Gingerbread Pancakes – #Torani Recipe

Two weeks ago I posted my recipe for Hazelnut Hot Chocolate with Hazelnut Whipped Cream using Torani Hazelnut flavored syrup.  This week I used the Gingerbread flavored syrup I received from Torani to make gingerbread pancakes.  They turned out so yummy I knew you would want the recipe.  So here it is:


1/4 cup unsalted butter, melted

1/2 cup packed brown sugar

1 tsp. Torani gingerbread syrup (or to taste – Bud thought it needed more.  I thought it was perfect.)

Complete pancake mix (we used Hungry Jack) water

gingerbread pancakes ingredientsDirections:

Prepare pancake mix according to directions on box.  (You can make as many as you want  – there is enough filling to make about 22 pancakes).

In a separate bowl, combine the butter, brown sugar and gingerbread syrup.  Mix well and pour into a small plastic storage bag.  Squeeze out the air and seal the bag.  Cut off one corner of the bag (the smaller, the better.)

Pour a 1/3 cup of batter onto a well-greased skillet.  Squeeze on filling in a circular motion.

gingerbread pancake raw

Cook until bubbles form throughout, then flip.  Continue cooking until golden brown.   (In between pancakes, be sure to wipe off the griddle with a clean damp rag and regrease).

gingerbread pancake stackEnjoy!!

What recipes would you make with Torani syrup?  Leave a comment below.

This is a sponsored post on behalf of SheSpeaks and Torani.  All opinions are 100% my own.

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