Chocolate Gingerbread Pancake Sandwiches
Festive gingerbread-shaped pancakes sandwiched with a smooth chocolate spread, perfect for a holiday breakfast treat. This american-inspired holiday ready in about 30 minutes layers all-purpose flour, ground ginger, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 2 tbsp brown sugar
- 1 large egg
- 3/4 cup milk
- 2 tbsp molasses
- 2 tbsp, melted unsalted butter
- 1/3 cup chocolate spread
- 1 tbsp butter or oil for cooking
Instructions
- Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp ground ginger, 1/2 tsp ground cinnamon, 1 tsp baking powder, and 2 tbsp brown sugar until evenly combined.
- Step 2: In a separate bowl, beat 1 large egg with 3/4 cup milk, 2 tbsp molasses, and 2 tbsp melted unsalted butter until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix.
- Step 4: Heat a non-stick skillet over medium heat and add 1 tbsp butter or oil, swirling to coat.
- Step 5: Using a 1/4 cup measure, pour batter onto the skillet, then quickly use a small cookie cutter or knife to cut a gingerbread shape out of the pancake before it sets. Cook pancakes for 2-3 minutes until bubbles appear and edges look firm.
- Step 6: Flip the pancakes carefully and cook for another 2 minutes until golden and cooked through. Repeat with remaining batter.
- Step 7: Spread 1/3 cup chocolate spread over one gingerbread pancake and sandwich with a second pancake. Press gently and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chocolate Gingerbread Pancake Sandwiches take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Chocolate Gingerbread Pancake Sandwiches?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Chocolate Gingerbread Pancake Sandwiches?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chocolate Gingerbread Pancake Sandwiches for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chocolate Gingerbread Pancake Sandwiches?
American holiday like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
