Make these light, soft, and fluffy Gingerbread Pancakes this holiday season. These are loaded with warm winter flavors and come together in under 30 minutes.
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About This Recipe
Gingerbread Pancakes are light, soft, and fluffy pancakes that will remind you of gingerbread cookies. These are surely a treat for your tastebuds, that you will not be able to resist!
I used my old-fashioned pancake batter and spiked it with warm winter spices and molasses to make this holiday favorite breakfast. These come together in under 30 minutes using simple ingredients. Double or triple the recipe if making for a crowd.
Flour – Classic pancakes are made using all-purpose flour as it makes them soft and fluffy. You can use healthy alternatives such as whole wheat flour or gluten-free flour, but the texture will be a little dense as compared to the all-purpose flour ones.
Spices – The addition of spices such as ground ginger, ground nutmeg, ground cinnamon, and ground cloves gives these pancakes warm winter flavors.
Molasses – Gingerbread pancakes are sweetened with molasses. It gives them a very earthy and smoky flavor.
No molasses? Just replace it with honey or maple syrup.
Others – You will also need baking powder, baking soda, salt, vanilla extract, milk, eggs, and unsalted butter.
How To Make Gingerbread Pancakes
In the large jar of a blender, combine 2 cups all-purpose flour, 3 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 2 and ½ teaspoon ground ginger, 1 and ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, 1 and ½ cups whole (full-fat) milk, ¼ cup melted and cooled unsalted butter, 2 teaspoon vanilla extract, 2 large eggs, and ¼ cup dark molasses.
Blend until everything comes together. Do not over blend otherwise, the pancakes will turn out hard.
Heat a non-stick pan or a griddle over medium heat. Once the pan is hot, brush it with melted butter.
Pour ¼ cup of batter in the center of the pan and let it flow on its own.
Cook until the underside is golden and bubbles begin to appear on the surface (30-40 seconds).
Flip and cook for 10-15 seconds on the other side and then remove the pancake on a plate. Repeat with the remaining batter.
Serve with honey, maple syrup, chocolate sauce, fruit, ice cream, or frozen yogurt, or enjoy plain!
Frequently Asked Questions
Place the ready pancakes on a baking sheet or any oven-safe platter in a 200 degrees F preheated oven until they are ready to serve. It will keep them warm without cooking them further.
To make these vegan, replace whole milk with any plant-based milk, butter with olive oil, and eggs with plain yogurt or flax seeds paste.
For the best taste, serve the pancakes hot right from the pan. You can serve these for breakfast or brunch. Pour in some warm maple syrup, honey, chocolate sauce, or butter on top. You can also top these with whipped cream, fresh-cut fruits, frozen yogurt, and some sprinkles.
Whisk the cream with some gingerbread spice for a more profound gingerbread taste.
You can also top these with molasses spiked with some cinnamon. To make cinnamon molasses you will need ½ cup maple syrup, 2 tablespoon dark molasses, and 1 teaspoon ground cinnamon. Mix everything well and your cinnamon molasses is ready.
You can store the pancake batter for 2 to 5 days in the refrigerator in an air-tight container. Bring it to room temperature before making the pancakes.
Store the leftover pancakes in an airtight container in the refrigerator for 2-3 days. Microwave until warm before serving.
You can also freeze these for 3-4 months. Thaw, warm, and serve.
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Gingerbread Pancakes Recipe
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2-½ teaspoons ground ginger
- 1-½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1-½ cups milk (whole, skim, low fat or plant-based)
- ¼ cup melted and cooled unsalted butter (plus for cooking)
- 2 teaspoons vanilla extract
- 2 large eggs
- ¼ cup dark molasses
- In the large jar of a blender, combine all the ingredients.
- Blend until everything comes together. Do not over blend otherwise, the pancakes will turn out hard.
- Heat a non-stick pan or a griddle over medium heat.
- Once the pan is hot, brush it with melted butter.
- Pour ¼ cup of batter in the center of the pan and let it flow on its own.
- Cook until the underside is golden and bubbles begin to appear on the surface (30-40 seconds).
- Flip and cook for 10-15 seconds on the other side and then remove the pancake on a plate. Repeat with the remaining batter.
- Serve with honey, maple syrup, chocolate sauce, fruit, ice cream, or frozen yogurt, or enjoy plain!