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Gingerbread Pancakes with Banana Cream

Total Time

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

Makes

42 pancakes (4-2/3 cups topping)

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
Gingerbread Pancakes with Banana Cream Recipe photo by Taste of Home

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.

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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