Whether it’s a Saturday morning or a snow day, pancakes are a great way to start a lazy day at home. This pancake recipe can be made throughout the year, but I especially like to make it during the winter. It’s my way of keeping those tastes of the holiday season alive and well long after the Christmas decorations have gone back into their storage boxes. This recipe is one that my wife and I have been enjoying for years and is based on a recipe that Ellie Krieger included in her The Food You Crave cookbook. Her recipe is a traditional pancake recipe, but I’ve made this my own by adding all of those wonderful holiday spices. I like to call these my Gingerbread Pancakes and I usually make them on Christmas morning.
- 1 & 1/2 cups all-purpose flour
- 1 & 1/2 cup whole wheat flour
- 3 tsp. (heaping) baking powder
- 1 tsp. baking soda
- 1 & 1/2 tsp. ground cinnamon
- 1 & 1/2 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/8 tsp. ground allspice
- 1/2 – 1 tsp. ground nutmeg (depending on your taste)
- 1/2 tsp. salt
- 4 eggs
- 2 cups low fat buttermilk
- 1 & 1/2 cups milk
- 1 Tbsp. molasses
- 2 Tbsp. honey
- 2 tsp. vanilla extract
- In a large bowl, thoroughly mix together the first 10 ingredients. In another bowl, thoroughly mix together the rest of the ingredients.
- Pour the wet ingredients into the dry ingredients and mix them to combine. Do not over mix, but make sure that they are thoroughly combined.
- Preheat a griddle to about 325 degrees Fahrenheit.
- Pour out about 1/2 a cup of batter to form each pancake.
- Cook the pancake until you see bubbles forming and puffing out of the top, then flip the pancake over and cook for an additional minute or two, but only until the other side is golden.
- To keep the pancakes warm while you are cooking the rest, preheat the oven to about 200 degrees Fahrenheit. Take a baking sheet with a tea towel on it, place the finished pancake on top, and place another tea towel over them. Now place them into the warmed up oven to stay nice and warm.
- When all of the pancakes are finished, serve them with some warm syrup, thick bacon and a nice cup of coffee (or juice, whatever you prefer).
This recipe is one that I’ve been making each Christmas for years and my wife raves about it each time. Make this a tradition in your family, but enjoy it whenever you like.