Can I make this Fluffy Gingerbread Pancakes Recipe vegan?

While the original recipe uses eggs and butter, you can try substituting the eggs with an aquafaba (chickpea water) whipped to stiff peaks and use a plant-based butter or oil. However, the texture might differ slightly, so it's best to experiment with small batches first.

What’s the secret to keeping these gingerbread pancakes so fluffy?

The key is whipping the egg whites to almost-stiff peaks and carefully folding them into the batter without deflating. Also, cooking them slowly on low heat ensures they cook through without drying out or burning. Avoid overmixing the batter after adding the egg whites.

Can I prepare the batter the night before?

It’s best to prepare the batter just before cooking because the whipped egg whites will lose their volume if left sitting too long. For the fluffiest pancakes, mix and cook right away.

What toppings pair best with these pancakes?

Classic toppings like maple syrup, whipped cream, and candied ginger shine with these pancakes. Fruit compotes made from apple or pear also complement their spicy warmth beautifully. For a richer touch, cream cheese frosting layered between pancakes is delightful.

Gingerbread Pancakes | Fluffy Holiday Breakfast Delight

Description

These Christmas Fluffy Gingerbread Pancakes are a festive twist on classic pancakes, infused with warm gingerbread spices like cinnamon, ginger, and nutmeg. Light, airy, and full of holiday flavor, these pancakes are perfect for a cozy winter breakfast or brunch. Made fluffy by whipped egg whites folded into the batter, they cook up thick and soft, ready to be enjoyed with your favorite toppings.

Ingredients

Scale

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

Wet Ingredients

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

Optional Sweeteners and Add-ins

Sweetener to taste – brown sugar, coconut sugar, or a sugar-free option like erythritol
Optional: 1 Tbsp dark molasses
Optional: 0.25 tsp ground cloves
Optional: 0.5-1 tsp natural vanilla extract
Optional: 1/3 to 1/2 cup add-ins such as chocolate chips, finely chopped dates, raisins, currants, cranberries, dried apricot, walnuts, pecans, almonds, candied ginger, or orange zest

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Instructions

The Pre-prep: Sift all dry ingredients (flour, spices, baking powder) into a large bowl and stir to combine. Separate egg whites and yolks into separate bowls, ensuring no yolk mixes with whites. Whisk egg whites at medium speed until almost-stiff peaks form, adding sweetener gradually to stabilize if using. To yolks, add melted butter and lukewarm milk and mix until combined.
Mix the Pancake Batter: Add wet ingredients to dry flour mixture and stir until fairly smooth, being careful not to overmix. Gently fold in egg whites in increments—first quarter mixed normally, then remaining whites folded carefully to preserve airiness. Use batter immediately.
Cook the Pancakes Using a Small Pan: Heat a 6-inch pan over low heat and grease lightly. Pour ½ cup batter per pancake and cook 2-3 minutes until bubbles form and pop. Flip and cook 2-3 minutes more. Use toothpick to check doneness. Repeat with remaining batter.
Cook the Pancakes Using a Large Skillet (Soufflé Style): Scoop ¼ cup batter into pan, add 1 Tbsp water, cover and cook 1 minute. Add another ¼ cup batter on top of each pancake, cover, and cook 2-3 minutes. Flip, cover, and cook 3-5 minutes more until cooked through. Use toothpick to test doneness.
Serving: Serve pancakes warm with your favorite toppings such as syrup, butter, fruits, or whipped cream. Keep any cooked pancakes warm in oven at 200ºF (95ºC) until ready to eat.

Notes

Keep pancakes warm in oven at 200ºF/95ºC as you cook batches to serve warm.
Avoid overmixing batter to preserve fluffiness and prevent rubbery texture.
Adjust cooking time based on pancake thickness and pan heat.
Do not frequently lift the lid when cooking with the large skillet method to maintain rise.
Cook over low heat to ensure pancakes cook evenly without burning.
Lumps in batter are fine and help create a fluffier texture.
Make test pancakes first to perfect cooking time and technique.
Use multiple pans or a large electric griddle with a lid to make several pancakes at once.
Add-ins should be gently pressed into batter while cooking, not mixed into batter, to avoid deflating.

Nutrition

Serving Size: 1 pancake
Calories: 180 kcal
Sugar: 4 g
Sodium: 150 mg
Fat: 8 g
Saturated Fat: 4.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 75 mg