I couldn’t help but sneak in one more pancakes-for-one recipe before Christmas…

… and this one tastes just. like. gingerbread.

You’ve got the warm gingerbread spices (cinnamon, ginger, cloves) and the absolutely essential molasses.

Of all the seasonal flavors, gingerbread – to me – is the most Christmasy. My family has always made gingerbread cookies around the holidays, and I clearly remember sneaking bites and nibbles of the dough while it rested in the fridge (some things never change…). My favorite cookie cutter shape for making gingerbread was a rocking horse – forget the classic gingerbread man! We’ve never iced our gingerbread cookies, preferring the unadulterated ginger and molasses flavor of the plain cookies.

I don’t think I’ve made gingerbread cookies since moving out of my parent’s house 10 years ago, but I was craving the homey aroma and flavors of the holiday classic.

Enter gingerbread pancakes.

For one, of course.

These light and fluffy pancakes are sweet enough to eat solo, but if you want to dust them with powdered sugar and/or drizzle ‘em with maple syrup I certainly support that decision.

It is the holiday season, after all!

Christmas morning breakfast, anyone?

My latest recipe for PB & Co. would also make a fabulous Christmas morning breakfast! Check out my Peanut Butter Cinnamon Rolls.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• A pinch of salt
• 2 tablespoons molasses
• 1/2 cup buttermilk
• 1 egg
• 1 tablespoon melted butter
• Cooking spray or additional melted butter for the pan

Instructions

Preheat Your Griddle or Pan

Place a griddle or non-stick skillet over medium-low heat and let it warm up while you prepare the pancake batter.

Mix Dry Ingredients

In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and a pinch of salt. Stir them together until well mixed.

Combine Wet Ingredients

In another bowl, whisk together the molasses, buttermilk, egg, and melted butter. Make sure the mixture is well combined.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine in pancake batter.

Prepare the Pan

Lightly grease your griddle or skillet with cooking spray or a little melted butter to prevent sticking.

Cook the Pancakes

Pour a ladleful of the gingerbread pancake batter onto the hot griddle to form a pancake. You can make them as small or as large as you prefer. Cook until bubbles start to form on the surface, usually 2-3 minutes.

Flip and Cook the Other Side

Carefully flip the pancake using a spatula and cook the other side for an additional 1-2 minutes, or until it’s golden brown and cooked through.

Serve

Once your gingerbread pancake is cooked to perfection, transfer it to a plate. You can keep it warm in a 200°F (93°C) oven while you cook the remaining pancakes.

Enjoy

Serve your gingerbread pancake with your choice of toppings. Traditional options include maple syrup, whipped cream, and a dusting of powdered sugar. For an extra festive touch, add some chopped nuts, fresh berries, or a dollop of Greek yogurt.

Final Thoughts

These gingerbread pancakes for one are the perfect way to indulge in a bit of holiday spirit any time of the year. With their warm spices and comforting aroma, they’re a delightful treat for a lazy weekend morning or a special occasion breakfast. So, why not treat yourself to a stack of these delicious pancakes and savor the flavors of the season with every bite? Happy cooking!

Estimated Nutrition Per Serving

• Calories: 300-350 calories
• Protein: 7-9 grams
• Carbohydrates: 50-55 grams
• Dietary Fiber: 2-3 grams
• Sugars: 18-20 grams
• Fat: 8-10 grams
• Saturated Fat: 4-5 grams
• Cholesterol: 80-100 milligrams
• Sodium: 350-400 milligrams
• Potassium: 250-300 milligrams
• Vitamin A: 6-8% DV (Daily Value)
• Vitamin C: 0%
• Calcium: 15-20% DV
• Iron: 15-20% DV

I daydream about food countless times a day; but there are special instances when an idea gets stuck in my head and I cannot think about anything else until that idea has yielded a tangible result I can sink my teeth into.

Such was the case with this breakfast Panini.

The thought of combining a slightly runny fried egg with spiced sweet potato “hash”, gooey sharp cheddar cheese, and fresh scallions in a pressed sandwich completely outweighed plans for any other meal until this beauty was sitting in front of me.

I actually ate this Panini for dinner – not breakfast as the title  suggests – but it would be perfect for any meal. I could probably eat it three times in one day, it’s that good!

Ingredients

• 2 slices of your favorite bread (ciabatta, sourdough, or whole wheat)
• 2 large eggs
• 2 slices of ham or bacon
• 1/4 cup shredded cheddar cheese
• 1/4 cup baby spinach leaves
• 1 tablespoon butter
• Salt and pepper to taste

Instructions

1. Prepare Your Ingredients

Gather all your ingredients before you begin. This will make the cooking process smoother and more enjoyable.

2. Scramble the Eggs

In a small bowl, beat the eggs and season them with a pinch of salt and pepper. Heat a non-stick skillet over medium heat and add a little butter. Pour the beaten eggs into the skillet and cook, stirring occasionally, until they are just set but still slightly creamy. Remove from heat.

3. Build the Panini

Lay out one slice of bread and start building your panini. Layer the scrambled eggs, ham or bacon, shredded cheddar cheese, and baby spinach leaves on top of the bread. Place the second slice of bread on top to form a sandwich.

4. Toast the Panini

Heat a panini press or a skillet over medium-high heat. If using a skillet, add a little butter to prevent sticking. Place your assembled sandwich into the panini press or skillet and press down gently. Cook until the bread is toasted to a golden brown, and the cheese is melted, about 3-5 minutes per side.

5. Serve and Enjoy

Once your Breakfast Panini is perfectly toasted and the cheese is oozy, carefully remove it from the panini press or skillet. Allow it to cool for a minute before slicing it in half. Serve it with a side of fresh fruit, a dollop of salsa, or even some hot sauce for an extra kick.

6. Customize Your Panini

One of the great things about Breakfast Panini is that they are highly customizable. Feel free to add your favorite ingredients like sautéed mushrooms, bell peppers, onions, or avocado slices for an extra burst of flavor.

A Breakfast Panini is a delightful way to start your day. It combines the convenience of a sandwich with the heartiness of a full breakfast, making it perfect for busy mornings or lazy weekends. Experiment with different breads, cheeses, and fillings to create your signature panini. Whether you’re a fan of classic flavors or want to explore new combinations, this breakfast treat will surely become a favorite in your morning routine. Enjoy!

Estimated Nutrition Per Serving

• Calories: 450 calories
• Protein: 24 grams
• Carbohydrates: 30 grams
• Dietary Fiber: 2 grams
• Sugars: 2 grams
• Fat: 28 grams
• Saturated Fat: 12 grams
• Cholesterol: 270 milligrams
• Sodium: 850 milligrams
• Vitamin D: 70 IU
• Calcium: 250 milligrams
• Iron: 2.5 milligrams
• Potassium: 220 milligrams

Clearly I didn’t waste any time making the grilled bread & marinated tomatoes I mentioned in my vacation recap post. Also, I clearly forgot the fresh parsley this time around… I miss that pop of green color, but the crisp ciabatta + juicy tomatoes still tasted fantastic!

The vital ingredients here are good crusty ciabatta bread and ripe summer tomatoes.

Organic heirloom tomatoes are still reasonably priced, deeply red-hued, and perfectly sweet… so let’s take advantage of the quickly dwindling tomato season and pair ‘em with some grilled bread!

I am typically a huge proponent of using whole wheat bread whenever possible, but I actually opted for white ciabatta this time around. I didn’t want the slightly sweet flavor and hearty texture of whole wheat bread that I usually love to overpower the mild tomato flavor, so white bread it was.The tomatoes are marinated in a garlic-infused olive oil that I probably could have sipped from a spoon (not recommended unless everyone else in your general vicinity partakes in the same activity!)…

… but which I managed to reserve for brushing on the split ciabatta.

Pop those suckers on the grill, and let the flames lick up the olive oil that drips down into the grates. We’re looking for crisp, golden-brown, grill mark-lined bread, so let that fire do its job!

John is the master griller of the two of us, and the first time we made this during vacation the ciabatta had gorgeous dark grill marks. Needless to say, I grilled the bread in these photographs… so it’s not quite as pretty ;). I probably could have left the bread on the grill for a few more minutes.

Not to worry, though, because those gorgeous marinated tomato slices are going to be draped right over the top of the grilled ciabatta anyway!

Crunchy warm bread & juicy sweet tomatoes + the sharp bite of garlic makes just about the perfect summer appetizer, snack, or side dish (or, let’s be honest, meal).

I’m now daydreaming about other delicious toppings I could pile onto grilled bread… sliced sweet peaches with creamy ricotta or crisp apples with fig jam perhaps?

Oh, the possibilities…

Ingredients

• 4 ripe tomatoes, preferably heirloom, diced
• 2 cloves of garlic, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil leaves, thinly sliced
• Salt and freshly ground black pepper to taste
• 1 loaf of fresh ciabatta bread, sliced into 1-inch thick pieces
• Olive oil for brushing

Instructions

1. Prepare the Tomato Marinade

In a large mixing bowl, combine the diced tomatoes, minced garlic, extra-virgin olive oil, balsamic vinegar, and fresh basil leaves.

Season the mixture with salt and freshly ground black pepper to taste.

Gently toss everything together to ensure the flavors meld. Allow it to marinate for at least 30 minutes at room temperature, allowing the tomatoes to soak up the delicious marinade.

2. Grill the Ciabatta

Preheat your grill to medium-high heat.

Brush the ciabatta slices with a little olive oil on both sides.

Place the slices directly on the grill grates and cook for about 2-3 minutes on each side or until they have beautiful grill marks and are slightly crispy.

3. Assemble the Dish

Once the ciabatta slices are grilled to perfection, remove them from the grill and let them cool for a minute or two.

Arrange the grilled ciabatta on a serving platter.

Spoon the marinated tomato mixture generously over the grilled bread.

Drizzle any remaining marinade over the top.

4. Serve and Enjoy

Serve your Grilled Ciabatta with Marinated Tomatoes immediately while the bread is still warm and crispy.

Garnish with additional fresh basil leaves if desired.

Grilled Ciabatta with Marinated Tomatoes is a celebration of summer’s bounty. The marriage of the smoky, slightly charred ciabatta with the burst of flavor from the marinated tomatoes is a match made in culinary heaven. Whether you enjoy it as an appetizer, side dish, or even a light lunch, this dish captures the essence of summer and will leave you craving more. So fire up that grill, grab some ripe tomatoes, and indulge in this delightful summer treat!

Estimated Nutrition Per Serving

• Calories: 250 calories per serving.
• Total Fat: 10 grams.
• Saturated Fat: 1.5 grams.
• Trans Fat: 0 grams.
• Cholesterol: 0 milligrams.
• Sodium: 350 milligrams (may vary depending on how much salt is added).
• Total Carbohydrates: 35 grams.
• Dietary Fiber: 3 grams.
• Sugars: 3 grams.
• Protein: 6 grams.