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Gingerbread Pancakes Recipe
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
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Prep Time 10 minutes
Cook Time 15 minutes
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.