Spiced with traditional cinnamon, ginger, cloves, and nutmeg, these fluffy Gingerbread Pancakes are drizzled with a fresh lemon-buttermilk syrup. Christmas morning, I got your back.
Yesterday Eric gently shook me awake. I looked up at him, bleary-eyed, and he says to me, “Karen, something amazing has happened.”
So, tell me, if your spouse woke you up (after too little sleep) and said this, what would you guess in the few seconds before you found out? You know how fast your brain can think of stuff like this. To quote Han Solo, “I can imagine quite a bit.”
“U2 is going on tour next year, and I can buy tickets a day early!!”
It is, of course, a question of WHEN we will buy tickets, not if. Eric’s U2
obsession devotion love knows no bounds. His face looked exactly like Charlotte’s when I tell her that it’s okay to jump in the puddles as hard as she can.
I swear I did not coordinate their shirts, by the way. She and her cousin just have excellent taste, and serendipitous tendencies.
Here’s my last post for gingerbread week! We started on Monday with these craaaazy awesome Frosted Peppermint Gingerbread Bars, then on Wednesday I shared these Nutella Stuffed Gingerbread Cookies. Never enough gingerbread! Represent.
Today we’re talking breakfast. I made these pancakes for the first time a few weeks ago, and that day my nephew requested them for his birthday party that weekend. My friend Kate tried them, and needed the recipe to make them for her in-laws who were visiting.
So this recipe officially falls under the “I literally can’t wait until you post” category. I get a text, “When are you posting X recipe?” “Uh I don’t know a couple weeks probably.” “You have to email it to me. Now.” That’s when you know you’ve found a winner.
These gingerbread pancakes WIN. And the lemon-buttermilk syrup. Ooooh, the lemon-buttermilk syrup. I’m kind of regretting not dedicating an entire post to that recipe. Stuff of DREAMS you guys.
Use about a 1/4 cup per pancake. Mmm.