Gingerbread Pancakes Recipe

Introduction

Enjoy the cozy flavors of the holidays any time with these delicious gingerbread pancakes. Warm spices like ginger, cinnamon, and cloves make each bite comforting and perfect for a special breakfast or brunch.

Ingredients

• 1½ Cups (190g) Flour
• 1 Tbsp Baking Powder
• 1 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• ¼ tsp Ground Cloves
• Pinch of Salt
• 2 Eggs
• ¾ Cup (190ml) Milk
• ½ Stick (¼ Cup, 65g) Melted Butter + more for cooking
• 2 Tbsp Molasses
• 2 Tbsp Brown Sugar
• ½ Teaspoon Vanilla Essence

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
2. Step 2: In a smaller bowl, mix the melted butter, molasses, eggs, milk, and vanilla essence until smooth.
3. Step 3: Make a well in the center of the dry ingredients and pour in the wet mixture. Fold the batter gently with a wooden spoon until no dry flour remains, being careful not to overmix.
4. Step 4: Heat a heavy-based pan, such as cast iron, over medium-low heat. Add a small amount of butter to coat the pan.
5. Step 5: Pour about ⅓ cup of batter onto the pan for each pancake. Cook for 2–3 minutes on the first side until bubbles start to form, then flip and cook an additional 2–3 minutes until golden and cooked through.
6. Step 6: Repeat with the remaining batter, adding more butter to the pan as needed.
7. Step 7: Serve the pancakes stacked high with butter and maple syrup for a warm, festive treat. Enjoy!

Tips & Variations

• For extra fluffiness, separate the eggs and whip the whites before folding them gently into the batter.
• Substitute the molasses with dark corn syrup or honey if preferred, though molasses gives the best traditional flavor.
• Add a handful of chopped crystallized ginger or chocolate chips for added texture and flavor.
• Use almond or oat milk instead of regular milk for a dairy-free option.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or on a warm pan to keep them soft and flavorful. You can also freeze the pancakes in a single layer with wax paper between them for up to 2 months; thaw and reheat as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and keep it covered in the refrigerator. Give it a gentle stir before cooking.

What can I use if I don’t have molasses?

Dark corn syrup, honey, or maple syrup can be used as substitutes, but molasses provides the classic gingerbread flavor that’s hard to replicate exactly.

Gingerbread Pancakes Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

These Gingerbread Pancakes combine the warm, festive flavors of ginger, cinnamon, cloves, and molasses into fluffy, golden pancakes perfect for a cozy breakfast or holiday brunch. Lightly spiced and sweetened with brown sugar and molasses, these pancakes are easy to make and cook quickly on the stovetop, offering a delicious twist on classic pancakes.

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

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1½ Cups (190g) Flour
• 1 Tbsp Baking Powder
• 1 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• ¼ tsp Ground Cloves
• Pinch of Salt

Wet Ingredients

• 2 Eggs
• ¾ Cup (190ml) Milk
• ½ Stick (¼ Cup / 65g) Melted Butter + more for cooking
• 2 Tbsp Molasses
• 2 Tbsp Brown Sugar
• ½ Teaspoon Vanilla Essence

Instructions

1. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and a pinch of salt to evenly combine all the dry spices and leavening agent.
2. Mix Wet Ingredients: In a separate smaller bowl, combine the melted butter, molasses, eggs, milk, and vanilla essence, mixing thoroughly to blend all liquids and sugars into a smooth mixture.
3. Combine Batter: Create a well in the center of the dry ingredients and pour in the wet mixture. Fold the batter together gently with a wooden spoon until there are no remaining dry ingredients visible, ensuring not to overmix for fluffy pancakes.
4. Heat the Pan: Place a heavy-based pan, preferably a cast iron skillet, over medium-low heat. Allow it to become hot before adding butter to prevent sticking and enhance flavor.
5. Cook Pancakes: Add a small amount of butter to the pan and pour approximately ⅓ cup of batter for each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface, then carefully flip and cook for another 2-3 minutes on the other side until golden brown and cooked through.
6. Serve: Stack the cooked pancakes high on a plate and serve immediately topped with additional butter and maple syrup for a warm, sweet finish. Enjoy your gingerbread pancakes!

Notes

• Use a heavy-based pan like cast iron for even heat distribution and perfect pancake texture.
• Cooking over medium-low heat prevents burning while ensuring the pancakes cook thoroughly.
• You can adjust the spices to your taste, adding more ginger or cinnamon for a stronger flavor.
• For a dairy-free version, substitute milk and butter with plant-based alternatives like almond milk and vegan butter.
• These pancakes are best served immediately but can be kept warm in a low oven (about 200°F/95°C) while cooking the rest of the batch.

Keywords: gingerbread pancakes, holiday pancakes, spiced pancakes, breakfast recipe, molasses pancakes, festive breakfast