Gingerbread Pancakes

Gingerbread Pancakes are everything you want on a chilly morning—warm, fluffy, and filled with the cozy spices of ginger, cinnamon, and nutmeg. These pancakes have that sweet, molasses-like flavor that makes you feel like you’re biting into a soft gingerbread cookie, but in a fluffy pancake form. The smell alone will make your kitchen feel like the holidays all year round.

I love making these pancakes when I want something special but still easy enough for a weekend breakfast. The spices and molasses mix so well together, and the batter comes together quickly. I usually toss in a handful of chopped nuts or raisins for a little extra texture, which makes them even better. The trick I always use is to let the batter rest a few minutes before cooking—it helps everything blend and makes the pancakes super light.

My favorite way to serve these gingerbread pancakes is stacked tall, drizzled with maple syrup, and a pat of butter melting right on top. Sometimes I add a dollop of whipped cream or a sprinkle of powdered sugar for a festive touch. These pancakes never fail to bring a little happiness and warmth to the table, especially when shared with family or friends on a lazy morning.

Key Ingredients & Substitutions

Molasses: This gives the pancakes their rich, warm flavor and color. If you don’t have molasses, dark corn syrup or maple syrup can work as a substitute, but molasses offers the best authentic taste.

Spices: Ground ginger, cinnamon, nutmeg, and cloves create that classic gingerbread flavor. If you dislike cloves or can’t find them, just leave them out—the others still make a great blend.

Milk: Buttermilk adds extra tenderness and a slight tang that brightens the spices. Whole milk is fine, but if you want a dairy-free option, try almond or oat milk with a splash of vinegar to mimic buttermilk.

Flour & Leavening: All-purpose flour and a combo of baking powder and baking soda make these pancakes light and fluffy. Don’t skip the resting step after mixing; it helps the batter thicken and rise better when cooking.

How Do I Make Perfectly Fluffy Gingerbread Pancakes?

The secret to fluffy pancakes is not to overmix your batter and to let it rest a little.

• Mix wet and dry ingredients gently—stop when you still see a few lumps. Overmixing develops gluten and makes pancakes tough.
• Let the batter rest 5 minutes before cooking. This allows the baking powder/baking soda to activate and the flour to hydrate, giving lighter pancakes.
• Cook on medium heat, so the pancakes cook through without burning outside. Look for bubbles on top and edges that are set before flipping.
• Keep cooked pancakes warm in a low oven while you finish the batch for a nice stack.

Equipment You’ll Need

• Non-stick skillet or griddle – I recommend it because it heats evenly, making sure your pancakes are golden and cooked through.
• Mixing bowls – one large for dry ingredients, one medium for wet – they keep things organized and make mixing easier.
• Whisk or fork – a whisk helps combine ingredients smoothly without lumps.
• Measuring cups and spoons – to accurately add ingredients, especially spices and liquids.
• Spatula – for flipping the pancakes with ease and keeping their shape.

Flavor Variations & Add-Ins

• Chocolate chips or chopped nuts – add these to the batter for extra texture and flavor; great for kids or if you want a little crunch.
• Fresh fruits like sliced bananas or apples – stir these into the batter or serve on top for a fresh twist.
• Different spices – try adding a pinch of allspice or cardamom for a unique, spicy aroma.
• Skip the molasses and use maple syrup for a lighter, sweeter pancake with a different flavor profile.

Gingerbread Pancakes

Ingredients You’ll Need:

Dry Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional)

Wet Ingredients:

• 2 large eggs
• 1 ¾ cups milk (whole or buttermilk)
• ½ cup molasses
• 4 tablespoons unsalted butter, melted (plus extra for cooking and serving)
• 1 teaspoon vanilla extract

Optional Toppings:

• Whipped cream or Greek yogurt
• Maple syrup
• Powdered sugar
• Crumbled gingerbread cookies or cinnamon sticks for garnish

Time You’ll Need

This whole recipe comes together in about 20 minutes, including preparation and cooking. Allow an extra 5 minutes of resting time for the batter to help it thicken and develop flavor.

Step-by-Step Instructions:

1. Mix Dry Ingredients:

Start by whisking the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in a large bowl until everything is evenly combined.

2. Combine Wet Ingredients:

In a separate medium bowl, beat the eggs. Then add the milk, molasses, melted butter, and vanilla extract. Stir everything together until smooth.

3. Make the Batter:

Pour the wet mix into the dry ingredients and gently stir until just combined. Don’t overmix; a few small lumps are okay. Let the batter rest about 5 minutes to thicken slightly and allow flavors to meld.

4. Cook the Pancakes:

Heat a non-stick skillet or griddle on medium heat and melt a little butter to grease it. Pour about ¼ cup of batter onto the hot surface for each pancake. Cook until bubbles start to form on top and the edges look set (about 2-3 minutes). Flip carefully and cook for another 1-2 minutes until golden and cooked through.

5. Keep Warm and Serve:

Place the cooked pancakes on a plate and keep them warm while you cook the remaining batter. When ready to serve, stack the pancakes, add a pat of butter, a dollop of whipped cream or Greek yogurt if you like, and drizzle generously with warm maple syrup. Dust with powdered sugar and garnish with crumbled gingerbread cookies or cinnamon sticks for an extra festive touch.

6. Enjoy!

Serve warm and savor your cozy spiced gingerbread pancakes with your favorite toppings. Perfect for breakfast or brunch on chilly days!

Can I Use Frozen Pancakes for This Gingerbread Recipe?

Yes! You can make the pancakes ahead and freeze them. To reheat, toast or warm them in a skillet over low heat until heated through. This keeps them fluffy and delicious.

What Can I Substitute for Molasses?

If you don’t have molasses, you can use dark corn syrup or maple syrup as a substitute. Keep in mind molasses gives the deepest gingerbread flavor, so the taste will be slightly different but still tasty.

Can I Make These Pancakes Vegan?

Absolutely! Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk with vegan butter or oil. The texture will be slightly different but still flavorful.

How Should I Store Leftover Pancakes?

Cool completely, then store pancakes in an airtight container or zip-top bag in the fridge for up to 3 days. For longer storage, freeze them and reheat as needed.