Gingerbread Pancakes Recipe

Gingerbread Pancakes Recipe | Festive Holiday Breakfast

I recently whipped up these cozy, spiced pancakes, and let me tell you — they felt like Christmas morning in a stack. I stood in my kitchen, the aroma of molasses and warm ginger filling the air, and couldn’t resist digging in before the first photo was even taken.

There’s something so comforting about pancakes with a holiday twist: crisp edges, soft fluffy middles, and that signature gingerbread kick. I made these for a lazy weekend breakfast, and they turned out so festive and delicious that I couldn’t wait to share the recipe.

If you’re craving a cozy breakfast that feels like a hug, these Gingerbread Pancakes Recipe are it — you can also enjoy similar treats like Blueberry Buttermilk Pancake Casserole Recipe for a fruity twist.

Ingredients

Note: Serves several people (about 6 pancakes depending on size).

• 2 eggs — These bind the batter and add richness.
• 1½ cups (about 360 ml) milk — I used 2% milk, but richer milk or even buttermilk makes them extra tender.
• ½ cup molasses — The heart of the gingerbread flavor. Skip dark corn syrup; real molasses gives depth and warmth.
• ¼ cup brown sugar — Adds sweetness and a subtle caramel flavor that pairs perfectly with the spices.
• 2 cups all-purpose flour — The foundation of the batter. Use fresh flour for the best rise.
• 2 teaspoons baking powder — Lifts the pancakes to a fluffy, soft texture.
• ½ teaspoon baking soda — Balances the acidity of the molasses and milk for lightness.
• 2 teaspoons ground ginger — Essential for that signature gingerbread heat and aroma.
• 1 teaspoon ground cinnamon — Rounds out the flavor with cozy sweetness.
• ¼ teaspoon ground cloves — Adds deep, spicy warmth. A little goes a long way.
• ¼ teaspoon salt — Balances the sweetness and brings out the spices.
• Pinch ground nutmeg — Freshly grated nutmeg adds a rich, aromatic note.
• 4 tablespoons butter, melted and cooled — Adds richness and helps the pancakes brown beautifully.

Variations

Looking to make these pancakes your own? Here are some fun twists I’ve tried:

• Dairy-free: Use almond, oat, or soy milk instead of regular milk. Swap butter with melted coconut oil or vegan butter.
• Sugar-free: Substitute brown sugar with a sugar-free sweetener and replace molasses with a lighter sugar-free syrup (though flavor will differ slightly).
• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for structure.
• Whole grain: Use whole-wheat pastry flour for a nuttier flavor and extra fiber.
• Flavor add-ins: Try stirring in ¼ cup of chopped crystallized ginger, mini chocolate chips, or toasted pecans for extra texture and flavor.

You might even try homemade versions of McGriddle Bites Recipe for a fun breakfast variety.

Cooking Time

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

Equipment You Need

• Large mixing bowl — To combine dry ingredients.
• Medium mixing bowl — For mixing wet ingredients.
• Whisk or spatula — Helps mix the batter without overworking it.
• Griddle or non-stick frying pan — Ensures even cooking and perfect browning.
• Large flat spatula — Makes flipping pancakes clean and easy.

How to Make Gingerbread Pancakes

Let’s walk through how to make these warm, spiced pancakes step by step.

Step 1: Mix the Wet Ingredients

In a medium bowl, whisk together the eggs, milk, molasses, and brown sugar until smooth. The mixture should look glossy and dark brown, thanks to the molasses.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Make sure everything is evenly distributed before adding the wet mix.

Step 3: Bring the Batter Together

Pour the wet mixture into the dry ingredients and gently stir until just combined. Don’t overmix — a few small lumps are perfectly fine and help keep the pancakes tender.

Step 4: Rest the Batter and Heat the Pan

Let the batter rest for 10–15 minutes. This gives the flour time to hydrate and helps the pancakes rise better. Meanwhile, preheat your griddle or pan over medium heat.

Step 5: Cook the Pancakes

Stir the melted butter into the batter right before cooking. Lightly grease the griddle, then pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges start to look set, then flip and cook for another 2–3 minutes until golden brown.

Step 6: Serve Warm

Keep cooked pancakes warm in a low oven or covered plate while you finish the batch. Serve immediately with your favorite toppings for the fluffiest, most flavorful result.

Additional Tips for Making This Recipe Better

From my kitchen to yours, here are a few personal tips that make these pancakes truly shine:

• I’ve learned that fresh spices make all the difference — they bring out that cozy, holiday aroma much more strongly.
• Resting the batter isn’t optional; it really helps the pancakes turn out softer and thicker.
• I always test the heat with a small spoonful of batter before starting the first pancake — it tells me if the pan is too hot.
• Medium heat is ideal — molasses can make pancakes brown faster, so too high a heat will burn them.
• I like to mix the butter in last, right before cooking, so the batter doesn’t deflate or separate.

How to Serve Gingerbread Pancakes

Serving these pancakes is just as fun as making them!

• Stack them high and drizzle generously with pure maple syrup or a touch of molasses for extra spice.
• Add a dusting of powdered sugar for that snowy, festive look.
• Top with whipped cream or a spoonful of Greek yogurt for a creamy balance.
• Sprinkle chopped nuts, crystallized ginger, or mini chocolate chips for texture.
• Pair with a hot cup of coffee, chai, or spiced tea to complete the cozy vibe.

Nutritional Information

Each serving provides a satisfying, hearty breakfast with a touch of indulgence:

• Calories: Approximately 389 kcal
• Protein: 9 g
• Carbohydrates: 65 g
• Fat: 11 g

Make Ahead and Storage

Storage: Once cooled, store leftover pancakes in an airtight container in the fridge for up to 3–5 days.

Freezing: To freeze, lay pancakes on a baking sheet in a single layer and freeze until solid. Then, transfer to a freezer-safe bag. They’ll stay good for up to 2–3 months.

Reheating: To reheat, microwave each pancake for about 30 seconds or warm them in a low oven (around 250°F) until heated through.

Why You’ll Love This Recipe

These Gingerbread Pancakes aren’t just for the holidays — they’re a year-round favorite for good reason.

• Easy to make: The steps are simple, and everything comes together in under half an hour.
• Bursting with flavor: The perfect balance of sweet molasses and warm spices makes each bite cozy and comforting.
• Versatile recipe: Works for various dietary preferences with easy ingredient swaps.
• Visually stunning: Fluffy golden pancakes with a festive drizzle and dusting of sugar are as pretty as they are delicious.
• Perfect for special mornings: Whether it’s Christmas breakfast or a weekend brunch, these pancakes make any morning feel special.

These Gingerbread Pancakes turned my kitchen into a winter wonderland — the aroma, the taste, and the warmth of every bite reminded me why I love homemade breakfasts so much. Try them for yourself, and I promise they’ll become a seasonal favorite in your home too!

Ben Carraoli

Gingerbread Pancakes Recipe

I recently whipped up these cozy, spiced pancakes, and let me tell you — they felt like Christmas morning in a stack. I stood in my kitchen, the aroma of molasses and warm ginger filling the air, and couldn’t resist digging in before the first photo was even taken. There’s something so comforting about pancakes with a holiday twist: crisp edges, soft fluffy middles, and that signature gingerbread kick

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Ingredients Method Notes

Ingredients

  

• 2 eggs — These bind the batter and add richness.
• 1½ cups about 360 ml milk — I used 2% milk, but richer milk or even buttermilk makes them extra tender.
• ½ cup molasses — The heart of the gingerbread flavor. Skip dark corn syrup; real molasses gives depth and warmth.
• ¼ cup brown sugar — Adds sweetness and a subtle caramel flavor that pairs perfectly with the spices.
• 2 cups all-purpose flour — The foundation of the batter. Use fresh flour for the best rise.
• 2 teaspoons baking powder — Lifts the pancakes to a fluffy soft texture.
• ½ teaspoon baking soda — Balances the acidity of the molasses and milk for lightness.
• 2 teaspoons ground ginger — Essential for that signature gingerbread heat and aroma.
• 1 teaspoon ground cinnamon — Rounds out the flavor with cozy sweetness.
• ¼ teaspoon ground cloves — Adds deep spicy warmth. A little goes a long way.
• ¼ teaspoon salt — Balances the sweetness and brings out the spices.
• Pinch ground nutmeg — Freshly grated nutmeg adds a rich aromatic note.
• 4 tablespoons butter melted and cooled — Adds richness and helps the pancakes brown beautifully.

Method

 

1. In a medium bowl, whisk together the eggs, milk, molasses, and brown sugar until smooth. The mixture should look glossy and dark brown, thanks to the molasses.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Make sure everything is evenly distributed before adding the wet mix.
3. Pour the wet mixture into the dry ingredients and gently stir until just combined. Don’t overmix — a few small lumps are perfectly fine and help keep the pancakes tender.
4. Let the batter rest for 10–15 minutes. This gives the flour time to hydrate and helps the pancakes rise better. Meanwhile, preheat your griddle or pan over medium heat.
5. Stir the melted butter into the batter right before cooking. Lightly grease the griddle, then pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges start to look set, then flip and cook for another 2–3 minutes until golden brown.
6. Keep cooked pancakes warm in a low oven or covered plate while you finish the batch. Serve immediately with your favorite toppings for the fluffiest, most flavorful result.

Notes

• I’ve learned that fresh spices make all the difference — they bring out that cozy, holiday aroma much more strongly.
• Resting the batter isn’t optional; it really helps the pancakes turn out softer and thicker.
• I always test the heat with a small spoonful of batter before starting the first pancake — it tells me if the pan is too hot.
• Medium heat is ideal — molasses can make pancakes brown faster, so too high a heat will burn them.
• I like to mix the butter in last, right before cooking, so the batter doesn’t deflate or separate.