Why You’ll Love This Recipe
Gingerbread Pancakes bring everything you love about the classic holiday cookie into a warm, fluffy breakfast treat. They’re rich with molasses, warmly spiced, and wonderfully tender—perfect for Christmas morning, winter brunch, or anytime you want a cozy, festive meal. These pancakes smell incredible as they cook, filling your kitchen with the aroma of cinnamon, ginger, nutmeg, and cloves. I once substituted vanilla almond milk when I ran out of regular milk, and the subtle nuttiness paired beautifully with the spices. Serve them stacked high with butter, warm maple syrup, or even a dollop of whipped cream, and you’ve got a breakfast that feels both comforting and celebratory. They’re easy enough for a weekday treat yet special enough for a holiday gathering, and kids and adults alike will adore them.
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Gingerbread Pancakes Recipe: Cozy, Spiced, and Perfect for Holiday Mornings
- Total Time: 25 mins
- Yield: 10–12 pancakes
- Diet: Vegetarian
Description
Fluffy and warmly spiced gingerbread pancakes infused with molasses, ginger, cinnamon, and cloves for a cozy holiday breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 2 tbsp brown sugar
- 1 cup milk
- 1/4 cup molasses
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and brown sugar in a large bowl.
- In a separate bowl, mix milk, molasses, egg, melted butter, and vanilla.
- Pour wet ingredients into dry and stir just until combined.
- Heat a greased skillet or griddle over medium heat.
- Cook 1/4-cup scoops of batter until bubbles form, then flip and cook until golden.
- Serve warm with butter, syrup, or whipped cream.
Notes
- Do not overmix to keep pancakes fluffy.
- Add a splash more milk if batter seems too thick.
- Try buttermilk for extra tenderness and tang.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Flour provides structure while helping the pancakes stay soft and fluffy.
Baking powder
This gives the pancakes lift, making them tall and airy.
Baking soda
Baking soda reacts with the acidic molasses, ensuring extra tenderness.
Ground ginger
Ginger gives these pancakes their classic, warming gingerbread essence.
Cinnamon
Cinnamon adds sweetness and depth to the spice blend.
Nutmeg
Nutmeg contributes holiday warmth and aromatic flavor.
Cloves
Cloves add intensity and the signature gingerbread taste.
Salt
A small pinch balances the sweetness and spices.
Eggs
Eggs provide richness and help bind the batter together.
Milk
Milk loosens the batter to the perfect pourable consistency.
Molasses
Molasses is essential for true gingerbread flavor—deep, rich, and slightly smoky.
Brown sugar
Brown sugar adds sweetness and helps the pancakes caramelize slightly.
Butter (melted)
Butter enriches the batter and adds tenderness and flavor.
Vanilla extract
Vanilla enhances the spices and adds warmth.
Directions
Start by whisking together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt in a large bowl.
In a separate bowl, whisk the eggs, milk, molasses, brown sugar, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Avoid overmixing to keep the pancakes fluffy—small lumps are fine.
Heat a lightly greased skillet or griddle over medium heat. Pour about ¼ cup of batter onto the surface for each pancake. Cook until bubbles form on the top and the edges look set, then flip and cook for another one to two minutes, or until cooked through.
Transfer cooked pancakes to a plate and keep warm. Continue until all batter is used. Serve with butter, maple syrup, powdered sugar, or a whipped cream topping.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people and yields about 10–12 pancakes. Preparation takes about 10 minutes, and cooking requires 10–15 minutes. Total estimated time: approximately 20–25 minutes.
Storage/reheating
Refrigerate leftover pancakes in an airtight container for up to three days. Reheat in a toaster, microwave, or warm skillet. To freeze, layer pancakes with parchment paper, store in a freezer bag, and freeze for up to one month. Reheat straight from frozen in a toaster or oven at 300°F for 8–10 minutes.
Variations and Customizations
Chocolate Chip Gingerbread Pancakes
Fold mini chocolate chips into the batter for a kid-friendly twist.
Cranberry-Studded Pancakes
Add dried cranberries or fresh chopped cranberries for tart brightness.
Orange-Ginger Pancakes
Mix in orange zest or a splash of orange juice for citrus warmth.
Gluten-Free Version
Use a cup-for-cup gluten-free flour blend for easy adaptation.
Buttermilk Gingerbread Pancakes
Replace milk with buttermilk for extra tang and tenderness.
Gingerbread Protein Pancakes
Add a scoop of vanilla or cinnamon protein powder and adjust liquid as needed.
Spiced Pancake Topping
Top with warm cinnamon apples or a spoonful of apple butter.
Pecan Gingerbread Pancakes
Fold in toasted pecans for crunch and nutty richness.
Whipped Cream Cheese Topping
Blend softened cream cheese with powdered sugar for a lush topping.
Vegan Option
Use non-dairy milk, flax eggs, and vegan butter to adapt the recipe.
FAQs
Are gingerbread pancakes very sweet?
They’re gently sweet, relying on molasses and brown sugar for depth rather than heavy sweetness.
Can I make the batter ahead?
It’s best cooked fresh, but you can mix dry and wet ingredients separately and combine right before cooking.
Can I use blackstrap molasses?
It’s stronger and more bitter; regular molasses is recommended.
Why are my pancakes dense?
Avoid overmixing—stir only until combined.
Can I make large pancakes?
Yes, just adjust cooking time slightly.
What toppings pair best?
Maple syrup, whipped cream, powdered sugar, or cinnamon apples.
Can I reduce the spices?
Yes—adjust to taste for a milder gingerbread flavor.
Will almond milk or oat milk work?
Yes—non-dairy milks work beautifully.
Can I add candied ginger?
Absolutely—finely chopped candied ginger adds extra zing.
Can I cook these on a cast iron griddle?
Yes—cast iron produces excellent browning and warmth.
Conclusion
Gingerbread Pancakes are a festive, flavorful way to bring holiday cheer to the breakfast table. With warm spices, rich molasses, and a tender, fluffy texture, they deliver all the cozy notes of classic gingerbread in pancake form. Easy to make and endlessly customizable, they shine at holiday brunches or any chilly morning when you crave something warm and comforting. Serve them with your favorite toppings and enjoy the nostalgic, seasonal charm in every bite.
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