Gingerbread Pancakes with Banana Cream Recipe
Gingerbread Pancakes with Banana Cream Recipe photo by Taste of Home

Gingerbread Pancakes with Banana Cream Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES:14 servings
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES: 14 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Gingerbread Pancakes with Banana Cream in Taste of Home December/January 2012, p35

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.

Reviews for Gingerbread Pancakes with Banana Cream

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 6, 2013

"This recipe was good but my husband is not a fan of gingerbread cookies so I figured he would not like this one. I liked it but the molasses taste was a bit strong for me but I don't like the strong taste molasses has so you can tone it down by adding less. The Banana cream was delicious! Save time and use a container of store bought whipped cream instead."

MY REVIEW
Reviewed Dec. 29, 2012

"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!"

MY REVIEW
Reviewed Dec. 29, 2012

"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."

MY REVIEW
Reviewed Dec. 27, 2012

"waste of ingredients"

MY REVIEW
Reviewed Dec. 27, 2012

"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!"

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