Name: Gingerbread Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 eggs – help bind the batter and add richness.; 1½ cups milk (2% works well – keeps the batter smooth and tender; you can also use buttermilk for extra tang.); ½ cup molasses – gives that classic gingerbread depth with dark caramel-like flavor.; ¼ cup brown sugar – adds sweetness and enhances the molasses notes.; 2 cups all-purpose flour – the structure of your pancakes; be sure to measure accurately for a fluffy texture.; 2 teaspoons of baking powder – makes the pancakes light and airy.; ½ teaspoon baking soda – works with the molasses to lift and brown the pancakes perfectly.; 2 teaspoons ground ginger – the star spice; gives that signature kick.; 1 teaspoon ground cinnamon – adds cozy warmth and rounds out the flavor.; ¼ teaspoon ground cloves – bold and aromatic; don’t overdo it (a little goes a long way.); A pinch of ground nutmeg – adds a subtle (fragrant layer.); ¼ teaspoon salt – balances out the sweetness and deep flavors.; 4 tablespoons butter (melted and cooled – adds richness and helps with golden browning.)

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Gingerbread Pancakes Recipe | Fluffy, Spiced & Festive

I recently tried making gingerbread pancakes recipe, and let me tell you — the entire kitchen smelled like cozy holiday magic. I’ve always loved the warm, spiced flavor of gingerbread, and turning it into fluffy breakfast pancakes was a total game-changer for me.

I brewed a big mug of coffee, whisked together the batter, and as soon as I flipped the first pancake, that sweet cinnamon aroma filled the air. It felt like Christmas morning in every bite! You can also enjoy similar festive flavors by trying this delicious Christmas Roast Chicken Recipe for your holiday feast.

Here’s exactly how I made these delicious pancakes — soft, flavorful, and perfect for chilly mornings.

Ingredients

Here’s what you’ll need to make a generous batch of festive gingerbread pancakes.

2 eggs – help bind the batter and add richness.
1½ cups milk (2% works well) – keeps the batter smooth and tender; you can also use buttermilk for extra tang.
½ cup molasses – gives that classic gingerbread depth with dark caramel-like flavor.
¼ cup brown sugar – adds sweetness and enhances the molasses notes.
2 cups all-purpose flour – the structure of your pancakes; be sure to measure accurately for a fluffy texture.
2 teaspoons of baking powder – makes the pancakes light and airy.
½ teaspoon baking soda – works with the molasses to lift and brown the pancakes perfectly.
2 teaspoons ground ginger – the star spice; gives that signature kick.
1 teaspoon ground cinnamon – adds cozy warmth and rounds out the flavor.
¼ teaspoon ground cloves – bold and aromatic; don’t overdo it, a little goes a long way.
A pinch of ground nutmeg – adds a subtle, fragrant layer.
¼ teaspoon salt – balances out the sweetness and deep flavors.
4 tablespoons butter, melted and cooled – adds richness and helps with golden browning.

Note: Serves several depending on portion size.

Variations

This recipe is wonderfully versatile. You can easily adjust it to fit your dietary preferences or taste.

Dairy-free: Swap the milk for almond, soy, or oat milk, and use melted coconut oil or vegan butter instead of dairy butter.
Sugar-free: Use a sugar substitute like stevia or monk fruit sweetener in place of brown sugar.
Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum for the best texture.
Flavor add-ins: Stir in 1 teaspoon of vanilla extract or a handful of mini chocolate chips for an indulgent twist. Chopped pecans or crystallized ginger pieces also make fun additions.
Spice adjustment: Prefer a milder taste? Reduce the cloves and ginger slightly. Want a stronger punch? Add a pinch of allspice or cardamom.

If you’re following a plant-based diet, you might also love the hearty Vegan Christmas Roast Recipe — a comforting and festive option that pairs beautifully with these spiced pancakes.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

You don’t need fancy tools — just a few kitchen basics:

Large mixing bowl: To combine the dry ingredients.
Medium mixing bowl: To whisk the wet ingredients together.
Whisk: For blending ingredients smoothly.
Griddle or non-stick skillet: For even cooking and beautiful browning.
Spatula: To flip pancakes easily without tearing them.
Measuring cups & spoons: Accuracy matters for fluffy, well-balanced pancakes.

How to Make a Gingerbread Pancakes Recipe?

Let’s go step by step so your pancakes turn out just as amazing as mine did.

Step 1: Combine Wet Ingredients

In a medium bowl, whisk together the eggs, milk, molasses, and brown sugar until well combined. Make sure the sugar dissolves completely — this gives a smoother, more even flavor throughout your batter.

Step 2: Mix Dry Ingredients

In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices — ginger, cinnamon, cloves, and nutmeg. This ensures the spices are evenly distributed before adding wet ingredients, preventing clumps of flavor.

Step 3: Combine and Rest the Batter

Pour the wet mixture into the dry ingredients and gently stir until just combined. Don’t overmix — a few lumps are perfectly fine. Let the batter rest for about 10–15 minutes while you heat up your griddle. This resting time helps the gluten relax and gives the batter a thicker, fluffier consistency.

Step 4: Melt Butter and Cook

Stir in the melted butter, then pour about ¼ cup of batter for each pancake onto a preheated griddle (medium heat works best). When small bubbles form on the surface and the edges look set, flip the pancake and cook for another 2 minutes until golden brown. Adjust heat if necessary to avoid burning.

Step 5: Serve Warm and Enjoy

Once cooked, keep the pancakes warm in a low oven until you’re ready to serve. Stack them up and top with butter, maple syrup, or even a drizzle of molasses for that extra holiday flavor.

Additional Tips for Making This Recipe Better

Here are some personal tips that helped me perfect my gingerbread pancakes:

Always use fresh spices — old spices lose their punch and can make the pancakes taste flat.
Don’t overmix the batter; stop as soon as the ingredients come together to keep the pancakes light.
Let the batter rest before cooking; it really helps the texture become fluffier.
I use a measuring cup to pour even-sized pancakes — they cook more evenly this way.
Cook on medium heat instead of high. Too hot, and the pancakes will burn before the centers are done.
Wipe and lightly re-grease the pan between batches for a clean surface and even browning.

How to Serve Gingerbread Pancakes Recipe?

These pancakes are a treat to serve, especially around the holidays. Stack two or three on a plate, drizzle with warm maple syrup, and top with a dollop of whipped cream or a dusting of powdered sugar for a snowy look.

I like adding a sprinkle of cinnamon or a few chopped pecans for texture. You can also pair them with crispy bacon or fresh fruit for balance. For festive flair, garnish with a mint sprig or a drizzle of vanilla glaze — it looks and tastes incredible!

Nutritional Information

Here’s a rough idea of the nutrition per serving (about three pancakes):

Calories: ~389 kcal
Protein: ~9 g
Carbohydrates: ~65 g
Fat: ~11 g

This recipe gives you a hearty breakfast that’s indulgent but not overly heavy — perfect for special mornings.

Make Ahead and Storage

Storage in the Refrigerator

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. Reheat them in the microwave for 30 seconds or in a toaster oven for crisp edges.

Freezing

To freeze, arrange the pancakes in a single layer on a baking sheet until solid, then stack them with parchment paper between each and store in a freezer bag for up to 2 months.

Reheating

To reheat frozen pancakes, pop them in a toaster or warm oven for a few minutes until heated through. They taste just as good as freshly made!

Why You’ll Love This Recipe?

There are so many reasons to make these pancakes your new holiday favorite:

Festive and nostalgic flavor: The perfect balance of molasses, ginger, and cinnamon captures the essence of gingerbread in every bite.
Easy to make: Simple steps, no fancy tools — just classic pancake magic with a spiced twist.
Versatile and customizable: Easily adapt to dairy-free, gluten-free, or sugar-free versions without losing flavor.
Fluffy texture with rich taste: Each pancake is soft, tender, and infused with deep, caramel-like sweetness.
Perfect for special breakfasts: Whether it’s Christmas morning or a cozy weekend brunch, these pancakes bring warmth and joy to the table.

Gingerbread pancakes are everything I love about winter mornings — warm, spiced, comforting, and made with simple ingredients. They’re quick enough for a casual weekend breakfast but special enough for the holidays. Once you try these, you’ll definitely be adding them to your breakfast rotation all season long.

Ash Tyrrell