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Gingerbread Pancakes with Banana Cream Recipe

Gingerbread Pancakes with Banana Cream Recipe

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 YIELD: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

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).

Nutritional Facts

3 pancakes with 1/3 cup topping: 681 calories, 26g fat (16g saturated fat), 168mg cholesterol, 678mg sodium, 101g carbohydrate (51g sugars, 2g fiber), 12g protein

Reviews for Gingerbread Pancakes with Banana Cream

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MY REVIEW
Angel182009
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
decarillion
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
decarillion
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
decar48
Reviewed Dec. 27, 2012

"waste of ingredients"

MY REVIEW
decar48
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!"

MY REVIEW
decar48
Reviewed Dec. 27, 2012

"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."

MY REVIEW
llafontaine80
Reviewed Nov. 28, 2012

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

MY REVIEW
justducky76
Reviewed Dec. 28, 2011

"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!"

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