Gingerbread Pancakes Recipe

Side view of a white pitcher pouring maple syrup on top of a stack of gingerbread pancakes topped with whipped cream.

Gingerbread Pancakes Recipe

Warm spices and molasses transform traditional buttermilk pancakes into soft and fluffy gingerbread pancakes. Use a cookie cutter to shape them into Gingerbread Man Pancakes!

Course Breakfast

Cuisine American

Keyword Christmas Breakfast, Gingerbread Pancakes, Holiday Pancakes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 306kcal

Author Michele @ Flavor Mosaic

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.

Notes

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.

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.

Vegan Gingerbread Pancakes - Use plant-based milk instead of buttermilk, olive oil, coconut oil, or avocado oil instead of vegetable oil and butter.

Storing - Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.

Freezing - Place the pancakes in a sealed, airtight freezer bag, and they keep for up to 3 months.

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