Gingerbread Pancakes are a cozy breakfast treat filled with warm spices like ginger, cinnamon, and nutmeg that make your kitchen smell amazing as they cook. They have a soft, fluffy texture with just a hint of molasses sweetness, bringing all the holiday vibes into one stack of pancakes.
I love making these pancakes on chilly mornings when I want something comforting but still easy to whip up. Adding a little extra ginger or a sprinkle of cloves can really make the flavor pop, and I sometimes mix in mini chocolate chips for a fun twist. They’re perfect when you want a special breakfast without too much fuss.
My favorite way to enjoy Gingerbread Pancakes is with a drizzle of maple syrup and a dollop of whipped cream or vanilla yogurt to balance out the spices. Sometimes I even top them with chopped nuts or fresh fruit for a bit of crunch and freshness. These pancakes always bring a smile to everyone’s face and make mornings feel just a bit more festive and warm.
Key Ingredients & Substitutions
Molasses: This gives gingerbread pancakes their deep, rich flavor and beautiful color. If you don’t have molasses, you can use dark corn syrup or maple syrup, but the flavor will be milder.
Buttermilk: It makes the pancakes tender and helps them rise. If you don’t have buttermilk, mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let it sit for 5 minutes.
Spices (Ginger, Cinnamon, Nutmeg, Cloves): Freshly ground spices bring the most flavor. If you don’t have all of them, use a pre-made pumpkin pie spice or just cinnamon and ginger for a simpler version.
Brown Sugar: Adds sweetness and moisture. Light or dark brown sugar works fine. You can substitute with coconut sugar for a deeper flavor and a bit less sweetness.
How Can I Prevent Pancakes from Turning Out Tough or Dry?
Overmixing the batter can make pancakes tough. Mix the wet and dry ingredients just until combined; lumps are okay. Also, cook pancakes on medium heat to avoid burning the outside before the inside cooks through.
- Whisk dry and wet ingredients separately before combining gently.
- Let the batter rest for a few minutes if you can—it helps the flour absorb liquids for fluffy pancakes.
- Use a non-stick pan or griddle and a small amount of butter to keep them from sticking without frying them.
- Wait for bubbles to form on the surface before flipping, so the bottom is set and won’t tear.
Equipment You’ll Need
- Mixing bowls – I recommend two: one for dry ingredients and one for wet, so mixing is quick and easy.
- Whisk – helps you combine everything smoothly without overmixing the batter.
- Non-stick skillet or griddle – ensures your pancakes flip easily and don’t stick, making cooking stress-free.
- Spatula – essential for flipping the pancakes gently without tearing them apart.
- Measuring cups and spoons – for precise amounts of flour, sugar, and spices that keep the recipe consistent.
- Cooking spray or additional melted butter – for greasing the pan and getting fluffy, golden pancakes.
Flavor Variations & Add-Ins
- Chocolate chips – stir them into the batter for surprise bursts of sweetness inside each pancake.
- Chopped nuts (like walnuts or pecans) – add crunch and nutty flavor, perfect with the spices.
- Fresh or dried fruit (like sliced apples, pears, or cranberries) – add a bright, fruity contrast to the warm spices.
- Orange zest or vanilla extract – tweak the flavor profile for a different, citrusy or sweet twist.
How to Make Gingerbread Pancakes?
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup buttermilk
- 1 large egg
- 1/4 cup molasses
- 2 tablespoons melted butter, plus more for cooking
- Powdered sugar, for dusting
- Whipped cream, for topping
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and around 15 minutes to cook the pancakes. All together, you’ll have a warm stack ready in about 25 minutes—perfect for a cozy breakfast!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves until everything is evenly combined.
2. Combine Wet Ingredients:
In a separate bowl, whisk the buttermilk, egg, molasses, and melted butter until smooth and blended.
3. Mix Batter:
Pour the wet ingredients into the dry ingredients. Stir gently just until combined. Don’t worry about a few small lumps—that’s perfect for fluffy pancakes. Avoid overmixing, or the pancakes can turn dense.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles appear on top and edges look set, about 2 to 3 minutes.
5. Flip and Finish Cooking:
Carefully flip each pancake and cook for another 2 minutes or until golden brown and cooked through. Keep the cooked pancakes warm while you finish the batch.
6. Serve and Enjoy:
Stack your pancakes on a plate. Dust lightly with powdered sugar, add a dollop of whipped cream on top, and drizzle generously with warm maple syrup. Serve right away and enjoy the cozy, spiced flavors!
Can I Use Regular Milk Instead of Buttermilk?
Yes! To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and let it sit for 5 minutes before using. This helps the pancakes stay fluffy and tender.
Can I Make the Batter Ahead of Time?
You can prepare the batter a few hours in advance and keep it covered in the fridge. Just give it a gentle stir before cooking. Avoid making it too far ahead to prevent the baking powder from losing its effectiveness.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or warm gently in a skillet to keep them soft and delicious.
Can I Add Mix-Ins Like Chocolate Chips or Nuts?
Absolutely! Stir in mini chocolate chips, chopped nuts, or dried fruit into the batter before cooking for extra flavor and texture that pairs perfectly with the gingerbread spices.
