Gingerbread Pancakes

Like everyone on planet earth, the sight of the weekend makes me giddy. Sure, most of it has to do with not having to go to work, but the biggest part? 1.) Being able to wake up at my leisure 2.) Drinking coffee in mismatched pajamas 3.) Make whatever I fancy for breakfast.

This weekend’s breakfast of choice? Gingerbread Pancakes.

Don’t tell autumn, but I’m already looking ahead. It’s not my fault, I swear. I think I’ve been brainwashed or something. The other day I was shopping in the mall and caught myself singing along to the Christmas music. Christmas music before Thanksgiving! It seems like every year they break it out even sooner than the one before. So, forgive me, autumn–don’t blame me.

Even if you’re not in the mood to embrace winter or Christmas, please make these. They’re worth it. They’re a little spicy, perfectly sweet (not too sweet), moist, but not mealy, and totally amazing.

Look at all that beautiful sugar mixed in with spicy spices! Spices make me blush. Now you know.

Falling flour mix into the coffee, eggs and water mixture. Beau-ti-ful.

I topped the pancakes some crushed pecans I had in the pantry. And some pure maple syrup.

Gingerbread Pancakes

Adapted from La Note Restaurant, Berkeley, CA

Print this recipe!

Yields 8 pancakes (2-3 servings)

I changed this recipe like nobody’s business. I read the various reviews and a lot of people complained about it being too thick. So I took matters into my own hands and halved all of the dry ingredients, kept all of the wet ingredients the same, and tweaked a few other things–it worked out amazingly. Make sure the coffee AND butter are completely cooled, or you’ll have scrambled eggs on your hands…not pretty.

1 1/2 cups all-purpose flour
1/2 cup packed dark brown sugar
1/2 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/16 teaspoon ground cloves
1/2 cup water
1/2 cup brewed coffee, room temperature or cold
2 large eggs
1/2 stick (1/4 cup) of unsalted butter, melted and cooled
1/8 cup of freshly squeezed lemon juice
Vegetable oil for brushing pan or griddle
Accompaniment: pure maple syrup

Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).

Brush a griddle or 12-inch non-stick skillet with oil and butter, heat over moderate heat until hot but not smoking.

Working in batches of 3 or 4, pour 1/4 cup batter per pancakes onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.