Go Back
Gingerbread Pancakes Recipe
Ash Tyrrell

Gingerbread Pancakes Recipe

I recently tried making gingerbread pancakes, 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.