Delicious and fluffy gingerbread pancakes that are packed with flavor and topped with easy, homemade eggnog whipped cream. Drizzle with maple syrup for the most dreamy breakfast!
I love everything gingerbread this time of year! So, why not incorporate gingerbread flavors into breakfast? I’m in love. The eggnog whipped cream tastes these gingerbread pancakes to another level! The nutmeg flavor of the eggnog enhances the flavor of the pancakes, and together it’s like heaven in your mouth.
If you’re skeptical about the eggnog whipped cream, let me quick change your mind. All my life I’ve been under the impression that I didn’t like eggnog. The name of it and the fact that there’s eggs in it weirded me out. Last week, I tried Organic Valley Eggnog, and my mind was instantly changed. The flavor is so good and it’s the perfectly creamy. Although, I know there are people who have tried eggnog and still don’t like it, but I still think you’ll like the eggnog whipped cream! Nate doesn’t like eggnog, but he does like the eggnog whipped cream! That said, I think everyone should give it a chance.
Gingerbread Pancakes with Eggnog Whipped Cream Ingredients.
All-purpose flour. The only flour that I recommend using for this recipe.
Baking powder & soda. They are responsible for fluffy pancakes.
Brown sugar. I like to add a little touch of sweetness to my pancake batter. You can use dark or light brown sugar.
Cinnamon, ginger, cloves, nutmeg. Gangs all here! This are all critical for that delicious gingerbread flavor, but the cinnamon and ginger are MOST important. And, yes, the recipe calls for 1 tablespoon of ginger. That is not a typo.
Eggs. Two large eggs help the pancakes to rise and hold their pretty shape.
Milk. I like to use whole or 2%.
Molasses. Flavor powerhouse!
Butter. I mix 2 tablespoons of melted butter into the batter, and I also grease my pan with butter. It adds so much flavor to the pancakes!
Eggnog. I mix a little eggnog with heavy whipping cream to make homemade whipped cream, and the flavor of the eggnog perfectly compliments the gingerbread pancakes!
Powdered sugar. To sweeten the whipped cream just slightly.
Tips & Tricks.
Don’t overmix the batter. Use a whisk to mix the wet ingredients into the dry ingredients, but stop mixing when you don’t see anymore flour. Clumps of flour throughout the batter is OK and normal. Don’t try to mix those clumps out otherwise you’ll end up with dense and chewy pancakes.
Make the eggnog whipped cream when you’re ready to serve the pancakes. Although eggnog is creamy, it isn’t made with as much cream as heavy whipping cream. So when you whip up the eggnog whipped cream, it gets nice and fluffy, but as it sits, it starts to thin out. You won’t have any issue if you make the whipped cream while the pancakes cook. If your whipped cream does become a little runny, you can just whip it again, and it’ll be good as new!
Let the batter rest for 5-10 minutes. This allows the flour to absorb the liquid and the gluten to relax, resulting in light and fluffy pancakes.
How to measure flour without a scale. To measure flour without a scale, you should always use a spoon to scoop the flour into the measuring cup and then use a knife to scrape the excess off the top. This prevents you from packing the flour too tight into the cup, resulting in too much flour.
If your batter is too thin or too thick. The batter should pour nicely into the pan with minimal spreading. Unless you’re weighing your flour, you can’t be precise, which may result in batter that’s too thin or too thick. If your batter is too thick, simply add a couple more tablespoons of milk. If it’s too thin, add in a couple more tablespoons of flour. Again, let the batter rest after mixing.
Lastly, not all eggnog tastes the same. I went on a rant about this over on my Brandy Eggnog White Russian post (I’ll spare you, but if you’re interested go read it lol). I highly recommend Organic Valley eggnog. The flavor is great and its perfectly creamy. I recently tried Darigold’s eggnog and it tasted and smelled like bubblegum.
Gingerbread Pancakes with Eggnog Whipped Cream
- 2 cups all-purpose flour (scoop & level)
- 1/4 cup brown sugar (light or dark)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 3 tablespoons butter (plus more for frying the pancakes)
- 1 1/2 cups milk
- 1/3 cup molasses
Eggnog whipped cream
- 1 cup heavy whipping cream
- 1/2 cup eggnog (I like Organic Valley)
- 1/2 teaspoon nutmeg
- 6 tablespoons powdered sugar
- Add all the dry ingredients to a large bowl and whisk to combine.
- Melt the butter in the microwave. Set aside to cool slightly. Add all the wet ingredients, including the butter, to a medium bowl and whisk to combine.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; lumps are OK. Let the batter rest for 5-10 minutes while you make the eggnog whipped cream.
- To make the eggnog whipped cream, add all the ingredients to a medium bowl. Using an electric mixer, beat on medium for 4-5 minutes until peaks form.
- Heat a large skillet or griddle over medium heat and grease with butter. Pour about 1/3 cup of pancake batter into the skillet and gently spread the batter to form a circle. Cook 2-3 minutes, or until bubbles appear on the surface. Flip and cook an additional 1-2 minutes, or until golden. Repeat with remaining batter.
- Serve warm with eggnog whipped cream and maple syrup!