Recipe for chocolate gingerbread-flavored pancakes
The gingerbread pancakes recipe is a surprising variation of classic pancakes, enriched with the aroma of gingerbread spices and bitter cocoa. Delicate, thin pancakes with gingerbread notes become a unique delicacy, perfect for a tasty breakfast or dessert. Discover the aromatic, winter taste of gingerbread in every bite of these aromatic pancakes.
Chocolate gingerbread-flavored pancakes – notes
In winter and colder weather, we gladly eat more aromatic and spice-filled dishes. That’s why I recently fried these very aromatic pancakes with gingerbread spice for my family. This spice gave the pancakes a nice, wintery, and holiday-associated flavor. Plus a bit of bitter cocoa, which gave the pancakes a chocolate taste and a nice light brown color. If you like the taste of gingerbread, be sure to prepare these delicious pancakes and delight your family with them!
Basic ingredients for preparing gingerbread pancakes
To prepare these pancakes, you will only need a few basic ingredients generally available in every store. Below is a short list of the products I used and possible substitutes.
- wheat flour – I used type 450 flour here, type 500 or 550 flour can also be used
- milk – I used 1.5% cow’s milk, you can also use milk with a different fat content or plant-based milk
- water – I added slightly sparkling water here to make the batter lighter, you can use sparkling water like me, or plain water. Instead of water, you can also use more milk
- cocoa – I used bitter cocoa here, one slightly heaped tablespoon was enough for flavor and color.
- gingerbread spice – if you don’t have it, you can use 1 teaspoon of cinnamon, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ground ginger, and a pinch of ground nutmeg instead
Which gingerbread spice will be best for pancakes?
As usual, I recommend using homemade gingerbread spice (I make it myself – see my homemade gingerbread spice recipe). You can, of course, use store-bought spice. Check its ingredients when buying. It’s best if it consists only of aromatic spices – without flour, sugar, or cocoa. While such a spice with flour in its composition won’t harm the pancake batter, it will be much less aromatic. And consequently, the pancakes themselves will taste and smell less like gingerbread after frying.
Milk and water in the pancake recipe – what are their proportions?
In this pancake batter recipe, milk and water are used in equal proportions, specifically one glass of each is added. I prefer thinner and more flexible pancakes, which is why a total of 500 ml of liquids goes into the batter.
Can you make gingerbread pancakes without cocoa?
If you don’t like chocolate pancakes, or are allergic to cocoa or chocolate, you can, of course, omit them from the recipe. In that case, add a tablespoon of wheat flour to the batter.
How to prepare tasty gingerbread-flavored pancakes – tips
Preparing gingerbread pancake batter is extremely simple and quick. I recently slightly changed my pancake preparation method and immediately add all the flour and dry ingredients to the bowl, crack in the eggs, add some milk, and blend it until combined. I add the rest of the milk and blend until I get a smooth batter – I don’t blend for too long so as not to over-aerate the pancake batter. I add water and blend just until combined.
It’s best to let the prepared batter rest for about half an hour to “relax”. During this time, the gluten in the flour starts to work, which then guarantees nicely flexible pancakes.
Frying pancakes in a pan – practical tips
How best to fry gingerbread pancakes in a pan? I love frying pancakes in a pancake pan – it has lowered sides, which makes flipping pancakes much easier. But any pan will be good here. Heat the pan over high heat and lightly grease it with oil using a silicone brush. Don’t pour too much oil, as the pancake will float in it and be greasy after frying.
I pour a scant ladle of batter onto the hot pan and immediately vigorously move the pan in the air so that the batter spreads in a thin layer over the entire surface. I place the pan on the heat and slightly reduce it. I fry the pancakes until the batter sets on top and starts to slightly pull away from the sides of the pan. Then, with the help of a spatula, I carefully flip the pancake to the other side and fry it briefly.
I slide the finished pancake onto a prepared plate. I lightly grease the pan with oil again and pour in the second portion of batter. And so on until all the pancake batter is used up.
Gingerbread-chocolate pancakes – serving
What to serve gingerbread pancakes with? Still warm pancakes tasted excellent to me spread with chocolate-nut cream or cookie butter (e.g., speculoos cream, or Biscoff). You can also drizzle them with chocolate sauce and sprinkle with chopped nuts. Cooled pancakes will be excellent with whipped cream. You can also sprinkle them with crushed gingerbread cookies.
And what would you eat such gingerbread pancakes with? Write in the comments how you liked them!
Ps. I highly recommend following my instagram, where you can find this and other my recipes!
Recommended pancake recipes
If you like pancakes, be sure to try my other recipes for delicious pancakes with various flavors. There’s a wide selection on the blog, and each one is different. Here I recommend, among others, these three recipes:
