Gin Extractgerbread Pancakes Recipe: Imagine waking up to the irresistible aroma of warm spices, a hint of sophisticated botanical notes, and the promise of a truly extraordinary breakfast. We’ve taken the beloved, comforting essence of gingerbread and elevated it to new heights, creating a dish that is both nostalgic and refreshingly innovative. This isn’t just any pancake recipe; it’s an invitation to transform your morning into a luxurious culinary experience, making even the most ordinary day feel like a special occasion.
The Classic Meets Contemporary: A Delicious Evolution
Gingerbread, with its rich history dating back centuries, has long been a symbol of warmth, celebration, and home-baked goodness, especially during colder months. Our unique twist introduces a subtle, aromatic layer with the inclusion of gin extract, which imparts a complex, botanical depth without any alcoholic content, making it perfect for all to enjoy. It’s this thoughtful fusion that makes our Gin Extractgerbread Pancakes Recipe a true standout.
People adore this dish not only for its incredible taste—a harmonious blend of sweet molasses, zesty ginger, cinnamon, and that intriguing whisper of juniper—but also for its wonderfully fluffy texture and the sheer delight of discovering something new yet deeply comforting. It’s the perfect way to add a touch of sophisticated charm to your weekend brunch or a special holiday morning, promising a memorable start to your day. Get ready to fall in love with your new favorite pancake!
Ingredients:
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For the Gin Extractgerbread Pancakes:
- 2 cups (250g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon fine sea salt
- 1 ¾ cups (420ml) whole milk (or buttermilk for extra tang and fluffiness)
- 2 large eggs, lightly beaten
- ¼ cup (60ml) unsalted butter, melted and slightly cooled, plus more for greasing the griddle
- ¼ cup (60ml) dark molasses (not blackstrap, unless you prefer a very strong, bitter flavor)
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons high-quality gin (I find a dry, botanical gin works best to complement the spices)
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For the Gin-Kissed Maple Syrup (Optional, but highly recommended for the full “Gin Extractgerbread Pancakes Recipe” experience):
- 1 cup (240ml) pure maple syrup (grade A or B for richness)
- 1-2 tablespoons high-quality gin (matching the gin used in the pancakes, if possible)
- A tiny pinch of ground ginger (optional, for an extra spice kick)
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Optional Toppings:
- Powdered sugar, for dusting
- Whipped cream or créme fraîche
- Candied ginger pieces
- Orange zest or thinly sliced oranges
- Toasted pecans or walnuts
Preparing the Dry Ingredients for Your Gin Extractgerbread Pancakes
This initial step is all about setting the foundation for truly fluffy and flavorful pancakes. I always recommend sifting your dry ingredients; it makes a remarkable difference in the final texture of your pancakes, ensuring there are no lumps and that the leavening agents are perfectly distributed.
- Sift the Flour and Leavening Agents: In a large mixing bowl, I start by sifting together the 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and 1 teaspoon of baking soda. Sifting isn’t just about removing lumps; it also aerates the flour, which contributes to a lighter pancake. Don’t skip this if you want the best texture for your Gin Extractgerbread Pancakes Recipe.
- Incorporate the Gingerbread Spices and Salt: Once the flour, sugar, and leavening agents are sifted, it’s time to add the heart of our “extractgerbread” flavor. I add 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, ¼ teaspoon of ground allspice, and ½ teaspoon of fine sea salt to the bowl.
- Whisk Thoroughly: Using a whisk, I thoroughly combine all these dry ingredients. It’s important to make sure the spices are evenly distributed throughout the flour mixture, otherwise, you might end up with pockets of intense spice in some pancakes and bland spots in others. A good minute or two of whisking ensures everything is perfectly integrated. Once combined, I set this bowl aside while I prepare the wet ingredients. This separation helps prevent overmixing later, which is crucial for tender pancakes.
Mixing the Wet Ingredients – The Heart of the Gin Extractgerbread Pancakes Recipe
The wet ingredients are where the magic truly begins to happen, especially with the addition of molasses and our star ingredient – gin! This combination creates the signature deep flavor profile of our Gin Extractgerbread Pancakes Recipe.
- Combine Milk and Eggs: In a separate, medium-sized bowl, I pour in the 1 ¾ cups of whole milk. If you opt for buttermilk, you’ll notice a slightly thicker batter and an even fluffier, tangier pancake. Then, I crack in the 2 large eggs and lightly beat them with a fork or a small whisk until the yolks and whites are just combined. There’s no need to create a frothy mixture here, just ensure they are well integrated.
- Add Molasses and Melted Butter: Next, I introduce the rich sweetness and color with ¼ cup of dark molasses. I always make sure to use dark molasses, not blackstrap, as blackstrap can be quite strong and bitter for pancakes. Then, I gently stir in the ¼ cup of melted unsalted butter. It’s important that the butter isn’t piping hot when you add it, as it could scramble the eggs. Just slightly cooled to warm is perfect.
- Introduce Vanilla and Gin: Now for the aromatic and unique additions! I add 1 teaspoon of pure vanilla extract, which always enhances baked goods, and then, the star: 1 to 2 tablespoons of high-quality gin. I usually start with 1 tablespoon and taste the batter (a small amount, uncooked, is fine for flavor checking) to see if I want a more pronounced gin note. A good quality, botanical gin truly elevates the “Extractgerbread” aspect, adding a subtle complexity that complements the warm spices beautifully. Stir these wet ingredients until everything is well combined and homogenous.
Bringing it All Together: Combining and Resting the Batter
This stage is where your two prepared mixtures unite to form the perfect pancake batter. The key here is gentle handling to ensure your Gin Extractgerbread Pancakes are light and airy, not tough.
- Gently Combine Wet and Dry: I create a well in the center of the dry ingredients bowl and pour the entire wet mixture into it. Using a large spoon or a spatula, I begin to fold the wet ingredients into the dry. The most critical instruction here is: do not overmix! I mix just until the flour streaks have disappeared and the ingredients are barely combined. A few small lumps are perfectly acceptable, even desirable, as overmixing develops the gluten in the flour, leading to dense, chewy pancakes. We want light, fluffy ones for our Gin Extractgerbread Pancakes Recipe!
- Rest the Batter: Once the batter is just combined, I let it rest for about 10-15 minutes at room temperature. This resting period is crucial for a few reasons: it allows the flour to fully hydrate, the gluten to relax (again, for tenderness), and the baking powder and soda to activate properly, giving you those wonderful bubbles that lead to fluffy pancakes. While the batter rests, it also gives the flavors, especially the gin and spices, a chance to meld together beautifully. This short wait truly enhances the final texture and taste of your pancakes.
Cooking Your Perfect Gin Extractgerbread Pancakes
Now comes the exciting part: cooking these aromatic pancakes! Getting the temperature right and being patient are key to achieving golden-brown, perfectly cooked pancakes.
- Preheat Your Griddle or Skillet: While the batter is resting, I place a large non-stick griddle or a heavy-bottomed skillet over medium heat. It’s important to give it enough time to heat evenly. I test the temperature by sprinkling a few drops of water onto the surface; if they sizzle and evaporate immediately, it’s ready. If they just sit there, it’s not hot enough; if they burn quickly, it’s too hot. Adjust the heat as needed.
- Grease the Surface: Once hot, I lightly grease the griddle with a small amount of butter, wiping away any excess with a paper towel. You just need a thin film to prevent sticking and encourage a beautiful golden crust.
- Portion the Batter: Using a ¼ cup measuring cup, I ladle spoonfuls of batter onto the hot griddle. I usually cook 2-3 pancakes at a time, making sure not to overcrowd the pan, which can lower the temperature and lead to uneven cooking.
- Observe and Flip: Cook the pancakes for about 2-3 minutes per side. You’ll know they’re ready to flip when you see bubbles forming and breaking on the surface, and the edges look set and slightly dry. The bottom should be a beautiful golden-brown. A quick tip: resist the urge to press down on the pancakes with your spatula! This deflates them and makes them dense. Flip them gently with a wide spatula and cook for another 1-2 minutes on the second side until golden brown and cooked through.
- Keep Warm: As each batch of pancakes finishes cooking, I transfer them to a plate and keep them warm in a preheated oven set to its lowest temperature (around 200°F or 90°C) while I cook the remaining batter. This ensures everyone gets a warm stack of delicious Gin Extractgerbread Pancakes.
Crafting the Gin-Kissed Maple Syrup (Highly Recommended for the Full Experience)
While these pancakes are incredible on their own, a homemade gin-kissed maple syrup truly elevates the “Gin Extractgerbread” experience, tying all the flavors together. This optional step is quick and adds a layer of sophisticated warmth.
- Gently Heat Maple Syrup: In a small saucepan, I combine 1 cup of pure maple syrup with a tiny pinch of ground ginger (if using, for that extra spice warmth). I heat this over low-medium heat until it’s just warm and slightly thinner, about 2-3 minutes. You don’t want it to boil vigorously, just to become warm enough to integrate the gin properly.
- Stir in the Gin: Remove the saucepan from the heat. Carefully stir in 1 to 2 tablespoons of high-quality gin. The warmth of the syrup helps to slightly mellow the gin, allowing its botanical notes to infuse beautifully without being overpowering. I always add the gin off the heat to preserve its delicate aromatics and prevent it from cooking off too much. Taste and adjust the amount of gin to your preference. Remember, we’re aiming for a subtle complement, not a strong alcoholic punch.
- Serve Warm: Keep the gin-kissed maple syrup warm until serving. You can either leave it on very low heat or transfer it to a small pitcher that has been warmed. This syrup is a fantastic addition to our Gin Extractgerbread Pancakes Recipe.
Assembling and Serving Your Gin Extractgerbread Pancakes
The final flourish! Presenting your beautifully cooked pancakes is almost as enjoyable as making them. Get ready to impress with this delightful breakfast or brunch.
- Stack and Garnish: I like to serve these pancakes in generous stacks of three or four per person. A generous dusting of powdered sugar adds a pretty, snowy finish. For a touch of elegance and texture, I often sprinkle some candied ginger pieces over the top.
- Add Optional Toppings: A dollop of whipped cream or a spoonful of crème fraîche adds a lovely creaminess that contrasts wonderfully with the spices. For a burst of freshness, a little orange zest or a few thin slices of orange provide a bright, citrusy counterpoint to the rich gingerbread flavors. Toasted pecans or walnuts also add a fantastic crunch.
- Drizzle with Gin-Kissed Maple Syrup: Finally, I generously drizzle the warm gin-kissed maple syrup over the entire stack. This truly brings the whole Gin Extractgerbread Pancakes Recipe together, offering a unique and sophisticated flavor experience. These pancakes are perfect for a special weekend breakfast, a festive brunch, or even a cozy dessert. Enjoy every flavorful bite!
Conclusion:
Well, my fellow food adventurers, we’ve reached the sweet end of our journey through this delightful creation, and I genuinely hope you’re feeling as inspired as I am to whip up a batch of these truly extraordinary pancakes. If there’s one recipe I could implore you to try, it’s this one. Why, you ask? Because it’s more than just a breakfast; it’s an experience. Imagine waking up to the comforting aroma of warm ginger, cinnamon, and cloves mingling with that sophisticated, subtle hint of gin. It’s an olfactory hug on a plate, a culinary escape that transforms an ordinary morning into something truly special. This isn’t just about feeding your hunger; it’s about nourishing your soul with flavor and warmth. The unique combination of classic gingerbread spices infused with the sophisticated botanical notes from the gin extract creates a depth of flavor that is simply unparalleled in a pancake. It’s comforting, yet exciting, familiar, yet surprisingly new. It’s the perfect antidote to a chilly morning, a festive addition to any holiday brunch, or simply a wonderful way to treat yourself to something truly gourmet without any fuss.
The beauty of this Gin Extractgerbread Pancakes Recipe lies not only in its exquisite taste but also in its incredible versatility. While absolutely divine on their own, begging only for a light dusting of powdered sugar, I highly encourage you to get creative with your toppings. For a classic touch, a generous drizzle of real maple syrup is non-negotiable, perhaps even a maple syrup infused with a tiny splash of gin for an extra layer of boozy elegance. If you’re feeling decadent, a dollop of freshly whipped cream, perhaps infused with a hint of orange zest or a whisper of vanilla, will elevate them to dessert status. For those who adore texture, a sprinkle of candied ginger or toasted pecans adds a delightful crunch. Consider a homemade lemon or orange curd on the side; the bright, citrusy acidity cuts through the richness beautifully, creating a symphony of flavors that will dance on your palate. And speaking of variations, don’t be afraid to experiment! This batter can easily be adapted for waffles, offering those crisp edges and deep pockets perfect for holding even more glorious syrup. For a gluten-free option, simply swap out the all-purpose flour for a good quality gluten-free baking blend, ensuring you add a bit more liquid if the batter seems too thick. Dairy-free milk alternatives work wonderfully too, so everyone can enjoy this festive treat. Imagine serving these up for a festive brunch, perhaps with a side of crispy bacon and some fresh fruit – you’ll be the hero of the day, I promise!
I genuinely believe that food connects us, and there’s nothing I love more than seeing your culinary creations come to life in your own kitchens. So, please, don’t just read about this recipe; make it! Take a leap, embrace the subtle sophistication of the gin extract, and let the comforting spices fill your home with an irresistible aroma. Once you’ve experienced the magic of these gingerbread pancakes, I would absolutely love to hear all about it. Share your triumphs, your serving suggestions, your unique twists, and especially your photos! Tag me on social media, leave a comment below, or send me an email – let’s build a community of pancake enthusiasts who aren’t afraid to elevate their breakfast game. Your feedback not only brightens my day but also helps others discover the joy of this recipe. So go on, gather your ingredients, fire up that griddle, and prepare to fall in love with your new favorite pancake recipe. Happy cooking, and even happier eating!
People Also Ask:
What can I use instead of gin extract in this recipe?
If you prefer not to use gin extract, or simply don’t have it on hand, you have a few excellent alternatives. You could omit it entirely for a classic gingerbread pancake experience. For a similar botanical note without the alcohol, a very small amount (think a quarter teaspoon) of orange blossom water or rosewater could be used, but be extremely judicious as these are potent. Alternatively, a teaspoon of orange zest or lemon zest will add a lovely bright, aromatic counterpoint to the spices without altering the base flavor profile too much. If you’re looking for a non-alcoholic “mocktail” essence, consider a dash of non-alcoholic juniper berry essence if you can find it, though this is less common.
Can I make the pancake batter ahead of time?
Yes, you absolutely can! Preparing the batter the night before is a fantastic way to make your morning even easier. Simply mix all the wet ingredients and all the dry ingredients separately, then combine them gently just until moist. Cover the bowl tightly with plastic wrap and refrigerate overnight. In the morning, give the batter a quick, gentle stir (don’t overmix!) and add a tablespoon or two of milk or water if it seems too thick. Letting the batter rest overnight can actually lead to more tender pancakes as it allows the flour to fully hydrate and the gluten to relax.
How do I store and reheat leftover Gin Extractgerbread Pancakes?
Leftover gingerbread pancakes can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, you have a few options. The toaster is my favorite method for individual pancakes, as it makes them wonderfully crispy on the outside again. You can also place them on a baking sheet and warm them in an oven preheated to 350°F (175°C) for about 5-7 minutes, or until heated through. For a quicker option, they can be reheated in the microwave, though they might be a bit softer.
Are these pancakes suitable for children, given the “gin extract”?
While the recipe uses “gin extract,” which is typically a flavoring agent and not a significant source of alcohol, it’s always wise to exercise caution, especially with young children or individuals who strictly avoid alcohol. Gin extract is similar to vanilla extract in that it contains a small amount of alcohol used to carry the flavor. However, during the cooking process, most of this alcohol evaporates. If you have any concerns, or if serving to very young children or those for whom any trace of alcohol is an issue, it’s best to simply omit the gin extract. The pancakes will still be incredibly delicious with all the wonderful gingerbread spices!
Can I make these pancakes gluten-free or dairy-free?
Absolutely! This recipe is quite adaptable. For a gluten-free version, simply substitute the all-purpose flour with your favorite 1:1 gluten-free baking flour blend. You might need to add a touch more liquid (milk or water) as gluten-free flours can absorb more moisture. For a dairy-free option, use any unsweetened plant-based milk (almond, soy, oat, or cashew milk all work well) and ensure your butter substitute is also dairy-free. The flavor profile of the gingerbread and gin extract will still shine through beautifully!
Juniper-Spiced Gingerbread Pancakes
Transform your morning with these irresistible Juniper-Spiced Gingerbread Pancakes. This unique recipe combines classic gingerbread flavors with a subtle, sophisticated botanical note from non-alcoholic extract, creating a fluffy, aromatic breakfast that’s both nostalgic and innovative. Perfect for a special brunch or holiday treat, it promises a memorable start to your day.
Ingredients
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1½ cups (190g) all-purpose flour
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1 Tbsp baking powder
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1 tsp ground ginger
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1 tsp ground cinnamon
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¼ tsp ground cloves
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Pinch of salt
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2 large eggs
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¾ cup (190ml) milk
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¼ cup (65g) unsalted butter, melted (plus more for cooking)
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2 Tbsp dark molasses
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2 Tbsp brown sugar
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½ tsp vanilla extract
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1-2 Tbsp non-alcoholic botanical extract (e.g., juniper, non-alcoholic gin alternative)
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For Gin-Kissed Maple Syrup (Optional):
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1 cup (240ml) pure maple syrup
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1-2 Tbsp non-alcoholic botanical extract (matching above)
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Optional Toppings:
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Powdered sugar
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Whipped cream or crème fraîche
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Candied ginger pieces
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Orange zest or slices
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Toasted pecans or walnuts
Instructions
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Step 1
In a large bowl, sift together flour, baking powder, ground ginger, cinnamon, cloves, and salt. Whisk well to combine and set aside. -
Step 2
In a separate bowl, whisk together eggs and milk. Stir in melted butter, molasses, brown sugar, vanilla extract, and the non-alcoholic botanical extract until homogenous. -
Step 3
Pour the wet ingredients into the dry ingredients. Mix gently with a spoon or spatula until just combined; a few lumps are okay. Do not overmix. Let the batter rest for 10-15 minutes at room temperature. -
Step 4
Preheat a lightly greased griddle or skillet over medium heat. Ladle ¼ cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, until golden brown and bubbles appear on the surface. Keep cooked pancakes warm in a low oven while you finish the rest. -
Step 5
Gently warm maple syrup in a small saucepan. Remove from heat and stir in the non-alcoholic botanical extract. Serve warm. -
Step 6
Stack pancakes and dust with powdered sugar. Garnish with optional toppings like whipped cream, candied ginger, or orange zest. Drizzle generously with the juniper-kissed maple syrup and enjoy.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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