Gingerbread Pancakes
These gingerbread pancakes are fluffy, warmly spiced, and full of all the cozy molasses and ginger flavor you love in classic gingerbread cookies. They’re easy to whip up for a festive holiday breakfast, Christmas morning brunch, or any morning when you want to make an ordinary breakfast feel a little more special.
Nothing says Christmas quite like gingerbread cookies.
And you don’t have to bake and decorate a tray of gingerbread men to enjoy that warm spicy flavor.
These gingerbread pancakes take those familiar gingerbread flavors of ginger, cinnamon, and molasses and turn them into soft, fluffy pancakes.
They’re an easy way to bring a little holiday magic to the table without spending the whole morning in the kitchen, making them perfect for Christmas morning or a fun holiday brunch.
Serve them warm with butter, maple syrup, or a dollop of whipped cream for a breakfast everyone will be excited to wake up for.
Ingredients
To make these you’ll need:
- Flour– All purpose.
- Baking powder and baking soda– For extra fluffy pancakes.
- Spices– Salt, ground ginger, ground cinnamon, and ground cloves.
- Milk– Whole.
- Eggs
- Molasses– Unsulphured molasses.
- Butter– Unsalted melted butter.
How to Make
Gingerbread pancakes are pretty simple to make.
Just whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves together in a large mixing bowl until everything is combined.
In a separate mixing bowl whisk together the milk, eggs, molasses, and melted butter just until evenly combined without overmixing.
Pour the wet ingredients into the dry bowl and whisk together until everything’s evenly combined without overmixing.
Preheat a griddle or a large, nonstick skillet over medium heat and lightly grease it with butter.
Working in batches, pour a measured 1/4 cup – 1/3 cup of batter onto the skillet for each pancake.
Cook until until bubbles form in the middle of the top of the pancakes and the bottom is golden brown or about 2-3 minutes.
Flip the pancakes and keep cooking just until the pancakes are golden brown and set, about 2 minutes.
Transfer them pancakes to a waiting plate while you finish making the rest.
Keep cooking the pancakes, buttering the griddle between batches until you’ve used all the batter.
Serve the pancakes warm, with butter, syrup, and/or whipped cream if desired.
Enjoy!
Storing Leftovers
Let the pancakes cool completely prior to storing them in an airtight container or ziplocking bag with parchment paper between layers to keep them from sticking together.
Refrigerate the leftovers for up to 3 to 4 days.
When you are ready to enjoy them again, warm the refrigerated pancakes in the microwave in short intervals until they are heated through, or use a toaster or toaster oven for slightly crisp edges.
Freezing Instructions
These gingerbread pancakes freeze beautifully for up to 2 months.
Just arrange the cooled pancakes in a single layer on a baking sheet and freeze them until firm.
Transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper.
Frozen pancakes can go straight into the toaster or be reheated in the microwave until hot throughout.
Tips and Tricks
- Don’t overmix your pancake batter. Every lump doesn’t need to be mixed out. Slightly lumpy batter will actually yield fluffier pancakes, and overmixed batter will lead to denser ones.
- Don’t substitute the molasses for brown sugar or any other sweetener. The molasses helps give the pancakes the signature gingerbread flavor.
- The skillet is hot enough when you drip a drop of water onto it and the water dances.
Other Christmas Breakfast Recipes
Gingerbread pancakes take all the flavors of the season’s iconic cookie and transforms it into a breakfast treat perfect for Christmas morning.
Make them and enjoy!
Looking for other Christmas breakfast recipes?
Try these:
If you’ve tried these GINGERBREAD PANCAKES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Gingerbread Pancakes
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 1¼ cup whole milk
- 2 large eggs
- ⅓ cup unsulphured molasses
- 4 tablespoons unsalted butter melted
Instructions
- Add the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves to a large mixing bowl. Whisk them all together until evenly combined. Set aside.2 cups flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, ½ teaspoon ground cloves
- In a separate mixing bowl add the milk, eggs, molasses, and melted butter. Whisk them all together just until evenly combined. Do not overmix!1¼ cup whole milk, 2 large eggs, ⅓ cup unsulphured molasses, 4 tablespoons unsalted butter
- Pour the wet ingredients into the dry bowl and whisk together until everything's evenly combined. Again, don't overmix and a few lumps are ok.
- Preheat a griddle, or non stick skillet, over medium heat and lightly grease it with butter.
- Working in batches, pour a measured 1/4 cup - 1/3 cup of batter onto the skillet for each pancake. Cook until until bubbles form on top and the bottom is golden brown, about 2-3 minutes.
- Flip the pancakes and continue cooking just until golden brown and set, about 2 minutes. Transfer the pancakes to a waiting plate.
- Continue cooking the pancakes, buttering the griddle/skillet between batches, until all the batter's been used.
- Serve the pancakes warm, with butter, syrup, and/or whipped cream- if desired.
Notes
- Don't overmix your pancake batter. Every lump doesn't need to be mixed out. Slightly lumpy batter will actually yield fluffier pancakes, and overmixed batter will lead to denser ones.
- Don't substitute the molasses for brown sugar or any other sweetener. The molasses helps give the pancakes the signature gingerbread flavor.
- The skillet is hot enough when you drip a drop of water onto it and the water dances.
Nutrition
