Gingerbread Skillet Pancake

This giant gingerbread skillet pancake is a showstopper. It’s perfect for a weekend brunch or a special occasion. The batter is simple to mix. Pour it into a hot skillet. Let it cook until golden brown. Top with whipped cream, a dollop of Greek yogurt, a scoop of vanilla ice cream, a sprinkle of powdered sugar, a drizzle of chocolate sauce, a handful of fresh berries like strawberries, blueberries, or raspberries, or a combination of your favorite toppings., fruit, or a drizzle of maple syrup. Enjoy this delicious gingerbread pancake with your loved ones. It’s a guaranteed crowd-pleaser. This easy skillet pancake recipe is a must-try.

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Gingerbread Skillet Pancake

Prep Time15 minutes mins

Cook Time35 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12

Ingredients

• 2 cup Einkorn flour (or 1 3/4 c all purpose flour)
• 2 tbsp Cane sugar
• 2 tsp Baking powder
• 2 Eggs
• 1/2 cup Yogurt
• 2 tbsp Butter, melted
• 3 tbsp Molasses
• 3 tbsp Fresh ginger, grated
• 2 tsp Cinnamon
• 1/4 tsp Allspice
• 1 3/4 Milk
• 1/2 tsp Clove
• 1 tsp salt

Instructions

• Preheat oven to 350 degrees
• In a large mixing bowl, 2 cup Einkorn flour, 2 tbsp Cane sugar, 2 tsp Baking powder, and 1 tsp salt. Whisk well.
• Then add 1/2 cup Yogurt, 2 tbsp Butter, melted, 3 tbsp Molasses, 2 Eggs, 3 tbsp Fresh ginger, grated, 1/2 tsp Clove, 2 tsp Cinnamon, 1/4 tsp Allspice, and 1 3/4 Milk.
• Mix well.
• Dump mixture into large 12 inch skillet and spread evenly
• Bake at 350 degrees for 35-40 minutes until set and cooked through
• Cool for 5 minutes, serve with your favorite syrup

Notes

storage

• store in ziploc bag at room temperature for 3-4 days or you can freeze in advance for up to 2 months. Reheat in oven at 350 for 10-12 minutes