Gingerbread Pancakes W Fresh Blueberry Syrup
Elevate your breakfast game with these decadent Gingerbread Pancakes with Fresh Blueberry Syrup, a perfect fusion of cozy spices and vibrant fruit flavors. Infused with the warm, aromatic notes of ginger, cinnamon, nutmeg, and cloves, these fluffy pancakes are sweetened with a touch of molasses for that classic gingerbread charm. Paired with a homemade blueberry syrup made from succulent fresh blueberries, a hint of lemon juice, and just the right amount of sweetness, this recipe strikes a beautiful balance between rich and refreshing. Ready in just 35 minutes, these pancakes are ideal for special mornings or festive brunch gatherings. Serve them warm with a drizzle of syrup, and don't forget to garnish with whipped cream or a dusting of powdered sugar for an irresistibly stunning finish. A true comfort food delight that’s as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Brown sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 1 large Egg
- 0.25 cup Molasses
- 1.25 cups Milk
- 2 tablespoons Unsalted butter (melted)
- 1.5 cups Fresh blueberries
- 0.25 cup Granulated sugar
- 0.25 cup Water
- 1 teaspoon Lemon juice
Instructions
In a medium-sized mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt. Whisk together until evenly blended.
In a separate large mixing bowl, whisk together the egg, molasses, milk, and melted butter until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, keeping cooked pancakes warm in a 200°F oven if needed.
To make the blueberry syrup, combine the fresh blueberries, granulated sugar, water, and lemon juice in a small saucepan over medium heat.
Cook the mixture, stirring occasionally, until the blueberries release their juices and the syrup thickens slightly, about 5-7 minutes. Remove from heat.
Serve the gingerbread pancakes warm, topped with the fresh blueberry syrup. Optional: garnish with whipped cream or dust with powdered sugar for extra flair.
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 1762 mg | 77% | |
| Total Carbohydrate | 320.6 g | 117% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 165.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 667 mg | 51% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2142 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
