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There is always at least one morning in December when my whole house smells like gingerbread before the sun is even up. That’s my signal that we’ve officially hit cozy season. I’ve made a lot of holiday breakfasts over the years, but this Gingerbread Pancake recipe is the one my family requests on repeat – fluffy, warmly spiced, and just sweet enough that you don’t feel like you’re eating dessert at 8am.

Gingerbread pancakes stacked on a plate with a bite of pancake on a fork.

Table of Contents

These buttermilk gingerbread pancakes are loaded with ginger, cinnamon, nutmeg, and cloves, plus a splash of molasses for that classic gingerbread flavor. Think soft, fluffy “gingerbread pancakes” that stack beautifully and hold up to maple syrup, whipped cream, or a big pat of salted butter.

If you’re searching for a festive Gingerbread Pancake recipe to add to your Christmas brunch menu, this is the one you’ll come back to year after year.

Why You’ll Love My Gingerbread Pancakes

  • Kid-approved and freezer-friendly. Make a double batch and stash extras in the freezer for “Christmas morning in March.”
  • They’re super fluffy. A mix of baking powder with baking soda and a quick rest for the batter gives you tall, soft pancakes instead of flat, sad ones.
  • Real gingerbread flavor. Molasses plus a cozy blend of ginger, cinnamon, nutmeg, and cloves makes these taste like a stack of gingerbread cookies… in pancake form.
  • Not overly sweet. These pancakes are lightly sweet on their own, so you can still add syrup, whipped cream, or powdered sugar without going into a sugar coma.
  • Easy enough for busy mornings. One bowl for wet ingredients, one bowl for dry, whisk together and you’re on your way. No fancy equipment, no fussy steps.
  • Perfect for holiday brunch. They stay soft and fluffy even when you keep them warm in the oven, which is ideal if you’re feeding a crowd.
Gingerbread pancake stacked on a plate with whipped cream and a gingerbread man on top

Ingredients For Gingerbread Pancakes

We’re making gingerbread pancakes here (not gingerbread cookies!), but this ingredient list is exactly what gives them that fluffy, diner-style pancake texture and flavor:

  • All-purpose flour – the base that keeps the pancakes tender but sturdy enough to flip.
  • Brown sugar – adds sweetness plus a hint of caramel flavor that works really well with molasses.
  • Baking powder and baking soda – this combo is what makes the pancakes rise tall and fluffy.
  • Kosher salt – just enough to balance the sweetness and bring out the spice.
  • Ground ginger – the star of the show for that classic gingerbread bite.
  • Ground cinnamon, nutmeg, and cloves (or allspice) – the supporting cast of warm spices.
  • Buttermilk – adds tang, keeps the pancakes soft, and helps activate the baking soda.
  • Eggs – bind everything together and give structure so the pancakes don’t fall apart.
  • Unsulphured molasses – deep, rich gingerbread flavor; this is non-negotiable for that classic taste.
  • Melted butter – for moisture, richness, and those golden-brown edges.
  • Vanilla extract – rounds out the flavors and adds a little bakery-style aroma.
Ingredients for Gingerbread pancakes

Ingredient Swaps and Substitutions

You don’t have to run to the store if you’re missing one or two things – here’s how to pivot without losing that “best ever” vibe.

Flour

  • Stick with all-purpose flour for the best texture.
  • You can swap up to ½ of the flour for white whole wheat flour if you want a little nuttier flavor and more fiber. Just know they’ll be slightly more dense.
  • A good 1:1 gluten-free baking blend usually works here, but the pancakes may not rise quite as high. Let the batter rest a few extra minutes to help.

Dairy (Buttermilk & Butter)

  • No buttermilk? Stir 2–3 tablespoons of plain yogurt or sour cream into regular milk to mimic that tangy buttermilk vibe. Let it sit for a few minutes before using.
  • You can also DIY buttermilk with milk and a splash of lemon juice or vinegar, but I prefer the yogurt version for these pancakes.
  • For a dairy-free version, use unsweetened almond or oat milk and add 1–2 teaspoons of lemon juice or vinegar. Swap the butter for neutral oil or melted coconut oil.

Sweeteners & Molasses

  • Molasses is what makes these taste like gingerbread, so I don’t recommend skipping it entirely. If you must, use dark brown sugar and a drizzle of maple syrup, but they’ll taste more like spiced pancakes instead of true gingerbread.
  • If you like pancakes barely sweet, you can reduce the sugar and let the syrup do the heavy lifting. These are really flexible that way.

Spices

  • If you don’t have every single spice, don’t stress.
  • No cloves? Use allspice instead.
  • No nutmeg? Just leave it out and bump the cinnamon up a tiny bit.
  • Just make sure you keep a good amount of ground ginger since that’s the signature flavor.

Kellie’s Tips for the Best Gingerbread Pancakes

  • Don’t press down on the pancakes. Once you flip, let them do their thing. Pressing with a spatula only squeezes out steam and makes them less fluffy.
  • Don’t skip the batter rest. Five to ten minutes makes a huge difference in fluff factor.
  • Adjust the sweetness to your taste. These are designed to be moderately sweet so you can still add syrup. If you like a more dessert-y pancake, add an extra tablespoon of sugar or drizzle on more syrup.
  • Go low and slow. Gingerbread pancakes brown faster than plain pancakes because of the molasses and sugar, so err on the side of medium-low heat.
  • Use fresh spices. If your spices are older than that jar of pumpkin puree from last Thanksgiving (you know the one), it’s time to refresh. Fresh spices = bold gingerbread flavor.

Gingerbread Pancakes Recipe

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By Kellie
Prep: 5 minutes
Cook: 8 minutes
Total: 23 minutes
Servings: 4
Gingerbread pancake stacked on a plate with whipped cream and a gingerbread man on top
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Fluffy, warmly spiced and perfectly cozy, this Gingerbread Pancake recipe is a holiday breakfast favorite. Buttermilk, molasses and a blend of gingerbread spices come together in tall, soft pancakes that are lightly sweet and full of flavor, perfect for Christmas morning or any winter weekend. Serve with maple syrup, whipped cream or a dusting of powdered sugar for the ultimate festive brunch.

Equipment

Ingredients 

Dry ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 3 tablespoons baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves, or allspice

Wet ingredients

  • 2 1/4 buttermilk, or milk + yogurt substitute below
  • 2 large egg
  • 2 tbsp unsulphured molasses
  • 3 tablespoons melted butter
  • 1 tsp vanilla extract

Instructions 

  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
 Make sure everything is well combined so the leavening is evenly distributed.
  • In a separate large bowl, whisk buttermilk, egg, molasses, brown sugar, melted butter (or oil), and vanilla. 
Whisk until smooth and the molasses is fully incorporated.
  • Add the dry mixture to the wet mixture. Gently fold with a spatula just until you no longer see dry flour. A few small lumps are totally fine.
  • Let the batter rest for 5–10 minutes while you heat your pan or griddle—this helps the pancakes get extra fluffy.
  • Heat a nonstick skillet or griddle over medium to medium-low. Lightly grease with butter or oil. You want it hot enough that a drop of batter sizzles gently, not aggressively.
  • Scoop about ¼ cup batter per pancake onto the hot pan. Cook until bubbles form on the surface while the edges look set and slightly dry, about 2–3 minutes. Flip and cook another 1–2 minutes, until cooked through and springy to the touch. Adjust the heat as you go if they’re browning too quickly.
  • Serve warm, or keep cooked pancakes on a baking sheet in a low oven (200°F / 95°C) while you use up all the pancake batter.

Notes

  • For the fluffiest pancakes, let the batter rest 5-10 minutes before cooking so the leavening can activate.
  • Cook over medium to medium-low heat – molasses causes the pancakes to brown faster than regular pancakes.
  • If you like your pancakes less sweet, reduce the sugar slightly and let the syrup do the work.
  • No buttermilk on hand? Stir a few spoonfuls of plain yogurt or sour cream into regular milk to mimic that tangy flavor and texture.
  • Keep cooked pancakes warm in a 200°F oven while you finish the batch so everything hits the table hot at the same time.

Nutrition

Calories: 403kcal, Carbohydrates: 67g, Protein: 9g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 104mg, Sodium: 542mg, Potassium: 1179mg, Fiber: 2g, Sugar: 14g, Vitamin A: 384IU, Vitamin C: 0.03mg, Calcium: 447mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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How to Make Gingerbread Pancakes

This Gingerbread Pancake recipe comes together in just a few simple steps, but there are a few little tricks that make them really special.

  1. Whisk the dry ingredients well. Combine your flour, baking powder, baking soda, salt, and all the ground spices in a bowl. Whisk until everything looks evenly speckled. This step makes sure you don’t get pockets of baking powder (which taste bitter) or random clumps of spice.
  2. Blend the wet ingredients until the molasses disappears. In a separate bowl, whisk together the buttermilk, eggs, molasses, brown sugar, melted butter, and vanilla. Molasses loves to cling to the bottom of the bowl, so whisk a few extra seconds until it’s completely blended in and the mixture looks smooth and glossy.
  3. Gently bring the batter together. Pour the dry ingredients into the wet and switch to a spatula or wooden spoon. Fold the batter together just until you don’t see streaks of dry flour. A few small lumps are totally fine, over-mixing is how you end up with tough pancakes.
  4. Let the batter rest. This is the “secret” step. Let the bowl sit for 5-10 minutes while you heat your skillet or griddle. The batter will thicken slightly and the leavening will start to do its thing, which gives you higher, fluffier pancakes.
  5. Heat the pan to medium–medium-low. Lightly grease your pan with butter or oil. You want it hot enough that a small drop of batter sizzles softly, not violently. If the pancakes are browning before they’re cooked through, your heat is too high.
  6. Cook until the edges look set before flipping. Scoop about ¼ cup of batter for each pancake. Little bubbles will form on the surface, but the real cue is the edges—they should look a bit dry and set. Flip once and cook just until the center feels springy when you gently tap it.
  7. Keep them warm without drying out. Transfer finished pancakes to a baking sheet and pop them in a low oven (around 200°F) while you finish the rest. They’ll stay warm and fluffy without getting tough.
gingerbread pancake batter in a glass mixing bowl
gingerbread pancakes cooking on a square griddle pan.
gingerbread pancakes on a wire rack

How to Store Leftovers

If you happen to have leftovers (rare in my house!), these pancakes store and reheat beautifully:

  • Refrigerator: Let pancakes cool completely, then layer them with parchment or wax paper and store in an airtight container for up to 3 days.
  • Freezer: Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag. They’ll keep well for about 2 months.
  • Reheat:
    • Microwave: 20-30 seconds for a couple of pancakes.
    • Oven or toaster oven: 300°F until warmed through.

Ideas to Serve with Gingerbread Pancakes

You can keep it simple or go full-on holiday brunch. Here are some topping and side ideas:

  • Honey butter and a light drizzle of warm maple syrup
  • A dollop of Greek yogurt and thinly sliced pears or apples
  • Candied pecans or Candied Walnuts for crunch
  • A dusting of powdered sugar and a side of fruit salad
  • Whipped cream and a sprinkle of cinnamon (for Christmas morning magic)
  • Crispy candied bacon or breakfast sausage on the side for a sweet-and-salty combo
  • A big pot of coffee, hot cocoa, or a festive latte to sip between bites
  • Round out the carbs with a pile of Cranberry Orange Scones
Gingerbread pancake stack with a wedge cut out and topped with whipped cream.

More Easy Christmas Breakfast Recipes

These gingerbread pancakes are a star all on their own, but they play really well with other holiday breakfast favorites. Pair them with:

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