There’s something absolutely magical about Christmas mornings filled with the aroma of freshly made gingerbread pancakes wafting through the air. The combination of warm spices like ginger, cinnamon, and cloves mingles beautifully with the richness of molasses, creating a breakfast that feels like a cozy hug. The deep, inviting scent fills your kitchen, making it hard to resist the eager anticipation of that first fluffy bite. Picture the soft texture, the taste of warm spices dancing on your palate, and the sight of a beautifully stacked plate glistening with syrup and a dollop of whipped cream—this is the essence of holiday breakfast bliss.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Gingerbread Pancakes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Gingerbread Pancakes

I still recall the joy in my childhood home, where my family would gather around the table to savor these delightful pancakes. We couldn’t wait to rush in from the cold, our cheeks still flushed with winter air, to find stacks of these seasonal treats waiting for us. Each fluffy pancake was a warm welcome, and every bite was a promise of festive cheer. So grab your mixing bowl and let’s make some gingerbread pancakes—they’re sure to become a beloved tradition in your home as well.

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and cook time, you can have a delicious breakfast ready in no time!
Irresistible Flavor: Each pancake bursts with cozy spices and the rich sweetness of molasses, giving you that homey, festive feel.
Eye-Catching Appeal: Stacking these pancakes high and topping them with whipped cream and cranberries creates a visually stunning dish that’s perfect for sharing.
Flexible Serving: Ideal for holiday breakfasts, cozy brunches, or even as a delightful dessert.
Diet-Friendly Options: Easily modify for a gluten-free option by substituting with your favorite gluten-free flour blend.

Ingredients You’ll Need

1 ½ cups all-purpose flour: This forms the base of your pancakes. For a gluten-free option, try a 1:1 gluten-free flour blend.
1 tablespoon baking powder: Essential for fluffiness; make sure it’s fresh for best results!
¼ cup molasses: This gives the pancakes that signature gingerbread flavor and a moist texture. You can substitute with maple syrup, though the taste will change.
½ teaspoon ground ginger: This adds warmth and spice—fresh ginger can also be used for an extra kick.
½ teaspoon cinnamon: Another warm spice that complements ginger perfectly.
¼ teaspoon cloves: Just a pinch of clove brings depth to the flavor; feel free to adjust based on your spice preference.
¼ teaspoon salt: Enhances the sweetness and balances the flavors. Adjust to taste if necessary.
1 ¼ cups milk: Whole milk creates a rich batter, but feel free to swap for almond milk or oat milk for dairy-free options.
3 tablespoons butter (melted): Adds richness; you can substitute coconut oil for a dairy-free version.
1 egg: Acts as a binder and adds moisture.
1 teaspoon vanilla extract: Enhances sweetness and adds a lovely aroma.
Whipped cream: For topping; it adds a light and airy finish.
Maple syrup: To drizzle over the pancakes; use pure maple syrup for the best flavor.
Chopped pecans (optional): A delicious crunchy topping that provides texture and flavor.
Fresh or dried cranberries (optional): These add a pop of color and a slight tartness to balance sweetness.

How to Make Gingerbread Pancakes

Combine Dry Ingredients: Start by sifting 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 together in a large bowl. This helps to evenly distribute the leavening agent and spices, ensuring each bite is flavorful and fluffy. The aroma of the spices wafts into the air, hinting at the deliciousness to come.

Whisk Wet Ingredients: 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 smooth. The mixture should be well-combined, with the molasses blending beautifully into the milk, creating a rich, dark liquid that adds depth to the pancakes.

Fold Together Gently: Pour the wet mixture into the well of the dry ingredients. Mix just until combined; the batter should be slightly lumpy. Don’t overmix—this will keep your pancakes light and fluffy. Let your batter sit for about 5 minutes while you heat your griddle, allowing the flavors to meld.

Preheat and Prepare: Heat a griddle or large non-stick pan over medium to medium-high heat. Lightly grease with butter or cooking spray; this prevents sticking and creates a lovely, golden crust on the pancakes. As the griddle warms, the anticipation builds for the delicious breakfast ahead!

Cook Your Pancakes: Pour approximately ¼ cup of batter onto the hot griddle for each pancake. Watch closely as the batter begins to bubble around the edges and forms small air pockets—a sign they’re ready to flip. Cook for about 2 to 3 minutes until the edges look dry and the surface is dotted with bubbles.

Flip and Finish: Gently flip the pancakes over and cook for another 1 to 2 minutes until golden brown on the other side. Remove from the griddle and transfer them to a baking sheet in a warm oven set to 200°F to keep them cozy while you repeat with the remaining batter.

Serve Warm: Stack these fluffy **gingerbread pancakes** high on a plate and serve them warm with whipped cream, a drizzle of maple syrup, and sprinkled nuts or cranberries for that festive touch. Each bite is a reminder of the warmth and joy of the holiday season!

Storing & Reheating

To store leftover gingerbread pancakes, allow them to cool completely before placing them in an airtight container at room temperature for up to 2 days. If you need a longer shelf-life, they can be stored in the refrigerator for up to a week. For freezing, wrap the pancakes tightly in plastic wrap and then in foil, keeping them for up to 3 months. When it’s time to enjoy them again, simply reheat in the microwave for about 30 seconds or in a skillet until heated through. Keep in mind that freezing may slightly change their texture, but a drizzle of maple syrup can help refresh them!

Chef’s Helpful Tips

Avoid overmixing the batter—lumpy is good! This ensures your pancakes are light and fluffy.
If possible, use room temperature eggs and milk; they blend better and create a smoother batter.
Don’t rush the cooking process—allow the pancakes to bubble nicely before flipping to achieve that perfect golden color.
If your pancakes seem flat, check if your baking powder is fresh; a good leavening agent is key for fluffiness.
Experiment with toppings! Add a sprinkle of nutmeg or serve with a side of caramelized apples for a delicious twist.
This batter can be made ahead of time; just keep it in the fridge for up to a day. Stir gently before cooking.

As you savor these gingerbread pancakes, know that each bite is filled with warmth, nostalgia, and the joy of the holiday season. This recipe not only fills your belly but also your heart, encouraging you to gather with loved ones and create memories around the table. Feel free to experiment and adapt—the spirit of gingerbread is all about bringing comfort and joy into your kitchen.

Recipe FAQs

Can I make these pancakes gluten-free?

Absolutely! You can substitute the all-purpose flour with a cup-for-cup gluten-free flour blend. The pancakes may have a slightly different texture, but they’ll still be deliciously spiced.

How can I make these pancakes dairy-free?

To easily make your gingerbread pancakes dairy-free, replace the milk with almond milk, oat milk, or any plant-based milk of your choice. Use coconut oil instead of butter, and you’ll have a delicious dairy-free version!

What can I use instead of molasses?

If you don’t have molasses, maple syrup can be a substitute. However, keep in mind that it may alter the flavor slightly, giving you a sweeter pancake without the rich depth of gingerbread.

Can I prepare the batter ahead of time?

Yes! You can make the batter up to a day in advance. Just store it in the refrigerator, but give it a gentle stir before using, as the ingredients may separate. It’s a great way to save time on busy mornings!

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Gingerbread Pancakes

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Author: Jennifer
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 4
Category: Breakfast
Method: Griddle
Cuisine: American

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Description

These gingerbread pancakes are a delightful blend of warm spices and molasses, perfect for festive breakfasts that bring cheer to your home. Quick and easy to make, they’re ideal for cozy gatherings and will become a beloved tradition.

Ingredients

Scale

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
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)

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Instructions

Combine dry ingredients in a bowl.
Whisk wet ingredients in another bowl.
Fold together wet and dry ingredients gently.
Preheat griddle and prepare with butter or spray.
Pour batter onto griddle; cook until bubbles form.
Flip pancakes and cook until golden brown.
Serve warm with toppings.

Notes

Consider using a gluten-free flour blend for dietary needs.
Fresh spices enhance the flavor; check their freshness before use.
Batter can be made ahead and stored in the fridge for convenience.