Gingerbread Pancakes are fluffy pancakes with ginger and taste like gingerbread cookies but in pancake form.
Transform classic buttermilk pancakes into ginger-flavored pancakes by adding molasses and warm spices.
These fluffy gingerbread pancakes are perfect for a Christmas breakfast. They are destined to become one of your favorite Christmas Recipes, as well as Breakfast Recipes.
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Why You’ll Love This Recipe
Christmas Pancakes – Christmas is my favorite time of year, and these pancakes are perfect for the holiday season.
Ginger Flavor – Blackstrap molasses, together with warm spices, gives these gingerbread pancakes that unique gingerbread flavor. These transform regular pancakes into holiday favorites.
Soft and Fluffy – These spiced gingerbread pancakes are soft, fluffy, and lightly sweet. They are delicious on their own but are even better with fresh whipped cream and maple syrup or gingerbread syrup.
Easy – These easy gingerbread pancakes require only a few ingredients and a few easy steps to make. This makes Christmas breakfast on Christmas morning so much easier.
What You’ll Need
Equipment
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- Large bowl and Small Bowl – You may want to consider this Bowl Set.
- Stand Mixer or Hand Mixer (Optional)
- Whisk
- Ladle
- Griddle Pan
- Spatula – This is a wide spatula that is great for pancakes.
- Baking Sheet (Optional)
- Gingerbread Man Cookie Cutter (optional if you want to make gingerbread man pancakes)
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Dry Ingredients
- All-Purpose Flour – I used all-purpose flour, but you could also use whole wheat flour.
- Ginger
- Nutmeg – If you don’t have nutmeg, you could use Mace instead.
- Cinnamon
- Cloves
- Cinnamon
- Baking Powder
- Salt
Wet Ingredients
- Buttermilk – If you don’t have buttermilk, remove 2 tablespoons of milk and add 2 tablespoons of lemon juice or vinegar, whisk, and let it sit for 5 minutes.
- Molasses – This is a must for the gingerbread pancakes, in my opinion, because it adds its unique flavor that, when combined with the warm spices, simply defines that gingerbread flavor.
- Vegetable Oil – You can use melted butter, olive oil, avocado oil, or coconut oil in the recipe. You’ll also need to reserve a couple of tablespoons of oil or cooking spray to grease the griddle.
- Eggs – You’ll need 2 eggs and 1 egg yolk.
- Brown Sugar – I used light brown sugar, but you could also use dark brown sugar. (Technically not a wet ingredient, but it is added with the wet ingredients in the recipe, so I included it in this group.)
- Granulated Sugar
- Butter or Oil – You can use butter, avocado oil or coconut oil, or cooking spray to grease the griddle.
How To Make Gingerbread Pancakes
- Preheat a medium-sized skillet or griddle over medium heat on your stovetop.
- While the griddle heats up, in a large mixing bowl, combine the dry ingredients, which include flour, ginger, baking soda, cinnamon, salt, nutmeg, and cloves.
- In a separate large mixing bowl, combine all the wet ingredients, which include buttermilk, molasses, vegetable oil, eggs, brown sugar, and sugar. Whisk until well combined.
- Add the flour mixture to the wet ingredients and mix until just combined.
- Once the skillet or griddle is hot, grease it with butter, oil, or baking spray.
- Ladle about ⅔ cup of batter to the center of the hot griddle. Let cook for about 1 minute, or until the batter is cooked around the edges and small bubbles in the center have started to pop.
- Flip the pancake over and cook for an additional 30-45 seconds. Once cooked through, remove the pancake from the skillet, and place it on a plate or baking sheet.
- Add more butter or baking spray to the hot skillet and repeat the cooking process with the remaining batter. Serve the pancakes while warm.
Recipe Tips
Avoid Flat Pancakes – Check the expiration date on your box of baking powder to ensure it is still fresh. Otherwise, you may have flat pancakes due to old baking powder.
Don’t Overmix – Once the flour mixture has been added to the recipe, ensure you only mix until just combined. Overmixing can result in rubbery pancakes.
Cooking Times – Cooking times may vary depending on the temperature of your skillet. You may need to adjust the cooking time accordingly.
When To Serve – These pancakes taste the best when they are served immediately after cooking. However, leftover pancakes may be reheated in the microwave to restore freshness.
Variations
Gingerbread Man Pancakes – After cooking the pancakes, place each pancake on a baking sheet. Use a gingerbread man cookie cutter to cut the pancakes into the shake of gingerbread men. Then serve with butter and maple syrup.
Gluten-Free Gingerbread Pancakes – To make these gingerbread pancakes gluten-free, use almond flour or other gluten-free flour instead of all-purpose flour, and add 2 teaspoons of xanthan gum to the flour mixture.
Chocolate Chip Gingerbread Pancakes – Add 1 cup of chocolate chips to the pancake batter as a last step of the recipe before cooking.
Vegan Gingerbread Pancakes – Use plant-based milk instead of buttermilk, olive oil, coconut oil, or avocado oil instead of vegetable oil and butter.
What To Serve With Gingerbread Pancakes
- Butter
- Whipped Cream
- Maple Syrup
- Gingerbread Syrup
- Glass of milk
- Peppermint White Hot Chocolate
- Molasses Crinkle Cookies
FAQs
How Do I Store Gingerbread Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
Can I Freeze Gingerbread Pancakes?
Yes, You need to place the pancakes in a sealed, airtight freezer bag, and they keep for up to 3 months.
More Pancake Recipes
- Cranberry White Chocolate Chip Pancakes
- S’Mores Pancakes
- Apple Maple Bacon Pancakes
- Pumpkin Sheet Pan Pancakes
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Recipe
Gingerbread Pancakes Recipe
Ingredients
- 2 cup all purpose flour
- 2 ½ teaspoons ginger
- 2 ½ teaspoons baking powder
- 2 teaspoons cinnamon
- ¾ teaspoon salt
- ¾ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 ¾ cup buttermilk
- ⅓ cup molasses
- ¼ cup vegetable oil
- 2 eggs + 1 yolk
- 2 tablespoons brown sugar
- 2 tablespoons sugar
Instructions
- Preheat a medium-sized skillet or griddle over medium heat on your stovetop.
- While the griddle heats up, in a large mixing bowl, combine the dry ingredients, which include flour, ginger, baking soda, cinnamon, salt, nutmeg, and cloves.
- In a separate large mixing bowl, combine all the wet ingredients, which include buttermilk, molasses, vegetable oil, eggs, brown sugar, and sugar. Whisk until well combined.
- Add the flour mixture to the wet ingredients and mix until just combined.
- Once the skillet or griddle is hot, grease it with butter, oil, or baking spray.
- Ladle about ⅔ cup of batter to the center of the hot griddle. Let cook for about 1 minute, or until the batter is cooked around the edges and small bubbles in the center have started to pop.
- Flip the pancake over and cook for an additional 30-45 seconds.
- Once the pancake has cooked all the way through, remove it from the skillet, and place it on a plate or baking sheet.
- Add more butter or baking spray to the hot skillet and repeat the cooking process with the remaining batter. Serve the pancakes while warm.
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