Gingerbread pancakes are a delicious and cozy twist on your classic breakfast favorite. These pancakes are soft and fluffy, packed with warm spices like ginger, cinnamon, and nutmeg, giving them that perfect holiday vibe all year round. The subtle molasses flavor adds a rich sweetness that makes every bite feel like a special treat.
I love making gingerbread pancakes when the weather turns chilly because the spices fill the kitchen with such a comforting aroma. A little tip I’ve picked up is to add a splash of vanilla or a bit of buttermilk to the batter—it really helps keep the pancakes tender and light. These pancakes always bring such a burst of happiness to our breakfast table.
My favorite way to enjoy them is with a drizzle of maple syrup and a dollop of whipped cream or vanilla yogurt on top. Sometimes I add a sprinkle of chopped nuts or chocolate chips for extra fun. Whether it’s a weekend morning or a holiday brunch, these pancakes make any meal feel warm and inviting.
Key Ingredients & Substitutions
Molasses: This ingredient gives gingerbread pancakes their deep, rich flavor. If you don’t have molasses, you can use dark corn syrup or maple syrup, but molasses offers that classic gingerbread taste I love.
Spices: Ginger, cinnamon, cloves, and nutmeg are what bring warmth to these pancakes. You can adjust the amounts or swap with pumpkin pie spice for convenience.
Buttermilk: It keeps the pancakes tender and adds a slight tang. If you don’t have buttermilk, use regular milk plus a teaspoon of vinegar or lemon juice to mimic the acidity.
Flour: All-purpose flour works best here, but you can try whole wheat for a nuttier flavor or gluten-free flour blends if needed. Just watch the texture as gluten-free mixes can change the batter’s thickness.
How Do I Make Soft, Fluffy Pancakes Without Overmixing the Batter?
Mixing the wet and dry ingredients just until combined is key. Overmixing can make pancakes tough.
- Whisk dry ingredients in one bowl and wet ones separately.
- Pour wet into dry and gently fold with a spoon or spatula.
- Don’t worry about lumps; small ones will cook out.
- Let the batter rest 5 minutes to help it thicken slightly for the fluffiest pancakes.
Following this keeps your pancakes light and tender, while still packed with those cozy gingerbread flavors.
Equipment You’ll Need
- Mixing bowls – I find a large bowl for the dry ingredients and a medium bowl for the wet makes mixing easier and neater.
- Whisk – helps combine the spices, flour, and liquids smoothly without lumps.
- Measuring cups and spoons – precise measurements ensure perfect flavor and texture in each pancake.
- Non-stick skillet or griddle – a flat surface that cooks the pancakes evenly and helps them flip easily.
- Spatula – I use a heatproof spatula to gently flip the pancakes without breaking them.
- Measuring cup or ladle – for pouring batter neatly and consistently onto the skillet.
Flavor Variations & Add-Ins
- Chocolate chips: Add a handful to the batter for gooey pockets of chocolate, great for kids and chocolate lovers.
- Gingerbread men or cookies crumbles: Sprinkle crushed cookies on top or into the batter for more gingerbread flavor and texture.
- Fresh fruits: Blueberries, sliced bananas, or chopped apples stirred into the batter add freshness and sweetness.
- Spice swaps: Use pumpkin pie spice or add a pinch of allspice for a different, warm flavor profile.
Gingerbread Pancakes
Ingredients You’ll Need:
- 1 1/4 cups all-purpose flour
- 1 tablespoon brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup molasses
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus more for cooking
- Maple syrup, for serving
- Optional: fresh berries or red currants for garnish
- Butter slices for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, totaling approximately 25 minutes. It’s a quick and cozy breakfast you can enjoy any day!
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, cloves, and nutmeg until everything is well combined.
2. Combine the Wet Ingredients:
In a separate medium bowl, whisk the molasses, buttermilk, egg, and melted butter until smooth and blended.
3. Make the Batter:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be a little lumpy; avoid overmixing to keep the pancakes tender.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly brush with butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
Flip and cook for another 1–2 minutes, until the pancakes are golden brown and cooked through.
5. Serve and Enjoy:
Place the cooked pancakes on a warm plate and cover loosely while you cook the rest. Stack them up, add butter slices on top, and drizzle generously with maple syrup. Garnish with fresh berries or red currants if you like. Enjoy your delicious, warm gingerbread pancakes!
Can I Use Regular Milk Instead of Buttermilk?
Yes! If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using to mimic the tangy acidity of buttermilk.
Can I Make the Batter Ahead of Time?
It’s best to cook gingerbread pancakes fresh for fluffiness, but you can prepare the batter the night before. Store it covered in the fridge and give it a gentle stir before cooking.
How Should I Store Leftover Pancakes?
Cool pancakes completely, then stack and wrap them tightly in plastic wrap or place in an airtight container. They keep well in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
Can I Add Mix-Ins Like Chocolate Chips or Fruit?
Absolutely! Stir in chocolate chips, blueberries, or chopped apples into the batter before cooking for an extra burst of flavor and fun texture.
