Name: Gingerbread Latte Sheet-Pan Pancake
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 3 c. (360 g.) all-purpose flour -; 1 1/2 tsp. kosher salt -; 1/2 tsp. baking soda -; 1/2 c. plus 2 tbsp. (130 g.) granulated sugar, divided -; 2 tsp. ground cinnamon divided -; 1 1/4 tsp. ground ginger, divided -; 1 tsp. freshly ground black pepper, divided -; 1 tsp. ground cloves, divided -; 1 tsp. ground nutmeg, divided -; 3 large eggs, room temperature -; 1 c. (2 sticks) melted unsalted butter, cooled -; 2 tbsp. dark molasses -; 1/2 c. coffee, room temperature -; 1/2 c. whole milk, room temperature -; 1 1/4 c. heavy whipping cream -; Maple syrup, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Gingerbread Latte Sheet-Pan Pancake

1. 3 c. (360 g.) all-purpose flour -

2. 1 1/2 tsp. kosher salt -

3. 1/2 tsp. baking soda -

4. 1/2 c. plus 2 tbsp. (130 g.) granulated sugar, divided -

5. 2 tsp. ground cinnamon divided -

6. 1 1/4 tsp. ground ginger, divided -

7. 1 tsp. freshly ground black pepper, divided -

8. 1 tsp. ground cloves, divided -

9. 1 tsp. ground nutmeg, divided -

10. 3 large eggs, room temperature -

11. 1 c. (2 sticks) melted unsalted butter, cooled -

12. 2 tbsp. dark molasses -

13. 1/2 c. coffee, room temperature -

14. 1/2 c. whole milk, room temperature -

15. 1 1/4 c. heavy whipping cream -

16. Maple syrup, for serving -

How to cook deliciously - Gingerbread Latte Sheet-Pan Pancake

1. Stage

Preheat oven to 350° and line a 17.25"x12.25" sheet pan with parchment.

2. Stage

In a large bowl, whisk flour, salt, baking soda, 1/2 cup granulated sugar, 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 3/4 teaspoon pepper, 3/4 teaspoon cloves, and 3/4 teaspoon nutmeg.

3. Stage

In a medium bowl, whisk eggs, butter, and molasses. Pour egg mixture into dry ingredients and mix a few times until just incorporated. Add coffee and milk and continue to mix until no dry streaks remain; it’s okay if there are small lumps.

4. Stage

Pour batter into prepared pan; smooth top with an offset spatula. To check if batter is even, stick tip of spatula in different sections of batter to check the level.

5. Stage

Bake pancake until golden brown and firm to the touch, 15 to 17 minutes. Let cool 15 minutes.

6. Stage

Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer), beat cream and remaining 2 tablespoons granulated sugar on medium-high speed until medium peaks form.

7. Stage

In a small bowl, combine remaining 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon pepper, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg.

8. Stage

Cut pancake into 16 pieces and dollop with whipped cream. Drizzle with syrup and sprinkle with spice mixture.