Gingerbread Pancakes Recipe

Introduction

These gingerbread pancakes bring the warm, cozy flavors of the holidays to your breakfast table. Infused with fragrant spices and sweet molasses, they make a delightful treat for chilly mornings or festive brunches.

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

1. Step 1: In a large bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, and salt until well combined.
2. Step 2: In a smaller bowl, mix the melted butter, molasses, eggs, milk, and vanilla essence until smooth.
3. Step 3: Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a wooden spoon until no dry flour remains, being careful not to overmix.
4. Step 4: Heat a heavy-based pan, such as cast iron, over medium-low heat. Add a small amount of butter to coat the surface.
5. Step 5: Pour about ⅓ cup of batter onto the hot pan for each pancake. Cook for 2–3 minutes on one side until bubbles form on the surface and the edges look set.
6. Step 6: Flip the pancake and cook for another 2–3 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed.
7. Step 7: Serve the pancakes stacked high, topped with additional butter and maple syrup for a perfect finish. Enjoy!

Tips & Variations

• For extra fluffiness, separate the eggs and beat the whites to soft peaks before folding them into the batter.
• Swap molasses for dark corn syrup or honey if preferred, though molasses gives the authentic gingerbread flavor.
• Add chopped crystallized ginger or a handful of pecans to the batter for added texture and zing.
• Use buttermilk instead of milk for a tangier taste and tender crumb.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave for 20–30 seconds. You can also freeze them stacked with parchment paper between layers; thaw and reheat as above.

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 the night before and keep it covered in the fridge. Gently stir before cooking, as the baking powder may lose some of its rise if left too long.

What kind of molasses should I use?

Use unsulphured blackstrap molasses for the richest flavor and best results. Light molasses works too, but the flavor will be milder.

Gingerbread Pancakes Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

These Gingerbread Pancakes bring the warm, cozy flavors of ginger, cinnamon, and cloves to a fluffy breakfast favorite. Infused with molasses and brown sugar for a rich, caramel-like sweetness, this recipe creates a perfect stack of tender pancakes that are ideal for festive mornings or anytime you crave a comforting treat.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 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 evenly combined.
2. Combine Wet Ingredients: In a smaller bowl, whisk together the melted butter, molasses, eggs, milk, and vanilla essence until smooth and well incorporated.
3. Make Batter: Create a well in the center of the dry ingredients. Pour in the wet mixture and gently fold together with a wooden spoon until the batter is just combined and no dry flour remains, being careful not to overmix.
4. Preheat Pan: Heat a heavy-based pan, such as a cast iron skillet, over medium-low heat. Add a small amount of butter to grease the pan once it is hot.
5. Cook Pancakes: Pour about ⅓ cup of batter onto the pan for each pancake. Cook for 2-3 minutes on one side, until bubbles form on the surface and edges look set, then flip and cook for another 2-3 minutes until golden brown and cooked through.
6. Repeat: Continue cooking the remaining batter in the same manner, adding butter to the pan as needed to prevent sticking.
7. Serve: Stack the cooked pancakes high, top with butter and maple syrup, and serve warm for a delightful breakfast experience.

Notes

• Using a heavy-based pan like cast iron ensures even heat distribution and helps achieve a nicely browned crust.
• Do not overmix the batter to keep the pancakes light and fluffy.
• Adjust the spice levels to taste by adding more or less ground ginger and cinnamon if desired.
• Leftover pancakes can be frozen and reheated in a toaster or oven.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.

Keywords: gingerbread pancakes, holiday pancakes, spiced pancakes, molasses pancakes, fall breakfast, brunch recipe