Gingerbread Pancakes with Cinnamon & Brown Sugar Syrup

December 6, 2016 by Angela 37 Comments

Make breakfast extra special this holiday season with these fragrant spiced Gingerbread Pancakes, topped with Cinnamon & Brown Sugar Syrup. This post is sponsored by Hungry Jack. However, all opinions and love for these pancakes and syrup is all my own.

Love gingerbread? Why not have it for breakfast. These pancakes combine the warm flavors of nutmeg, ginger, cinnamon, and cloves. What you’re really going to love is how simple these pancakes are to make.

To make these pancakes, I simply added the spices from my favorite gingerbread cookie recipe to Hungry Jack pancake and waffle mix. Otherwise, I followed the package directions adding milk, oil and eggs to the mix.

These pancakes are worthy of special occasions like Christmas morning, but simple enough to prepare any day of the week. You could even make these pancakes in the shape of gingerbread men which would be super fun.

There’s something about the cooler weather that has me craving pancakes for breakfast, and sometimes dinner too. I’ve been using the heck out of my Oster tabletop griddle.

Gingerbread pancakes are the perfect vehicle for Hungry Jack Cinnamon and Brown Sugar syrup. I am so addicted to this breakFEAST syrup. Pancakes. French toast. Waffles. Chicken and waffles. Sausage. Turkey bacon. You name it. Chances are I’ve probably poured some of this syrup onto it. It sweetens everything up.

Seriously though, if you don’t have all the spices on hand to make the gingerbread pancakes, all you have to do is add some of this cinnamon and brown sugar syrup to your breakfast to make it special.

Did you know that this is the only syrup in a microwavable bottle with an easy-pour cap? It is oh-so convenient. • With an easy pour cap, Hungry Jack syrup ensures your pancake breakFEAST will be mess-free. I know you moms out there appreciate that. I sure do!

Here is another interesting little tidbit for you. Today, December 6, is National Microwave Day. Who knew?

You’ll get all the flavor of gingerbread cookies in these pancakes. For these pancakes I used Hungry Jack Original Pancake and Waffle Mix – the one you add milk, oil and eggs to. You could use buttermilk in this recipe too.

Recipe yields about 20 small pancakes.

Gingerbread Pancakes

Ingredients:
2 cups Hungry Jack Original Pancake & Waffle Mix
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon nutmeg
1/8 teaspoon cloves
1 1/3 cup milk
1/4 cup oil
2 eggs

Directions:

Heat up your griddle or skillet. In a large bowl, combine all ingredients, stirring until all of the large lumps are gone. Allow to set for about 3 minutes. Pour on a scant 1/4 cup of batter for each pancake, onto your griddle. Cool for 1 to 1 1/2 minutes per side or until they’re golden. You’ll see lots of bubbles when they are ready to flip the first time.

Serve with butter and Hungry Jack Cinnamon and Brown Sugar syrup. Enjoy!

Hungry Jack takes your pancakes and syrup to the next level, turning your breakfast into a breakFEAST the whole family will love and enjoy together. How do you take your syrup?

1 vote