Botanical Extractgerbread Pancakes: Your Favorite Breakfast

Gin Extractgerbread Pancakes Recipe – what an exciting concept, isn’t it? I’m absolutely thrilled to share a dish that elevates the humble breakfast pancake into an extraordinary culinary experience. Imagine the comforting aroma of freshly baked gingerbread mingling with a subtle, sophisticated botanical whisper – that’s precisely what awaits you with this unique creation. While gingerbread itself boasts a rich history, warming kitchens and hearts for centuries, particularly during festive seasons, I’ve always enjoyed finding ways to infuse classic flavors with a contemporary twist. This isn’t just a breakfast; it’s an adventure for your palate, transforming your morning into something truly special.

People absolutely adore this dish because it perfectly marries the nostalgic warmth and spice of traditional gingerbread with the irresistible fluffiness of a perfectly cooked pancake. The addition of gin extract introduces an unexpected layer of complexity, adding a bright, aromatic note without any alcohol, making it suitable for all. It’s a symphony of flavors and textures that dance on your tongue – the rich molasses, fiery ginger, and delicate botanicals coming together in a delightfully soft, golden stack. I believe you’ll find this Gin Extractgerbread Pancakes Recipe to be a truly memorable way to start your day, or even enjoy a delightful brunch, offering a unique twist on a beloved classic that your family and friends will rave about.

this Recipe

Ingredients:

• For the Gin Extractgerbread Pancakes:

  • 2 cups (240g) all-purpose flour
  • 1/2 cup (60g) whole wheat flour (for added texture and depth, but can be substituted with more all-purpose flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 3/4 cups (420ml) buttermilk, at room temperature (or milk soured with 1 tablespoon lemon juice/vinegar, let stand 5 minutes)
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1/4 cup (60ml) unsulphured molasses (blackstrap is too strong for this recipe)
  • 2 tablespoons unsalted butter, melted and cooled, plus extra for greasing the griddle
  • 1 tablespoon Gin Extract (Crucial for our unique “Gin Extractgerbread Pancakes Recipe” flavor profile. If using actual gin, adjust to 2 tablespoons, but note the flavor will be less concentrated than extract.)

• For the Orange-Gin Maple Syrup:

  • 1 cup (240ml) pure maple syrup
  • Zest of 1 medium orange
  • Juice of 1/2 medium orange (about 2 tablespoons)
  • 1 teaspoon Gin Extract (optional, but enhances the overall gin flavor)
  • Pinch of ground ginger

• Optional Garnishes:

  • Candied ginger, finely chopped
  • Fresh orange zest curls
  • Whipped cream, sweetened with a touch of powdered sugar and a whisper of Gin Extract (about 1/2 teaspoon)
  • A dusting of powdered sugar

Preparing the Gin Extractgerbread Pancake Batter

1. Gather Your Ingredients and Tools: Before you begin, I always recommend laying out all your ingredients and tools. This practice, known as ‘mise en place,’ makes the entire cooking process smoother and more enjoyable. Ensure your eggs, buttermilk, and whole milk are at room temperature. This helps them incorporate better into the batter, leading to a lighter, fluffier pancake.
2. Sift and Whisk Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. I like to sift these together to ensure there are no lumps and that the leavening agents and spices are evenly distributed. After sifting, give them a good whisk for about 30 seconds. This step is crucial for an airy pancake texture and ensures every bite of our Gin Extractgerbread Pancakes Recipe is packed with flavor.
3. Combine Wet Ingredients: In a separate, medium-sized bowl, whisk together the room temperature eggs until they are lightly beaten. Then, add the buttermilk, whole milk, unsulphured molasses, and the cooled melted butter. Finally, add the star of the show: 1 tablespoon of Gin Extract. This extract is where the magic happens, infusing our pancakes with that distinct botanical warmth without the alcohol content of actual gin. Whisk all these wet ingredients together until they are well combined.
4. Gently Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. With a rubber spatula or a wooden spoon, gently fold the ingredients together. My golden rule here is to mix until just combined. A few lumps are perfectly fine and even desirable! Overmixing develops the gluten in the flour, which will result in tough, chewy pancakes rather than the light, fluffy ones we’re aiming for. Stop mixing as soon as you no longer see streaks of dry flour.
5. Rest the Batter (The Secret to Fluffiness): Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 15-20 minutes, or even up to 30 minutes. This resting period is incredibly important for several reasons. It allows the gluten to relax, the flour to fully hydrate, and the baking powder and baking soda to start their chemical reaction, which will create those lovely air pockets. This simple step will elevate your Gin Extractgerbread Pancakes Recipe from good to truly outstanding. While the batter rests, you can prepare your syrup and garnishes.

Cooking the Gin Extractgerbread Pancakes

1. Preheat Your Griddle or Pan: While the batter is resting, place a large griddle or a non-stick frying pan over medium-low heat. It’s vital to let the pan heat up gradually and evenly. For perfect pancakes, you want a consistent temperature. I usually let mine preheat for 5-7 minutes.
2. Test the Temperature: To check if your griddle is ready, sprinkle a few drops of water on the surface. If they sizzle and evaporate within a second or two, it’s ready. If they just sit there, it’s not hot enough. If they immediately evaporate with a violent sizzle, it’s too hot – turn down the heat slightly.
3. Lightly Grease the Griddle: Lightly brush or wipe the hot griddle with a small amount of melted butter or neutral oil (like canola or vegetable oil). I find that a pat of butter on a paper towel works wonderfully, ensuring a thin, even coating. Don’t over-grease, as this can make your pancakes greasy.
4. Pour the Batter: Using a 1/4 cup or 1/3 cup measuring cup, carefully pour the pancake batter onto the hot griddle. Leave some space between each pancake to allow for easy flipping. The size of the pancake is entirely up to you – I love smaller, silver-dollar sized pancakes for easy stacking, but larger ones are equally delightful. Don’t worry if the first batch isn’t perfect; it often takes one or two to get the temperature and consistency just right.
5. Watch for Bubbles and Flip: Cook the pancakes for about 2-3 minutes per side, or until golden brown. You’ll know it’s time to flip when you see bubbles forming on the surface of the pancake and the edges begin to look set and slightly dry. Resist the urge to press down on the pancakes with your spatula after flipping! This deflates them and makes them dense. Let them cook undisturbed until the second side is golden brown and cooked through.
6. Keep Pancakes Warm: As you cook the pancakes, transfer the finished ones to a wire rack set over a baking sheet in a preheated oven at its lowest setting (around 170-200°F / 75-90°C). This will keep them warm and prevent them from getting soggy while you finish cooking the rest of the batch. This ensures everyone gets to enjoy warm, fresh pancakes together.
7. Repeat: Continue this process, lightly greasing the pan between batches if necessary, until all of the batter for your delicious Gin Extractgerbread Pancakes Recipe has been used. You should yield approximately 12-16 pancakes, depending on their size.

Crafting the Orange-Gin Maple Syrup and Garnishes

1. Prepare the Orange-Gin Maple Syrup: While your pancakes are cooking or resting, you can quickly whip up this delightful syrup. In a small saucepan, combine the pure maple syrup, orange zest, and orange juice. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Let it simmer for about 3-5 minutes, allowing the flavors to meld beautifully.
2. Infuse with Gin Extract (Optional but Recommended): Remove the saucepan from the heat and stir in the 1 teaspoon of Gin Extract and the pinch of ground ginger. The residual heat will help warm the extract without cooking off its delicate aromatics. Taste and adjust sweetness or ginger if desired. This syrup truly complements the gingerbread and gin notes in our pancakes, making the whole experience cohesive.
3. Whip the Gin-Infused Cream (Optional Garnish): If you’re opting for the whipped cream, pour cold heavy cream into a chilled bowl. Add powdered sugar to taste (I usually start with 1-2 tablespoons per cup of cream) and about 1/2 teaspoon of Gin Extract. Beat with an electric mixer on high speed until soft or medium peaks form. Be careful not to overbeat, or you’ll end up with butter! The subtle hint of gin extract in the cream adds another layer of sophisticated flavor that I absolutely adore.
4. Prepare Other Garnishes: Finely chop your candied ginger and make a few orange zest curls using a zester or a small sharp knife. These small touches add visual appeal and an extra burst of flavor and texture to each bite of your Gin Extractgerbread Pancakes Recipe.

Serving Your Gin Extractgerbread Pancakes

1. Stack and Serve Immediately: Arrange a beautiful stack of warm Gin Extractgerbread Pancakes on individual plates. I usually go for a stack of three or four, but you can customize this based on appetite! The warmth of the pancakes will help the syrup flow perfectly.
2. Generously Drizzle with Syrup: Spoon a generous amount of the warm Orange-Gin Maple Syrup over the stack, allowing it to cascade down the sides. The aroma alone is enough to get your mouth watering!
3. Garnish with Flair: Top your pancakes with a dollop of the Gin-infused whipped cream, if using. Sprinkle with the chopped candied ginger and delicately place a few orange zest curls on top. For a final flourish, a light dusting of powdered sugar never hurts.
4. Enjoy the Experience: These aren’t just any pancakes; they are a truly special, warming, and uniquely flavored breakfast or brunch treat. The complex spices of gingerbread combined with the subtle botanical notes of gin extract create an unforgettable experience. Take a moment to savor the rich aromas before diving in. This Gin Extractgerbread Pancakes Recipe is perfect for a cozy weekend morning or a festive holiday brunch. Enjoy every single delicious bite!

Conclusion:

And there you have it, my friends! We’ve journeyed through the creation of what I truly believe are some of the most uniquely comforting and utterly delightful pancakes you’ll ever have the pleasure of flipping onto your plate. This isn’t just another pancake recipe; it’s an experience, a cozy hug on a plate, a delightful rebellion against the mundane. The moment those initial wisps of spice and subtle, intriguing aroma hit your nose as the batter cooks, you’ll understand exactly why I’m so passionate about this particular creation. It takes the beloved, classic warmth of gingerbread and elevates it with a special twist, making it an absolute must-try for anyone looking to add a touch of magic to their morning, brunch, or even a whimsical dinner.

What sets this Gin Extractgerbread Pancakes Recipe apart from every other pancake you might have tried? It’s that exquisite balance of traditional spice—cinnamon, ginger, nutmeg, and cloves—mingling with the unexpected depth provided by the “extractgerbread” element. It’s a flavor profile that’s both familiar and excitingly new, comforting yet sophisticated. Each bite delivers a perfectly fluffy texture, bursting with those rich, autumnal notes that instantly transport you to a cozy, festive scene. Whether it’s a brisk winter morning or a desire to infuse a little holiday spirit into your everyday, these pancakes are your ticket to an extraordinary culinary moment. They manage to be incredibly satisfying without feeling heavy, striking that perfect chord between indulgence and pure joy. Seriously, don’t just take my word for it; the proof is in every delicious, golden-brown stack!

Elevate Your Pancake Experience: Serving Suggestions & Creative Variations

Now, while these pancakes are absolutely divine on their own, a little embellishment can truly make them sing! For a classic approach, a generous drizzle of warm maple syrup is always a winner. But why stop there? Imagine them slathered with a dollop of freshly whipped cream, perhaps infused with a hint of vanilla or even a tiny splash of a complementary liqueur for an adult twist. Fresh fruit, like sliced pears, caramelized apples, or even a scattering of tart cranberries, can add a beautiful textural contrast and a burst of freshness. My personal favorite? A sprinkle of toasted pecans or walnuts for an added crunch and nutty warmth, perfectly complementing the spice profile. Don’t be afraid to experiment! A spoonful of lemon curd can provide a surprising, bright counterpoint to the rich gingerbread, or a dusting of powdered sugar for a simple, elegant finish.

Feeling adventurous? These pancakes are incredibly versatile! For a decadent treat, fold in some white chocolate chips or dark chocolate chunks into the batter just before cooking. The melting chocolate within the warm pancakes is simply irresistible. If you’re looking to lean into the “gin” aspect of the name (perhaps a misinterpretation of “gingerbread,” but an intriguing idea nonetheless!), a very tiny splash of a botanical gin or a gin-flavored syrup could be a fascinating experiment for an adult palate – remember, a little goes a long way! For those with dietary restrictions, this recipe can often be adapted. Swap out regular flour for a gluten-free all-purpose blend, or replace dairy milk with almond or oat milk, and eggs with flax eggs, to create equally delicious gluten-free or vegan versions without sacrificing much of that wonderful flavor. The core essence of the “Extractgerbread” spice blend is so potent and lovely, it shines through beautifully regardless of minor ingredient adjustments.

So, what are you waiting for? This is your invitation to step into the kitchen and create something truly special. I genuinely encourage you to give this Gin Extractgerbread Pancakes Recipe a try. Don’t be shy, embrace the unique flavors, and let your kitchen fill with the most inviting aromas. Once you’ve experienced the sheer delight of these pancakes, I’d be absolutely thrilled to hear about it! Please, share your culinary adventures with me. Did you stick to the script, or did you put your own unique spin on it? What were your favorite toppings or variations? Snap a photo, tag me on social media, or simply drop a comment below. Your feedback and creativity inspire me, and I can’t wait to see the wonderful ways you bring this recipe to life in your own homes. Happy cooking, and even happier eating!

Frequently Asked Questions About Our Gin Extractgerbread Pancakes Recipe:

1. Can I prepare the pancake batter ahead of time?

Absolutely! Preparing the batter ahead of time is a fantastic way to make your morning even easier. You can mix up the dry and wet ingredients separately and combine them just before cooking, or you can mix the entire batter and store it in an airtight container in the refrigerator for up to 24 hours. Just give it a gentle whisk or stir before pouring, as it might thicken slightly overnight.

2. What if I don’t have “Gin Extractgerbread” extract? Can I substitute it?

The “Extractgerbread” in the name highlights the unique blend of spices for a distinct gingerbread flavor. If you’re looking for that specific nuance and don’t have a pre-made “Gin Extractgerbread” extract (which can be a unique find!), you can certainly achieve a fantastic flavor using a combination of high-quality gingerbread spice mix or by blending individual spices like ground ginger, cinnamon, nutmeg, and cloves. For an extra layer of complexity, you could add a tiny dash of vanilla extract and, if you’re feeling adventurous and catering to adults, a very small amount of a botanical gin to the wet ingredients for a subtle aromatic hint. The key is the warm, comforting spice profile!

3. How can I make these Gin Extractgerbread Pancakes gluten-free or vegan?

It’s quite simple to adapt this recipe for various dietary needs! For a gluten-free version, swap out the all-purpose flour for an equal amount of your favorite gluten-free all-purpose baking blend. Make sure your blend contains xanthan gum, or add 1/2 teaspoon per cup of flour if it doesn’t. For a vegan option, substitute dairy milk with an equal amount of plant-based milk (almond, soy, or oat milk work wonderfully). For the eggs, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes) or a commercial egg replacer. The spiced flavor profile ensures they’ll still be absolutely delicious!

4. What are the best toppings for these Extractgerbread Pancakes?

Oh, the possibilities are endless! While warm maple syrup is a classic, I highly recommend getting creative. Try a dollop of whipped cream (plain or infused with a hint of vanilla), a sprinkling of toasted pecans or walnuts, or some caramelized apple slices. For a brighter touch, a spoonful of lemon curd or a sprinkle of fresh cranberries can cut through the richness beautifully. A dusting of powdered sugar always adds an elegant finish. Don’t be afraid to experiment with chocolate chips, a drizzle of caramel sauce, or even a spiced compote!

5. How do I store leftover pancakes, and how can I reheat them?

Leftover Gin Extractgerbread Pancakes can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them for up to 2 months! To freeze, place cooled pancakes in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking. To reheat, you can pop them in the toaster, microwave for 30-60 seconds, or warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes until heated through. They taste almost as good as fresh!

Gingerbread Pancakes Recipe

Elevate your breakfast with these delightful Gingerbread Pancakes. Marrying the nostalgic warmth and spice of traditional gingerbread with the irresistible fluffiness of a perfectly cooked pancake, this recipe transforms your morning into something truly special. Enjoy the rich molasses and aromatic spices in a delightfully soft, golden stack, perfect for a cozy weekend morning or a festive holiday brunch.

Prep Time
25 Minutes

Cook Time
20 Minutes

Total Time
45 Minutes

Servings
14 pancakes

Ingredients

• 1½ Cups (190g) Flour
• 1 Tbsp Baking Powder
• 1 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• ¼ tsp Ground Cloves
• Pinch of Salt
• 2 Eggs
• ¾ Cup (190ml) Milk
• ¼ Cup (65g) Melted Butter, plus more for cooking
• 2 Tbsp Molasses
• 2 Tbsp Brown Sugar
• ½ Teaspoon Vanilla Essence

Instructions

1. Step 1
   In a large mixing bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt. Ensure they are evenly distributed.
2. Step 2
   In a separate medium-sized bowl, whisk together the eggs, milk, molasses, brown sugar, melted butter, and vanilla essence until well combined.
3. Step 3
   Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold with a rubber spatula until just combined; a few lumps are perfectly fine. Overmixing will result in tough pancakes. Cover and let the batter rest at room temperature for 15-20 minutes.
4. Step 4
   While the batter rests, preheat a large griddle or non-stick frying pan over medium-low heat for 5-7 minutes. Lightly brush or wipe the hot griddle with a small amount of melted butter or neutral oil.
5. Step 5
   {‘@type’: ‘HowToStep’, ‘name’: ‘Cook Pancakes’, ‘text’: “Using a 1/4 cup or 1/3 cup measuring cup, pour batter onto the hot griddle, leaving space between pancakes. Cook for about 2-3 minutes per side, or until golden brown. You’ll know it’s time to flip when bubbles form on the surface and edges look set. Do not press down on the pancakes after flipping.”}
6. Step 6
   As pancakes cook, transfer finished ones to a wire rack set over a baking sheet in a preheated oven at its lowest setting (approx. 170-200°F / 75-90°C) to keep them warm. Continue cooking until all batter is used.
7. Step 7
   In a small saucepan, combine 1 cup pure maple syrup, zest of 1 medium orange, juice of 1/2 medium orange (about 2 tablespoons), and a pinch of ground ginger. Bring to a gentle simmer over medium-low heat, stirring occasionally, for 3-5 minutes, allowing flavors to meld. Remove from heat.
8. Step 8
   Finely chop candied ginger and make a few orange zest curls. For whipped cream, beat cold heavy cream with powdered sugar (to taste) until soft peaks form.
9. Step 9
   Stack warm pancakes on individual plates. Drizzle generously with the warm Orange Maple Syrup. Garnish with a dollop of whipped cream, chopped candied ginger, orange zest curls, and a dusting of powdered sugar if desired. Serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.