Gingerbread Pancakes W Fresh Blueberry Syrup

Elevate your breakfast game with these decadent Gingerbread Pancakes with Fresh Blueberry Syrup, a perfect fusion of cozy spices and vibrant fruit flavors. Infused with the warm, aromatic notes of ginger, cinnamon, nutmeg, and cloves, these fluffy pancakes are sweetened with a touch of molasses for that classic gingerbread charm. Paired with a homemade blueberry syrup made from succulent fresh blueberries, a hint of lemon juice, and just the right amount of sweetness, this recipe strikes a beautiful balance between rich and refreshing. Ready in just 35 minutes, these pancakes are ideal for special mornings or festive brunch gatherings. Serve them warm with a drizzle of syrup, and don't forget to garnish with whipped cream or a dusting of powdered sugar for an irresistibly stunning finish. A true comfort food delight that’s as visually appealing as it is delicious!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 cups All-purpose flour
• 2 tablespoons Brown sugar
• 2 teaspoons Baking powder
• 1.5 teaspoons Ground ginger
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 0.25 teaspoon Salt
• 1 large Egg
• 0.25 cup Molasses
• 1.25 cups Milk
• 2 tablespoons Unsalted butter (melted)
• 1.5 cups Fresh blueberries
• 0.25 cup Granulated sugar
• 0.25 cup Water
• 1 teaspoon Lemon juice

Directions

Step 1

In a medium-sized mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt. Whisk together until evenly blended.

Step 2

In a separate large mixing bowl, whisk together the egg, molasses, milk, and melted butter until smooth.

Step 3

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.

Step 4

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.

Step 5

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.

Step 6

Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, keeping cooked pancakes warm in a 200°F oven if needed.

Step 7

To make the blueberry syrup, combine the fresh blueberries, granulated sugar, water, and lemon juice in a small saucepan over medium heat.

Step 8

Cook the mixture, stirring occasionally, until the blueberries release their juices and the syrup thickens slightly, about 5-7 minutes. Remove from heat.

Step 9

Serve the gingerbread pancakes warm, topped with the fresh blueberry syrup. Optional: garnish with whipped cream or dust with powdered sugar for extra flair.

Nutrition Facts

Serving size	(1021.5g)

Amount per serving	% Daily Value*
Calories	1762.7

Total Fat 40.4g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 2.2g
Cholesterol 309.0mg	0%
Sodium 1762.2mg	0%
Total Carbohydrate 320.6g	0%
Dietary Fiber 12.3g	0%
Total Sugars 165.5g
Protein 37.4g	0%

Vitamin D 188.0IU	0%
Calcium 666.9mg	0%
Iron 14.2mg	0%
Potassium 2142.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.2%

Protein: 8.3%

Carbs: 71.4%