While gingerbread is typically seen in the form of cookies, the robust tastes can also be used to create gingerbread pancakes. To find out more about this unique breakfast dish, read on to learn how to make gingerbread pancakes.

Just like making gingerbread men, required main ingredients for the pancakes are the spices, specifically cinnamon, ginger, nutmeg and cloves. In addition to the standard pancake ingredients like flour, sugar, eggs and butter, brewed coffee is also used.http://www.epicurious.com/recipes/food/views/Gingerbread-Pancakes-108785

While standard gingerbread pancakes recipes call for the cakes to be prepared in a skillet or flat griddle just like classic pancakes, the recipe can also be prepared in an oven, baking the batter in a heat-proof skillet until puffy, then slicing into wedges.http://www.cdkitchen.com/recipes/recs/1864/Baked-Gingerbread-Pancake117157.shtml

Additionally, the recipe can be varied by changing up the batter and the toppings for the cooked pancakes. Molasses can be used in place of the brown sugar in the batter and whole wheat flour can be used in place of the traditional all-purpose flour. For toppings, rather than the typical maple syrup or powdered sugar, the cakes can be topped with whipped cream or candied ginger if desired.http://bakingbites.com/2009/11/gingerbread-pancakes-with-candied-ginger/

This step-by-step guide explains the ingredients, preparation method and common variations for making gingerbread pancakes at home.

• 1 cup brown sugar, packed
• 2 1/2 cups flour
• 1 1/2 tsp. baking soda
• 1 tbsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. cloves
• 1 tsp. salt
• 1/2 cup brewed coffee, cooled
• 1/2 cup milk
• 3 eggs
• 1/4 cup butter, melted
• Cooking oil, for greasing

1. Combine the brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt in a large bowl. Set aside.
2. In a separate large bowl, mix together the coffee, milk, eggs and butter.
3. Gradually add the dry ingredients to the wet ingredients, whisking together until just combined.
4. Allow the batter to sit for about 15 minutes.
5. Grease and heat a skillet or griddle over medium-high heat.
6. Spoon the batter onto the heated skillet or griddle in 1/4 cup portions.
7. Cook the pancakes until bubbles appear and pop around the edges of each pancake.
8. Flip each pancake and cook until browned.
9. Repeat steps six, seven and eight with the remaining batter.
10. Serve and enjoy!

1. Use molasses rather than brown sugar if desired.
2. For a thicker pancake, use whole wheat flour instead of the all-purpose flour.
3. Stir in three teaspoons of unsweetened cocoa powder for a more robust flavor.
4. Add in six tablespoons of chopped nuts, hazelnuts work well.
5. Use prepared pancake mix and add spices in a pinch.