Gingerbread Pancakes Recipe with Eggnog Syrup (2024)

FAQs

What can I add to pancake mix to make it better? ›

Add Extract

Change your plain pancake mix into a flavorful breakfast by adding a few drops of extract to the batter. Go with vanilla extract for a naturally sweet enhancement or lemon for a tangy breakfast treat. For those mornings where you're feeling extra festive, try using peppermint extract for a seasonal flavor.

It's easy! Simply take your favorite flavoring, which could be maple syrup, vanilla, or almond extract, and add a few drops to your pancake batter. Boom! You have yourself some extra yummy pancakes.

Adding a splash of vanilla extract to your pancake mix will give it a delicious homemade flavor. The vanilla adds a warm, sweet aroma and flavor that makes the pancakes taste like they never have before. Try it today by adding about 1/2 teaspoon of vanilla extract to the pancake mix before cooking.

Can you use milk instead of water for pancakes? You sure can! Instead of water, you can use any kind of milk, including almond milk and coconut milk, to mix up the pancake batter.

Adding an egg to your boxed pancake mix will add a bit of richness thanks to the egg yolk, which has a good amount of fat and proteins in it. Besides richness, this added fat will provide a subtle flavor and a bit of color to the pancakes.

Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.

Previously Called: Medium Amber or Grade A: Dark Amber

This is usually the most appreciated grade for those seeking a traditional maple syrup flavour. We recommend this maple syrup on anything sweet. From pancakes to sweet desserts, you will find that Grade A amber maple syrup is just the right intensity.

As far as syrup, I'd say at least a TBL of syrup/ 4 " pancake which means at least 1/4 cup per serving of 3 or 4 pancakes. A gallon of syrup should serve a little more than 60 people at that rate. If you have real syrup lovers you'll likely need to plan on even more. The above site says 1-2 gallons/100 people.

Over-Mixing the Batter

A slightly lumpy pancake batter is actually a good thing. Sure, our natural instinct when mixing a batter is to make sure everything is nice and smooth—but resist it. Over-mixing develops gluten in the batter, which means heavier, chewier pancakes, rather than light and fluffy hotcakes.

If you don't have any on hand, you can almost always omit the vanilla without impacting the final texture of your baked goods; although the rich flavor extract—or any form of vanilla—brings will certainly be altered. Just remember one thing: flavor comes first.

How much vanilla extract should I add to my pancake mix? ›

Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes.

Add an egg or two. Add a teaspoon or 2 of baking powder. I do all three and they end up super fluffy. Mix dry ingredients together.

Baking powder, like baking soda, is a chemical leavening agent made with sodium bicarbonate (aka baking soda) plus a weak acid, such as potassium bitartrate. Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy.