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Gingerbread Pancakes with Banana Cream

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
    42 pancakes (4-2/3 cups topping)

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.
Nutrition 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.

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Reviews

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Average Rating:
  • Angel182009
    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.

  • decarillion
    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!

  • decarillion
    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.

  • decar48
    Dec 27, 2012

    waste of ingredients

  • decar48
    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!

  • decar48
    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.

  • llafontaine80
    Nov 28, 2012

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

  • justducky76
    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!