Gingerbread Pancakes Recipe

Introduction

These gingerbread pancakes offer a warm, spiced twist on the classic breakfast favorite. Flavored with cinnamon, ginger, and molasses, they bring cozy holiday flavors to your morning table any time of year.

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, plus more for cooking
• 2 tbsp molasses
• 2 tbsp brown sugar
• ½ tsp vanilla essence

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, and a pinch of salt until evenly combined.
2. Step 2: In a separate smaller bowl, mix the melted butter, molasses, eggs, milk, brown sugar, and vanilla essence until smooth.
3. Step 3: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the batter with a wooden spoon until no dry flour remains, being careful not to overmix.
4. Step 4: Heat a heavy-based pan, like a cast iron skillet, over medium-low heat. Once hot, add a small amount of butter to coat the surface.
5. Step 5: Pour about ⅓ cup of batter per pancake into the pan. Cook for 2 to 3 minutes on each side until bubbles form on top and the edges look set.
6. Step 6: Repeat with the remaining batter, adding more butter as needed. Serve the pancakes stacked with butter and maple syrup.

Tips & Variations

• For extra fluffy pancakes, avoid overmixing the batter; a few lumps are okay.
• Swap molasses for maple syrup or honey for a different sweetness profile.
• Add chopped crystallized ginger or chocolate chips to the batter for extra texture and flavor.
• Use buttermilk instead of milk to add a slight tang and tender crumb.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a toaster or a low-heat oven until heated through. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen by toasting or warming in the oven.

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 up to 24 hours in advance. Keep it covered in the refrigerator and give it a gentle stir before cooking.

What if I don’t have molasses?

If you don’t have molasses, you can substitute with an equal amount of dark corn syrup, maple syrup, or honey to maintain sweetness and moisture.

Gingerbread Pancakes Recipe

Print Recipe

★★★★★

4.4 from 120 reviews

These Gingerbread Pancakes combine warm, festive spices like ginger, cinnamon, and cloves with rich molasses and brown sugar to create a cozy breakfast treat perfect for the holidays or any chilly morning. Fluffy and tender, these pancakes are cooked on the stovetop and served with butter and maple syrup for the ultimate comfort food experience.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 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. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and a pinch of salt until well combined.
2. Combine wet ingredients: In a separate smaller bowl, mix the melted butter, molasses, eggs, milk, and vanilla essence until smooth and fully blended.
3. Make the batter: Create a well in the center of the dry ingredients and pour in the wet mixture. Fold the batter gently with a wooden spoon until just combined and no dry flour remains, being careful not to overmix.
4. Heat the pan: Warm a heavy-based pan, such as cast iron, over medium-low heat. Once hot, add a small amount of butter to grease the pan.
5. Cook pancakes: Pour about ⅓ cup of batter per pancake into the pan. Cook each pancake for 2-3 minutes on the first side until bubbles begin to form and edges set, then flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with remaining batter, adding butter as needed.
6. Serve: Stack the cooked pancakes high, topping with butter and maple syrup. Enjoy these warm, spiced pancakes fresh from the pan for a delightful breakfast or brunch treat.

Notes

• Use a heavy-based or cast iron pan for even heating and the best pancake texture.
• Be careful not to overmix the batter to keep pancakes fluffy and light.
• If batter is too thick, add a splash more milk to reach desired consistency.
• Molasses gives these pancakes their characteristic gingerbread flavor—do not omit.
• Leftover pancakes can be stored in the refrigerator and gently reheated in a pan or microwave.

Keywords: Gingerbread pancakes, holiday breakfast, spiced pancakes, molasses pancakes, cinnamon pancakes