Imagine waking up to the most irresistible holiday breakfast that transforms your ordinary morning into a festive culinary adventure! These Gingerbread Pancakes with Eggnog Whipped Cream aren't just a recipe; they're a magical experience that captures the warmth, spice, and pure joy of the holiday season. With a perfect blend of aromatic spices and a luxurious eggnog-infused whipped cream, these pancakes promise to make your taste buds dance and your family beg for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/2 cup eggnog
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- In a large mixing bowl, whisk together all-purpose flour, brown sugar, ground ginger, ground cinnamon, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the large egg and then mix in buttermilk and eggnog until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; some small lumps are acceptable.
- Let the pancake batter rest for 5 minutes to allow the flour to absorb the liquid and the leavening agents to activate.
- Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface, leaving space between each pancake.
- Cook pancakes for 2-3 minutes or until small bubbles form on the surface and edges start to look dry.
- Flip pancakes and cook an additional 1-2 minutes until golden brown on both sides.
- For the eggnog whipped cream, pour heavy cream and powdered sugar into a chilled mixing bowl.
- Using an electric mixer, whip the cream on medium-high speed until soft peaks form, about 3-4 minutes.
- Serve warm pancakes topped with a generous dollop of eggnog whipped cream and optional garnishes like a sprinkle of cinnamon or a drizzle of maple syrup.
Tips
- Let the batter rest for exactly 5 minutes to ensure tender, fluffy pancakes
- Use a non-stick griddle or well-seasoned skillet for even cooking
- Watch for small bubbles on the pancake surface as your cue to flip
- Keep pancakes warm in a low-temperature oven (200°F) while preparing the batch
- For extra richness, use full-fat buttermilk and eggnog
- Don't overmix the batter - a few small lumps guarantee a lighter texture
- Chill your mixing bowl before whipping cream for faster, more stable peaks
- Experiment with garnishes like candied ginger or toasted pecans for added flair
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
