My neighbor knocked on my door last December with a plate of gingerbread cookies, and suddenly I couldn’t stop thinking about those warm spices. The next morning, I wondered – why not turn that flavor into pancakes? That’s how this recipe was born, and honestly, it’s become my favorite way to start a cold winter morning.
These gingerbread pancakes bring all the cozy flavors of the holidays to your breakfast table. They’re soft, perfectly spiced, and ridiculously easy to make. You get the warmth of ginger, cinnamon, and molasses in every bite, and they take just 20 minutes from start to finish. Whether you’re hosting a holiday brunch or just want to make a regular Sunday feel special, this recipe delivers.
The best part? You probably have most of these ingredients in your pantry already. No fancy equipment needed – just a mixing bowl, a whisk, and your favorite skillet.
Why You’ll Love This Gingerbread Pancakes Recipe
This isn’t your average pancake recipe. The molasses gives them a rich, slightly sweet flavor that pairs beautifully with maple syrup. They’re tender without being dense, and the spices aren’t overwhelming – just enough to remind you of freshly baked gingerbread cookies.
I’ve made these for my kids on school mornings (yes, really), and they disappear within minutes. The recipe is forgiving too. Forgot to add the ginger? Still delicious. Used honey instead of molasses? Works perfectly fine. That’s the kind of flexibility busy mornings need.
If you’re looking for more quick and easy meals to simplify your routine, this recipe fits right in. It’s fast, uses simple ingredients, and feels special without requiring any extra effort.
Ingredients You’ll Need
For the Dry Mix:
- 240g (2 cups) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
For the Wet Mix:
- 480ml (2 cups) buttermilk (or regular milk with 1 tbsp lemon juice)
- 2 large eggs
- 60ml (1/4 cup) molasses
- 45ml (3 tbsp) melted butter
- 1 tsp vanilla extract
For Cooking:
- Butter or oil for the pan
Substitutes:
- No buttermilk? Mix regular milk with 1 tbsp white vinegar or lemon juice. Let it sit for 5 minutes.
- For gluten free gingerbread pancakes, swap all-purpose flour with a 1:1 gluten-free baking blend.
- Honey can replace molasses, but you’ll lose some of that deep gingerbread flavor.
- Use coconut oil instead of butter for a dairy-free version.
Equipment You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Ladle or 1/4 cup measuring cup
Total time: 20 minutes (5 minutes prep, 15 minutes cooking) Difficulty: Easy Serves: 4-6 (makes about 12 pancakes)
Step-by-Step Instructions
1. Prepare the dry ingredients Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a large bowl. Make sure there are no lumps – this ensures even spice distribution. Set aside.
2. Mix the wet ingredients Crack eggs into a medium bowl and whisk them lightly. Add buttermilk, molasses, melted butter, and vanilla extract. Whisk until everything is combined and smooth. The mixture should be dark brown and smell incredible.
3. Combine wet and dry Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or wooden spoon until just combined. Don’t overmix – some small lumps are perfectly fine. Overmixing makes pancakes tough and chewy instead of fluffy. The batter should be thick but pourable.
4. Let the batter rest Let the batter sit for 3-5 minutes while you heat the pan. This allows the baking powder to activate and gives you fluffier pancakes.
5. Heat your pan Place a non-stick skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil. The pan is ready when a drop of water sizzles and evaporates immediately.
6. Cook the pancakes Pour about 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes on the first side until bubbles form on the surface and the edges look set. Flip carefully with a spatula. Cook for another 1-2 minutes until golden brown. The second side always cooks faster.
7. Keep them warm Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while you finish the batch. You can also keep them in a 200°F (95°C) oven.
8. Serve immediately Stack the pancakes on plates and add your favorite toppings. Maple syrup is classic, but cream cheese frosting or whipped cream takes these to another level.
Tips for Perfect Gingerbread Pancakes
Don’t skip the resting time. Those few minutes make a real difference in texture. The batter thickens slightly and the pancakes turn out fluffier.
Watch your heat. Medium heat is key. Too hot and the outside burns before the inside cooks. Too low and they won’t get that nice golden color.
Fresh spices matter. If your ground ginger has been sitting in the cabinet for two years, it’s probably lost most of its flavor. Fresh spices make these pancakes taste so much better.
Measure the molasses carefully. Spray your measuring cup with cooking spray first, and the molasses will slide right out without sticking.
If you enjoy experimenting with desserts and sweet treats, this recipe gives you a solid base to play with. Add chocolate chips, swap spices, or try different syrups.
Variations to Try
Chocolate Chip Gingerbread Pancakes: Fold in 1/2 cup of mini chocolate chips right before cooking. The combination of chocolate and ginger is surprisingly good.
Gluten Free Version: Use your favorite gluten-free flour blend (I’ve had success with Bob’s Red Mill 1:1). The texture might be slightly different, but the flavor stays the same. These gluten free gingerbread pancakes are just as delicious.
Vegan Gingerbread Pancakes: Replace eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes). Use plant-based milk and swap butter for coconut oil.
Extra Spiced: Double the ginger and add 1/4 tsp of cardamom for a more intense flavor.
Pumpkin Gingerbread: Add 1/2 cup of pumpkin puree to the wet ingredients. You might need a bit more flour to maintain the right consistency.
This gingerbread pancakes recipe is adaptable, which is why I keep coming back to it.
Serving Suggestions
The classic maple syrup is always a winner, but there are so many ways to dress up these pancakes.
Sweet Toppings:
- Cream cheese frosting (seriously, try it)
- Whipped cream with a sprinkle of cinnamon
- Caramel sauce
- Fresh berries – cranberries are festive
- Candied pecans or walnuts
- A dusting of powdered sugar
Savory Options: Believe it or not, crispy bacon pairs incredibly well with the sweet and spicy flavor. The salty-sweet combo works.
Drinks: Serve these with a gingerbread latte or peppermint hot chocolate for the ultimate holiday breakfast experience.
For a complete holiday morning spread, pair them with Christmas morning breakfast casserole if you’re feeding a crowd.
Storage and Make-Ahead Tips
Refrigerator: Store cooled pancakes in an airtight container with parchment paper between layers. They’ll keep for up to 3 days. Reheat in the microwave for 20-30 seconds or in a toaster.
Freezer: These freeze beautifully. Layer them with parchment paper and store in a freezer bag for up to 2 months. Reheat directly from frozen in the toaster or microwave.
Make-Ahead Batter: Mix the dry ingredients the night before and store in a covered bowl. In the morning, just add the wet ingredients and you’re ready to cook. The full batter doesn’t store well overnight – it loses its fluffiness.
I usually make a double batch on weekends and freeze half for those rushed weekday mornings when I still want something special.
Common Questions About Gingerbread Pancakes
Can I make these without molasses? Yes, but they won’t taste quite the same. Honey or maple syrup can substitute, but you’ll lose that deep, rich flavor that makes them taste like gingerbread.
Why are my pancakes flat? Check your baking powder – if it’s old, it won’t create enough lift. Also, make sure you’re not overmixing the batter.
Can I use regular milk instead of buttermilk? Absolutely. Just add 1 tbsp of lemon juice or vinegar to regular milk and let it sit for 5 minutes. It creates the same tangy flavor and acidity needed for fluffy pancakes.
Are these spicy? Not at all. They’re warmly spiced, like gingerbread cookies, but there’s no heat. Kids usually love them.
Can I make these dairy-free? Yes. Use plant-based milk with a splash of vinegar instead of buttermilk, and replace butter with coconut oil.
This gingerbread pancakes easy approach means anyone can make them successfully, even if you’re not confident in the kitchen.
Why This Recipe Works
The magic is in the balance of spices and the buttermilk. Buttermilk reacts with the baking soda to create extra fluffiness, while the acidity balances the sweetness of the molasses. The combination of ginger, cinnamon, nutmeg, and cloves gives you that classic gingerbread flavor without any single spice dominating.
Molasses adds moisture and that distinctive dark color. It also contributes to the soft, tender texture that makes these pancakes so addictive.
If you’re someone who loves experimenting with flavors, check out other weeknight dinners that use similar spice combinations in savory dishes. It’s interesting how the same spices can work in completely different contexts.
My Personal Take
I’ve made this recipe at least twenty times now, and it never gets old. Sometimes I add chocolate chips if I’m feeling indulgent, or I’ll make a smaller batch with extra spices when I want something more intense.
What I appreciate most is how the recipe comes together so quickly. There’s no complicated technique or unusual ingredients. Just straightforward mixing and cooking. Yet the result tastes special enough for a holiday morning or weekend brunch.
The smell alone is worth making these. When they’re cooking, your kitchen fills with this warm, spicy aroma that makes everyone wander in asking what’s for breakfast. It’s better than any candle.
For more recipes that bring comfort and warmth to your table, browse through Tasty Dish Diary where you’ll find everything from quick weeknight meals to special occasion treats.
Final Thoughts
Gingerbread pancakes are one of those recipes that feel fancy but aren’t. They’re perfect for holiday mornings, lazy Sundays, or any time you want to make breakfast feel a bit more special. The warm spices, soft texture, and that hint of molasses create something truly comforting.
Whether you’re making the classic version or trying one of the variations, this recipe is reliable and delicious. It’s become a regular in my kitchen, and I think it’ll become one in yours too.
So grab your whisk and give these a try. Your kitchen will smell incredible, and you’ll have a stack of fluffy, spiced pancakes ready in no time. Just don’t forget the syrup.
Recipe Card
Gingerbread Pancakes
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4-6 (about 12 pancakes) Difficulty: Easy
Ingredients:
- 240g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 480ml buttermilk
- 2 large eggs
- 60ml molasses
- 45ml melted butter
- 1 tsp vanilla extract
Instructions:
- Whisk dry ingredients in a large bowl.
- Combine wet ingredients in a separate bowl.
- Pour wet into dry and stir until just combined.
- Let batter rest 3-5 minutes.
- Heat pan over medium heat with butter.
- Pour 1/4 cup batter per pancake.
- Cook 2-3 minutes until bubbles form, flip.
- Cook 1-2 minutes more until golden.
- Serve warm with your favorite toppings.
