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Gingerbread Boy Pancakes

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Gingerbread Boy Pancakes
  • Prep 20 min
  • Total 20 min
  • Servings 18
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Cute little gingerbread boy pancakes are made easy with Bisquick® and spiced up with apple butter, cinnamon, ginger and nutmeg. Apple butter can be found with the jams and jellies.
By Betty Crocker Kitchens
Updated Dec 10, 2012

Ingredients

Pancakes

  • 2 1/2 cups Original Bisquick™ mix
  • 1 cup milk
  • 3/4 cup apple butter
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 eggs

Toppings, If Desired

  • 1 can (6.4-oz size) Betty Crocker™ Easy Flow white decorating icing
  • Small candies

Steps

  • 1
    In large bowl, stir all pancake ingredients with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
  • 2
    For each pancake, pour 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  • 3
    Using 3 1/2 to 4-inch gingerbread boy or girl cookie cutter, cut one shape from each warm pancake. Decorate as desired using icing and candies.

Nutrition

Nutrition Facts are not available for this recipe
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