Gingerbread Pancakes - America's Best Copycat Recipes

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Gingerbread Pancakes


IHOP Copycat Recipe

Makes about 24 Pancakes

3 cups complete buttermilk pancake mix
1 cup brewed coffee, cooled to room temperature
1 cup water
1/4 cup molasses
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
cooking oil spray

whipped cream
holiday cake sprinkles

In a medium-size mixing bowl, stir together all of the ingredients except the cooking oil spray and syrup. The batter will be thin. You may add more mix, 1 tablespoon at a time, for thicker pancakes.

Spray a nonstick griddle or large frying pan with cooking oil spray and place it over medium heat. (If using an electric griddle, heat to 375 F.) When the griddle is hot, using a 1/4 cup measure, pour the batter onto the griddle. Cook until bubbles appear and the edges start to dry on the first side, about 2 minutes. Turn the pancakes, and cook until second side is golden brown, another 1 to 2 minutes.

Remove the pancakes to a warm plate and cover loosely with foil or place in a warm, draft-free location. (We use the microwave.) Repeat with the remaining batter until all the pancakes are cooked. Serve immediately, with syrup if desired.

NOTES:  We used Aunt Jemima Buttermilk Complete Pancake and Waffle Mix. You may choose another mix that is labeled complete which requires only water.

You may use an equal amount of instant coffee, mixed according to the package instructions, instead of brewed coffee. However, brewed coffee does tend to offer a bolder presence. If you prefer to omit the coffee, add more water.
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