Start your day off on a festive note with these Gingerbread Pancakes! Infused with warm spices like cinnamon, ginger, and cloves, and the rich sweetness of molasses, these pancakes are perfect for cozy mornings, especially during the holiday season. They’re easy to make, delicious, and the perfect way to enjoy the flavors of gingerbread in breakfast form.
Why You’ll Love This Recipe
These Gingerbread Pancakes are a delightful twist on traditional pancakes. The spices provide a warm, comforting flavor that perfectly complements the soft and fluffy texture of the pancakes. The addition of molasses and brown sugar gives them a rich sweetness without being overly sugary. Whether you’re looking for a holiday breakfast treat or simply want to enjoy a flavorful start to your day, these pancakes will become a favorite in your recipe collection. Plus, they’re quick to make, ready in just 15 minutes!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
1½ cups (190g) flour
-
1 tablespoon baking powder
-
1 teaspoon ground ginger
-
1 teaspoon ground cinnamon
-
¼ teaspoon ground cloves
-
Pinch of salt
-
2 eggs
-
¾ cup (190ml) milk
-
½ stick (¼ cup, 65g) melted butter + more for cooking
-
2 tablespoons molasses
-
2 tablespoons brown sugar
-
½ teaspoon vanilla essence
Directions
-
In a large bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and a pinch of salt.
-
In a smaller bowl, combine the melted butter, molasses, eggs, milk, and vanilla essence.
-
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the batter together with a wooden spoon until there are no dry spots remaining.
-
Heat a heavy-based pan, such as a cast-iron skillet, over medium-low heat. Once the pan is hot, add a small amount of butter and pour ⅓ cup of the pancake batter onto the pan.
-
Cook each pancake for 2-3 minutes on one side, then flip and cook for another 2-3 minutes on the other side until golden brown.
-
Repeat the process with the remaining batter.
-
Serve the pancakes stacked high with butter and maple syrup, and enjoy!
Servings and Timing
-
Servings: 6 pancakes
-
Prep Time: 5 minutes
-
Cook Time: 10 minutes
-
Total Time: 15 minutes
Variations
-
Add chocolate chips: For a sweeter treat, add a handful of chocolate chips to the batter before cooking.
-
Top with whipped cream: For extra indulgence, top the pancakes with a dollop of freshly whipped cream.
-
Make them dairy-free: Swap the butter and milk for dairy-free alternatives like coconut oil and almond milk.
-
Use a spice mix: If you don’t have ground ginger, cinnamon, or cloves on hand, you can use a premade gingerbread spice mix instead.
Storage/Reheating
-
Storing: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
-
Reheating: Reheat pancakes in a toaster or on a skillet over low heat until warmed through. You can also microwave them for 30 seconds to 1 minute, depending on the number of pancakes.
FAQs
1. Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and store it in the fridge for up to 1 day before cooking.
2. Can I use whole wheat flour instead of regular flour?
Yes, you can substitute whole wheat flour for a more hearty option. It may result in slightly denser pancakes, but they will still be delicious.
3. Can I freeze the pancakes?
Yes, these pancakes freeze well! Just allow them to cool completely, then layer them between sheets of parchment paper and store them in an airtight container or freezer bag. Reheat in the toaster or on a skillet when ready to eat.
4. How do I make the pancakes fluffier?
For fluffier pancakes, make sure not to over-mix the batter. A few lumps are perfectly fine. Also, be sure not to press down on the pancakes while cooking.
5. Can I use brown sugar instead of molasses?
Molasses gives a distinctive flavor to gingerbread pancakes. If you don’t have molasses, you can substitute with more brown sugar or maple syrup, but the taste will be slightly different.
6. Can I make the pancakes without eggs?
Yes! You can substitute the eggs with a flaxseed or chia seed mixture (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water per egg) or use a store-bought egg replacer.
7. How can I make the pancakes spicier?
For a spicier kick, you can add more ground ginger or a pinch of cayenne pepper to the batter.
8. Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend in place of regular flour for a gluten-free version of these pancakes.
9. Can I double the recipe?
Yes, simply double the ingredients and follow the same directions for cooking. The time will remain the same, but you may need to cook more pancakes in batches.
10. What can I serve with gingerbread pancakes?
Gingerbread pancakes pair well with bacon, sausage, fresh fruit, or a warm cup of spiced cider or coffee.
Conclusion
These Gingerbread Pancakes bring all the cozy flavors of gingerbread into a breakfast that everyone will love. With their rich spice blend and comforting sweetness from molasses and brown sugar, they’re a perfect way to start your day, especially during the holiday season. Simple to make, incredibly flavorful, and wonderfully festive, these pancakes will surely become a breakfast tradition. Don’t forget the butter and maple syrup to make them even more irresistible!
Print
Gingerbread Pancakes Recipe
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
These Gingerbread Pancakes bring the warm, comforting flavors of gingerbread into a fluffy, delicious breakfast treat. Perfect for the holidays or any time you’re craving a sweet, spiced breakfast, these pancakes are easy to make and bursting with flavor.
Ingredients
1½ Cups (190g) flour
1 Tbsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
Pinch of salt
2 eggs
¾ cup (190ml) milk
½ stick (¼ cup / 65g) melted butter + more for cooking
2 Tbsp molasses
2 Tbsp brown sugar
½ teaspoon vanilla essence
Instructions
In a large bowl, whisk together the flour, baking powder, spices, and salt.
In a smaller bowl, whisk together the melted butter, molasses, eggs, milk, and vanilla essence.
Create a well in the dry ingredients and pour the wet ingredients into the well. Fold the mixture together with a wooden spoon until all dry ingredients are incorporated.
Heat a heavy-based pan (preferably cast iron) over medium-low heat. When hot, add a small amount of butter.
Pour ⅓ cup of pancake batter into the pan for each pancake. Cook each pancake for 2-3 minutes on each side.
Continue cooking the remaining batter, adding butter as needed.
Stack the pancakes high and serve with butter and maple syrup. Enjoy!
Notes
These pancakes can be stored in the fridge for up to 3 days. Reheat them in a toaster or on a skillet for best results.
For extra festive flavor, add chopped crystallized ginger to the batter.
If you prefer thicker pancakes, reduce the milk by a tablespoon.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
