Gingerbread Pancakes bring all the cozy spice of classic gingerbread to a stack of fluffy pancakes that feel perfect for every Holiday Breakfast. In this Gingerbread Pancakes Recipe, you will learn how to get cloud soft centers, crisp golden edges, and deep molasses flavor without making the pancakes heavy. You will also discover the best spice balance, smart ingredient swaps, simple variations, and easy make ahead tips so your Christmas Morning or Thanksgiving Recipes lineup feels stress free and festive.
Table of Contents
Table of Contents
Why You Will Love Gingerbread Panccakes
The Story Behind These Gingerbread Pancakes
Hi, I am Barbara Anderson, the creator behind KoyaRecipes.com. This is where I share my love for simple, flavorful meals that make everyday cooking feel easy and joyful. I learned to cook in my grandmother’s tiny kitchen, measuring by feel and tasting as we went. Now I am a busy mom, and our kitchen still feels like the heart of our home where we laugh, spill a little flour, and sit down to warm plates of Gingerbread Pancakes on cold mornings. I built this recipe to taste like a hug during the holidays.
Why This Gingerbread Pancakes Recipe Stands Out
- Fluffy pancakes that rise tall but stay tender inside.
- Balanced spice flavor that tastes like gingerbread cookies without feeling harsh.
- Deep molasses notes that never turn bitter.
- Simple ingredients you probably keep in the pantry.
- Flexible options for whole wheat, dairy free, or lighter sweetness.
Because the batter includes a touch of brown sugar plus molasses, these Gingerbread Pancakes feel like Holiday Treats, yet they still work as a regular weekend breakfast. They fit perfectly into your Holiday Recipes plan for Thanksgiving breakfast, Advent weekends, or Christmas Morning.
Ingredients For Gingerbread Pancakes
Gingerbread Pancakes Ingredient List With Substitutions
Here is what you need for the basic Gingerbread Pancakes Recipe (about 12 medium pancakes):
| Amount | Ingredient | Notes and substitutions |
|---|---|---|
| 1 ½ cups | All purpose flour | Use white whole wheat for more fiber or a 1 to 1 gluten free blend. |
| 2 tsp | Baking powder | Gives lift for fluffy pancakes. |
| ¼ tsp | Baking soda | Helps browning with molasses. |
| ½ tsp | Fine sea salt | Balances sweetness and spice. |
| 2 tsp | Ground ginger | Key for true gingerbread flavor. |
| 1 ½ tsp | Ground cinnamon | Adds warmth and sweetness. |
| ¼ tsp | Ground nutmeg | Optional but deepens the 7 spice style profile. |
| ⅛ tsp | Ground cloves | Strong, so keep the amount small. |
| ⅛ tsp | Ground allspice | Optional but rounds out the spices. |
| 3 tbsp | Brown sugar | Light or dark both work. |
| ⅓ cup | Molasses | Unsulphured; use mild for softer flavor. |
| 1 ¼ cups | Milk | Dairy or unsweetened plant milk. |
| 2 | Large eggs | Bring to room temperature if possible. |
| 4 tbsp | Melted butter | Or neutral oil or melted coconut oil. |
| 1 ½ tsp | Vanilla extract | Rounds the gingerbread flavor. |
Ingredient Notes And Pro Tips
- Molasses choice: Mild, unsulphured molasses keeps Gingerbread Pancakes kid friendly. Blackstrap molasses tastes stronger, so reduce to ¼ cup if you use it.
- Fresh spices: Check dates on ground ginger, cinnamon, and nutmeg. Old spices make the pancakes taste flat instead of festive.
- Flour options: Whole wheat pastry flour creates slightly more wholesome yet still fluffy pancakes. A 50 50 mix of white and whole wheat works very well.
- Sugar control: Because molasses already adds sweetness, you can cut the brown sugar down to 2 tablespoons for a less sweet Holiday Breakfast.
- Dairy free: Use almond milk or oat milk and melted coconut oil or vegan butter. Gingerbread Pancakes adapt easily without losing texture.
How To Make Gingerbread Pancakes
Step By Step Gingerbread Pancakes Instructions
- Mix the dry ingredients
In a large bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, cloves, allspice, and brown sugar until everything looks evenly combined. - Combine the wet ingredients
In a separate medium bowl or large measuring jug, whisk eggs, milk, molasses, melted butter, and vanilla until smooth. - Bring the batter together
Pour the wet mixture into the dry ingredients. Stir gently with a spatula until you no longer see streaks of dry flour. A few small lumps keep your Gingerbread Pancakes fluffy. Do not overmix. - Rest the batter
Let the batter sit for 5 to 10 minutes while you heat your pan. This short rest allows the flour to hydrate and the baking powder to start working so the pancakes rise nicely. - Preheat the pan
Heat a nonstick skillet or griddle over medium heat. Lightly brush with butter or oil. The surface should feel hot enough that a drop of water sizzles and dances. - Cook the pancakes
Scoop about ¼ cup of batter per pancake onto the pan. Cook until you see bubbles across the surface and the edges look slightly set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until the centers feel springy when you press them lightly. - Keep warm and serve
Place cooked Gingerbread Pancakes on a baking sheet in a low oven (about 95°C) while you finish the rest of the batter. Serve warm with your favorite toppings.
Variations And Flavor Adjustments
You can easily shape these Gingerbread Pancakes for different tastes. Here are a few ideas:
- Extra spicy 7 Spice twist: Add an extra pinch of 7 Spice or increase ginger slightly if you love bold flavor. Taste and adjust so it never feels overpowering.
- Whole wheat Gingerbread Pancakes: Swap half of the flour for white whole wheat. Increase the milk by 1 to 2 tablespoons if the batter feels too thick.
- Chocolate chip version: Fold ½ cup mini chocolate chips into the batter. The chocolate pairs beautifully with molasses and cinnamon.
- Citrus ginger pancakes: Add 1 teaspoon of orange zest for a bright twist that fits right into Holiday Recipes.
- Kid friendly gentle spice: Cut ginger and cinnamon in half and skip cloves for toddlers or spice shy guests while you still keep the gingerbread spirit.
- Mini pancake bites: Make small coin sized pancakes to add to a Holiday Breakfast board next to a Breakfast Charcuterie Board for Easy Weekend Brunch or Cheesy Garlic Cruffin: Delicious Holiday Finger Food. koyarecipes.com
How To Serve Gingerbread Pancakes
Serving Suggestions And Pairings
These Gingerbread Pancakes shine as the star of a holiday brunch, but good sides make the meal feel complete. Try serving them with:
- Warm maple syrup and a dollop of whipped cream.
- Crumbled candied pecans or walnuts for crunch.
- Orange slices or a quick cranberry compote for brightness.
- Scrambled eggs or crispy bacon for a balanced Chicken And Eggs Dinner style plate on winter nights.
- A sparkling drink such as Sparkling Cranberry Lime Mocktail – Festive Non Alcoholic Holiday Drink or playful Grinch Punch Festive Green Holiday Drink for Christmas Cheer. koyarecipes.com
Because the flavors echo Christmas cookies, these pancakes fit both your Thanksgiving Recipes breakfast plan and your Christmas Morning menu.
Make Gingerbread Pancakes Look Beautiful
To make your Gingerbread Pancakes look as good as they taste:
- Stack pancakes neatly and drizzle syrup slowly so it runs down the sides.
- Add a pat of butter on top and let it just start to melt.
- Dust with a light snow of powdered sugar for a real Holiday Treats effect.
- Scatter a few sugared cranberries or pomegranate seeds around the plate.
- Top with a tiny gingerbread cookie for an extra special Christmas Morning surprise.
How To Perfect Gingerbread Pancakes
Expert Tips For Success
- Do not overmix: Stop stirring as soon as the dry flour disappears. Overmixing tightens gluten and flattens otherwise Fluffy Pancakes.
- Control pan heat: Medium heat usually works best. If pancakes brown too fast outside while staying raw inside, lower the heat slightly.
- Grease lightly: Too much butter scorches. Wipe the pan between batches if butter starts to darken.
- Measure molasses easily: Lightly oil your measuring cup first so molasses slides right out.
- Rest the batter: Those 5 to 10 minutes truly matter for tender Gingerbread Pancakes.
- Cook a test pancake: Use the first pancake to check sweetness, spice level, and heat. Adjust seasoning or burner level before cooking the rest.
Troubleshooting Gingerbread Pancakes
- Pancakes feel dense: Batter may be overmixed or too dry. Next time, stir gently and add a splash of milk if the batter looks very thick.
- Centers stay raw: Heat sits too high or pancakes are too thick. Lower the heat and spread batter slightly thinner.
- Flavor feels flat: Your spices may be old or you need a pinch more salt. Fresh spices and a tiny extra shake of ginger usually solve it. stetted
- Too strong or bitter: Reduce molasses a bit and make sure you use mild unsulphured molasses instead of blackstrap.
Common Mistakes To Avoid
Typical Prep Or Cooking Errors
- Scooping flour directly from the bag so you pack in too much.
- Using baking powder or baking soda that has expired.
- Doubling cloves or nutmeg without adjusting other spices.
- Crowding the pan with too many pancakes at once.
- Flipping before bubbles form across the surface.
How To Prevent Or Fix These Issues
- Spoon flour into the measuring cup and level it with a knife.
- Replace baking powder and baking soda every few months so Gingerbread Pancakes rise reliably. Ambitious Kitchen
- Stick to the spice amounts on your first try, then tweak future batches.
- Cook pancakes in batches with space between them for even heat.
- Wait for bubbles and set edges before flipping to keep surfaces smooth and golden.
Storage And Reheating Instructions
How To Store Leftover Gingerbread Pancakes
- Short term: Let pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days.
- Freezer: Lay pancakes in a single layer on a lined baking sheet, freeze until solid, then transfer them to a freezer bag with parchment between layers. They keep well for up to 2 months.
Label the bag with the date so your Holiday Recipes stay organized for busy weeks.
Reheating Methods That Keep Them Fluffy
- Toaster: Pop individual Gingerbread Pancakes in the toaster for a quick weekday Holiday Breakfast.
- Oven: Place pancakes on a baking sheet, cover loosely with foil, and warm at 160°C for about 8 to 10 minutes.
- Skillet: Heat a nonstick skillet over low heat, add a thin smear of butter, and warm pancakes for 1 to 2 minutes per side.
Avoid microwaving for too long, since that can make even Fluffy Pancakes rubbery. Use short bursts and check often if you need the microwave.
Frequently Asked Questions About Gingerbread Pancakes
Can I make Gingerbread Pancakes batter the night before?
Yes. Mix the wet and dry ingredients separately, then combine them just before cooking for best results. If you must mix everything the night before, store the batter covered in the fridge and plan to add a splash of milk in the morning because it thickens slightly as it rests.
Can I make Gingerbread Pancakes without molasses?
You can, but the flavor changes. Replace molasses with a mix of maple syrup and brown sugar and increase the ginger and cinnamon slightly. You will still get spiced Fluffy Pancakes that feel festive, just with a lighter gingerbread note.
How do I make Gingerbread Pancakes gluten free?
Use a quality 1 to 1 gluten free baking blend in place of the flour, and let the batter sit for at least 10 minutes before cooking so it hydrates. Watch the texture and add a tiny bit more milk if the batter looks very thick.
Are Gingerbread Pancakes good for Thanksgiving Recipes and Christmas Morning menus?
Absolutely. Gingerbread Pancakes fit perfectly into Holiday Recipes because they feel special yet stay simple. You can pre cook and freeze them, then reheat on Christmas Morning while a pan of Ina Garten Green Bean Casserole or Candied Sweet Potatoes Ultimate Homemade Candied Yams warms in the oven for dinner.
Gingerbread Pancakes bring cozy spice, gentle sweetness, and serious comfort to your table in less than 30 minutes. With a reliable base, plenty of variation ideas, and clear storage and reheating tips, this Gingerbread Pancakes Recipe can become your go to Holiday Breakfast for Thanksgiving, Christmas Morning, and every chilly weekend in between. When you make them, I would love to hear how they turn out and which toppings your family loves most.
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Gingerbread Pancakes Cozy Holiday Breakfast Recipe
These gingerbread pancakes are full of warm spices like ginger, cinnamon, and cloves combined with rich molasses to create fluffy, perfectly spiced pancakes that taste like Christmas morning. Top them with whipped cream and a drizzle of maple syrup for a festive breakfast!
- Total Time: 20 minutes
- Yield: 8 pancakes 1x
Ingredients
1 ½ cups all-purpose flour
1 tablespoon baking powder
¼ cup molasses
½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon salt (or more to taste)
1 ¼ cups milk
3 tablespoons butter, melted
1 egg
1 teaspoon vanilla extract
Whipped cream
Maple syrup
Chopped pecans (optional)
Fresh or dried cranberries (optional)
Instructions
1. In a large bowl, sift together 1 ½ cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of ground ginger, ½ teaspoon of cinnamon, ¼ teaspoon of cloves, and ¼ teaspoon of salt.
2. Create a well in the center of the dry ingredients.
3. In a separate bowl, whisk together 1 ¼ cups of milk, ¼ cup of molasses, 3 tablespoons of melted butter, 1 egg, and 1 teaspoon of vanilla extract until the mixture is smooth.
4. Pour the wet ingredients into the well of the dry ingredients and mix until just combined, ensuring no dry flour remains. The batter should have a slightly lumpy consistency; be careful not to overmix.
5. Let the batter rest for 5 minutes while you heat the griddle.
6. Heat a griddle or a large non-stick pan over medium to medium-high heat and lightly grease it with butter or cooking spray.
7. Pour approximately ¼ cup of the batter onto the hot griddle for each pancake.
8. Cook for about 2 to 3 minutes, or until bubbles form across the entire surface and the edges appear dry.
9. Flip the pancakes and cook for another 1 to 2 minutes, until the other side is golden brown.
10. To keep the pancakes warm, transfer them to a baking sheet in an oven preheated to 200°F. Repeat the process with the remaining batter.
11. Serve the pancakes warm and top with whipped cream, maple syrup, chopped pecans, and cranberries.
Notes
Gluten-Free Option: You can make this recipe gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. While the texture may be slightly different, the pancakes will still be delicious.
Dairy-Free Option: For a dairy-free version, use non-dairy milk such as oat, almond, or soy, and replace the butter with melted coconut oil or vegetable oil.
Batter Consistency: If the batter seems too thick after resting, you can add milk, one tablespoon at a time, until it reaches a pourable consistency that flows slowly but steadily from a spoon.
Spice Variations: Feel free to adjust the spices to your liking. For a stronger ginger flavor, add an extra ¼ teaspoon of ginger. For additional warmth, you can include ¼ teaspoon of nutmeg.
Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 5 days. To freeze them, place a piece of parchment paper between each pancake and store them in a freezer bag or container for up to 3 months.
Reheating: Refrigerated pancakes can be reheated in the microwave for 30-45 seconds or in a toaster. Frozen pancakes can be reheated directly from the freezer in a toaster or microwave without thawing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 10g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
