Ah, Christmas morning. I don’t know about you, but this gloriously lazy morning is one I wait for all year ’round; gifts litter the living room floor, bows and wrapping paper are strewn all over the place, holiday coffee is brewing in the kitchen and my absolute favorite part: boozy gingerbread pancakes are ready to devour.
We’ve been eating Christmas morning pancakes for as long as I can remember. All of my Christmas memories when I was young involved a stack of warm, fluffy pancakes before settling into the usual Christmas Day coma. It’s a cherished tradition that I’ve taken on at our house when Mom and Dad come to us now.
Since I don’t want to over-exert myself in the kitchen on Christmas morning (let’s be real, I just want to get cozy!), I stick to my tried and true Christmas morning pancake recipe, but each year I amp them up a bit with a different flavor combo. This year, gingerbread pancakes with chopped pecans my new favorite festive booze: Jackson Morgan’s Brown Sugar & Cinnamon cream liqueur. I promise you this combo is a match made in heaven, but you can always have a little fun with your own renditions; these pancakes would be great with whipped cream and a sprinkle of cinnamon or nutmeg, too! Oh, and did I mention the Jackson Morgan Cream taste fantastic in your coffee as well!
How will you usher in this joyous day? I’d love to know if gingerbread pancakes are on your Christmas Day menu! Truly, MKR
P.S. Check out our recipe for Boozy Peppermint Chocolate Bread Pudding, too! xo
SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground dried ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 1/2 cups water
- 1 1/2 cup chopped pecans
- 1-2 cups Jackson Morgan Brown Sugar & Cinnamon Liqueur (for serving)
- Butter & maple syrup for serving
- Whisk the flour, baking powder, baking soda, nutmeg, salt, ginger, cinnamon, and 1 cup of the chopped pecans in a bowl; set aside.
- Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated.
- Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
- Serve warm and top with Jackson Morgan Brown Sugar & Cinnamon Liqueur, butter, maple syrup, & chopped pecans