Gingerbread Pancakes
Gingerbread Pancakes are a delightful twist on your usual flapjacks, loaded with warm spices like ginger, cinnamon, and cloves that taste just like your favorite holiday treat. These pancakes are…
Tip: save now, cook later.Gingerbread Pancakes are a delightful twist on your usual flapjacks, loaded with warm spices like ginger, cinnamon, and cloves that taste just like your favorite holiday treat. These pancakes are fluffy and tender, with a gentle kick of molasses sweetness that makes each bite feel special and cozy.
I love making these pancakes on chilly mornings when I want something comforting but different from the usual stack. The gingerbread spices fill the kitchen with a lovely aroma that instantly lifts your mood. A quick tip: adding a little extra molasses makes them even richer and brings out the flavors more.
My favorite way to serve these is with a drizzle of maple syrup and a dollop of whipped cream or yogurt to balance the spices. They’re perfect for weekend breakfasts or when friends come over for brunch—everyone seems to smile after the first bite. These pancakes bring a bit of holiday cheer no matter the time of year!
Key Ingredients & Substitutions
Molasses: This gives the pancakes their rich, warm flavor and a hint of sweetness. If you don’t have molasses, you can swap in dark corn syrup or honey, though the taste will be milder.
Spices: Ginger, cinnamon, cloves, and nutmeg are what make these pancakes feel like gingerbread. If you want, you can use a premixed pumpkin pie spice instead for convenience.
Buttermilk: It adds tang and helps make the pancakes tender. No buttermilk? Use regular milk with 1 tablespoon of lemon juice or vinegar added. Let it sit a few minutes before mixing.
Flour: All-purpose flour is perfect here. For a gluten-free option, try a 1-to-1 gluten-free baking flour blend, but the texture may be different.
How Can I Make Fluffy Gingerbread Pancakes without Overmixing?
It’s key to mix the wet and dry ingredients just until you don’t see dry flour. Overmixing can make pancakes tough and dense.
- Start by whisking the dry ingredients to blend the spices and leavening evenly.
- Whisk wet ingredients separately for an even texture.
- Gently fold wet into dry with a spatula, stirring just until combined – a few lumps are fine.
- Letting the batter rest 5 minutes helps the flour absorb the liquids, which makes fluffier pancakes.
Keep the heat medium so pancakes cook through without burning. Watch for bubbles on the surface before flipping for perfect results every time.
Equipment You’ll Need
- Non-stick skillet or griddle – cooks pancakes evenly and makes flipping easy.
- Mixing bowls – one for dry ingredients and one for wet to keep things organized.
- Whisk – helps blend wet ingredients smoothly and mix dry spices thoroughly.
- Spatula – perfect for flipping pancakes gently without breaking them.
- Measuring cups and spoons – ensure you get the right amount of spices and liquids for balanced flavor.
Flavor Variations & Add-Ins
- Add mini chocolate chips for a sweet, melty surprise that pairs nicely with gingerbread spices.
- Mix in chopped crystallized ginger to boost the ginger flavor and add chewy texture.
- Stir in mashed ripe banana or applesauce for natural sweetness and moisture.
- Swap molasses for maple syrup to soften the spice notes with a milder sweetness.
How to Make Gingerbread Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 1/4 cup molasses
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil, for cooking
Optional Toppings:
- Sliced bananas
- Fresh strawberries
- Maple syrup
- Whipped butter or cream
- Crumbled gingerbread cookie or gingerbread man decoration
- Powdered sugar for dusting
Time You’ll Need:
This recipe takes about 10 minutes to prepare the batter and about 15 minutes to cook all the pancakes. In total, expect around 25 minutes from start to finish, perfect for a cozy breakfast.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until everything is well combined.
2. Combine Wet Ingredients:
In a separate bowl, whisk the buttermilk, molasses, egg, melted butter, and vanilla extract until smooth.
3. Make the Batter:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir just until combined. It’s okay if there are a few lumps—don’t overmix, or the pancakes could turn out tough.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake onto the hot surface. Cook until bubbles form on the surface and the edges begin to look set, about 2 to 3 minutes.
Carefully flip each pancake and cook for an additional 2 minutes, or until golden brown and cooked through.
5. Serve Warm and Enjoy:
Transfer cooked pancakes to a plate and keep warm while finishing the rest. Stack the pancakes on a serving plate, then top with a dollop of whipped butter or cream. Add a cute gingerbread man cookie on top and dust with powdered sugar if you like.
Arrange sliced bananas and fresh strawberries around the stack and drizzle with plenty of maple syrup. Serve right away and enjoy the comforting, spicy flavors!
Can I Use Frozen Buttermilk or Substitute It?
If you only have frozen buttermilk, thaw it overnight in the fridge before using. No buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes—this homemade version works great in the recipe.
How Can I Store and Reheat Leftover Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or microwave in short bursts until heated through. You can also freeze cooked pancakes for longer storage, keeping them in a freezer bag for up to 2 months.
Can I Make These Pancakes Vegan or Dairy-Free?
Yes! Use a plant-based milk like almond or oat milk mixed with lemon juice as a buttermilk substitute, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Swap butter for coconut oil or a vegan margarine for cooking and in the batter.
What’s the Best Way to Adjust the Spice Level?
If you prefer a milder gingerbread flavor, reduce the ground cloves and nutmeg by half, or increase the cinnamon and ginger slightly for a warmer taste. You can also add a pinch of allspice or cardamom for a fun twist on the classic spices.