[1] Delicious gingerbread pancakes, baked in a sheet pan (photos #1 and #2 © Bob’s Red Mill).

[2] Use this just-add-water pancake mix for light and fluffy “homestyle” pancakes. The Non-GMO Project Verified ingredients include buttermilk, butter, eggs, flour, for a complete mix that makes perfectly delicious pancakes every time. Buy it here.

[3] Test your food IQ: What are these? They’re the third item on the ingredients list, before they’re ground. They’re the seeds of the berries in photo #4. Read more about it in the *footnote (photo © Silk Road Spices).

You don’t have to worry about perfectly round pancakes when you make this gingerbread sheet pan pancakes recipe.

Sheet pan pancakes are so easy and hands-off, you’ll be thrilled not to worry about even sizes and roundness.

To make the bite-sized gingerbread men pancakes in the photo, use a cookie cutter on the baked, slightly cooled pancakes to cut them out or create other fun shapes.

We make them often from Thanksgiving through the New Year. You can also turn leftovers into dessert, with a scoop of ice cream and fresh fruit and/or a dessert sauce.

> National Pancake Day is September 26th.

> National Gingerbread Day is June 5th.

> The history of pancakes.

> The different types of pancakes: a photo glossary.

> More yummy pancake recipes.
 
 
RECIPE: GINGERBREAD SHEET PAN PANCAKES

Prep time is 3 minutes, cook time is 20 minutes.

Thanks to Bob’s Red Mill for the recipe
 
Ingredients For 18 Squares

 
Plus:

 
Preparation

1. PREHEAT the oven to 425F°. Line an 18 x 13-inch rimmed sheet pan with parchment paper or grease with baking spray.

2. STIR the pancake mix, brown sugar, and spices together in a large bowl, until well combined. Add the water and stir just until the batter comes together.

3. POUR the pancake batter into the sheet pan and gently tilt in all directions so the batter spreads into an even layer.

4. BAKE for 20 minutes. Slice and serve warm.
 
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*Some people believe that allspice is a ground mixture of baking spices. It’s actually the dried unripened berry of the pimento bush, Pimenta dioica, grown mostly in Jamaica and also referred to as pimenta, Jamaica pimenta, Jamaican pepper, and myrtle pepper (photo #4). Each of the small purple berries contains one or two large seeds (photo #3). Allspice gets its name from the fact that it tastes a bit like a peppery blend of cinnamon, clove, and nutmeg. It’s a common baking spice, pickling spice, and mulling spice in North America, and many parts of Europe. It’s also used in the Middle East and of course, it’s widely used in West Indian food. It’s a key ingredient in jerk seasoning.

Spice purveyor Silk Road Spices advises that allspice loses its flavor very quickly when ground. They highly recommend buying whole berries and grinding them yourself just before using.