These Gingerbread Pancakes capture all the cozy, spicy goodness of your favorite holiday cookie in pancake form. They’re warm and fluffy and perfect for chilly mornings or as a festive centerpiece for brunch gatherings!
Ingredients
Here’s everything you’ll need to whip up these easy gingerbread pancakes.
- Flour – All-purpose flour forms the base of the pancakes, giving them structure while keeping them light and fluffy.
- Dark Brown Sugar – This adds a hint of molasses flavor and caramel-like sweetness that complements the spices.
- Baking Powder – This leavening agent helps the pancakes rise.
- Baking Soda – Another leavening agent, baking soda works with the acidic ingredients to give the pancakes their soft texture.
- Coarse Kosher Salt – Salt brings out the flavors of all of the spices.
- Ground Ginger – This is the key spice in gingerbread! It gives the pancakes the signature warm, slightly peppery flavor of gingerbread.
- Ground Cinnamon – Cinnamon adds warmth and a slight sweetness.
- Ground Allspice – This blend of warm spices combines hints of cinnamon, nutmeg, and cloves for layers of flavor.
- Ground Cloves – Just a touch of cloves brings a bit of intensity and warmth.
- Whole Milk – Full-fat milk adds moisture and richness to the batter for a tender pancake texture.
- Molasses (Not Blackstrap Molasses) – This sweetener brings a dark, rich sweetness and makes the pancakes moist. Avoid blackstrap because it can cause the pancakes to be bitter.
- Eggs – Large eggs bind everything together and add structure.
- Unsalted Butter, Melted – This keeps the pancakes moist and adds a hint of buttery flavor.
- Gingerbread Syrup – Add even more gingerbread flavor by drizzling this syrup on top.
Variations
Want to get creative with these gingerbread pancakes? Here are a few fun twists to make them your own.
- Chocolate Chips – Fold some chocolate chips into the batter.
- Orange Zest – Fresh orange zest adds a burst of citrus that complements the spices. You can also use lemon zest.
- Chopped Pecans – Sprinkle some pecans into the batter or on top for a bit of crunch.
- Whipped Cream – Add a dollop of whipped cream for extra sweetness.
- Apple Slices – Top the pancakes with warm cinnamon-spiced apple slices.
- Caramel – Drizzle caramel sauce over top instead of syrup.
- Spiced Whipped Butter – Try cinnamon honey butter to add richness and warm flavor.
- Extract – Pour in a little bit of vanilla extract to round out the flavors.
How to Make Fluffy Gingerbread Pancakes
Making these pancakes is as easy as mixing up your favorite holiday cookies. Here’s a step-by-step guide to making a batch of these cozy pancakes.
- Combine Dry Ingredients. Whisk together all of the dry ingredients in a large bowl.
- Mix Wet Ingredients. Add the milk, molasses, eggs, and melted butter to a separate bowl and mix until fully blended.
- Combine Wet and Dry Ingredients. Pour the wet ingredients into the flour mixture and stir until just combined. A few small lumps are okay – avoid overmixing.
- Heat the Griddle. Warm up a nonstick griddle or skillet over medium-low heat.
- Cook the Pancakes. Ladle a quarter-cup of batter onto the hot griddle, a pan sprayed with non-stick cooking spray, or a nonstick skillet. Space each of the pancakes about 6 inches apart. Cook until bubbles the bottom browns and bubbles have formed on the top surface. Then flip and cook for another minute or two until golden brown. To keep the cooked pancakes warm, place them on a sheet pan in a warm oven set to about 200 degrees Fahrenheit.
- Serve. When ready to serve, top with butter and a generous drizzle of gingerbread syrup.
What to Serve With Gingerbread Pancakes
For a brunch spread, try serving these tasty pancakes with other breakfast dishes like crispy oven-baked bacon, breakfast sausage, and a crockpot egg bake. You can also pair them with a fresh fruit salad or warmly spiced baked apples.
Storage and Freezing
Once they cool to room temperature, these pancakes are easy to store and taste just as delicious when reheated.
Make These Gingerbread Pancakes Ahead
You can prepare the dry ingredients the night before to save time in the morning. Just mix up the wet ingredients in a separate bowl, and combine them when you’re ready to cook.
How to Store
Store any leftover pancakes in an airtight container in the refrigerator for up to three days.
Can I Freeze Gingerbread Pancakes?
To freeze, first flash freeze the pancakes in a single layer on a baking sheet. Then, transfer them to a freezer-safe container or freezer bag, separated by parchment paper. They’ll keep well for up to three months and can be reheated in the toaster or microwave.
Common Questions About Gingerbread Pancakes
For the best fluffy pancakes, you want to make sure to only mix the ingredients until just combined. Avoiding over-mixing will help the pancakes to be light and fluffy.
Molasses sweetens the gingerbread and gives it a rich flavor. It also helps to give gingerbread its chewy texture.
If you’re in a pinch, you can substitute with honey, but it will slightly change the flavor. You can also try using maple syrup. Molasses is what gives that true gingerbread taste!
More Christmas Recipes
If you can’t get enough gingerbread in your life, check out these easy recipes that channel the sweet, warm, and slightly spiced flavor of the traditional treat. They’re great for the holiday season, but you can indulge any time of year!
Gingerbread Pancakes
Ingredients
- 2 cups flour
- 2 tablespoons dark brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1¼ cups whole milk
- ⅓ cup molasses (not blackstrap)
- 2 eggs
- 3 tablespoons unsalted butter , melted
- gingerbread syrup
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, allspice and cloves. Set aside.
- In a separate bowl, whisk together the milk, molasses, eggs and melted butter.
- Combine the wet ingredients to the dry ingredients and gently stir until combined. Do not overmix, some small lumps are normal.
- Heat a nonstick griddle or nonstick skillet over medium-low heat (325°F)*. Measure 1/4 cup of pancake batter and drop onto the heated surface about 6 inches apart. Allow to cook until small bubbles form, then flip and cook for another 1-2 minutes or until lightly browned. Transfer to another plate or warm oven and continue with the remaining batter.
- Serve with a pad of butter and gingerbread syrup.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
Nutrition
