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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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/fluffy-gingerbread-pancakes-recipe/