Gingerbread Pancakes Recipe

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There’s nothing quite like the warm, spicy aroma of gingerbread during the holiday season.

But why limit it to cookies?

With this Gingerbread Pancakes Recipe, you can enjoy all the festive flavors of gingerbread in a fluffy, morning-friendly form.

Perfect for Christmas breakfast, a cozy winter brunch, or even a special weekend treat, these pancakes will delight both kids and adults alike.

Why You’ll Love This Recipe

These gingerbread pancakes are soft, fluffy, and full of the classic spices that make gingerbread so irresistible.

They’re a festive breakfast option that’s a little more special than ordinary pancakes, and they pair perfectly with a cup of hot cocoa or coffee on a chilly morning.

Whether you’re making them for Christmas morning, a winter brunch, or just to treat yourself, this Gingerbread Pancakes Recipe brings a cozy holiday vibe to any table.

Ingredients

For about 8 pancakes, you’ll need:

Dry Ingredients:

  • 1 ½ cups all-purpose flour

  • 2 tablespoons brown sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

Wet Ingredients:

  • 1 cup buttermilk

  • 1 large egg

  • 3 tablespoons unsalted butter, melted

  • ¼ cup molasses

  • 1 teaspoon vanilla extract

Optional Toppings:

  • Whipped cream

  • Maple syrup

  • Crystallized ginger

  • Chopped nuts

  • Powdered sugar

Instructions

1. Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.

Make sure all the spices are evenly distributed for that classic gingerbread flavor.

2. Mix the Wet Ingredients

In another bowl, whisk together the buttermilk, egg, melted butter, molasses, and vanilla extract until smooth.

The molasses gives the pancakes that deep, rich gingerbread color and taste.

3. Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix—small lumps are fine.

Overmixing can make the pancakes dense instead of light and fluffy.

4. Preheat Your Pan

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.

To test if the pan is ready, sprinkle a few drops of water—if they sizzle and evaporate, it’s time to cook.

5. Cook the Pancakes

Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.

Flip carefully and cook for another 2 minutes, until golden brown. Repeat with the remaining batter.

6. Serve and Enjoy

Stack the pancakes high, drizzle with maple syrup, and add any toppings you love—whipped cream, crystallized ginger, or chopped nuts all pair beautifully with the warm spices.

Tips for the Perfect Gingerbread Pancakes

  1. Use fresh spices: Spices lose potency over time, so fresh cinnamon, ginger, and cloves will make your pancakes taste richer.

  2. Don’t overmix: The batter should be slightly lumpy. Overmixing can make the pancakes tough.

  3. Keep them warm: Place cooked pancakes on a baking sheet in a 200°F (93°C) oven while finishing the rest, so everyone gets a warm stack.

  4. Try alternative milks: Unsweetened almond or oat milk can substitute buttermilk for a dairy-free version; just add 1 teaspoon lemon juice to 1 cup milk to mimic buttermilk’s acidity.

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