Gingerbread Pancakes with Nutella® hazelnut spread

Gingerbread Pancakes with Nutella hazelnut spread
Gingerbread Family Matters
Bring the holiday aromas of the season to the breakfast table with these Gingerbread Pancakes with Nutella® hazelnut spread! But be careful! Your gingerbread people may not stick around for very long once your family gets a taste!
  • Wet Mix
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/4 cup molasses
  • 1 1/2 cups water
  • Dry Mix
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • Other
  • 1/2 cup of fresh cranberries
  • 12 tbsp of Nutella® hazelnut spread (2 tbsp per pancake)
  • gingerbread man cookie cutter
  • cooking oil spray
Step 1
Step 1
  • Mix the wet and dry mixes separately.
  • Whisk the dry mix into the wet mix.
  • Spray cooking oil spray on a pan or griddle (and inside of cookie cutter), then heat. Once hot, place the cookie cutter onto the hot, greased pan and pour batter into (greased) cookie cutter.
  • Step 2
    Step 2
  • Cook until bubbles form on uncooked side.
  • Remove cookie cutter, then flip and cook until pancake is golden brown.
  • Serve with Nutella® hazelnut spread on each pancake and decorate with cranberries.