Gingerbread Pancakes bring the cozy flavors of the holidays right to your breakfast table. These fluffy pancakes are packed with warm spices like ginger, cinnamon, and nutmeg, giving them that classic gingerbread taste with every bite. You’ll notice a hint of molasses sweetness that makes them extra special and perfect for crisp winter mornings.
I love making these pancakes when I want something a little festive but still simple to prepare. The smell of ginger and spices filling the kitchen always puts me in a good mood, and the pancakes themselves are soft and tender with just the right amount of spice. A tip I’ve picked up: add a splash of vanilla or even a dash of orange zest for a fun twist that brightens the flavor.
My favorite way to serve Gingerbread Pancakes is with a drizzle of maple syrup and a dollop of whipped cream or a spoonful of cream cheese frosting if I’m feeling indulgent. They’re also great topped with fresh fruit like sliced apples or pears. These pancakes remind me of chilly mornings spent with family, sharing stories and laughter, making breakfast feel like a warm hug on a plate.
Key Ingredients & Substitutions
Molasses: This gives gingerbread pancakes their classic rich, deep flavor. If you don’t have molasses, try using dark corn syrup or a mix of honey and a little brown sugar as a substitute.
Ground Ginger & Spices: Fresh, quality ground ginger, cinnamon, cloves, and nutmeg create that warm, spicy profile. Feel free to adjust spice amounts to your taste. For a milder option, reduce the cloves as they can be strong.
Buttermilk: It adds tanginess and helps with fluffy texture. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let it sit 5 minutes.
Butter: Use melted butter in the batter for moisture and flavor. You can substitute with coconut oil or a neutral oil, but the flavor will change slightly.
How Do I Make Pancakes Fluffy Without Overmixing?
The secret to fluffy pancakes is gentle mixing. When you combine wet and dry ingredients, stir just until you don’t see large patches of flour. It’s okay if the batter looks a bit lumpy.
- Use a whisk or fork to fold ingredients; don’t use a mixer.
- Let the batter rest 5 minutes before cooking. This helps flour absorb moisture and air bubbles form.
- Cook on medium heat to get pancakes golden without burning outside while inside cooks through.
Equipment You’ll Need
- Non-stick skillet or griddle – I recommend this so pancakes don’t stick and flip easily.
- Mixing bowls – a large one for the dry ingredients and a medium for wet ingredients, making mixing easier.
- Whisk – helps combine ingredients smoothly without overmixing the batter.
- Measuring cups and spoons – for accurate measurements of all ingredients.
- Spatula – for flipping the pancakes once they’re ready.
- Griddle spatula or tongs – handy for removing pancakes from the skillet.
Flavor Variations & Add-Ins
- Chocolate Chips: Sprinkle some into the batter before cooking for a sweet twist.
- Orange Zest: Add a teaspoon to the batter to brighten the spices and add freshness.
- Walnuts or Pecans: Mix chopped nuts into the batter for extra crunch and flavor.
- Dress with Cream Cheese Icing: Top the pancakes with a little icing for extra richness during holidays.
How to Make Gingerbread Pancakes?
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 1/2 cup molasses
- 1 large egg
- 2 tablespoons melted butter, plus more for cooking
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Butter slices, for topping
- Optional: fresh red berries (like cranberries or red currants) for garnish
Time Needed
This recipe takes about 10 minutes to prepare the batter and 15 minutes to cook the pancakes. In around 25 minutes, you’ll have a stack of delicious gingerbread pancakes ready to enjoy!
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. Make sure everything is well combined.
2. Mix the Wet Ingredients:
In another bowl, whisk together the buttermilk, molasses, egg, melted butter, and vanilla extract until smooth and blended.
3. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients. Gently stir until just combined—it’s okay if the batter has small lumps. Try not to overmix to keep the pancakes light and fluffy.
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 until you see bubbles forming on the surface and the edges look set, about 2 to 3 minutes.
5. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes until golden brown and cooked through. Transfer cooked pancakes to a warm plate and repeat with the remaining batter.
6. Serve:
Stack the pancakes on a plate, top with a slice of butter, and drizzle generously with maple syrup. Add fresh red berries on the side if you like, for a pretty, tasty touch. Serve warm and enjoy!
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 lemon juice or white vinegar. Let it sit for 5 minutes to thicken slightly before using it in the recipe.
How Can I Store Leftover Pancakes?
Store leftover pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days. Reheat them gently in the microwave or in a warm skillet for best results.
Can I Make the Batter Ahead of Time?
Absolutely! You can mix the batter and refrigerate it for up to 24 hours. Give it a gentle stir before cooking, as it may thicken slightly in the fridge.
What’s a Good Alternative to Molasses?
If you’re out of molasses, dark corn syrup or a mix of honey and a little brown sugar can be good substitutes. The flavor will be slightly different but still delicious!
