Gingerbread Pancakes Recipe

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.

Prep Time5

Cook Time8

Batter Rest Time10

Total Time23

Course: Breakfast, brunch

Cuisine: American

Servings:

Author: Kellie

Cost: $8

Equipment

mixing bowl
whisk
measuring spoon
measuring cup

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