Gingerbread Pancakes
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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.
Here are some more gingerbread recipes that you may like: Gingerbread Latte and Gingerbread Mug Cake.
About Gingerbread Pancakes
These Fluffy Gingerbread Pancakes are light and soft and will remind you of gingerbread cookies. These are surely a treat for your taste buds that you will not be able to resist!
I used old-fashioned pancake batter and spiked it with warm winter spices and molasses to make this holiday favorite breakfast.
Although these pancakes are perfect for Christmas morning breakfast, you can make them for any special occasion at any time of the year.
These come together in under 30 minutes using simple ingredients. Double or triple the gingerbread pancake recipe if making for a crowd.
Ingredients
Flour – Classic pancakes are made with all-purpose flour, which makes them soft and fluffy. You can use alternatives such as white whole-wheat flour or gluten-free flour, but the texture will be a little denser than that of all-purpose flour.
Spices – The addition of warm spices (gingerbread spices) such as ground ginger, ground nutmeg, ground cinnamon, and ground cloves gives these pancakes warm winter flavors.
Molasses – Gingerbread pancakes are sweetened with blackstrap molasses. It gives them a very earthy and smoky flavor.
No molasses? Just replace it with dark brown sugar, honey, or maple syrup.
Other – You will also need baking powder, baking soda, salt, vanilla extract, milk (full-fat, skim, or plant-based), eggs, and unsalted butter.
Variations – You can add chocolate chips, orange zest, and nuts like walnuts or pecans to the pancake mix.
You can also replace the gingerbread spices with pumpkin pie spice.
How To Make Gingerbread Pancakes
In the blender jar, combine the following ingredients.
- 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 milk
- ¼ cup melted and cooled unsalted butter
- 2 teaspoon vanilla extract
- 2 large eggs
- ¼ cup dark molasses.
Blend until everything comes together. Do not overblend; 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 into 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 to 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 cooked pancakes on a baking sheet or an oven-safe platter, and bake at 170°F until ready to serve. It will keep them warm without cooking them further.
To make these vegan, replace dairy milk with any plant-based milk (coconut milk, oat milk, almond milk, or soy milk), regular butter with vegan butter, olive oil, or coconut oil, and eggs with plain yogurt or flaxseed paste.
It is a great recipe to gift your loved ones for the holidays. Just mix all the dry ingredients together and fill them into a mason jar. Tie it with a nice ribbon, and your lovely DIY Christmas food gift is ready. Make sure to include the measurements of the wet ingredients.
Serving Suggestions
For the best taste, serve the pancakes hot right from the pan.
This is my to-go dish for Christmas breakfast. You can also serve these for breakfast or brunch.
Pour a generous drizzle of 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 deeper gingerbread flavor.
You can also top these fluffy pancakes 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.
Storage Suggestions
You can store pancake batter in the refrigerator for 2 to 5 days in an airtight 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 in a freezer bag or an airtight container for 3-4 months. Thaw, warm, and serve.
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Gingerbread Pancakes Recipe
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 and ½ teaspoons ground ginger
- 1 and ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 and 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
Instructions
- 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!