Spiced Gingerbread Man Pancakes: A Festive Breakfast Recipe with Sautéed Apples & Creamy Caramel Sauce

Imagine the warm, inviting aroma of gingerbread spices wafting through your kitchen on a chilly morning. Now, picture that comforting scent infused into a stack of fluffy pancakes, shaped like adorable gingerbread men, and served with a luscious drizzle of homemade caramel sauce and tender, buttery sautéed apples. This isn’t just a holiday breakfast; it’s a delightful culinary experience you’ll want to savor all year round! These cheeky, spicy Gingerbread Man Pancakes are perfect for creating cherished memories, whether it’s Christmas morning or any weekend you crave a special treat.

There’s something truly magical about gingerbread. It evokes feelings of warmth, celebration, and nostalgia. When combined with the irresistible charm of fluffy pancakes, it transforms a simple breakfast into an extraordinary feast. Forget plain old pancakes; these Gingerbread Man Pancakes are a playful twist that brings a smile to every face, making them an instant family favorite.

Fun in the Kitchen: Cooking Gingerbread Pancakes with Kids

One of the greatest joys of cooking is sharing the experience, especially with little helpers. Recently, my co-chef Meredith and I embarked on a delightful mission to create a delicious army of these Gingerbread Man Pancakes. It was an adventure filled with laughter, learning, and, of course, some utterly delicious results. This recipe is fantastic for involving children in the kitchen, fostering creativity, and making breakfast truly memorable.

Our gingerbread pancake men were served with tender apple wedges, perfectly sautéed in butter and cinnamon, alongside a generous pour of creamy caramel sauce and a few slices of crisp bacon. The combination was utterly divine! The initial attempts at forming the gingerbread men shapes were a bit tricky, leading to what we affectionately dubbed “Gingerbread Aliens.” But hey, somebody has to eat the test subjects, right? It took a bit of practice to get the pancakes looking perfectly humanoid, but the journey was half the fun.

We experimented with different pouring methods: a spouted cup and a pastry bag. While the spouted measuring cup proved to be quite effective for ease, Meredith became quite dexterous with the pastry bag, creating beautifully shaped pancakes with impressive precision and minimal drips on the stove. This hands-on approach is fantastic for developing fine motor skills and encouraging culinary confidence in young chefs.

The caramel sauce, a delightful accompaniment, is incredibly simple to make. Just melt a handful of caramels with a bit of cream, and you’ll have a luscious, smooth syrup ready to drizzle over your gingerbread army. Imagine those little beady gingerbread eyes and currant mouths practically drooling at the thought of being bathed in that sweet, golden cascade! A handful of soft, buttery, cinnamon-kissed apple slices offers a wonderful counterpoint, balancing the sweetness and rich spices of the pancakes and syrup.

So, get ready to chant, “Run, run, run, you Gingerbread Man, we’re gonna catch you and pop you in the pan!” This recipe promises a joyful experience from start to finish.

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Recipe Notes & Dietary Adaptations

Kitchen Frau Notes: We understand that dietary needs vary, which is why we’ve included options to make these delightful pancakes suitable for various preferences. For a dairy-free version, simply swap out the traditional milk for your favorite plant-based milk (almond, soy, or oat milk work wonderfully). In place of the caramel sauce, serve your Gingerbread Pancakes with pure maple syrup, warmed gently with a dash of cinnamon stirred in for extra spice. And when sautéing the apples, use coconut oil instead of butter to keep it dairy-free.

If you’re not in the mood for intricate gingerbread man shapes, these pancakes are just as delicious made in traditional round forms. Simply pour the batter as you would for any pancake. Stack them high, pile the soft apple slices on top, and let the luscious caramel sauce ooze down the sides for a truly delectable and special holiday-style breakfast.

Gingerbread Man Pancakes with Sautéed Apples and Easy 2-Ingredient Caramel Sauce

Options for gluten-free, dairy-free, and egg-free are included below.

Ingredients for the Pancakes

• 1½ cups all-purpose flour (or your favorite homemade gluten-free flour blend – see recipe below)
• 1½ teaspoons baking powder
• 1 teaspoon pumpkin pie spice mix (click link for homemade recipe, or use store-bought)
• ½ teaspoon salt
• 1 large egg, lightly beaten (or 1 chia egg – see recipe below for egg-free alternative)
• 1¾ cups milk (or dairy-free plant milk of choice, such as almond or oat milk)
• 2 tablespoons neutral-flavored oil (like canola or vegetable oil)
• 2 tablespoons molasses (cooking molasses or robust blackstrap molasses for a deeper flavor)
• Currants or chocolate chips for creating eyes and buttons on your gingerbread men (optional, but highly recommended for fun!)

Ingredients for the Sautéed Apples

• 2 medium-sized apples (firm varieties like Gala, Honeycrisp, or Fuji work best)
• 2 tablespoons butter (or coconut oil, for a dairy-free option)
• ½ teaspoon ground cinnamon

Ingredients for the Easy Caramel Sauce

• 24 individually wrapped soft caramels
• ½ cup whipping cream or light cream (if using whipping cream, you might need an additional 1 or 2 tablespoons to achieve the desired consistency if the sauce becomes too thick upon cooling)

Step-by-Step Instructions

Prepare the Caramel Sauce First

It’s best to make the caramel sauce in advance so it has time to cool and thicken slightly to the perfect drizzling consistency. If you opt for light cream, the sauce will naturally be a bit thinner, but it will thicken as it cools. With whipping cream, the sauce tends to be richer and thicker; you might need to whisk in an extra tablespoon or two of cream once it’s cooled to reach your preferred thickness.

Microwave Method: Unwrap all the caramels and place them in a microwave-safe glass measuring cup or bowl. Pour in the cream. Microwave on high for one minute, then remove and stir thoroughly. Return to the microwave for another minute and stir again. The caramels should be approximately half melted at this point. If they are still quite stiff, heat for another 30 seconds to 1 minute. Continue stirring until the caramels are almost entirely melted and the mixture is smooth. Stir occasionally as the sauce cools to ensure it remains lump-free.

Stovetop Method: Alternatively, place the unwrapped caramels and cream into a small saucepan. Heat over medium-low heat, stirring frequently, until the caramels are almost completely melted and dissolved into the cream. Remove the saucepan from the heat and continue to stir occasionally as it cools until the sauce achieves a perfectly smooth, velvety texture.

Prepare the Sautéed Apples

Begin by washing and preparing your apples. Cut each apple into quarters, then carefully remove the core from each quarter. Slice each quarter into 3 or 4 uniform wedges. In a large skillet, melt the butter (or coconut oil for dairy-free) over medium heat until it’s bubbling gently. Add the apple wedges to the skillet and sprinkle them evenly with ground cinnamon. Cook the apples, stirring occasionally, for about 5 to 7 minutes, or until they are tender but still hold their shape and are not mushy. Once cooked, set them aside.

Make the Pancakes

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Ensure they are well combined.
2. Combine Wet Ingredients: In a separate bowl, whisk the beaten egg (or the prepared chia egg) with the milk until well incorporated. Next, add the oil and then the molasses. A helpful tip: if you measure the oil in the tablespoon first, the molasses will slide out much more easily from the spoon! Whisk all the wet ingredients until they are thoroughly combined and smooth.
3. Mix Batter: Pour the liquid ingredients into the bowl with the dry ingredients. Whisk or stir gently until the batter is almost smooth. Don’t overmix; a few small lumps are perfectly fine and often result in fluffier pancakes.
4. Prepare for Cooking: Heat a skillet (a good quality non-stick pan works best for this) over medium heat. Lightly spray the skillet with cooking oil spray or coat it with a very thin layer of oil.
5. Shape the Pancakes: To create the gingerbread man shapes, you have a couple of options:
   • Spouted Measuring Cup: Pour some of the batter into a spouted measuring cup.
   • Piping Bag: Fill a piping bag fitted with a ¼ inch round nozzle with the batter. To make filling easier, place the piping bag (tip down) into a tall glass. Have another bowl ready to hold the piping bag between uses, with the tip bent upwards to prevent drips.
6. Cook the Pancakes: Pipe or carefully pour the batter into the hot skillet in the shape of a gingerbread man. The first few might resemble “gingerbread aliens,” but with a bit of practice, you’ll get the hang of it! For younger children, making traditional round pancakes and then decorating them with currants is a fun alternative.
7. Decorate: Gently place currants or chocolate chips on top of the uncooked batter to create eyes, buttons, or other fun decorations for your gingerbread men.
8. Flip and Finish: Cook until bubbles begin to appear on the surface of the uncooked batter, then carefully flip the pancakes and cook until golden brown on the other side.

This recipe yields approximately 12 gingerbread man pancakes (each about 5 or 6 inches tall). Serve them immediately with a few wedges of warm sautéed apples and a generous drizzle of the luscious caramel sauce.

Guten Appetit!

*Homemade Gluten-Free Flour Mix

For those requiring a gluten-free option, this balanced blend works wonderfully in these pancakes and many other recipes. Make a batch and store it for future use!

• 1¾ cups (200gms) white rice flour
• 1 cup (170gms) sweet rice flour (also known as Mochiko, or glutinous/sticky rice flour)
• 1 cup (120gms) tapioca starch/flour
• ¾ cup (105gms) brown rice flour
• ½ cup (70gms) sweet white sorghum flour
• 2 teaspoons xanthan gum

Instructions: Combine all ingredients in a large bowl and stir very well until uniformly mixed. Alternatively, place all ingredients in a sealed container and shake vigorously for a minute or two until completely combined. This recipe makes approximately 5 cups of gluten-free flour blend.

*Chia Egg (Egg Substitute)

This simple chia egg substitute is perfect for making these pancakes egg-free.

• 3 tablespoons (45ml) water
• 1 tablespoon ground chia seeds
• ¼ teaspoon baking powder (add this to your dry ingredients, not the chia mixture)

Instructions: Grind the chia seeds into a fine powder using a spice grinder, coffee grinder, or a high-speed blender. I find it convenient to grind about half a cup at a time and store it in a sealed jar for quick access. In a small bowl, stir the ground chia seeds into the water. Let the mixture sit for at least 5 minutes, or until it forms a thick, gel-like consistency. Add the additional ¼ teaspoon baking powder directly to your dry ingredients along with the other baking powder called for in the pancake recipe.

Discover more delightful family-friendly recipes and tips on our ‘Cooking With Kids’ section.

You might also enjoy these other breakfast delights:

High Protein Pancakes

Pancakes, the Thick Fluffy Kind

Cooking with Kids: Waffles with Chicken and Shredded Carrot Salad

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Confetti Crepes with Chocolate Lentil Creme, Hazelnuts, and Fresh Pears