Gingerbread Sheet Pancakes made completely from scratch and baked in the oven. This is the perfect breakfast recipe for the holiday season!
The recipe is so easy to make, allowing anyone to whip up a batch with minimal effort. Gingerbread sheet pancakes are often enjoyed during the holiday season. They offer a convenient, large-format option that appeals to families and gatherings. Nobody has to be stuck in the kitchen flipping pancakes all morning – when you bake a sheet pancake, everyone can sit down and eat at the same time!
As a bonus – these pancakes are relatively healthy too! You only need two tablespoons of brown sugar and two tablespoons of oil for the whole batch!
GINGERBREAD SHEET PANCAKES
With their rich flavors and fluffy texture, gingerbread sheet pancakes can satisfy both traditional pancake lovers and those looking for something festive. They can be served with maple syrup, whipped cream, or fresh fruit, enhancing the overall experience. This approach to pancakes is perfect for gatherings, providing a delicious way to enjoy the season’s flavors.
Ingredients in Gingerbread Sheet Pancakes
Flour – All-purpose flour works best, but you can swap this out with whole-wheat flour or a gluten-free substitute if preferred.
Quick oats – Grind a cup of quick oats in a blender or food processor to make finely ground oat flour.
Brown sugar – Just two tablespoons of brown sugar add just enough sweetness to the pancakes. For best results, make sure the brown sugar is soft and fresh.
Baking powder – This is the leavening agent for the pancakes, so make sure it isn’t old or expired.
Cinnamon, ground ginger, nutmeg, allspice, cloves – All of these spices are what make these pancakes so delicious…and make them smell amazing as well!
Eggs – Two large eggs will bind all of the other ingredients together.
Milk – This provides most of the liquid for the pancake batter. You can use a non-dairy alternative if needed.
Oil – Any kind of oil will work. If you want to use a healthier oil, avocado, olive, or coconut oil all work well. If you use coconut oil, make sure to melt it down before adding to the other ingredients.
Molasses – A little bit of unsulphured molasses adds a rich gingerbread flavor to the recipe.
How to make Gingerbread Sheet Pancakes
Preheat the oven to 350° F.
Line a 15x10x1-inch baking sheet with parchment paper and spray with non-stick cooking spray. Set aside.
Add the flour, ground oats, brown sugar, ginger, nutmeg, cinnamon, cloves, allspice, and baking powder to a large mixing bowl and whisk to combine.
Add the eggs, milk, oil, and molasses to the mixing bowl and whisk until well combined and smooth.
Pour the batter onto the prepared baking sheet and spread the batter out evenly with a rubber spatula.
Bake in the preheated oven for 15 minutes or until a toothpick inserted in the center comes out clean.
Cut into squares and serve immediately with whipped cream and maple syrup.
Gingerbread Sheet Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 cup quick oats finely ground in a blender or food processor
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon cloves
- 2 eggs
- 1 cup milk
- 2 tablespoons avocado oil or other healthy oil
- ¼ cup unsulphured molasses
Instructions
- Preheat the oven to 350° F.
- Line a 15x10x1-inch baking sheet with parchment paper and spray with non-stick cooking spray. Set aside.
- Add the flour, ground oats, brown sugar, ginger, nutmeg, cinnamon, cloves, allspice, and baking powder to a large mixing bowl and whisk to combine.
- Add the eggs, milk, oil, and molasses to the mixing bowl and whisk until well combined and smooth.
- Pour the batter onto the prepared baking sheet and spread the batter out evenly with a rubber spatula.
- Bake in the preheated oven for 15 minutes or until a toothpick inserted in the center comes out clean.
- Cut into squares and serve immediately with whipped cream and maple syrup.
Nutrition
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Serving Suggestions
Gingerbread sheet pancakes are versatile and can be served in various delightful ways.
Toppings
- Maple Syrup: A classic pairing that enhances the sweetness.
- Whipped Cream: Adds a light and airy texture.
- Sliced Bananas or Berries: Fresh fruit provides a refreshing contrast.
Spice Mix
Sprinkle additional cinnamon or nutmeg on top for an extra flavor boost. A dusting of powdered sugar can also add visual appeal.
Savory Pairings
For a unique twist, serve alongside crispy bacon or sausage links. The combination of sweet pancakes and savory meats creates a balanced dish.
Dippings
Offer a side of vanilla yogurt or cream cheese frosting for dipping. This provides a fun and interactive element to the meal.
Presentation Tips
Cut the pancakes into squares for easy serving. Stacking them with varying toppings can create an inviting presentation.
Variations and Substitutions
Gingerbread sheet pancakes can be customized in several ways to suit different tastes and dietary needs.
Flavor Variations
- Spices: For a different flavor profile, one can experiment with spices like nutmeg or allspice.
- Extracts: Adding vanilla or almond extract can enhance the sweetness.
Flour Options
- Whole Wheat: Replacing all-purpose flour with whole wheat flour increases fiber content.
- Gluten-Free: A gluten-free flour blend can substitute for traditional flour.
Sweeteners
- Maple Syrup: Brown sugar can be replaced with maple syrup for a unique sweetness.
- Honey: Honey serves as a natural alternative for a different flavor.
Dairy-Free Choices
- Milk Alternatives: Almond milk or coconut milk can be used instead of regular milk.
- Butter Substitutes: Coconut oil or vegan butter works in place of traditional butter.
Toppings
- Fruit: Fresh fruit like bananas or berries can be added for extra flavor.
- Nuts: Chopped nuts like pecans or walnuts provide a crunchy texture.
Storing and Reheating Instructions for Gingerbread Sheet Pancakes
Gingerbread sheet pancakes can be stored easily to maintain their freshness.
Storage:
- Allow the pancake to cool completely and then slice into serving before storing it.
- Place them in an airtight container or wrap them tightly in plastic wrap.
- Store in the refrigerator for up to 5 days.
Freezing:
- For longer storage, pancakes can be frozen.
- Place layers of pancakes between parchment paper in a freezer-safe bag or container.
- They can last up to 2 months in the freezer.
Reheating:
- Microwave: Heat individual pancakes on a microwave-safe plate for 20-30 seconds until warm.
- Oven: Preheat the oven to 350°F (175°C). Place pancakes on a baking sheet, cover with foil, and heat for 10-15 minutes.
- Toaster: For a crispier texture, toast them in a toaster for a few minutes until warmed through.
These methods ensure that gingerbread sheet pancakes retain their flavor and texture for enjoyable meals and snacks.
MORE DELICIOUS HOLIDAY BREAKFAST RECIPES TO TRY:
- BAKED GINGERBREAD DONUTS
- HAM AND CHEESE BREAKFAST CASSEROLE
- CREAM CHEESE STUFFED MONKEY BREAD
- CHRISTMAS CINNAMON ROLLS
- GINGERSNAP MINI MUFFINS
- CRANBERRY ORANGE MONKEY BREAD
- GINGERBREAD PANCAKES
- CREME BRULEE FRENCH TOAST
- MINI CINNAMON ROLLS
- CROCKPOT BREAKFAST CASSEROLE
Gingerbread Sheet Pancakes made completely from scratch and baked in the oven. This is the perfect breakfast recipe for the holiday season!
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