These Gingerbread Pancakes are like eating Gingerbread cookies for breakfast! Fluffy, so tasty, and served with a salted caramel maple syrup!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
But then, it is Christmas time, right? So I whipped up a salted caramel maple syrup sauce so that you can pour all over. NOTE: the woes of being a food blogger means drowning your pancakes to get the perfect pour shot for your video. Woe. Is. Me.
That sauce was definitely the cherry on top of already divine pancakes. Add a pat of vegan butter on top and you’re sorted. I promise, these Gingerbread pancakes won’t disappoint.
YOUR QUESTIONS ANSWERED
Q: My pancakes keep sticking to the pan. Why aren’t they flipping?
A: Pancake making takes a bit of science. One, your griddle is hot enough. Honestly, this is crucial. You don’t want to burn your pancakes, but they need to be cooked through properly. These pancakes in particular because of the molasses take quite a while before they are ready. Wait until they’ve formed a lot of bubbles before flipping, about 3 minutes. This may vary based on your griddle, so test it with the first pancake to get the right timing before putting anymore on. Once this is established, flipping your pancakes will be much easier. Also, ensure that you measure out the ingredients properly: too much liquid or too little flour will yield pancakes that won’t flip.
If you try these Gingerbread Pancakes please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
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This is a sponsored conversation written by me on behalf of Silk! The opinions and text are all mine.
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