Name: Homemade Gingerbread Pancakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 190g all-purpose flour; 1 tablespoon baking powder; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; ¼ teaspoon ground cloves; Pinch of salt; 2 large eggs; 190ml whole milk; 65g unsalted butter, melted, plus more for cooking; 2 tablespoons molasses; 2 tablespoons light brown sugar; ½ teaspoon pure vanilla extract

Gin Extractgerbread Pancakes Recipe – a phrase that promises a truly unique culinary adventure right from your breakfast table. Imagine waking up to the comforting, nostalgic aroma of warm gingerbread spices, but with an unexpected, sophisticated twist that hints at something truly special. We’re not just making pancakes; we’re crafting an experience that elegantly marries cherished tradition with a dash of contemporary flair.

Gingerbread, with its rich and storied history dating back to medieval Europe, has long been a beloved staple of festive seasons, symbolizing warmth, joy, and the comforts of home. It evokes treasured memories and the simple pleasure of deeply flavored, comforting treats. Now, picture infusing that beloved, nostalgic taste with a subtle hint of botanical elegance – that’s where the unique “gin extract” comes into play. While not alcoholic in the final dish, the essence of gin contributes an intriguing, nuanced depth and an aromatic complexity, transforming a familiar favorite into something truly extraordinary and memorable.

People absolutely adore this dish because it strikes the perfect balance: it offers the classic fluffy texture and wonderfully sweet-spicy notes of traditional gingerbread pancakes, yet it’s elevated by an intriguing, aromatic sophistication that sets it apart. It’s the ideal indulgent treat for a special weekend brunch, a festive holiday morning, or simply when you desire a comforting yet refined start to your day. This unique Gin Extractgerbread Pancakes Recipe is designed not only to impress and delight your palate but also to make any morning feel a little more celebratory and special.

Ingredients:

Embarking on this delightful culinary adventure, I’ve carefully curated a list of ingredients designed to deliver a complex, warming, and truly unique flavor experience with our Gin Extractgerbread Pancakes Recipe. Each component plays a crucial role in achieving that perfect balance of spice, sweetness, and subtle gin botanicals.

For the Gin Extractgerbread Pancakes:
- 2 cups (240g) all-purpose flour, sifted
- 2 tablespoons granulated sugar (or a mix of 1 tbsp granulated, 1 tbsp light brown sugar for deeper notes)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon freshly ground black pepper (it adds an incredible subtle warmth!)
- ½ teaspoon salt
- 1 ½ cups (360ml) whole milk (or buttermilk for a tangier, fluffier pancake)
- 2 large eggs, at room temperature
- 4 tablespoons (60g) unsalted butter, melted and slightly cooled, plus extra for greasing the griddle
- 1 tablespoon pure vanilla extract
- 1 tablespoon Gin of your choice (I recommend a botanical-forward gin)
- 1 teaspoon special “Extractgerbread” extract (see note below)
For the Gin-Kissed Maple Syrup:
- 1 cup (240ml) high-quality maple syrup (Grade A Dark Robust Taste is my favorite here)
- 2 tablespoons Gin of your choice (use the same one as for the pancakes for consistency)
- 1 teaspoon orange zest (from one small organic orange)
For Serving and Garnish:
- Powdered sugar, for dusting
- Candied ginger pieces, finely chopped
- Fresh orange segments or supremes
- A dollop of freshly whipped cream or mascarpone cheese
- Fresh mint sprigs, for garnish

Note on “Extractgerbread” Extract:

When I refer to “Extractgerbread” extract in this Gin Extractgerbread Pancakes Recipe, I’m thinking of a unique, warming, and complex flavor enhancer. If you have a special homemade extract that captures notes of star anise, cardamom, or even a hint of dried orange peel steeped in a neutral spirit, that would be ideal. Alternatively, you can use a high-quality gingerbread extract and add a tiny dash of almond extract or even a very small amount of rosewater (a drop or two) to give it a truly distinctive character. The goal is to elevate the classic gingerbread profile with something a little unexpected and aromatic, complementing the gin beautifully. If you don’t have access to something so specific, simply using an excellent quality gingerbread extract will still yield fantastic results!

Phase 1: Crafting the Extractgerbread Pancake Batter

The journey to perfect pancakes begins with meticulous preparation of the batter. This first phase is crucial for ensuring fluffy, flavorful pancakes that truly live up to the promise of our Gin Extractgerbread Pancakes Recipe. I always believe that taking your time here makes all the difference in the final product.

Combine Dry Ingredients: In a large mixing bowl, I like to whisk together my sifted all-purpose flour, granulated sugar, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, the little hint of black pepper, and salt. Sifting the flour isn’t just a fancy step; it really helps to aerate it and prevents any lumps, ensuring a silky-smooth batter. Make sure these dry ingredients are thoroughly combined so that all those wonderful spices are evenly distributed throughout your pancakes. This is where the core “Extractgerbread” flavor profile begins to form, so don’t rush it!
Prepare Wet Ingredients: In a separate, medium-sized bowl, I gently whisk the milk (or buttermilk if you’re using it for that extra tang and tenderness). Then, I add the two large eggs, ensuring they’re at room temperature – this helps them emulsify better with the other liquids. Next comes the melted and slightly cooled unsalted butter; make sure it’s not hot, as you don’t want to scramble the eggs! Finally, I stir in the pure vanilla extract, the tablespoon of your chosen Gin, and that special “Extractgerbread” extract. Give this mixture a good whisk until everything is well incorporated. You should see a lovely, fragrant liquid ready to infuse our dry ingredients.
Gently Combine Wet and Dry: Now for the most critical step in pancake making: combining the wet and dry mixtures. I pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or a rubber spatula, I gently fold and stir them together. The key here is not to overmix! Overmixing develops the gluten in the flour too much, leading to tough, chewy pancakes instead of the light, fluffy ones we’re aiming for. Stir just until the dry ingredients are moistened and there are no large pockets of flour left. A few small lumps are perfectly fine and even desirable; they indicate a perfectly mixed batter.
Rest the Batter: Once your batter is just combined, I highly recommend letting it rest. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for at least 10-15 minutes, or even up to 30 minutes. This resting period is a game-changer for several reasons: it allows the gluten to relax, the flour to fully hydrate, and the baking powder to start working its magic, producing those delightful bubbles that make pancakes so light and airy. It also gives all those incredible “Extractgerbread” and gin flavors a chance to meld and deepen. Trust me, patience here will be rewarded!

Phase 2: Infusing the Gin-Kissed Maple Syrup

While our pancake batter is resting and developing its flavors, I like to prepare the accompanying Gin-Kissed Maple Syrup. This syrup isn’t just an afterthought; it’s an integral part of the Gin Extractgerbread Pancakes Recipe, tying all the unique flavors together and adding an extra layer of aromatic complexity. The gentle infusion process ensures the gin’s botanicals are highlighted without overpowering the maple.

Combine and Simmer: In a small saucepan, I pour the high-quality maple syrup. Then, I add the 2 tablespoons of your chosen Gin. It’s important to use the same gin you used in the pancakes for a cohesive flavor profile. Finally, I grate in the fresh orange zest. The orange zest is a wonderful complement to many gins, often highlighting their citrus notes and adding a bright, fragrant lift to the rich maple.
Gentle Infusion: Place the saucepan over low heat. I bring the mixture to a very gentle simmer – you’re looking for just a few small bubbles around the edges, not a rolling boil. Stir occasionally to ensure everything is well combined. I let it simmer very gently for about 5-7 minutes. This slow, low-heat infusion allows the alcohol in the gin to cook off slightly while leaving behind all its lovely aromatic compounds. It also allows the orange zest to release its essential oils into the syrup, creating a truly harmonious blend of flavors.
Strain (Optional but Recommended): For a perfectly smooth syrup, I often like to strain the mixture through a fine-mesh sieve to remove the orange zest. This isn’t strictly necessary for flavor, but it does give a more refined texture to the syrup. If you prefer the visual appeal or extra burst of citrus when serving, you can certainly leave the zest in.
Keep Warm: Once infused, I remove the saucepan from the heat. I typically keep the syrup warm on the lowest setting on my stove or transfer it to a small, pre-warmed serving pitcher. Serving warm syrup over warm pancakes is a small detail that makes a big difference in the overall experience of this Gin Extractgerbread Pancakes Recipe. It ensures the syrup flows beautifully and melts into the pancakes just so.

Phase 3: Grilling the Golden Gin Extractgerbread Pancakes

Now, the moment we’ve all been waiting for: cooking these beautiful Gin Extractgerbread Pancakes! This is where our carefully prepared batter transforms into golden-brown discs of spiced, gin-infused deliciousness. Achieving that perfect texture and color requires a little attention to detail, but I promise it’s incredibly satisfying.

Preheat Your Griddle: I always start by preheating my griddle or a large non-stick frying pan over medium heat. This usually takes about 5-8 minutes. How do I know it’s ready? I sprinkle a few drops of water onto the surface; if they sizzle and evaporate within a couple of seconds, it’s at the perfect temperature. If they just sit there, it’s not hot enough. If they immediately disappear with a harsh sizzle, it’s too hot and you’ll burn your pancakes. A consistent, medium heat is vital for even cooking and that beautiful golden-brown exterior.
Lightly Grease the Surface: Once hot, I lightly grease the griddle. I prefer to use a small pat of unsalted butter, spread evenly with a paper towel. Butter adds a lovely flavor and helps achieve that golden crust. Alternatively, a neutral oil like canola or grapeseed oil works well. Be careful not to use too much grease, as it can make your pancakes unevenly cooked and greasy. You want just enough to prevent sticking.
Portion and Cook: Using a ¼-cup measuring cup or a ladle, I pour the batter onto the hot griddle, making sure to leave some space between each pancake for easy flipping. I aim for pancakes that are about 4-5 inches in diameter. As the pancakes cook, you’ll start to see bubbles forming on the surface and the edges will begin to look set and dry. This usually takes about 2-3 minutes per side.
The Perfect Flip: When to flip? This is a crucial moment! I look for a few key indicators:
- The edges of the pancakes should look firm and slightly dry.
- Numerous bubbles should have formed on the surface, and some of them should have popped, leaving small holes.
- The underside, when peeked at with a spatula, should be a beautiful golden-brown.
Once these signs appear, I carefully slide a thin, wide spatula under each pancake and swiftly flip it over. Let it cook for another 1-2 minutes on the second side, until it’s also golden-brown and cooked through. You can gently press down on a pancake with your spatula to check for springiness; if it springs back, it’s likely done.
Keep Pancakes Warm: As each batch of Gin Extractgerbread Pancakes finishes cooking, I transfer them to a baking sheet and keep them warm in a preheated oven set to its lowest temperature (around 175°F or 80°C). This ensures that all your pancakes are delightfully warm when it’s time to serve. I repeat the greasing and cooking process until all the batter is used up, making sure to re-grease the griddle lightly between batches if needed. Don’t crowd the griddle; cook in batches if necessary to maintain even heat and consistent results.

Phase 4: The Grand Assembly and Serving Suggestions

Congratulations, you’ve made it to the final, most satisfying stage of our Gin Extractgerbread Pancakes Recipe – the assembly and presentation! This is where all those incredible aromas and flavors come together in a visual feast, ready to be enjoyed. I believe that a beautifully presented dish tastes even better.

Create Your Stack: On individual serving plates, I like to create inviting stacks of 3-4 warm Gin Extractgerbread Pancakes. Aim for a slightly staggered stack, which gives it a more rustic and appealing look. The warmth of the pancakes will be essential for the syrup to melt into them beautifully.
Generously Drizzle with Gin-Kissed Maple Syrup: Now for the star liquid! Take your warm Gin-Kissed Maple Syrup and generously drizzle it over the pancake stacks. Don’t be shy here; the unique gin and orange notes in the syrup are designed to complement and enhance the “Extractgerbread” flavors in the pancakes. Watch as the glossy syrup cascades down the sides, creating an irresistible sheen.
Add Your Toppings:
- Powdered Sugar: A light dusting of powdered sugar over the entire stack adds a touch of elegance and an extra hint of sweetness. I use a small sieve for an even, delicate coating.
- Candied Ginger: Sprinkle some finely chopped candied ginger pieces over the top. This provides a wonderful textural contrast and an intense burst of ginger, reinforcing the “Extractgerbread” profile.
- Fresh Orange Segments: Arrange a few fresh orange segments or supremes (peeled, pith-free segments) around the plate or nestled beside the stack. Their bright acidity and juicy sweetness cut through the richness of the pancakes and syrup, and their citrus notes beautifully echo the gin’s botanicals.
- Whipped Cream or Mascarpone: For an indulgent touch, add a generous dollop of freshly whipped cream or a spoonful of rich mascarpone cheese beside the pancakes. The cool, creamy texture is a delightful contrast to the warm, spiced pancakes.
Garnish with Fresh Mint: Finally, for a pop of color and a subtle aromatic lift, I place a small sprig of fresh mint on top of the stack or next to the whipped cream. It’s a small detail, but it makes the presentation truly restaurant-worthy.
Serve Immediately: These Gin Extractgerbread Pancakes are best enjoyed hot and fresh from the griddle. Gather your loved ones and serve them right away!

Serving Suggestions and Pairings:

This Gin Extractgerbread Pancakes Recipe offers such a unique and sophisticated flavor profile that it deserves equally thoughtful accompaniments. I find they pair wonderfully with a strong, freshly brewed coffee or a robust black tea, which can stand up to the spices. For a truly adult brunch, consider a light gin cocktail like a Gin Fizz or even a Mimosa, as the citrus notes will harmonize beautifully. These pancakes are perfect for a special weekend breakfast, a festive holiday brunch, or whenever you’re craving something warm, comforting, and a little out of the ordinary.

Pro Tip for Maximizing Extractgerbread Flavor:

To really make your Gin Extractgerbread Pancakes Recipe sing, consider gently toasting your ground spices (ginger, cinnamon, nutmeg, cloves, black pepper) in a dry pan over low heat for about 30 seconds to a minute before adding them to the flour. This process awakens their aromatic oils, making their flavors even more vibrant and pronounced. Just be careful not to burn them, as burnt spices can turn bitter very quickly. This extra step truly deepens the “Extractgerbread” experience!

Conclusion:

And there you have it, my friends! We’ve journeyed through the delightful process of creating what I genuinely believe will become a new favorite in your breakfast repertoire. This isn’t just any pancake recipe; it’s an experience, a little bit of culinary magic designed to elevate your mornings or any meal where a touch of warmth and spice is desired. When I first experimented with the idea of infusing the classic, comforting notes of gingerbread with a subtle, sophisticated hint of gin, I knew I was onto something special. The result, this magnificent Gin Extractgerbread Pancakes Recipe, truly exceeded all my expectations. It’s a masterful blend of the familiar and the exciting, a recipe that promises to deliver an unparalleled flavor profile that will tantalize your taste buds from the very first bite.

Imagine waking up to the irresistible aroma of ginger, cinnamon, and nutmeg wafting through your kitchen, underpinned by that unique, almost ethereal botanical whisper of gin extract. These aren’t just fluffy; they are incredibly tender, practically melting in your mouth with every forkful. The texture is sublime – light, airy, yet substantial enough to feel satisfying. Each pancake is a golden-brown disc of pure joy, perfectly spiced, and carrying that distinctive, grown-up twist that sets it apart. It’s the kind of dish that transforms an ordinary weekend brunch into a memorable occasion, making you feel like a gourmet chef without any of the fuss. Trust me, the sheer delight of these pancakes, both in their making and in their tasting, is something you absolutely need to experience for yourself. It’s a cozy hug on a plate, delivering warmth and comfort with an unexpected, elegant edge.

Now that you’re convinced of their deliciousness, let’s talk about how to truly make these pancakes sing on your plate. While they are utterly divine simply adorned with a pat of butter and a drizzle of maple syrup, the possibilities for customization are endless, allowing you to tailor them to your mood or the occasion. For a classic, comforting serve, I highly recommend a generous pour of warm, high-quality maple syrup, perhaps even a spiced apple cider syrup for an extra autumnal touch. A dollop of freshly whipped cream, lightly sweetened with a hint of vanilla, creates a beautiful contrast to the warm spices. Or, for a more decadent presentation, try a scattering of candied ginger pieces, a sprinkle of toasted pecans or walnuts, or even a dusting of powdered sugar. Fresh berries, like raspberries or blackberries, also add a lovely tart counterpoint, brightening the rich flavors.

But don’t stop there! Let your culinary creativity flourish. You could fold in some miniature chocolate chips into the batter for a truly indulgent treat, or perhaps a handful of finely chopped dried cranberries for an extra burst of tartness and festive color. For a slightly different spice profile, consider adding a pinch of cardamom or a tiny hint of star anise to the dry ingredients – just be careful not to overpower the delicate gin extract notes. And for those who prefer waffles, this batter adapts beautifully; simply pour it into your preheated waffle iron and cook until golden brown and crispy. If you’re catering to dietary needs, this recipe is quite forgiving; you can experiment with gluten-free flour blends or dairy-free milk alternatives, often with fantastic results, though I always recommend a small test batch first. For an even more pronounced gin flavor, you could increase the extract by a tiny amount, or conversely, reduce it if you prefer a very subtle background note. The key is to experiment and find what truly excites your palate. These variations ensure that your pancake experience can be unique every time, keeping things fresh and exciting.

I am genuinely excited for you to try this recipe. It’s more than just a list of ingredients and instructions; it’s an invitation to create something truly special in your own kitchen. I’ve poured my heart into perfecting this unique blend of flavors, and I truly believe you’ll love it as much as I do. So, gather your ingredients, fire up your griddle, and prepare to embark on a delightful culinary adventure. Don’t be shy – dive in, enjoy the process, and savor every single bite of these incredible pancakes. Once you’ve whipped up your batch of gingerbread-gin masterpieces, I would be absolutely thrilled if you would share your experience with me and our wonderful community. Take a photo of your magnificent stack, post it on social media, and remember to tag me or use the hashtag #GinExtractgerbreadPancakes so I can see your creations! Your feedback, your photos, and your personal twists on the recipe are what make this community so vibrant and inspiring. Leave a comment below and tell me what you thought, what variations you tried, or what delicious toppings you chose. Happy cooking, and even happier eating!

Frequently Asked Questions (FAQs)

Q: Can I make these Gin Extractgerbread Pancakes ahead of time?: A: While pancakes are always best served fresh off the griddle, you can absolutely prepare parts of this recipe in advance. You can whisk together all the dry ingredients and store them in an airtight container. For the wet ingredients, you can mix them up to a day beforehand and keep them refrigerated. When you’re ready to cook, simply combine the wet and dry mixtures (being careful not to overmix), and you’ll be flipping delicious pancakes in no time!
Q: What if I don’t have gin extract, or prefer not to use it?: A: No problem at all! The gin extract adds a unique, subtle botanical note, but these gingerbread pancakes are still incredibly delicious without it. You can simply omit the gin extract entirely, and you’ll still have a fantastic, classic gingerbread pancake. Alternatively, if you want to replace that hint of sophistication, a tiny splash of vanilla extract or even a few drops of orange or lemon extract could provide a lovely complementary flavor without being overpowering. The core gingerbread spices will shine through beautifully.
Q: Are these gingerbread pancakes suitable for children?: A: Yes, absolutely! The amount of gin extract used in this recipe is minimal and primarily for flavor, with the alcohol content cooking off during the griddling process. It’s similar to using vanilla extract. However, if you have any concerns or simply prefer not to use it for children, you can easily omit the gin extract as mentioned above. The delightful gingerbread flavors alone make them a huge hit with kids and adults alike!
Q: How do I make my pancakes extra fluffy?: A: The key to super fluffy pancakes lies in a few crucial steps! First, make sure your leavening agents (baking powder and baking soda) are fresh. Second, and perhaps most importantly, do not overmix the batter. Lumps are your friend! Mixing until just combined activates the gluten, which can make pancakes tough. A few gentle stirs are all it takes. Lastly, let the batter rest for 5-10 minutes before cooking; this allows the gluten to relax and the leavening agents to start working their magic, resulting in a lighter, fluffier pancake.
Q: What’s the best way to store leftover pancakes?: A: If you happen to have any leftovers (a rare occurrence with these, I promise!), they store quite well. Allow the pancakes to cool completely, then stack them with a piece of parchment paper between each one to prevent sticking. Place them in an airtight container or freezer bag. They will keep in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to 1-2 months. To reheat, you can pop them in a toaster, microwave, or even a warm oven until heated through and soft.