Gingerbread Pancakes with Cinnamon Espresso Glaze


Gingerbread makes the whole house smell amazing and conjures up wonderful holiday memories. These pancakes are a fast, fun, and festive way to enjoy a special treat. The optional glaze just takes them right over the top.



It’s December! And Thanksgiving is done!


So, um, can we all stop talking about pumpkin-everything-under-the-sun?


I kid (sort of), but I do look forward to lots of other flavors this time of year. One of my hands-down favorites?




So how about some gingerbread pancakes? And, since I happen to think that syrup is fine but a bit yawn-worthy, how about a delicious cinnamon espresso glaze to drizzle?


Now we’re talking.


Gingerbread Pancakes with Cinnamon Espresso Glaze



(for pancakes)

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/4 – 1 1/2 cups milk
  • 2 eggs
  • 2 tablespoons molasses
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter

(for glaze)

  • 1 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • approx. 2 tablespoons very strong coffee, cooled




1. In a bowl, mix together all dry ingredients for pancakes.

2. Make a well in the center and pour in wet ingredients.

3. Whisk together until thoroughly mixed, though still a bit lumpy.

4. Pour by ladel-full onto griddle or in frying pan over medium heat and cook until bubbly all over the top. Flip and cook other side.

5. While that’s happening, mix up glaze ingredients in a small bowl. Adjust powdered sugar or coffee amounts to thicken or thin, respectively.

6. Serve pancakes with glaze drizzled over the top.

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