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Gingerbread Pancakes Recipe

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★★★★★

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.

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

  1. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt to combine evenly.
  2. Mix Wet Ingredients: In a smaller bowl, combine the melted butter, molasses, eggs, milk, and vanilla essence, mixing well until smooth.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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