Save A playful and festive breakfast platter featuring gingerbread-shaped pancakes, fresh berries, and creamy yogurt—perfect for kids and special mornings.
This recipe has become a special treat in our home for holiday mornings, making breakfast both delicious and memorable.
Ingredients
- Pancakes: 1 1/2 cups all-purpose flour, 2 tbsp brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 2 large eggs, 1 cup buttermilk, 1/2 cup milk, 1/4 cup unsalted butter melted, 2 tbsp molasses, 1 tsp vanilla extract
- Toppings & Board Assembly: 1 cup fresh strawberries hulled and halved, 1 cup fresh blueberries, 1 cup fresh raspberries, 1 cup vanilla Greek yogurt, 1/4 cup mini chocolate chips, 2 tbsp honey (optional for drizzling), fresh mint leaves (optional for garnish)
Instructions
- Step 1:
- In a large bowl whisk together flour brown sugar baking powder baking soda salt ginger cinnamon cloves and nutmeg.
- Step 2:
- In another bowl whisk eggs buttermilk milk melted butter molasses and vanilla until smooth.
- Step 3:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined do not overmix.
- Step 4:
- Heat a non-stick skillet or griddle over medium heat. Grease lightly with butter or oil.
- Step 5:
- Pour batter onto the skillet using a gingerbread man-shaped cookie cutter as a mold (or shape freehand) about 1/4 cup per pancake. Cook until bubbles form on the surface about 2 minutes. Remove the cutter flip and cook another 1–2 minutes until golden and cooked through. Repeat with remaining batter.
- Step 6:
- Arrange the gingerbread boy pancakes on a large serving board or platter.
- Step 7:
- Add fresh strawberries blueberries and raspberries around the pancakes.
- Step 8:
- Place a bowl of Greek yogurt on the board. Sprinkle mini chocolate chips on the pancakes or use them to decorate faces.
- Step 9:
- Drizzle honey over the pancakes if desired and garnish with fresh mint leaves.
- Step 10:
- Serve immediately and enjoy assembling fun bites!
Save Sharing this breakfast with family brings smiles and joyful memories around the table.
Notes
Substitute regular yogurt or dairy-free yogurt if desired Add sliced bananas granola or nut butters for extra variety Serve with warm maple syrup instead of honey.
Required Tools
Mixing bowls Whisk Non-stick skillet or griddle Gingerbread man cookie cutter (optional) Spatula Large serving board or platter
Allergen Information
Contains Wheat (gluten) dairy eggs Greek yogurt may contain milk Always check ingredient labels for potential allergens.
Save This recipe turns breakfast into a creative and delicious experience perfect for special occasions.
Recipe FAQs
- → What spices give the pancakes their gingerbread flavor?
The pancakes get their warm, festive flavor from ground ginger, cinnamon, cloves, and nutmeg mixed into the batter.
- → Can I substitute the buttermilk in the batter?
Yes, you can use regular milk with a teaspoon of lemon juice or vinegar added to mimic buttermilk’s acidity.
- → How can I shape the pancakes into gingerbread figures?
Use a gingerbread man cookie cutter on the skillet after pouring the batter, or shape freehand carefully before cooking.
- → What toppings complement this breakfast board?
Fresh strawberries, blueberries, raspberries, creamy vanilla yogurt, mini chocolate chips, honey, and fresh mint make great toppings.
- → Is there a way to make this dish gluten-free?
Yes, swap the all-purpose flour for a gluten-free flour blend to make the pancakes gluten-free.