Gingerbread Pancakes Recipe
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Gingerbread Pancakes are the perfect way to bring holiday cheer to breakfast! Sweetened with molasses and seasoned with all of your favorite warm spices, Gingerbread Pancakes are delicious and sweet, great for a Christmas brunch if you’re hosting this year.
If you’re hosting overnight guests around the holidays and looking for a way to make breakfast extra special, this recipe for Gingerbread Pancakes makes the perfect Christmas-themed crowd-pleaser. Grill some candied bacon and pop a breakfast casserole in the oven to round out the meal, and you’ve got a show-stopping brunch.
I’m always looking for ways to bring holiday flavors to different dishes, because it seems like desserts and candy get all the fun. There’s something so satisfying about dishes full of warm spices like ginger, cinnamon, allspice and cloves. These Gingerbread Pancakes are the perfect way to serve those homey flavors at breakfast. Not to mention molasses which gives the pancakes that beautiful dark color and an extra kick of flavor.
Ingredients for Gingerbread Pancakes
- All-Purpose Flour
- Baking Powder
- Ground Ginger
- Ground Cinnamon
- Ground Allspice
- Ground Cloves
- Salt
- Eggs
- Milk
- Buttermilk
- Molasses
- Vanilla Extract
- Butter (for pan)
How to Make Gingerbread Pancakes
- First, whisk together the dry ingredients. Separately combine the wet ingredients. Then, mix the wet ingredients into the dry until just combined and most of the lumps are gone. But be careful not to over mix.
- Next heat a skillet or saute pan over medium heat. When the pan is heated, add enough butter to coat the skillet. It’s always more butter than you think. Keep more on hand if you need to add more butter after the first few pancakes.
- Once the skillet is ready, spoon 1/3 cup of batter onto the skillet and gently spread the batter in a circle about 6-inches in diameter. The batter will spread quite a bit on its own. When bubbles start to appear on the uncooked side, and the underside is golden brown, it’s ready to flip. Carefully flip the pancake and cook until done. Each pancake will take about 2-3 minutes to cook.
- Repeat for every pancake and add more butter to the skillet as needed.
How to Serve Gingerbread Pancakes
Gingerbread Pancakes are best served warm, right out of the pan. These pancakes are great on their own, or topped with homemade whipped cream, syrup or butter. Or if you’re looking for a holiday dessert, try these spiced Gingerbread Pancakes topped with a scoop of ice cream.
More Holiday Breakfast & Brunch Recipes to Try
- Eggs Benedict Recipe
- Cheesy Hash Brown Casserole Recipe
- Easy Sausage Cheese Breakfast Casserole Recipe
- Sweet Potato Cheddar Drop Biscuits Recipe
- Grilled Candied Bacon Recipe
- Coconut Milk Hot Chocolate Recipe
- Mimosa Recipe
I hope you enjoy this recipe for Gingerbread Pancakes! Be sure to let me know how you enjoy them in the comments, or find me on Pinterest, Facebook or Instagram and share!
Gingerbread Pancakes Recipe
Molasses and a warm blend of spices make these Gingerbread Pancakes a special addition to a holiday breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup whole milk
- 1 cup buttermilk
- 1/3 cup molasses
- 2 teaspoons vanilla extract
- butter for pan
Instructions
- Whisk together the flour, baking powder, ginger, cinnamon, allspice, cloves, and salt in a large bowl.
- Separately mix together the eggs, milk, buttermilk, molasses and vanilla extract. Mix the wet ingredients into the dry until just combined. Do not over mix.
- Heat skillet or saute pan over medium heat. Once heated, add butter to coat skillet.
- For each pancake, ladle 1/3 cup of batter into the skillet and spread in a circle to about 6-inches in diameter.
- Cook until bubbles appear, then carefully flip and cook until done. Total cook time for each pancake will be about 2-3 minutes. Adjust cook time as necessary.
- Repeat for the remainder of the batter, adding more butter as needed.
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