Looking for the perfect Christmas (or any day, really) morning brunch? You've come to the right place. Today's menu features an incredibly quick 5-step recipe for gingerbread pancakes, topped off with a decadent caramel whipped cream. This brunch treat includes the perfect blend of spices, moistness, and festivity. With just a few simple steps and ingredients, you can have a showstopping stack of pancakes ready for the holidays in no time!

Simple Ingredients


Every delicious recipe has to start with easy-to-find, just overall good, ingredients. I've partnered up with my friends over at Eagle Brand® to feature Eagle Brand® Sweetened Condensed Milk in these pancakes, which keeps them moist and flavourful. All other ingredients are listed just below, so go ahead and give your pantry a look-through before scrolling down to the recipe.

  • Flour - kind of a no-brainer for pancakes, and be sure to use all-purpose for the perfect texture!
  • Baking powder and salt
  • Spices - this recipe calls for a blend of cinnamon, ginger, and allspice which tastes so cozy and smells even better.
  • Eggs
  • Molasses - I typically bake with fancy molasses, but if you don't have any on hand, I'm sure casual will do just fine ;)
  • Eagle Brand® Sweetened Condensed Milk - sweet and creamy, this ingredient makes these pancakes possible!
  • Milk
  • Brown sugar
  • Vanilla extract
  • Butter
  • Half and half cream - I like 10% cream for its subtle thickness, but regular milk would also work here.
  • Heavy whipping cream - the key to homemade whipped cream success!

Simple Steps


Who wants to wait around for breakfast to be ready? Couldn't be me. That's why this pancake recipe has been developed to be extra easy, with just five steps from start to finish.

  • Combine the dry ingredients
  • Mix in the wet ingredients
  • Cook on a griddle or stovetop
  • Prepare the homemade caramel
  • Whip the cream, add caramel, and serve


It's as simple as that! Once finished, serve the pancakes and caramel cream immediately or refrigerate separately. It all stays fresh for up to one week, so you can enjoy a delicious brunch all holiday long!


Gingerbread Pancakes with

caramel whipped cream


Prep time: 30 minutes


Cook time: 30 minutes


Serves/makes: 12 pancakes


Flavourful gingerbread pancakes topped off with a decadent caramel whipped cream, completed in 5 steps with Eagle Brand® Sweetened Condensed Milk

Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 2 large eggs
  • 1/4 cup molasses
  • 1/2 cup Eagle Brand® Sweetened Condensed Milk
  • 1 cup milk


  • 1/2 cup Eagle Brand® Sweetened Condensed Milk
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup half and half cream
  • 1 cup heavy whipping cream

Method

  1. In a large bowl, stir together the flour, baking powder, salt, cinnamon, ginger, and allspice to ensure there are no clumps. Set aside.
  2. Add the eggs, molasses, sweetened condensed milk, and milk to a medium-sized bowl. Whisk until the ingredients are fully blended. Slowly pour into the dry ingredients mixture by creating a well in the center. Fold gently to incorporate, until only a few faint streaks of flour remain.
  3. Preheat a pan or griddle to medium-low heat. Place a small square of butter on the surface to melt, if desired. Once the pan has preheated, scoop 1/4 - 1/3 cup of the pancake batter onto its surface. Let cook for 1 minute 30 seconds, allowing small bubbles to form and pop. Flip, then allow to cook until a dark golden brown, another minute on the second side. Transfer to a serving tray. Repeat with the remaining batter, cooking several at a time if desired.
  4. To make the caramel for the topping, add the sweetened condensed milk, brown sugar, and vanilla extract to a small sauce pot. Cook on medium-low heat for 5 minutes, or until bubbling. Remove from the heat, then add the butter in cubes, baking powder, and salt. Stir well with a heatproof spatula. Let sit for 30 seconds, then stream in the half and half cream. Stir well. Set aside to cool.
  5. By hand (or using a hand or stand mixer) whip the heavy cream in a large bowl. Whip until stiff peaks form, about five minutes on high speed. In three additions, gently fold the cooled caramel into the whipped cream. Dollop the caramel cream onto each serving of pancakes and serve.