Gingerbread Latte Sheet-Pan Pancake
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Wake up to the cozy flavors of the season with these spiced sheet pan pancakes, made with warm spices like cinnamon and nutmeg, a touch of molasses, and topped with fluffy whipped cream. Perfect for sharing with family or freezing leftovers for an easy treat, it’s a simple way to make every morning feel special!
Ingredients:
3 cups (360 g) all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 cup + 2 tablespoons (130 g) granulated sugar, divided
2 teaspoons ground cinnamon, divided
1 1/4 teaspoons ground ginger, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon ground cloves, divided
1 teaspoon ground nutmeg, divided
3 large eggs, at room temperature
1 cup (2 sticks) unsalted butter, melted and cooled
2 tablespoons dark molasses
1/2 cup coffee, at room temperature
1/2 cup whole milk, at room temperature
1 1/4 cups heavy whipping cream
Maple syrup, for serving
Directions:
Perfect for your holiday breakfast! Image Credit: Delish
Ingredients:
3 cups (360 g) all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 cup + 2 tablespoons (130 g) granulated sugar, divided
2 teaspoons ground cinnamon, divided
1 1/4 teaspoons ground ginger, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon ground cloves, divided
1 teaspoon ground nutmeg, divided
3 large eggs, at room temperature
1 cup (2 sticks) unsalted butter, melted and cooled
2 tablespoons dark molasses
1/2 cup coffee, at room temperature
1/2 cup whole milk, at room temperature
1 1/4 cups heavy whipping cream
Maple syrup, for serving
Directions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 17.25"x12.25" sheet pan with parchment paper for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, baking soda, 1/2 cup granulated sugar, 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 3/4 teaspoon pepper, 3/4 teaspoon cloves, and 3/4 teaspoon nutmeg.
- Combine Wet Ingredients: In a medium bowl, whisk the eggs, melted butter, and molasses until smooth. Add this mixture to the dry ingredients, mixing gently until just combined. Gradually stir in the coffee and milk until the batter is smooth, with no dry spots (a few small lumps are okay).
- Pour & Spread: Pour the batter into the prepared sheet pan and spread evenly using an offset spatula. Check the batter’s level by dipping the spatula into different areas.
- Bake: Bake for 15 to 17 minutes, or until the pancake is golden brown and firm to the touch. Let it cool in the pan for 15 minutes.
- Whip the Cream: In the bowl of a stand mixer fitted with a whisk attachment (or using a handheld mixer), beat the heavy cream with the remaining 2 tablespoons of sugar on medium-high speed until medium peaks form.
- Make Spice Sprinkle: In a small bowl, combine the remaining 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon pepper, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg.
- Serve: Cut the pancake into 16 squares. Top each piece with a dollop of whipped cream, a drizzle of maple syrup, and a sprinkle of the spice mixture.
