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Gingerbread Pancakes are soft and fluffy with the perfect blend of spices. Serve these up for Christmas morning and top with whipped cream.
This pancake recipe is so festive and delicious. It is the perfect blend of spices for a delectable holiday breakfast. Being of mom of 8 kids, Christmas is my favorite holiday to enjoy as a family with a delicious breakfast. These Gingerbread Pancakes are always on the list.
Make sure to check out all of our Pancake Recipes to make for the holidays or just an easy weekend breakfast. For more holiday treats, try these Soft and Chewy Gingerbread Cookies.
You may also love these Reindeer Pancakes, Raspberry Pancakes, or Sweet Cream Pancakes.
Table of Contents
Why Make Gingerbread Pancakes?
There are many reasons to make this flavorful pancake recipe.
- Simple Ingredients
- Soft Texture
- Full of Flavor
- Holiday Breakfast Idea
Ingredients:
- All Purpose Flour
- Baking Powder
- Salt
- Ground Ginger
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Milk
- Molasses
- Large Eggs
- Butter
Check out the full recipe and ingredients at the bottom of the post in the recipe card.
Toppings and Mix-ins
- Chocolate Chips. Mix in chocolate chips into the batter for a tasty chocolate chip flavor twist.
- Maple Syrup. Drizzle maple syrup all over the stack of pancakes.
- Nuts. You can top the pancakes with nuts or fold some nuts into the batter.
- Whipped Cream. Dollop whipped cream on top of the pancakes. Feel free to use store bought or homemade whipped cream.
- Sprinkles. Top with festive Christmas sprinkles to add to the holiday magic.
- Gingerbread Man Cookie. After you add the whipped cream, place a Gingerbread Man Cookie into it for an extra special touch.
- Banana Slices. Top pancakes with banana slices.
Step by Step Instructions:
Step 1 – In a large mixing bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, nutmeg and cloves.
Step 2 – Then in a separate bowl, melt 3 Tablespoons of the butter and allow it to cool to room temperature. Then mix in the eggs, milk, molasses and vanilla extract.
Step 3 – Add the wet ingredients to the dry ingredients. Mix until just combined and be careful to not over mix the batter.
Step 4 – Pour approximately ¼ cup of the batter onto the hot pan using medium heat. Cook and flip pancakes until all cooked.
Pancake Recipe Tips:
- Molasses. You can use either light or dark molasses in this recipe.
- Honey. If you do not have molasses, substitute honey in the recipe. The flavor will not be quite the same but still delicious.
- Do not overmix. Make sure to not over mix the pancake batter. Mix just until the wet and dry ingredients are combined. It is okay if there is lumps in the batter.
- Cool the melted butter. Make sure that the melted butter has cooled to room temperature. You do not want it to cook the eggs once they are mixed into the butter.
- Heat Skillet – Before placing the pancake batter on the skillet, make sure to heat and melt butter. This helps to prevent the batter from sticking and to easily flip the pancake.
- Cooking Pancakes – Do not press down on the pancakes and do not flip the pancakes multiple times. You only need to flip the pancakes once.
Frequently Asked Questions:
Refrigerate the leftover pancakes in an airtight container for up to 5 days. Reheat in the microwave and enjoy.
You can freeze the recipe gingerbread pancakes for up to 3 months. Make sure they are completely cool. Lastly, place inside a freezer bag or container.
Then thaw in the fridge overnight when you are ready to serve. You can also place the frozen pancakes in the microwave to thaw and reheat.
The pancakes are ready to flip once you see bubbles form on top. The edges will look brown and form shape. Once you notice that the edges no longer look wet and the bubbles are forming, it is time to flip them.
More Delicious Pancakes:
- Turkey Pancakes
- Banana Chocolate Chip Pancakes
- Easy Homemade Pumpkin Pancakes
- Chocolate Chip Pancakes Recipe
Make sure to leave us a comment if you make these Gingerbread Pancakes. We love hearing from you.
Gingerbread Pancakes
Ingredients
- 2 cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Ground Ginger
- 2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1 1/4 cup Milk
- 1/2 cup Molasses
- 2 Large Eggs
- 4 Tablespoons Butter divided
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, nutmeg and cloves.
- Then in a separate bowl, melt 3 Tablespoons of the butter and allow it to cool to room temperature. Then mix in the eggs, milk, molasses and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined being careful to not over mix the batter. It’s ok if there are lumps in the batter.
- Let the batter rest for 5 minutes.
- Spread the remaining butter onto the skillet or griddle where you will be cooking the pancakes.
- Pour approximately ¼ cup of the batter onto the hot pan. Continue to pour pancakes onto the pan spacing them a few inches apart until all the batter is used (you may need to cook in batches depending on the size of your pan).
- Cook the pancakes for 1-2 minutes until bubbles start to appear on the top and the edges are set.
- Use a metal spatula to flip the pancakes and cook the opposite side until it’s golden brown (1-2 more minutes). Do not press done on the pancakes and do not flip the pancakes multiple times.
- Then serve the pancakes warm topped with butter, syrup or any of your other favorite pancake toppings! Enjoy!
