Gingerbread Pancakes
Gingerbread Pancakes are a dreamy mix of fluffy stacks laced with warm spices like ginger, cinnamon, and nutmeg. They have that sweet, cozy flavor that reminds me of the holidays,…
By Ava
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Reading time: 5 min
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Gingerbread Pancakes are a dreamy mix of fluffy stacks laced with warm spices like ginger, cinnamon, and nutmeg. They have that sweet, cozy flavor that reminds me of the holidays, all wrapped up in a tender pancake that soaks up syrup perfectly.
I love making these pancakes when the weather turns chilly because the spicy scent fills the kitchen and feels so comforting. I like to add a little extra molasses or brown sugar to really bring out that classic gingerbread taste—it just makes the whole breakfast feel like a special treat.
My favorite way to enjoy these is with a pat of butter and a drizzle of maple syrup, maybe even a sprinkle of powdered sugar or some whipped cream if I’m feeling fancy. They’re perfect for a weekend morning when you want something a little different that still feels warm and homey. Plus, they’re a fun way to mix up your usual pancake routine and bring a little holiday cheer anytime you want!
Key Ingredients & Substitutions
Molasses: This gives gingerbread pancakes their deep, rich flavor and color. If you don’t have molasses, dark corn syrup or maple syrup can work but will change the flavor slightly.
Buttermilk: It adds tang and helps make the pancakes tender. If you don’t have it, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes as a substitute.
Spices: Ground ginger, cinnamon, nutmeg, and optional cloves create that warm, classic gingerbread taste. Feel free to adjust amounts based on your spice preference or leave cloves out if you don’t have them.
Brown Sugar: Adds sweetness and moisture. You can use white sugar, but brown sugar gives a bit more depth.
How Do I Make Sure My Gingerbread Pancakes Turn Out Fluffy, Not Dense?
The key is not to overmix the batter. After combining the wet and dry ingredients, stir gently until just combined — lumps are okay. Overmixing develops gluten and makes the pancakes tough.
- Let the batter rest for 5 minutes after mixing to thicken slightly and help the leavening agents activate.
- Use a medium-heat griddle or skillet to cook pancakes evenly without burning.
- Wait for bubbles on the top before flipping; this means the bottom is cooked.
Equipment You’ll Need
- Non-stick skillet or griddle – heats evenly and makes flipping pancakes easy without sticking.
- Mixing bowls – one for dry ingredients, one for wet, to keep things organized and easy to combine.
- Whisk – great for blending wet ingredients smoothly and mixing batter gently.
- Measuring cups and spoons – for accurate ingredient amounts to get the flavor just right.
- Spatula – a thin, flexible one helps flip pancakes without breaking them.
Flavor Variations & Add-Ins
- Add chopped crystallized ginger for an extra spicy zing that matches the gingerbread flavor well.
- Mix in mini chocolate chips to bring some melty sweetness to each bite—perfect for kids or chocoholics.
- Stir in chopped nuts like pecans or walnuts for added crunch and a nutty contrast.
- Top with a spoonful of whipped cream and a sprinkle of cinnamon sugar for a simple festive touch.
Gingerbread Pancakes
Ingredients You’ll Need:
- 1 1/4 cups all-purpose flour
- 2 tbsp brown sugar, packed
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1 cup buttermilk
- 1/4 cup molasses
- 1 large egg
- 2 tbsp unsalted butter, melted, plus more for cooking
- 1 tsp vanilla extract
- Powdered sugar, for dusting
- Maple syrup, for serving
- Whipped cream, for topping (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-20 minutes to cook the pancakes, so your total time is around 25 to 30 minutes. A quick and cozy breakfast, perfect for a chilly morning!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and optional cloves. Make sure everything is evenly combined.
2. Mix the Wet Ingredients:
In a separate bowl, whisk the buttermilk, molasses, egg, melted butter, and vanilla extract until smooth and well blended.
3. Combine Wet and Dry:
Pour the wet ingredients into the dry, and gently stir just until combined. It’s okay if you see a few lumps—don’t overmix! Let the batter rest for about 5 minutes while you heat your pan.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until bubbles form on top and the edges look set. Flip carefully and cook for another 2 minutes, until golden brown and cooked through.
5. Serve and Enjoy:
Transfer the pancakes to a warm plate and keep cooking until all the batter is used. Stack the pancakes, dust with powdered sugar, drizzle with maple syrup, and add a dollop of whipped cream if you like. Serve right away and enjoy your warm, flavorful gingerbread pancakes!
Can I Use Regular Milk Instead of Buttermilk?
Yes! To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and let it sit for 5 minutes before using. This helps create the tangy flavor and tender texture.
Can I Make the Batter Ahead of Time?
You can prepare the batter up to 24 hours in advance and keep it covered in the fridge. Give it a gentle stir before cooking. Just note the leavening may lose some power, so the pancakes might be slightly less fluffy.
How Do I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through.
Can I Add Mix-Ins to the Pancakes?
Absolutely! Chopped crystallized ginger, mini chocolate chips, or chopped nuts like pecans work great and add extra texture and flavor that complements the gingerbread spices.