Description

Delight in these Christmas Fluffy Gingerbread Pancakes, softly spiced with warm gingerbread flavors like cinnamon, ginger, and nutmeg. Lightweight and airy, they are made extra fluffy by folding in whipped egg whites and are perfect for a festive breakfast or brunch. Enjoy them cooked as thick, sealed pancakes using a small pan or as jiggly Japanese-style souffle pancakes in a large skillet. Customize with optional add-ins like molasses, cloves, chocolate chips, and dried fruits for a cozy holiday treat.

Ingredients

Scale

Wet Ingredients

3 eggs, room temperature, separated
3 oz butter, melted
3 cups milk, dairy or dairy-free, lukewarm

Dry Ingredients

3 cups all-purpose flour, sifted
2.5 Tbsp baking powder
1 tsp ground cinnamon powder
1/2 tsp ground ginger powder
1/2 tsp ground nutmeg powder

Optional Sweetener and Add-ins

Sweetener (optional) – brown sugar, coconut sugar, or sugar-free such as erythritol, adjust to taste
Optional add-ins (not mixed in batter): 1/3 to 1/2 cup molasses (dark, not blackstrap), 1/4 tsp ground cloves, 1/2 to 1 tsp vanilla extract, handful dark/milk/white chocolate chips, chopped dates, dried fruits (raisins, currants, cranberries, dried apricot), chopped nuts (walnuts, pecans, almonds), crystallized or stem ginger pieces, 1 tsp orange zest (add before folding whipped egg whites)

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Instructions

The Pre-prep: Sift the flour, baking powder, cinnamon, ginger, and nutmeg into a large bowl and stir to combine. Separate egg whites and yolks into two bowls, ensuring no yolk mixes with whites. Whip the egg whites on medium speed until almost stiff peaks form; if using sweetener, add gradually while whipping to stabilize. To the yolks, add melted butter and lukewarm milk, mixing well.
Mix the Pancake Batter: Pour the wet ingredient mixture into the dry ingredients and mix until fairly smooth, avoiding over-mixing. Gently fold in the whipped egg whites in increments: first fold in about one-quarter normally, then carefully fold in the remaining whites to preserve airiness. Use the batter immediately to retain fluffiness.
Cook the Pancakes Using a Small Pan: Heat a 6-inch pan over low heat and grease lightly. Pour about 1/2 cup of batter per pancake. Cook gently for 2-3 minutes until bubbles form and pop on the surface, then flip and cook another 2-3 minutes. Use a toothpick to check doneness; it should come out clean. Repeat with remaining batter to make 8-10 pancakes.
OR Cook the Pancakes Using a Large Skillet (Souffle Style): Scoop 1/4 cup batter into the pan, add 1 tbsp water, cover, and cook for 1 minute. Add another 1/4 cup batter on top, cover, and cook 2-3 minutes more. Once bottoms are browned, flip, cover, and cook for 3-5 more minutes until cooked through. Avoid lifting the lid too often to maintain rise. Use a toothpick to check readiness.
Serve: Keep pancakes warm in the oven at 200ºF (95ºC) side by side while finishing. Serve with your favorite toppings and enjoy.

Notes

Keep pancakes warm in a 200ºF (95ºC) oven side by side, not stacked, to maintain texture while cooking in batches.
Avoid over-mixing batter to prevent loss of air and rubbery texture.
Cooking times depend on pancake thickness, pan size, and stovetop heat; adjust accordingly.
For souffle pancakes, keep the lid on and avoid opening frequently to retain fluffiness.
Cook pancakes over low heat to ensure thorough cooking without burning the outside.
Some lumps in the batter are acceptable and help create extra fluffy pancakes.
Make a test pancake first to fine-tune cooking time and temperature.
To cook multiple pancakes simultaneously, use multiple pans or a lidded electric griddle.
Optional add-ins are best pressed gently onto pancakes in the pan rather than mixed directly into the batter to avoid weighing down fluffiness.

Nutrition

Serving Size: 1 pancake
Calories: 220 kcal
Sugar: 5 g
Sodium: 320 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1.5 g
Protein: 6 g
Cholesterol: 85 mg