Introduction

These are the best gingerbread pancakes you’ll ever make, ready in just 15 minutes! They’re fluffy, warmly spiced, and perfect for a festive breakfast. If you love holiday baking, try these Homemade Pecan Pie Cookies Recipe or these Delightful Linzer Cookies Recipe for more seasonal treats.

Ingredients

Warm spices and rich molasses create the cozy, nostalgic aroma of classic gingerbread in these fluffy pancakes.

• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• 1¼ cups whole milk (300ml)
• 2 large eggs
• ⅓ cup unsulphured molasses (80ml)
• 4 tablespoons unsalted butter, melted (56g)

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This Gingerbread Pancakes recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Combine Dry Ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon salt. This ensures your Gingerbread Pancakes have even spice distribution and consistent leavening.

Step 2 — Mix Wet Ingredients

In a separate bowl, whisk 2 large eggs, 1¾ cups buttermilk, ¼ cup molasses, and 3 tablespoons melted (and cooled) unsalted butter until smooth. For fluffier pancakes, make sure all wet ingredients are at room temperature before combining.

Step 3 — Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. A few small lumps are okay—overmixing will make your Gingerbread Pancakes tough instead of tender.

Step 4 — Preheat and Prepare Griddle

Heat a non-stick griddle or large skillet over medium heat (about 350°F if using an electric griddle). Lightly grease with butter or oil. The surface is ready when a few drops of water sizzle and evaporate quickly.

Step 5 — Cook the Pancakes

Pour ¼ cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Adjust heat if pancakes brown too quickly.

Step 6 — Flip and Finish Cooking

Flip each pancake carefully and cook for another 1–2 minutes, until the second side is golden brown and the center is cooked through. The Gingerbread Pancakes should feel springy when lightly pressed.

Step 7 — Keep Warm and Serve

Transfer cooked pancakes to a baking sheet in a 200°F oven to keep warm while you finish the batch. Serve your Gingerbread Pancakes hot with maple syrup, whipped cream, or a dusting of powdered sugar.

Nutritional Information

Calories	280
Protein	8g
Carbohydrates	45g
Fat	8g
Fiber	2g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a nutty flavor to your Gingerbread Pancakes.
• Oat flour — A gluten-free option that provides a hearty, slightly sweet taste.
• Almond flour — Lower-carb alternative with a rich, moist texture.
• Greek yogurt — Boosts protein and creates a tangy, tender crumb.
• Unsweetened applesauce — Reduces fat and adds natural sweetness and moisture.
• Coconut milk — Dairy-free swap that imparts a subtle tropical note.
• Egg whites — Lower-fat protein source for a lighter, fluffier pancake.
• Reduced molasses — Cuts sodium and sugar while keeping the classic gingerbread essence.

Serving Suggestions

• Drizzle with warm maple syrup and top with a dollop of whipped cream for a classic breakfast treat.
• Serve alongside crispy bacon or savory breakfast sausage to balance the sweet spices.
• Perfect for holiday brunches, Christmas morning, or cozy weekend breakfasts in fall and winter.
• Garnish with a dusting of powdered sugar and a sprinkle of cinnamon for an elegant presentation.
• Pair with a hot mug of coffee, spiced chai tea, or hot chocolate for the ultimate cozy meal.
• Stack them high on a festive plate and add a few candied ginger pieces for extra ginger flavor.

These Gingerbread Pancakes bring warm holiday spices to your breakfast table, making them ideal for special occasions or whenever you crave that classic gingerbread flavor.

Common Mistakes to Avoid

• Mistake: Using old baking soda. Fix: Test it with vinegar before starting; fresh leavening ensures fluffy Gingerbread Pancakes.
• Mistake: Overmixing the batter. Fix: Stir until just combined—lumps are fine for tender pancakes.
• Mistake: Incorrect molasses measurement. Fix: Lightly coat your measuring spoon with oil for a clean, accurate pour.
• Mistake: Cooking at high heat. Fix: Use medium-low to prevent burnt spices and raw centers.
• Mistake: Skipping the resting time. Fix: Let the batter sit 5–10 minutes to hydrate the flour and activate spices.
• Mistake: Adding too much flour. Fix: Spoon flour into the cup and level it—don’t scoop directly from the bag.
• Mistake: Flipping pancakes too early. Fix: Wait for bubbles to form and edges to look set before flipping.
• Mistake: Using cold ingredients. Fix: Bring eggs and milk to room temperature for better emulsion and rise.
• Mistake: Overcrowding the griddle. Fix: Leave space between pancakes for easy flipping and even cooking.
• Mistake: Storing leftovers improperly. Fix: Cool completely and layer with parchment paper to prevent sogginess.

Storing Tips

• Fridge: Cool completely, then store in an airtight container with parchment between layers for up to 3 days.
• Freezer: Arrange cooled pancakes in a single layer on a baking sheet, freeze solid, then transfer to a freezer bag for up to 2 months.
• Reheat: Warm in a toaster, oven, or skillet until heated through to an internal temperature of 165°F for food safety.

Properly stored Gingerbread Pancakes maintain their spiced flavor and fluffy texture, making them a convenient make-ahead breakfast.

Conclusion

These Gingerbread Pancakes are the perfect festive breakfast. For more holiday baking, try our Moist Bourbon Gingerbread Bundt Cake Recipe. We hope you love this recipe—please leave a comment with your results and subscribe for more seasonal treats!

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FAQs

Can I make the batter for Gingerbread Pancakes ahead of time?

Yes, you can prepare the batter the night before. Store it covered in the refrigerator. Stir gently before cooking your Gingerbread Pancakes in the morning.

How can I make these pancakes fluffy and light?

Do not overmix the batter, as lumps are okay. Let the batter rest for 5 minutes before cooking. This helps create tender, fluffy Gingerbread Pancakes.

What are the best toppings for Gingerbread Pancakes?

Maple syrup and whipped cream are classic choices. For extra spice, try a sprinkle of cinnamon or candied ginger. These toppings complement the warm flavors of the Gingerbread Pancakes perfectly.