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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.