Save A playful and festive breakfast platter featuring gingerbread-shaped pancakes, fresh berries, and creamy yogurt—perfect for kids and special mornings.
This recipe quickly became a favorite in our family for holiday mornings and special weekend brunches.
Ingredients
- Pancakes: 1 1/2 cups all-purpose flour, 2 tbsp brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 2 large eggs, 1 cup buttermilk, 1/2 cup milk, 1/4 cup unsalted butter melted, 2 tbsp molasses, 1 tsp vanilla extract
- Toppings & Board Assembly: 1 cup fresh strawberries hulled and halved, 1 cup fresh blueberries, 1 cup fresh raspberries, 1 cup vanilla Greek yogurt, 1/4 cup mini chocolate chips, 2 tbsp honey (optional for drizzling), Fresh mint leaves (optional for garnish)
Instructions
- Step 1:
- In a large bowl, whisk together flour brown sugar baking powder baking soda salt ginger cinnamon cloves and nutmeg.
- Step 2:
- In another bowl, whisk eggs buttermilk milk melted butter molasses and vanilla until smooth.
- Step 3:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined do not overmix.
- Step 4:
- Heat a non-stick skillet or griddle over medium heat. Grease lightly with butter or oil.
- Step 5:
- Pour batter onto the skillet using a gingerbread man-shaped cookie cutter as a mold (or shape freehand), about 1/4 cup per pancake. Cook until bubbles form on the surface about 2 minutes. Remove the cutter flip and cook another 12 minutes until golden and cooked through. Repeat with remaining batter.
- Step 6:
- Arrange the gingerbread boy pancakes on a large serving board or platter.
- Step 7:
- Add fresh strawberries blueberries and raspberries around the pancakes.
- Step 8:
- Place a bowl of Greek yogurt on the board. Sprinkle mini chocolate chips on the pancakes or use them to decorate faces.
- Step 9:
- Drizzle honey over the pancakes if desired and garnish with fresh mint leaves.
- Step 10:
- Serve immediately and enjoy assembling fun bites!
Save We love sharing these berry boards with our kids on special mornings; it brings the family around the table smiling.
Notes
Substitute regular yogurt or dairy-free yogurt if desired. Add sliced bananas granola or nut butters for extra variety. Serve with warm maple syrup instead of honey.
Required Tools
Mixing bowls Whisk Non-stick skillet or griddle Gingerbread man cookie cutter (optional) Spatula Large serving board or platter
Allergen Information
Contains Wheat (gluten) dairy eggs. Greek yogurt may contain milk. Always check ingredient labels for potential allergens.
Save This breakfast board is both playful and nourishing making mornings special and memorable.
Recipe Guide
- → How do I shape the pancakes like gingerbread figures?
Use a gingerbread man cookie cutter to pour batter onto the skillet, or shape freehand for a rustic look before cooking.
- → Can I substitute the Greek yogurt with other options?
Yes, regular yogurt or dairy-free alternatives can be used without affecting the flavor balance much.
- → What spices are used to flavor the pancakes?
The batter includes ground ginger, cinnamon, cloves, and nutmeg for a warm, festive spice blend.
- → Is it possible to make this dish gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour to accommodate gluten-free diets.
- → What toppings are recommended for the berry board?
Fresh strawberries, blueberries, raspberries, vanilla Greek yogurt, mini chocolate chips, honey, and fresh mint leaves enhance flavor and presentation.
- → How should I store leftovers?
Store pancakes and toppings separately in airtight containers in the refrigerator and consume within two days for best freshness.