Fluffy Gingerbread Pancakes Recipe

Introduction

These fluffy gingerbread pancakes bring warm, spicy flavors to your breakfast table. Soft and tender with a hint of molasses, they’re perfect for cozy mornings or festive occasions.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ¼ cup molasses
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon salt, more to taste
• 1 ¼ cups milk
• 3 tablespoons butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• Whipped cream, for serving
• Maple syrup, for serving
• Chopped pecans (optional)
• Fresh or dried cranberries (optional)

Instructions

1. Step 1: Sift together 1 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon ground ginger, ½ teaspoon cinnamon, ¼ teaspoon cloves, and ¼ teaspoon salt in a large bowl.
2. Step 2: Make a well in the center of the dry ingredients.
3. Step 3: In a separate bowl, whisk together 1 ¼ cups milk, ¼ cup molasses, 3 tablespoons melted butter, 1 egg, and 1 teaspoon vanilla extract until smooth.
4. Step 4: Pour the wet mixture into the well in the dry ingredients. Mix just until combined and no dry flour remains. The batter should be slightly lumpy—avoid overmixing.
5. Step 5: Let the batter rest for 5 minutes while you heat the griddle.
6. Step 6: Heat a griddle or large non-stick pan over medium to medium-high heat and lightly grease it with butter or cooking spray.
7. Step 7: Pour about ¼ cup of batter onto the hot griddle for each pancake.
8. Step 8: Cook until bubbles form across the entire surface and edges look dry, about 2 to 3 minutes.
9. Step 9: Flip the pancakes and cook until golden brown on the other side, about 1 to 2 minutes.
10. Step 10: Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven. Repeat with remaining batter.
11. Step 11: Serve warm topped with whipped cream, maple syrup, chopped pecans, and cranberries if desired.

Tips & Variations

• For a richer flavor, substitute half the milk with buttermilk.
• Try adding a pinch of nutmeg for extra warmth.
• Use a non-stick pan to reduce the need for butter and prevent sticking.
• Swap pecans for walnuts or leave nuts out entirely for a nut-free version.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or microwave until heated through. You can also freeze pancakes for up to 1 month; separate layers with parchment paper and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to cook the pancakes shortly after mixing the batter to maintain fluffiness. However, you can refrigerate the batter for up to 2 hours before cooking—give it a gentle stir before pouring.

What can I use instead of molasses?

If you don’t have molasses, you can substitute with an equal amount of dark corn syrup, maple syrup, or honey, though the flavor will be slightly different but still delicious.

Fluffy Gingerbread Pancakes Recipe

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4.5 from 149 reviews

These fluffy gingerbread pancakes are a perfect seasonal treat combining warm spices like ginger, cinnamon, and cloves with rich molasses for a cozy breakfast. Light, tender, and full of festive flavor, they are ideal for holiday mornings or any time you crave a comforting pancake with a spicy twist. Serve warm with whipped cream, maple syrup, and optional pecans and cranberries for a delightful start to your day.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon salt (more to taste)

Wet Ingredients

• 1 ¼ cups milk
• ¼ cup molasses
• 3 tablespoons butter, melted
• 1 egg
• 1 teaspoon vanilla extract

For Serving

• Whipped cream
• Maple syrup
• Chopped pecans (optional)
• Fresh or dried cranberries (optional)

Instructions

1. Mix dry ingredients: Sift together the all-purpose flour, baking powder, ground ginger, cinnamon, cloves, and salt in a large bowl to remove lumps and evenly distribute the spices.
2. Create a well: Make a well in the center of the dry ingredients, preparing a spot to add the wet ingredients for easier mixing.
3. Whisk wet ingredients: In a separate bowl, whisk together the milk, molasses, melted butter, egg, and vanilla extract until fully combined and smooth.
4. Combine wet and dry ingredients: Pour the wet mixture into the well of the dry ingredients. Mix gently just until combined; keep the batter slightly lumpy and avoid overmixing to maintain fluffiness.
5. Rest the batter: Let the batter rest for 5 minutes while heating the griddle. This allows the baking powder to activate and the batter to thicken slightly.
6. Heat the griddle: Preheat a griddle or large non-stick pan over medium to medium-high heat. Lightly grease it with butter or cooking spray to prevent sticking.
7. Cook pancakes: Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook until bubbles form across the surface and edges look dry, approximately 2 to 3 minutes.
8. Flip pancakes: Carefully flip each pancake and cook the other side until golden brown, about 1 to 2 minutes more.
9. Keep warm: Transfer the cooked pancakes to a baking sheet and keep warm in a 200°F oven while cooking the remaining batter.
10. Serve: Serve the warm pancakes topped with whipped cream, maple syrup, and optionally chopped pecans and cranberries for added texture and flavor.

Notes

• Do not overmix the batter to ensure the pancakes remain fluffy and tender.
• Resting the batter helps activate the leavening agents for better rise.
• Adjust spice levels to your preference by increasing or decreasing the ground ginger and cinnamon.
• Use fresh cranberries for tartness or dried cranberries for a chewy sweetness as toppings.
• Keep cooked pancakes warm in a low oven to serve all at once.
• For dairy-free, substitute milk and butter with plant-based alternatives.

Keywords: gingerbread pancakes, fluffy pancakes, holiday breakfast, spiced pancakes, molasses pancakes, ginger cinnamon pancakes