Ingredients
- 3 eggs
- 1/4 cup brown sugar
- 1 cup buttermilk
- 1/2 cup water
- 1/4 cup brewed coffee
- 2 1/2 cups white unbleached flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cloves
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground nutmeg
- 4 tablespoons butter or margarine, melted
Directions
In a large bowl, mix eggs and brown sugar until well combined. Add buttermilk, water and brewed coffee, and stir to combine. In another large bowl, sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter.
Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter, by ladle-fulls. Cook until little bubbles appear around the edges of the pancake, and then flip. Cook on the second side until golden brown and cooked through in the middle. Serve immediately.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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Read all 17 reviews
By MooseCook
on December 15, 2010
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Very easy and a real family hit for Christmas morning. Have made this 3 years in a row for family. The kids start requesting around Thanksgiving! We put syrup over them or a warm fruit compote. Is a mild ginger flavor and a fun change.
By margaret-anders...
Trophy Club, TX
on December 01, 2009
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I followed the reduced cinnamon, nutmeg and ginger amount suggestion of the teaspoon and they had NO gingerbread taste.
By dbwoodall_7653670
Rowlett, TX
on May 31, 2009
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I have been to the Magnolia several times and get their Gingerbread Pancakes every time. They are huge, soft, fluffy and very flavorful. This recipe has a good flavor (though 1 Tbsp nutmeg is too much!, but these are flat, heavy and chewy. I suspect the melted butter is the culprit (I have excellent buttermilk pancake recipes that make soft and fluffy pancakes and none use butter.
The Magnolia pancakes are a wonderful cross between gingerbread cookies (the flavor and buttermilk pancakes (soft fluffy texture. I suspect much better results could be obtained from starting with a good buttermilk pancake and adding gingerbread spices.
Read all 17 reviews