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Name: Gingerbread Holiday Pancakes
Yield: 6 servings
Ingredients: 1 ½ cups whole wheat pastry flour or white whole wheat flour; 2 tsp baking powder; 1 ¼ tsp. pumpkin pie spice; 1 tsp ground ginger; ¼ tsp. baking soda; ¼ tsp. salt; 1 large egg; 1 ½ cups low-fat buttermilk; ½ cup unsweetened applesauce; 2 Tbsp canola oil; 2 Tbsp molasses; 1 Tbsp granulated sugar; 1 tsp vanilla extract; Cooking spray; Optional toppings for Santa Claus, Snowman and Reindeer shapes: see Variations; IHOP Original Syrup

Gingerbread Holiday Pancakes

Make holiday memories this year with these festive and flavorful gingerbread pancakes! Wholesome and perfectly spiced, these fluffy pancakes are especially fun to make into seasonal shapes to spread holiday cheer all month long. Sponsor: Kraft

Calories: 230per serving
Servings: 6people

Ingredients

1 ½ cups whole wheat pastry flour or white whole wheat flour
2 tsp baking powder
1 ¼ tsp. pumpkin pie spice
1 tsp ground ginger
¼ tsp. baking soda
¼ tsp. salt
1 large egg
1 ½ cups low-fat buttermilk
½ cup unsweetened applesauce
2 Tbsp canola oil
2 Tbsp molasses
1 Tbsp granulated sugar
1 tsp vanilla extract
Cooking spray
Optional toppings for Santa Claus, Snowman and Reindeer shapes: see Variations
IHOP Original Syrup

Instructions

Whisk flour, baking powder, pumpkin pie spice, ginger, baking soda and salt in a large bowl. Whisk egg, buttermilk, applesauce, oil, molasses, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined.
Let the batter sit, without stirring, for 10-15 minutes.
Coat a large skillet or griddle with cooking spray and heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan or griddle (you may measure smaller or larger amounts depending on the shapes you want to make). Cook until the edges are dry and you see bubbles on the surface, about 2-4 minutes. Flip and cook until golden brown on the other side, 2-4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
Serve pancakes with IHOP Original Syrup, or create holiday shapes! (See variations.)

Notes from the Kitchen

Try a swap
Try a Swap
Santa Claus pancake: Top 1 large pancake with halved strawberries to form a hat, halved banana coins to form the "fur" trim on the hat, and whipped topping on top of the hat. Lay out a sliced strawberry for the nose, chocolate chips for the eyes and mouth, and whipped topping for the beard.
<br>
Snowman pancake: Use 1 small pancake and 1 medium pancake to form the snowman body. Use mini M&Ms to form the eyes, nose, mouth and buttons. Lay out 2 strips of bacon to form a scarf. Dust with powdered sugar for snow.
<br>
Reindeer pancake: Use 1 large pancake as the face. Top with a small pancake to form the nose and 2 more small pancakes for the ears. Use banana coins to finish off the ears and form the eyes. Lay out blueberries for the pupils and a sliced strawberry for the nose. Use two strips of turkey bacon to form the antlers.

Nutrition

Per Serving: Calories 230 Total Fat 7g Cholesterol 35mg Sodium 420mg Total Carbohydrate 36g Dietary Fiber 4g Protein 6g Calcium 15% Iron 10%

Nutritional values are an approximation. Actual values may vary.

Gingerbread Holiday Pancakes

Calories: 230per serving
Servings: 6people

Ingredients

1 ½ cups whole wheat pastry flour or white whole wheat flour
2 tsp baking powder
1 ¼ tsp. pumpkin pie spice
1 tsp ground ginger
¼ tsp. baking soda
¼ tsp. salt
1 large egg
1 ½ cups low-fat buttermilk
½ cup unsweetened applesauce
2 Tbsp canola oil
2 Tbsp molasses
1 Tbsp granulated sugar
1 tsp vanilla extract
Cooking spray
Optional toppings for Santa Claus, Snowman and Reindeer shapes: see Variations
IHOP Original Syrup

Instructions

Whisk flour, baking powder, pumpkin pie spice, ginger, baking soda and salt in a large bowl. Whisk egg, buttermilk, applesauce, oil, molasses, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined.
Let the batter sit, without stirring, for 10-15 minutes.
Coat a large skillet or griddle with cooking spray and heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan or griddle (you may measure smaller or larger amounts depending on the shapes you want to make). Cook until the edges are dry and you see bubbles on the surface, about 2-4 minutes. Flip and cook until golden brown on the other side, 2-4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
Serve pancakes with IHOP Original Syrup, or create holiday shapes! (See variations.)

Notes from the Kitchen

Try a swap
Try a Swap
Santa Claus pancake: Top 1 large pancake with halved strawberries to form a hat, halved banana coins to form the "fur" trim on the hat, and whipped topping on top of the hat. Lay out a sliced strawberry for the nose, chocolate chips for the eyes and mouth, and whipped topping for the beard.
<br>
Snowman pancake: Use 1 small pancake and 1 medium pancake to form the snowman body. Use mini M&Ms to form the eyes, nose, mouth and buttons. Lay out 2 strips of bacon to form a scarf. Dust with powdered sugar for snow.
<br>
Reindeer pancake: Use 1 large pancake as the face. Top with a small pancake to form the nose and 2 more small pancakes for the ears. Use banana coins to finish off the ears and form the eyes. Lay out blueberries for the pupils and a sliced strawberry for the nose. Use two strips of turkey bacon to form the antlers.

Nutrition

Per Serving: Calories 230 Total Fat 7g Cholesterol 35mg Sodium 420mg Total Carbohydrate 36g Dietary Fiber 4g Protein 6g Calcium 15% Iron 10%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Gingerbread Holiday Pancakes

Ingredients

Instructions

Notes from the Kitchen

Try a Swap

Nutrition

Gingerbread Holiday Pancakes

Ingredients

Instructions

Notes from the Kitchen

Try a Swap

Nutrition