Description

Delight in the festive flavors of Christmas with these fluffy gingerbread pancakes. Light and airy, spiced with cinnamon, ginger, and nutmeg, these pancakes are perfect for a cozy holiday breakfast or brunch. Made by folding whipped egg whites into a spiced batter, they achieve a souffle-like texture that melts in your mouth. Whether cooked in small pans for perfectly even pancakes or using a large skillet for a traditional jiggly style, these gingerbread pancakes are sure to bring holiday cheer to your table.

Ingredients

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Wet Ingredients

3 eggs room temperature, whites and yolks separated
3 oz butter melted
3 cups milk dairy or dairy-free, lukewarm

Dry Ingredients

3 cups all-purpose flour sifted
2.5 Tbsp baking powder
1 tsp ground cinnamon powder
0.5 tsp ground ginger powder
0.5 tsp ground nutmeg powder

Optional Sweetener

Sweetener optional – brown sugar, coconut sugar, or a sugar-free option like erythritol (adjust amount to taste)

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Instructions

The Pre-prep: Sift the dry ingredients (flour, gingerbread spices, baking powder) into a large mixing bowl and stir to combine. Separate the egg whites and yolks into two separate bowls, being careful to keep no yolk in the whites. Whisk the egg whites at medium speed until fluffy, almost-stiff peaks form. Gradually add sugar, if using, to the egg whites while beating to sweeten and stabilize them. Add the melted butter and lukewarm milk to the egg yolks and mix thoroughly.
Mix the Pancake Batter: Pour the wet ingredients into the bowl of dry ingredients and mix until fairly smooth without over-mixing. Gently fold the whipped egg whites into the batter in increments: mix the first quarter normally, then carefully fold in the remaining whites to preserve airiness. Use the batter immediately to maintain fluffiness, especially if no sugar was added.
Cook the Pancakes Using a Small Pan: Heat a 6-inch (15 cm) pan over low heat and grease with cooking spray or a drop of oil. Pour about ½ cup batter per pancake and cook gently for 2-3 minutes until bubbles form and burst on the surface. Flip and cook another 2-3 minutes until cooked through. Use a toothpick inserted into the center to check doneness. Make 8-10 pancakes this way depending on pan size.
Cook the Pancakes Using a Large Skillet (Souffle Style): Scoop ¼ cup batter into the pan, add a tablespoon of water, cover, and cook for 1 minute. Add an additional ¼ cup batter on top, cover again, and cook 2-3 minutes. Check that the bottoms are browned and cooked before flipping, then cover and cook 3-5 more minutes until done. Use a toothpick to confirm doneness and serve. These pancakes may deflate slightly after cooking and will have browned top and bottom only.
Serve and Enjoy: Serve the gingerbread pancakes warm with your favorite toppings such as maple syrup, butter, or whipped cream. Keep any cooked pancakes warm side-by-side in a 200ºF (95ºC) oven until ready to serve.

Notes

Keep cooked pancakes warm in the oven at 200ºF (95ºC), laying them side by side (not stacked).
Do not overmix the batter to avoid losing air and ending with dense, rubbery pancakes.
Adjust cooking time based on thickness, pan size, and stovetop heat; use low heat for best results.
When cooking souffle-style pancakes in a large skillet, keep the lid closed to maintain steam for rising.
Lumps in the batter are okay and help make pancakes fluffy.
Make a test pancake first to get timing and technique right.
To cook multiple pancakes simultaneously, use multiple pans or an electric griddle with a lid.
Optional add-ins like molasses, ground cloves, vanilla extract, chocolate chips, chopped dates, dried fruits, nuts, candied ginger, and orange zest can enhance flavor—add gently on top while cooking rather than in the batter to prevent deflating.

Nutrition

Serving Size: 1 pancake
Calories: 180 kcal
Sugar: 4 g
Sodium: 150 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 85 mg