Right now, I bet you are in the mad rush of planning your Thanksgiving meal. Perhaps you’re coordinating travel plans. Or making the first of probably many trips to the grocery store over the next few days. Oh, and then there’s setting the table. Cooking the meal. Making the Black Friday game plan. And trying to have fun amidst all the stress.
I’m not into traditional Thanksgiving foods. No turkey, stuffing, or canned green bean casserole for me. My family has had everything from ham to tacos to pan seared filet mignon. This year’s menu is still in the planning stages, but it will include a fabulous dessert in addition to some other non-traditional food. I may made some of my easy from scratch Cranberry Sauce and throw in some Brussels sprouts just so we’re not totally straying from the holiday.
Thanksgiving breakfast gets overlooked, I think. A day full of decadent food deserves an equally decadent breakfast. It kicks an early morning off right so you have energy to cook away all day long.
Maybe your ideal breakfast is eggs and bacon. Perhaps it’s doughnuts or bagels from your favorite local spot. Or even breakfast from one of the open fast food restaurants. For me, it’s pancakes. Something sweet and so good it makes me want to dance in the middle of the kitchen.
These Gingerbread Pancakes? They’ll definitely make you bust a move. Mix together the dry ingredients the night before. In the morning they just need to be mixed with a couple other things before being cooked up and served with some warm maple syrup.
The warm, soothing flavor of these pancakes is perfect for the holiday season and chilly weather. The fluffy texture is the only thing better than the flavor. It’s like eating real cake. No flat pancakes here! I don’t know about you, but I think the fluffiest pancakes are the best.
Everyone will run to the table for these pancakes. Better make a double batch! And then, if the turkey doesn’t turn out quite right, no one will remember. They’ll still be talking about these pancakes! Oh, and they’d make a great Christmas breakfast too!
3 cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
1/3 cup packed light brown sugar
2 tablespoons vegetable oil, plus more for cooking
3 large eggs, beaten
3 cups milk (I used almond milk – use what you love)
Preheat oven to 200 degrees F. Place a piece of foil in the oven.
In a large bowl, stir together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and brown sugar until well combined. Add the eggs, oil, and milk and stir until just incorporated. A few lumps are okay.
Preheat a large skillet over medium heat. I use a stainless steel skillet but non-stick will work. Add enough oil to lightly coat the bottom of the pan. Place dollops of about ¼ cup of batter in the skillet. Cook for about 1 minute and 30 seconds or until you start to see bubbles forming. Flip the pancakes and cook an additional minute. Continue flipping every 30 seconds until the pancakes are golden brown and fully cooked. You may check them with a toothpick, which should come out clean or with a few moist crumbs.
Place pancakes on the foil in the oven until all of them have been cooked. Serve immediately with maple syrup.
Recipe adapted from Martha Stewart
Dry ingredients can be mixed together the night before.