Gingerbread pancakes are full of molasses and spice flavors. Easy and fast to make, these special pancakes add a festive feel to any chilly day!
Big spices warm wintery mornings with light and fluffy pancakes.
Great for Christmas morning!
Easy Gingerbread Pancakes Recipe
We all love fluffly Buttermilk Pancakes but there are so many more flavors that make pancakes an exciting way to start the day!
Gingerbread pancakes are a perfect winter pancakes though they can be made any time of the year.
The batter will be on the runnier side when you make them. But you’ll see them rise before your eyes while they cook!
The end result is light, fluffy, tasty pancakes that are fast and easy to make.
Top them with maple syrup or even a dollop of whipping cream.
Recipe Ingredients + Notes
All Purpose Flour. Regular or gluten-free measure-for-measure flour can be used. For gluten-free pancakes we use Bob’s Red Mill gluten-free 1-to-1 Flour Blend.
Granulated Sugar. Just a couple tablespoons are added to lightly sweeten the pancakes. If you plan to serve them without syrup, more sugar can be added if desired. Brown sugar can also be substituted for a deeper sweetness.
Baking Powder and Baking Soda. This combination makes the pancakes light and fluffy.
Spices. Cinnamon, ginger, nutmeg, cloves. These classic spices give big gingerbread flavor!
Salt. Just a bit of salt adds flavor.
Milk. We used whole milk but any fat percentage dairy milk can be used. We have not tried plant milks but they should work great too!
Eggs. The eggs give structure by binding the other ingredients and provide structure for the pancakes to rise when cooked.
Molasses. Molasses is a key gingerbread flavor and a sweetener.
Unsalted Butter. Some melted butter is added to the pancake batter.
How to Make it – Step-by-Step
STEP 1. Bake the pancake batter.
In a medium mixing bowl whisk together flour, sugar, baking powder, baking soda, salt and spices (photo 1).
In a second large bowl beat together the milk, eggs, molasses and melted butter (photo 2).
Combine the wet and dry ingredients, stirring JUST until combined (photo 3).
STEP 2. Cook the pancakes.
Heat a griddle or large skillet over medium to medium-high heat. Spray with non-stick cooking spray or melt butter for cooking the pancakes.
Pour 1/4 cup batter per pancake into the pan.
Cook until the edges of the pancakes are no longer wet looking AND the bubbles form in the pancakes. Flip over and cook on the opposite side.
The pancakes will be a deep golden brown.
Repeat with remaining batter.
Serve with a pat of butter and maple syrup!
How do you know when to flip pancakes over?
This basic question has an easy answer: when bubbles begin to form and pop on the top side of the pancakes.
With these pancakes the batter will turn from wet and shiny looking to a matte finish too (refer to the photo above).
When you notice the edges have stopped looking wet AND bubbles are forming and popping on the surface, flip the pancakes.
The batter is delicate before the edges firm up. If trying to flip them too early the pancake will begin to scrunch up.
Just wait a bit longer then flip them.
Allow any leftover pancakes to cool and store them in an airtight container in the refrigerator for up to 2 days.
Reheat in the microwave or toaster!
How to Freeze Pancakes
Both of these method freeze the pancakes so they can be removed in single pancake amounts.
Place a piece of waxed paper between cooled pancakes and insert into a freezer plastic bag or container.
Freeze up to 1 month. Thaw in the refrigerator.
Alternatively, place pancakes on a baking sheet in a single layer not touching. Place in the freezer until they freeze (1-2 hours).
Remove then and place in a plastic freezer bag or container.
More Recipes You’ll Love!
- Baked Chocolate Chip Pancakes
- Fresh Strawberry Chocolate Chip Pancakes
- Gingerbread Cupcakes & Eggnog Frosting
- Gingerbread Instant Pot Steel Cut Oats
- 2 cups All Purpose flour regular or gluten-free measure-for-measure flour blend
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- ½ teaspoon Baking soda
- 2 teaspoons ground Ginger
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- ¼ teaspoon Nutmeg
- ¼ teaspoon ground Cloves
- 1 ¼ cup Milk
- 2 Eggs
- 1/3 cup Molasses
- ¼ cup Unsalted butter melted and cooled slightly
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, ginger, cinnamon, salt, nutmeg, and cloves. Set aside
- In a separate bowl, beat the milk, eggs, molasses, and butter until well combined.
- Add the dry ingredients and stir until just mixed.
- Preheat griddle or skillet over medium high heat.
- Spray the griddle or skillet with nonstick cooking spray or add butter to melt. Use a ¼ cup measuring cup to scoop the batter onto the pan. Cook until the edges of the pancakes are no longer glossy in appearance and pancakes begin to bubble. Then flip and cook the other side. Repeat until all the batter has been used.