Gingerbread Pancakes Recipe

Introduction

Gingerbread pancakes bring the warm, comforting flavors of holiday spices to your breakfast table all year round. These fluffy pancakes are infused with ginger, cinnamon, and molasses, creating a rich and cozy start to your day.

Ingredients

• 3 cups all-purpose flour
• 2 Tbsp baking powder
• ¾ tsp baking soda
• 1 tsp salt
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 2⅓ cups milk
• 3 large eggs
• ½ cup molasses
• ¼ cup vegetable oil or canola oil
• 1 tsp vanilla extract
• maple syrup (for serving)
• fresh whipped cream (optional, for serving)

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves until well combined.
2. Step 2: In a separate bowl, whisk the milk, eggs, molasses, oil, and vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just barely combined. Avoid overmixing to keep the pancakes tender.
4. Step 4: Heat a griddle or large nonstick skillet over medium heat. Lightly spray with nonstick cooking spray. Drop batter onto the pan in ¼ cup portions, leaving space for the batter to spread.
5. Step 5: Cook each pancake for 1-2 minutes, until small bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through. Keep cooked pancakes warm in a 250°F oven while you finish the batch.
6. Step 6: Serve warm topped with maple syrup and, if desired, fresh whipped cream.

Tips & Variations

• For a richer flavor, substitute half the milk with buttermilk or add a pinch of ground black pepper to enhance the spices.
• If you prefer less intense molasses flavor, reduce the amount to ⅓ cup and add 2 tablespoons of brown sugar instead.
• Try adding chopped crystallized ginger or chocolate chips to the batter for a tasty twist.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or in the oven at 350°F until heated through. For longer storage, freeze pancakes separated by parchment paper in a freezer-safe bag for up to 2 months; reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 8 hours in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking, as the spices and leavening may settle.

Can I use a different type of flour?

All-purpose flour works best for this recipe to achieve a light and fluffy texture. If using whole wheat flour, substitute up to half and expect a denser pancake.

Gingerbread Pancakes Recipe

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★★★★★

4.6 from 107 reviews

These Gingerbread Pancakes are a delightful twist on a classic breakfast favorite, infused with warm spices like ginger, cinnamon, nutmeg, and cloves. Perfectly fluffy and flavorful, they are ideal for holiday mornings or any day you crave a cozy, spiced treat. Served with maple syrup and optional fresh whipped cream, these pancakes bring a festive touch to your breakfast table.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12–14 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

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Dry Ingredients

• 3 cups all-purpose flour
• 2 Tbsp baking powder
• ¾ tsp baking soda
• 1 tsp salt
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves

Wet Ingredients

• 2⅓ cups milk
• 3 large eggs
• ½ cup molasses
• ¼ cup vegetable oil or canola oil
• 1 tsp vanilla extract

For Serving

• Maple syrup
• Fresh whipped cream (optional)

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves until well combined.
2. Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, molasses, vegetable or canola oil, and vanilla extract until fully blended.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just barely combined, being careful not to overmix to keep the batter light and fluffy.
4. Heat the Cooking Surface: Preheat a griddle or large nonstick skillet over medium heat. Lightly spray with nonstick cooking spray to prevent sticking.
5. Cook Pancakes: Drop the batter onto the hot griddle or skillet in ¼ cup portions, leaving space between each to allow for spreading. Cook for 1-2 minutes or until small bubbles appear on the surface. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Repeat until all batter is used, keeping cooked pancakes warm in a 250°F oven if desired.
6. Serve: Serve the pancakes warm topped with maple syrup and optionally fresh whipped cream for an extra indulgent touch.

Notes

• Do not overmix the batter to ensure fluffy pancakes.
• If you don’t have molasses, dark maple syrup or dark brown sugar can be a substitute but will change the flavor slightly.
• Keep cooked pancakes warm in a low oven while finishing the batch.
• Adjust spices to taste if you prefer a stronger or milder gingerbread flavor.
• Nonstick spray or a lightly greased griddle is essential to prevent sticking.

Keywords: Gingerbread pancakes, spiced pancakes, holiday breakfast, molasses pancakes, fall recipes