Filled with spices, super fluffy & perfectly moist – these easy Gingerbread Pancakes are the ultimate breakfast for the holidays!
Where did December go? I’ve been busy with holiday errands and spending time in the kitchen under a fine dusting of icing sugar. Suddenly, it’s only a few days until Christmas. I still have a long list of recipes to try, presents to wrap and a few last-minute grocery runs to make.
For anyone who writes Christmas cards religiously—please share your organization tips. I could use them.
If your season feels hectic (or even if it doesn’t), I highly recommend setting aside a calm morning—an hour if you can—to relax and enjoy these gingerbread pancakes. Turn off your phone, brew a large mug of coffee and savor warm, cinnamon-spiced pancakes that are moist and fluffy. Of course, serve them with plenty of maple syrup.
These pancakes capture the comforting flavor of warm gingerbread cake: aromatic spices, a caramel-like depth from brown sugar and molasses, and a soft, moist texture. Because they’re made as pancakes, they stay light and fluffy, cook quickly, and are perfectly acceptable for breakfast—or brunch—any time during the holidays.
What makes these Gingerbread Pancakes so delicious?
The gingerbread character comes from a blend of ground ginger, cinnamon, nutmeg and cloves, plus brown sugar for a hint of caramel and molasses for that classic depth. Use light or dark molasses for best results—avoid blackstrap, which can be too intense.
Adjust the molasses to taste: 2 tablespoons gives a milder gingerbread note, while 3 tablespoons (or slightly more) creates a richer flavor. If you’re serving kids, 2 tablespoons will likely be ideal.
For the tender, airy pancake texture, this recipe uses buttermilk. Its acidity helps produce the fluffiest crumb. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon white vinegar to a cup measure and filling to the 1 cup line with milk; let it sit for 5 minutes before using. Use between 3/4 and 1 cup of buttermilk depending on how thick you prefer your batter—3/4 cup yields a thicker batter and taller pancakes.
As with most pancake recipes, bring your milk, egg and melted butter to room temperature before mixing to make it easier to combine the ingredients without overworking the batter. When folding the wet ingredients into the dry, use a rubber spatula or wooden spoon and stir only until almost combined—some small lumps of flour are fine. This prevents tough pancakes and keeps them light.
These gingerbread pancakes are perfect for a holiday morning with family, a quiet breakfast by the fire, or fuel for last-minute shopping trips. They taste like warm gingerbread in pancake form—simple, cozy and full of seasonal comfort.
Gingerbread Pancakes
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Ingredients
- 1 cup all-purpose flour, spooned & levelled
- 2 tablespoons brown sugar
- 3/4 teaspoon ground ginger
- 1 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted and cooled to room temperature
- 2-3 tablespoons molasses, not blackstrap
- 1 large egg, room temperature
- 3/4 -1 cup buttermilk*
- 1 teaspoon vanilla
- oil or non-stick cooking spray for greasing
Instructions
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In a large bowl, whisk together the dry ingredients: flour, brown sugar, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. Set aside.
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In a separate bowl whisk the wet ingredients: melted butter, molasses, egg, buttermilk (use 3/4 to 1 cup depending on desired thickness) and vanilla. Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula or wooden spoon until mostly combined; a few streaks of flour are fine.
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Preheat an electric griddle to 350°F (175°C) or heat a large frying pan over medium heat. Lightly grease the surface with oil or non-stick spray. Spoon batter in about 1/4-cup portions onto the griddle or pan. Cook the first side until small bubbles form on the surface, about 3 minutes, then flip and cook 2–3 minutes more until both sides are golden. Repeat with remaining batter.
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Serve warm with maple syrup.
Notes
Nutrition
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