Gingerbread Pancakes Recipe

Introduction

These gingerbread pancakes are a delightful twist on a breakfast classic, perfect for cozy mornings or holiday brunches. Infused with warm spices like ginger, cinnamon, and cloves, they offer a sweet, comforting flavor that pairs wonderfully with butter and maple syrup.

Ingredients

• 1½ cups (190g) flour
• 1 tbsp baking powder
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• Pinch of salt
• 2 eggs
• ¾ cup (190ml) milk
• ½ stick (¼ cup / 65g) melted butter, plus more for cooking
• 2 tbsp molasses
• 2 tbsp brown sugar
• ½ tsp vanilla essence

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, and salt until well combined.
2. Step 2: In a smaller bowl, mix the melted butter, molasses, eggs, milk, and vanilla essence until smooth.
3. Step 3: Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the batter with a wooden spoon until no dry flour remains, being careful not to overmix.
4. Step 4: Heat a heavy-based pan, such as cast iron, over medium-low heat. Once hot, add a small amount of butter to grease the pan.
5. Step 5: Pour about ⅓ cup of batter onto the pan for each pancake. Cook for 2–3 minutes on one side until bubbles form and edges look set, then flip and cook for another 2–3 minutes until golden brown and cooked through.
6. Step 6: Repeat with the remaining batter, adding butter to the pan as needed. Serve the pancakes stacked with butter and maple syrup.

Tips & Variations

• For extra fluffy pancakes, avoid overmixing the batter; some small lumps are okay.
• Substitute molasses with dark maple syrup for a milder sweetness.
• Add chopped crystallized ginger or a handful of chopped nuts to the batter for added texture.
• Use buttermilk instead of regular milk for a tangy depth and lighter texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat or in the microwave for 20–30 seconds. For longer storage, freeze pancakes separated by parchment paper in a zip-top bag for up to 1 month; reheat straight from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours ahead and keep it covered in the fridge. Give it a gentle stir before cooking as it may thicken slightly.

Can I use regular sugar instead of brown sugar?

Yes, but brown sugar adds moisture and a slight caramel flavor that complements the spices well. If using white sugar, you might notice a subtle difference in taste and texture.

Gingerbread Pancakes Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

Deliciously spiced gingerbread pancakes that combine the warmth of ginger, cinnamon, and cloves with a rich molasses sweetness. These fluffy pancakes are perfect for a cozy breakfast or brunch, served stacked with butter and maple syrup for a festive treat.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1½ Cups | 190g Flour
• 1 Tbsp Baking Powder
• 1 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• ¼ tsp Ground Cloves
• Pinch of Salt

Wet Ingredients

• 2 Eggs
• ¾ Cup | 190ml Milk
• ½ Stick | ¼ Cup | 65g Melted Butter + more for cooking
• 2 Tbsp Molasses
• 2 Tbsp Brown Sugar
• ½ Teaspoon Vanilla Essence

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, and a pinch of salt until well combined.
2. Mix wet ingredients: In a smaller bowl, combine the melted butter, molasses, eggs, milk, and vanilla essence, mixing well.
3. Combine wet and dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the batter together with a wooden spoon until no dry flour remains, being careful not to overmix.
4. Heat the pan: Place a heavy-based pan, such as a cast iron skillet, over medium-low heat and allow it to warm thoroughly.
5. Cook pancakes: Add a small amount of butter to the pan. Using about ⅓ cup of batter for each pancake, pour it into the pan. Cook each pancake for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown and cooked through.
6. Repeat: Continue cooking remaining batter, adding more butter to the pan as needed to prevent sticking.
7. Serve: Stack pancakes high on a plate, topping generously with butter and maple syrup. Serve warm and enjoy your comforting gingerbread pancakes.

Notes

• For a dairy-free version, substitute milk with almond or oat milk and use coconut oil instead of butter.
• Adjust the spices to your preference—add more ginger for extra warmth or a pinch more cloves for a deeper aromatic flavor.
• Ensure the pan is not too hot to avoid burning the molasses-rich batter.
• Leftover pancakes can be stored in the refrigerator for up to 2 days and reheated in a toaster or microwave.
• Serve with whipped cream or fresh fruit for added indulgence.

Keywords: gingerbread pancakes, holiday pancakes, spiced pancakes, breakfast recipe, molasses pancakes