Gingerbread Pancakes are the perfect way to bring cozy holiday flavors to your breakfast table. These fluffy pancakes are packed with warm spices like ginger, cinnamon, and nutmeg, giving each bite a comforting and festive feel. The soft texture and sweet aroma make them an instant favorite on chilly mornings.
I love making these pancakes when the weather starts to cool down because they remind me of holiday baking and family gatherings. Mixing the spices right into the batter means the whole house smells like a gingerbread kitchen, which always puts me in a good mood. Sometimes I add a little molasses or brown sugar to deepen the flavor – it makes them extra special.
For serving, I like to top my gingerbread pancakes with a drizzle of maple syrup and a dollop of whipped cream or a sprinkle of powdered sugar. They also go great with fresh fruit like sliced apples or pears to balance out the spice. These pancakes are a simple way to make any morning feel a little more festive and warm, no matter the season.
Key Ingredients & Substitutions
Ground Ginger & Spices: Fresh ground ginger adds a warm, spicy kick. If you’re short on time, pre-mixed pumpkin pie spice can work as a shortcut. Adjust cinnamon and nutmeg amounts to suit your taste.
Molasses: This gives gingerbread pancakes their rich, deep flavor. If you don’t have molasses, dark honey or maple syrup can be a substitute, though the flavor will be lighter.
Buttermilk: Buttermilk helps keep pancakes tender and adds a slight tang. If you don’t have it on hand, mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let it sit 5 minutes, and use as a substitute.
Brown Sugar: Brown sugar adds moisture and caramel notes. You can swap for coconut sugar or white sugar plus a teaspoon of molasses if needed.
How Can I Make My Gingerbread Pancakes Light and Fluffy?
The key to fluffy pancakes is mixing and cooking:
- When combining wet and dry ingredients, stir gently until just mixed; lumps are okay. Overmixing makes pancakes tough.
- Let your griddle or pan preheat to medium heat before cooking, then lightly grease.
- Pour batter carefully for even-sized pancakes. When bubbles form on top and edges look set, flip quickly but gently.
- Cook the second side just until golden brown. Overcooking dries them out.
- If making a large batch, keep pancakes warm in the oven at low heat.
Equipment You’ll Need
- Mixing bowls – I use them to combine ingredients easily and keep things neat.
- Whisk – helps blend wet ingredients smoothly and prevents lumps.
- Measuring cups and spoons – essential for getting the right amounts of spices, liquids, and dry ingredients.
- Non-stick skillet or griddle – ensures pancakes cook evenly and flip easily without sticking.
- Spatula – makes flipping and removing pancakes simple and safe.
Flavor Variations & Add-Ins
- Chopped pecans or walnuts – add crunch and extra flavor; toss into batter for a nutty twist.
- Chocolate chips – sprinkle into the batter before cooking for a sweet surprise.
- Orange zest or a splash of orange juice – adds a bright, citrusy note that pairs well with spices.
- Apple slices or grated apple – mix into the batter for a fresh, fruity flavor that complements the gingerbread spices.
How to Make Gingerbread Pancakes?
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons brown sugar, packed
- 1 cup buttermilk
- 1/3 cup molasses
- 1 large egg
- 2 tablespoons melted butter, plus extra for cooking
- 1 teaspoon vanilla extract
- Butter and maple syrup, for serving
- Optional: banana slices, strawberries, or powdered sugar for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook. Each pancake cooks quickly, so the whole batch should be ready in about 20 minutes total, making it a great choice for a cozy breakfast.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt, and brown sugar until everything is well combined.
2. Mix Wet Ingredients:
In a separate bowl, whisk the buttermilk, molasses, egg, melted butter, and vanilla extract together until smooth and combined.
3. Combine Batter:
Pour the wet ingredients into the dry ingredients and gently stir until just mixed. It’s okay if the batter has a few lumps — don’t overmix or the pancakes may become tough.
4. Cook Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. For each pancake, pour about ¼ cup of batter onto the skillet. Cook for 2-3 minutes, or until bubbles form on top and the edges look set.
5. Flip and Finish Cooking:
Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and fully cooked through. Remove from the skillet and keep warm while you cook the rest of the batter.
6. Serve and Enjoy:
Stack the pancakes on plates and top with butter and warm maple syrup. Add banana slices, strawberries, or a sprinkle of powdered sugar for a festive touch if you like. Serve warm and enjoy your cozy gingerbread pancakes!
Can I Substitute Molasses in This Recipe?
Yes, you can use dark honey or maple syrup instead of molasses, but the pancakes will have a lighter flavor. Molasses provides that classic rich gingerbread taste.
Can I Use Regular Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s tang and acidity.
How Should I Store Leftover Pancakes?
Store cooled pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave before serving.
Can I Make the Batter Ahead of Time?
You can prepare the batter and keep it covered in the refrigerator for up to 24 hours, but it’s best to cook the pancakes fresh for fluffiness. Give the batter a gentle stir before cooking.