Flip the gingerbread pancakes once and only once (to maintain fluffiness). Don’t flip the pancakes until the bubbles that have formed have just burst.
If you don’t have buttermilk, you can quickly and easily make a substitute: whisk 2 cups of milk with 2 tbsp lemon juice or white vinegar and let sit for 10 mins.
Why use Buttermilk (or its substitute)? Buttermilk makes baked goods and pancakes tender and light. The acids in buttermilk will react with the alkaline baking soda/powder to release carbon dioxide. All this chemistry makes your baked goods (and these pancakes) lighter and fluffier.
Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Heat oven on Low (or about 200 deg) to keep pancakes warm after they cook. Note: If you don't have buttermilk, whisk 2 cups of milk with 2 Tbsp lemon juice (1 lemon) and let sit for 5 mins (saving lemon for zest).
In a large bowl, mix the flour, baking powder, baking soda, salt, and Gingerbread Spice. In a second bowl, whisk the buttermilk (or milk/lemon juice sub), melted coconut oil, molasses, maple syrup, and eggs until liquid is well mixed.
Slowly pour the liquid mixture into the flour bowl and whisk together until there are few lumps. Heat a non-stick pan on Medium. Put 1 tsp of oil in the pan and swirl to coat.
Use 1/3 cup of batter for each pancake and pour into the pan. Make in batches (depending on size of pan), cooking until large bubbles appear. Flip pancakes and cook for 3 minutes or until done. Place in oven on a rack or baking sheet to keep warm.
Alternatives & Substitutions
If you feel like a gluten-free version of gingerbread pancakes, add our spice blend to this gluten-free pancakes recipe.
Use you gingerbread spice in any of your baked goods. Try our recipes for Pepparkakor (Swedish ginger cookies),
You can also use our gingerbread spice blend in homemade lattes, smoothies, breakfast bowls (like oatmeal or chia seeds), yogurt or even ice cream. It tastes best when paired with a little sweetness, so add a bit of sugar, honey, or agave nectar if your dish is not already sweetened.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Gingerbread Pancakes
Serves
4-6
Prep Time
5 mins
Cook Time
15 mins
Total Time
25 mins
Piquant Post spice you'll need: Gingerbread Spice
Ingredients
2 cups whole wheat flour (or flour of choice)
2 cups buttermilk (or make your own: stir 2 cups milk + 2 tbsp lemon juice)
3 Tbsp coconut oil (or unsalted butter), melted (tip: microwave for 30-40 secs to melt)
2 Tbsp maple syrup, honey, or brown sugar
1/4 cup unsulphured molasses
1.5 tsp baking powder
1/2 tsp baking soda
2 eggs, beaten
1/2 tsp salt (optional)
1-2 tsp canola (or other vegetable) oil for the pan
2 Tbsp Piquant Post Gingerbread Spice
lemon zest for garnish (optional)
Instructions
Heat oven on Low (or about 200 deg) to keep pancakes warm after they cook. Note: If you don't have buttermilk, whisk 2 cups of milk with 2 Tbsp lemon juice (1 lemon) and let sit for 5 mins (saving lemon for zest).
In a large bowl, mix the flour, baking powder, baking soda, salt, and Gingerbread Spice. In a second bowl, whisk the buttermilk (or milk/lemon juice sub), melted coconut oil, molasses, maple syrup, and eggs until liquid is well mixed.
Slowly pour the liquid mixture into the flour bowl and whisk together until there are few lumps. Heat a non-stick pan on Medium. Put 1 tsp of oil in the pan and swirl to coat.
Use 1/3 cup of batter for each pancake and pour into the pan. Make in batches (depending on size of pan), cooking until large bubbles appear. Flip pancakes and cook for 3 minutes or until done. Place in oven on a rack or baking sheet to keep warm.
Notes
If you use all-purpose (white) flour, don’t overmix the batter! Doing so makes your pancakes chewy and dense because white flour produces more gluten. Mix just until the wet and dry ingredients are combined and no patches of white flour remain. The batter might be a little lumpy, which is okay. However, you can mix whole wheat flour as much as you like since it will produce much less gluten and you won't have the same effect.
Make sure your pan is hot before cooking pancakes. Otherwise, the batter absorbs the oil in the pan and you won’t get a lightly crisp outside. You also don’t want the pan so hot that it smokes.
Pro tip: Flip the gingerbread pancakes once and only once (to maintain fluffiness). Don’t flip the pancakes until the bubbles that have formed have just burst.
If you don’t have buttermilk, you can quickly and easily make a substitute: whisk 2 cups of milk with 2 tbsp lemon juice or white vinegar and let sit for 10 mins.
Why use Buttermilk (or its substitute)? Buttermilk makes baked goods and pancakes tender and light. The acids in buttermilk will react with the alkaline baking soda/powder to release carbon dioxide. All this chemistry makes your baked goods (and these pancakes) lighter and fluffier.
Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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