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Gingerbread Pancakes with Banana Cream Recipe

Gingerbread Pancakes with Banana Cream Recipe photo by Taste of Home

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To save some time during the busiest of holidays, I make and refrigerate the batter for these pancakes two hours before cooking. This way I don't have to fuss with measuring ingredients while my guests mill about the kitchen anxiously awaiting brunch. —Barbara Brittain, Santee, California

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Gingerbread Pancakes with Banana Cream Recipe

Prep: 25 min. Cook: 5 min./batch

Yield: 14 Servings

25 5 30

Ingredients

2 cups heavy whipping cream
1/3 cup confectioners' sugar
2 medium bananas, chopped
3/4 cup butter, softened
1-1/2 cups packed brown sugar
6 eggs
1-1/2 cups molasses
6 cups all-purpose flour
4-1/2 teaspoons baking powder
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2-1/4 teaspoons salt
3/4 teaspoon ground allspice
4 cups 2% milk

Directions

In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in bananas. Cover and chill until serving.
In a very large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with banana cream. Yield: 42 pancakes (4-2/3 cups topping).

Nutritional Facts 3 pancakes with 1/3 cup topping equals 681 calories, 26 g fat (16 g saturated fat), 168 mg cholesterol, 678 mg sodium, 101 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Gingerbread Pancakes with Banana Cream in Taste of Home December/January 2012, p35

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Gingerbread Pancakes with Banana Cream

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Reviewed on Dec. 29, 2012 by decarillion

We loved these! We also made just half the recipe and still had lots of leftovers. They aren't too spicy and aren't too sweet, either. We skipped the banana cream and had them with pure butter and maple syrup. YUM!

Reviewed on Dec. 29, 2012 by decarillion

These were terrific! Not a strong spicy taste and not too sweet at all. We skipped the banana cream and went with plain old butter and maple syrup.

Reviewed on Dec. 27, 2012 by decar48

waste of ingredients

Reviewed on Dec. 27, 2012 by decar48

Don't know what went wrong with this, but I wasted an awful lot of ingredients! Thought it was my baking powder because these pancakes did not rise at all. So I made some baking powder cheese biscuits and they rose beautifully. I've been cooking for a family for over 40 years and I've never had such a bust in a final product!

Reviewed on Dec. 27, 2012 by decar48

Don't know what went wrong with this, but I wasted an awful lot of ingredients. Thought maybe it was my baking powder because these pancakes didn't rise at all, so made baking powder cheese biscuits and they rose beautifully. I've been cooking for a family for over 40 years and never had such a bust in a finished product.

Reviewed on Nov. 28, 2012 by llafontaine80

These pancakes were fantastic. I drizzled a little maple syrup over the banana cream. My two-year old ate four!

Reviewed on Dec. 28, 2011 by justducky76

This was an excellent recipe that received rave reviews from my family at Christmas brunch. This recipe makes A LOT of batter. It almost overflowed my KitchenAid mixer bowl! The banana cream was super easy to make and delicious. This is definitely a Christmas keeper!

Reviewed on Dec. 03, 2011 by colllege_kid

So good. We really loved these. I halved the recipe because I wasn't sure what we'd think, and it makes A LOT. Pancakes are still good after being frozen. They cook up just like regular pancakes.