Gingerbread Pancakes
Gingerbread Pancakes are a cozy breakfast treat that brings all the warm spices of the holidays to your morning table. With flavors of ginger, cinnamon, and molasses, these pancakes are…
Tip: save now, cook later.Gingerbread Pancakes are a cozy breakfast treat that brings all the warm spices of the holidays to your morning table. With flavors of ginger, cinnamon, and molasses, these pancakes are soft, fluffy, and just a little bit sweet—perfect for chilly days when you want something comforting.
I love making these pancakes when the weather starts to cool down because the spicy aroma fills the kitchen and makes everything feel extra cozy. A little tip I’ve picked up is to add a dollop of whipped cream or a drizzle of maple syrup on top—it really brings out the gingerbread flavor and makes the pancakes feel extra special.
These pancakes are great for sharing with family or friends, especially during weekend breakfasts or holiday mornings. I always find that they bring a smile to everyone’s faces and inspire a slower, happier start to the day. Plus, they’re so easy to whip up that I often make them on a whim whenever I crave that warm, seasonal taste.
Key Ingredients & Substitutions
Molasses: This gives the pancakes a rich, deep sweetness and that classic gingerbread flavor. If you don’t have molasses, try dark corn syrup or maple syrup for a different but tasty twist.
Spices (Ginger, Cinnamon, Nutmeg, Cloves): These spices create the warm, cozy taste. Adjust the amounts to your liking if you prefer more or less spice. Pumpkin pie spice can be an easy substitute.
Brown Sugar: It adds moisture and a mild caramel taste. You can swap it with coconut sugar or white sugar if needed, but the flavor will be less complex.
Butter: Melted butter adds richness and tenderness. For a dairy-free version, use coconut oil or a plant-based butter alternative.
How Can You Make Fluffy Pancakes with Strong Gingerbread Flavor?
The key is mixing the batter gently and cooking at just the right temperature.
- Whisk dry and wet ingredients separately to distribute leavening evenly.
- Combine wet and dry carefully; lumps are okay. Overmixing creates tough pancakes.
- Cook on medium heat so pancakes brown nicely without burning.
- Look for bubbles on the surface and edges that set before flipping.
- Use melted butter to keep pancakes moist but not greasy.
With these tips, you’ll enjoy warm, fluffy pancakes full of gingerbread charm every time.
Equipment You’ll Need
- Non-stick skillet or griddle – cooks pancakes evenly and makes flipping easy without sticking.
- Mixing bowls – one for dry ingredients and one for wet helps mix smoothly without overmixing.
- Whisk – great for blending ingredients together without lumps.
- Measuring cups and spoons – to get your spices and liquids just right for balanced flavor.
- Spatula – helps flip pancakes gently to keep them fluffy and intact.
Flavor Variations & Add-Ins
- Stir in mini chocolate chips for an extra sweet surprise that melts into the warm pancakes.
- Add chopped crystallized ginger for a zesty twist that boosts the ginger flavor.
- Mix in mashed pumpkin or sweet potato for a moist texture and added fall flavor.
- Top with toasted pecans or walnuts for some crunch and nutty taste that pairs well with spices.
How to Make Gingerbread Pancakes?
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/4 cups milk
- 1 large egg
- 4 tablespoons unsalted butter, melted (plus more for cooking)
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For Serving:
- Whipped cream
- Maple syrup
- Ground cinnamon or gingerbread spice (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook the pancakes, making a total of approximately 25 minutes from start to finish. It’s a quick and delightful way to enjoy a cozy breakfast!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, ginger, cinnamon, nutmeg, cloves, and salt until everything is evenly combined.
2. Combine the Wet Ingredients:
In another bowl, whisk the milk, egg, melted butter, molasses, and vanilla extract until smooth and well blended.
3. Make the Batter:
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. A few lumps are okay—don’t overmix or the pancakes will be tough.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles begin to appear on the surface and the edges look set, about 2 to 3 minutes. Flip gently and cook another 2 minutes, or until the pancakes are golden brown and cooked through.
5. Serve Warm and Delicious:
Keep the pancakes warm while you cook the rest. Stack them on a plate, add a generous dollop of whipped cream, sprinkle with cinnamon or gingerbread spice if you like, and pour warm maple syrup over the top. Serve immediately and enjoy!
Can I Use a Dairy-Free Milk Alternative?
Yes! You can substitute regular milk with almond, soy, oat, or any other plant-based milk. Just make sure it’s unsweetened to keep the balance of flavors, and use the same amount as the recipe calls for.
How Can I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. You can also freeze pancakes between layers of parchment paper for up to 2 months.
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter the night before and refrigerate it. Just give it a gentle stir before cooking the pancakes the next morning, as some separation may occur.
What’s a Good Substitute for Molasses?
If you don’t have molasses, try using dark corn syrup or maple syrup. These alternatives will add sweetness and moisture, though the flavor will be slightly different from traditional gingerbread pancakes.
