Introduction

Enjoy the warm and spicy flavors of the holidays with these delightful gingerbread pancakes. Soft, fluffy, and infused with ginger, cinnamon, and molasses, they make a perfect breakfast treat any time of year.

A stack of seven fluffy pancakes with a light golden brown color sits at the center of a plain white plate. The pancakes have small air bubbles visible on the surface and soft edges, with syrup being poured down from above, gently flowing over the sides and pooling slightly on the plate. A dusting of powdered sugar is sprinkled on top, adding a light white contrast to the warm syrup. The background is a white marbled texture, and a blurred white cup and spoon are faintly visible in the background. photo taken with an iphone --ar 4:5 --v 7

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 Teaspoon Vanilla Essence

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
Step 2: In a smaller bowl, mix the melted butter, molasses, eggs, milk, brown sugar, and vanilla essence until smooth.
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.
Step 4: Heat a heavy-based pan or cast iron skillet over medium-low heat. Add a small amount of butter to coat the pan.
Step 5: Pour about ⅓ cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook the other side for another 2-3 minutes until golden brown.
Step 6: Repeat with the remaining batter, adding more butter to the pan as needed. Serve the pancakes stacked high with extra butter and maple syrup. Enjoy!

Tips & Variations

For a dairy-free version, substitute the butter with coconut oil and use almond or oat milk instead of regular milk.
Add finely chopped crystallized ginger or a handful of chopped nuts to the batter for extra texture and zing.
Keep cooked pancakes warm in a low oven while finishing the batch to serve them all hot together.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave. For longer storage, freeze the pancakes separated with parchment paper and thaw or toast before serving.

How to Serve

A stack of six thick, fluffy pancakes with a light brown color sits on a white plate. Each pancake layer shows soft, smooth texture with small air bubbles. Light powdered sugar dusts the top, while golden syrup is being poured over the stack, glistening as it flows down the sides and pools on the plate. The background is a white marbled surface with a blurred white cup and a spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter in advance and keep it refrigerated for up to 24 hours. Stir gently before cooking as some separation may occur.

What if I don’t have molasses?

If you don’t have molasses, you can substitute it with dark maple syrup or honey, although the flavor will be slightly different but still delicious.

Gingerbread Pancakes Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

These Gingerbread Pancakes bring the warm, spicy flavors of gingerbread straight to your breakfast table. Made with a blend of ground ginger, cinnamon, cloves, molasses, and brown sugar, these fluffy pancakes are perfect for a cozy morning or holiday brunch. Served stacked with butter and maple syrup, they offer a delightful twist on traditional pancakes.

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

Ingredients

Scale

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 or 65g) Melted Butter + more for cooking
2 Tbsp Molasses
2 Tbsp Brown Sugar
½ Teaspoon Vanilla Essence

Instructions

Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt to combine evenly.
Mix Wet Ingredients: In a smaller bowl, combine the melted butter, molasses, eggs, milk, and vanilla essence, mixing well until smooth.
Combine Batter: Make a well in the dry ingredient mixture and pour in the wet ingredients. Fold together gently with a wooden spoon until all the dry ingredients have been incorporated and the batter is smooth without streaks of flour.
Heat the Pan: Place a heavy-based pan such as a cast iron skillet over medium-low heat. Allow it to warm thoroughly to ensure even cooking.
Cook the Pancakes: Add a small amount of butter to the pan, then pour about ⅓ cup of batter per pancake. Cook each pancake for 2-3 minutes on one side until bubbles appear on the surface and edges look set, then flip and cook another 2-3 minutes until golden brown and cooked through.
Serve: Repeat with remaining batter, adding more butter as needed. Serve the pancakes stacked high, topped with additional butter and maple syrup for a sweet and spicy breakfast treat.

Notes

Use a heavy-bottomed pan like cast iron for even heat distribution and to prevent burning.
Control the heat to medium-low to cook the pancakes thoroughly without burning the edges.
The molasses is key for authentic gingerbread flavor; do not substitute with regular syrup.
For a dairy-free option, substitute milk with a plant-based milk and butter with a suitable alternative.
These pancakes freeze well; store leftovers in an airtight container and reheat in a toaster or oven.

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