Get ready to transform your breakfast game with the most incredible gluten-free pancake cake that's about to become your new obsession! This isn't just another boring recipe - it's a culinary adventure that combines the warm, spicy magic of gingerbread with the fluffy comfort of pancakes, all packed into one irresistible cake that will have everyone begging for seconds. Whether you're gluten-sensitive or just looking for a show-stopping breakfast treat, this Kitchen Sink Gingerbread Pancake Cake Doctor is your ticket to morning mealtime glory!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups gluten-free flour
- 1 cup brown sugar
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup molasses
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or line it with parchment paper for easier removal.
- In a large mixing bowl, combine the gluten-free flour, brown sugar, ground ginger, ground cinnamon, baking soda, and salt. Whisk the dry ingredients together until they are well blended and there are no lumps.
- In a separate bowl, mix the wet ingredients: molasses, milk, vegetable oil, and eggs. Whisk them together until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Once the batter is combined, pour it into the prepared baking pan. Use a spatula to spread it evenly across the pan.
- Place the baking pan in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the pancake cake is baking, prepare any toppings you desire, such as whipped cream, maple syrup, or fresh fruits.
- Once the pancake cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- After the cake has cooled, slice it into squares and serve warm or at room temperature with your chosen toppings.
- Enjoy your delicious GF Kitchen Sink Gingerbread Pancake Cake Doctor with family and friends!
Tips
- Make sure all your ingredients are at room temperature for the smoothest batter possible.
- Don't overmix the batter - a few small lumps are actually your friend for tender pancake cake texture.
- Use a toothpick test to ensure perfect doneness - it should come out clean with just a few moist crumbs.
- For extra flavor, try toasting your spices lightly before adding them to the dry ingredients.
- Want to make it even more indulgent? Add some chopped crystallized ginger or dark chocolate chips to the batter.
- Store leftovers in an airtight container and reheat gently in the oven to maintain that fresh-baked texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 62g
Protein: 5g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 55mg
