The Ultimate Build Your Own Pancake Bar - Holiday Style!
A step by step description of how to host a pancake bar at home.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Breakfast
Cuisine: American
Keyword: best pancake bar, brunch pancakes, easy pancake bar, how to host a pancake bar, Pancake bar, pancake brunch
Servings: 36Servings
Calories: 107kcal
Ingredients
For the SPICED CRANBERRIES:
112 ounce bag of fresh cranberries, rinsed and drained
The zest and juice of 1 large navel orangezest the orange before you slice and juice it!
½cupwater
¾cupgranulated sugar
1teaspoonground cinnamon
½teaspoonground cloves
¼ teaspoonfreshly grated nutmeg
For the CINNAMON PEARS:
2ripe Anjou or Red Bartlett pearspeeled and diced into ½’’ pieces
2tablespoonsbutter
1tablespoongranulated sugar
½teaspoonground cinnamon
For the CANDIED BACON BITS:
12ouncesthick-cut bacon
¼cupdark brown sugar
For the GINGERBREAD PANCAKES:
½cupwhole wheat flour
½cupall-purpose flour
2 ½teaspoonsbaking powder
½teaspoonbaking soda
½tsp.salt
1teaspoonground cinnamon
1teaspoonground ginger
¼teaspoonground cloves
Pinchof nutmeg
½teaspooninstant espresso powder
¼cuppacked dark brown sugar
2large eggs
2tablespoonsunsulfered molasses
2tablespoonsunsalted buttermelted and cooled to room temperature, plus more for skillet
¾cupwater
For the EGGNOG PANCAKES:
1½cupsall purpose flour
3tablespoonssugar
1tablespoonbaking powder
¼teaspoonsalt
? teaspoon ground nutmeg
½teaspoonground cinnamon
1¼cupseggnogI used Silk Soy Nog
2large eggs
½teaspoonvanilla
3tablespoonsunsalted buttermelted and cooled
Instructions
For the SPICED CRANBERRIES:
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to a simmer over medium-low. Cook until the majority of cranberries have burst and the mixture is thick and syrupy. This should take 15-20 minutes. Remove from heat and cool. Serve at room temperature. Mixture may be made up to 3 days ahead and stored in the refrigerator.
For the CINNAMON PEARS:
Heat the butter in a medium nonstick skillet. Add the pears and saute for about 2-3 minutes until they are slightly softened. Add the sugar and cinnamon and toss to combine. Serve warm.
For the CANDIED BACON BITS:
Preheat oven to 375. Line a baking sheet with foil.
Place bacon strips on the baking sheet. Sprinkle each slice evenly with brown sugar and then use your fingers to rub it into the strips.
Bake for 8 minutes, then remove the pan from the oven to drain the grease into a small bowl. Move the outer edge pieces to the center of the pan and the center pieces to the edge of the pan to ensure even cooking and caramelization of the sugar.
Cook for an additional 8-10 minutes until desired level of crispness is reached. Drain the grease off of the pan once more as you remove the baking sheet from the oven. Cool bacon slightly before serving. Chop into bits to serve as pancake topping.
For the GINGERBREAD PANCAKES:
In a large bowl, sift together the flours, baking powder, baking soda, salt, spices, and espresso powder. Set aside.
In a medium bowl, whisk together the brown sugar, eggs, molasses, butter, and water until smooth.
Gradually the flour mixture into the wet ingredients until just combined. Batter may be slightly lumpy; avoid overmixing.
Heat oven to 250 and place a baking sheet on the center rack.
Heat a nonstick skillet or griddle over medium heat. Place 1-2 teaspoons of butter in the skillet/griddle with each batch of pancakes that you cook. Ladle ¼ cup batter onto the skillet per pancake.
Cook for 3-4 minutes until the edges of the pancake look dry and bubbles have formed on the surface of the batter. Carefully flip the pancake and cook about a minute more. Transfer pancake to baking sheet in the oven to keep warm until you are ready to serve. Continue this process with the remainder of the batter.
For the EGGNOG PANCAKES:
In a medium bowl, combine the flour, sugar, baking powder, salt, nutmeg, and cinnamon. Stir with a fork or whisk to incorporate.
In a liquid measuring cup, combine the eggnog, eggs, vanilla, and melted butter.
Add the liquid ingredients to the bowl of dry ingredients and stir until just combined. Do not overmix. The batter will be lumpy and that’s ok!
Heat a nonstick skillet or griddle over medium heat. Place 1-2 teaspoons of butter in the skillet/griddle with each batch of pancakes that you cook. Ladle ¼ cup batter onto the skillet per pancake.
Cook for 3-4 minutes until the edges of the pancake look dry and bubbles have formed on the surface of the batter. Carefully flip the pancake and cook about a minute more. Transfer pancake to baking sheet in the oven to keep warm until you are ready to serve. Continue this process with the remainder of the batter.
Notes
Tips: 1.You can easily double each recipe to serve more people! 2. The cinnamon pears and spiced cranberries can be made a day in advance.