6 port
13 ingr
20 min
Gingerbread Pancakes

Gingerbread Pancakes with NUTELLA® hazelnut spread

Gingerbread Pancakes with NUTELLA® hazelnut spread

Gingerbread Pancakes

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


1/2 cup of fresh cranberries
12 tbsp of Nutella® hazelnut spread (2 tbsp per pancake)
gingerbread man cookie cutter
cooking oil spray 


Gingerbread Pancakes

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.

Gingerbread Pancakes

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.

Gingerbread Pancakes