Gingerbread Pancakes

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

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  2. In a separate bowl, whisk together the brown sugar, molasses, eggs, milk, vanilla extract, and melted butter until well combined.
  3. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. 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.
  6. Flip and cook for another 1-2 minutes until golden brown and cooked through.
  7. 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.
Gingerbread Pancakes
Gingerbread Pancakes 8 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.

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
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Gingerbread Pancakes

Gingerbread Pancakes

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  • Author: Kimberly
  • 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

Units Scale
  • 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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