- In a large bowl, combine Maple Iced Gingerbread Mix packet 1 with milk and 6 tablespoons melted butter.
- Preheat griddle to medium-low. (Pancakes will burn before center is cooked if temperature is too high.) Ladle batter onto greased griddle. Turn pancakes once they start to puff and bubble.
- In a small bowl, combine Maple Iced Gingerbread Mix packet 2 with remaining 1 tablespoon melted butter and water; whisk until smooth. Drizzle immediately over warm pancakes. Serve topped with fresh fruit, powdered sugar or whipped cream, if desired.
Makes 8-10 (5-inch) pancakes.
Fold ½ cup chopped walnuts or white chocolate chips into pancake batter, if desired.