Gingerbread pancakes bring the cozy flavors of warm spices and molasses to your breakfast table. These fluffy, spiced pancakes are perfect for the holiday season or any time you crave a comforting, festive meal.
Why You’ll Love This Recipe
- Perfect for the holiday season with warm gingerbread spices
- Light, fluffy, and easy to make
- A great way to enjoy the flavors of gingerbread beyond cookies
- Kid-friendly and great for family breakfasts
- Customizable with toppings like whipped cream, maple syrup, or powdered sugar
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Salt
- Brown sugar
- Molasses
- Eggs
- Milk
- Vanilla extract
- Butter (melted)
Directions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the brown sugar, molasses, eggs, milk, vanilla extract, and melted butter until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve warm with your favorite toppings such as maple syrup, powdered sugar, or whipped cream.
Servings and Timing
- Servings: 4-6 (about 12 pancakes)
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Gluten-Free: Use a gluten-free flour blend.
- Dairy-Free: Swap out regular milk for almond, oat, or coconut milk, and use dairy-free butter.
- Extra Fluffy: Separate the egg whites, beat them until stiff peaks form, and fold them into the batter before cooking.
- Chocolate Twist: Add chocolate chips to the batter for a sweeter version.
- Nutty Flavor: Mix in chopped pecans or walnuts for added crunch.
Storage/Reheating
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
- Freezer: Place pancakes in a single layer on a baking sheet and freeze for 1 hour, then transfer to a freezer bag for up to 2 months.
- Reheating: Warm in a toaster, microwave, or oven at 350°F until heated through.
FAQs
How do I make the pancakes extra fluffy?
Be sure not to overmix the batter, and consider separating the egg whites and folding them in after whipping.
Can I use whole wheat flour instead of all-purpose?
Yes, but the pancakes may be denser. You can use half whole wheat and half all-purpose flour for a balance of texture and flavor.
What can I use instead of molasses?
You can substitute maple syrup or honey, though the flavor will be slightly different.
Can I make the batter ahead of time?
Yes, but it’s best to use it within a few hours. If stored in the fridge, let it come to room temperature before cooking.
How do I prevent pancakes from sticking to the pan?
Make sure your pan is well-greased and properly heated before adding the batter.
What toppings go well with gingerbread pancakes?
Maple syrup, whipped cream, powdered sugar, cinnamon sugar, or even a dollop of yogurt work great.
Can I make these pancakes vegan?
Yes! Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and plant-based milk and butter.
Why are my pancakes turning out flat?
Check that your baking powder and baking soda are fresh, as expired leavening agents won’t provide a good rise.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Stir them into the batter before cooking.
Can I cook these on a waffle iron instead?
Yes! This batter works well in a waffle iron for gingerbread-flavored waffles.
Conclusion
Gingerbread pancakes are a delicious and festive way to start your morning, especially during the holiday season. With their warm spices and fluffy texture, they are sure to become a favorite. Customize them with your preferred toppings, and enjoy a comforting breakfast that captures the essence of gingerbread in every bite!
Print
Gingerbread Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Gingerbread Pancakes are warm, spiced, and perfect for the holiday season! Flavored with molasses, cinnamon, ginger, and nutmeg, they have a cozy taste that pairs wonderfully with maple syrup and whipped cream. Soft, fluffy, and easy to make, they’re a must-try for a festive breakfast!
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 large egg
- 2 tbsp molasses
- 2 tbsp melted butter (or vegetable oil)
- 1 tsp vanilla extract
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Prepare the wet ingredients: In another bowl, whisk the buttermilk, egg, molasses, melted butter, and vanilla extract until well combined.
- Combine: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don’t overmix; a few lumps are fine!
- Cook the pancakes: Heat a nonstick pan or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter per pancake onto the pan. Cook for about 2 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Serve: Stack the pancakes and serve warm with butter, maple syrup, whipped cream, or a dusting of powdered sugar.
Notes
- If you don’t have buttermilk, mix 1 cup of milk with 1 tbsp of vinegar or lemon juice and let it sit for 5 minutes.
- For extra flavor, add a pinch of allspice or a dash of orange zest!
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave.
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