Gingerbread Pancakes

Looking for the perfect Christmas or wintertime breakfast? You’ve got to try these gingerbread pancakes! 

They’re tender stacks of warmth and spice that’ll make your entire house smell festive and fragrant. 

Each one features the rich flavors of ginger, molasses, and cinnamon. And a little maple syrup or a dollop of whipped cream on top makes them extra decadent.

Prepare them for lazy winter weekends or special holiday brunches. Either way, they’re a fun and fluffy treat for the whole family.

Why You’ll Love These Gingerbread Pancakes

Aromatic Delight: Your whole family will appreciate the warm, spicy scents of ginger and cinnamon wafting through the house. They create an inviting atmosphere that’ll draw everyone to the table. 

Rich Taste: The same things that make these pancakes smell so good also make them taste incredible. There are deep, slightly spicy notes of ginger and cinnamon, balanced by the rich sweetness of molasses.

Simple Elegance: These soft, sweet pancakes may have a sophisticated taste, but honestly, they’re really easy to make. They require only a few pantry staples and come together quickly.

Ingredients

• All-Purpose Flour: Provides the foundational structure for the pancakes. 

• Baking Powder & Baking Soda: They create air bubbles that cause the pancakes to rise. Using both makes them extra light and fluffy. 

• Salt and Vanilla: Flavor enhancers to ensure everything is well balanced.

• Ginger, Cinnamon, & Allspice: The trio pf spices that bring warmth and give the pancakes their signature gingerbread flavor. 

• Egg: For binding the ingredients together. 

• Molasses: For the comforting gingerbread color and a delicious sweetness. 

• Whole Milk: Essential for creating the perfect batter consistency.

• Melted Butter: For an extra hint of richness and moisture.

How to Make Gingerbread Pancakes

Each bite of these yummy gingerbread pancakes transports you to a world of holiday cheer.

Perfect for lazy weekend mornings or special holiday brunches, they bring the essence of gingerbread cookies to your breakfast table.

Because who doesn’t crave cookies for breakfast, right?

Here are the steps for making these delicious pancakes: 

1. MIX: Combine the flour, baking powder, baking soda, cinnamon, ginger, allspice, and salt in a large bowl. Set aside.

2. WHISK: In a separate bowl, beat the eggs, milk, molasses, melted butter, and vanilla until smooth.

3. COMBINE: Pour the wet ingredients into the dry ingredients. Stir gently until just combined – a few lumps are okay. Set aside to rest.

4. PREHEAT: Heat a griddle or nonstick skillet to medium-low. Lightly grease the surface.

5. COOK: Working in batches, cook 1/4 cup portions for 2-3 minutes until bubbles form. Flip and cook another 2 minutes.

6. SERVE: Serve warm with tasty toppings and enjoy!

*Note: To keep cooked pancakes warm, layer on a baking sheet and pop them into a 200 degrees Fahrenheit oven.

Tips for the Best Gingerbread Pancakes

I love how these pancakes are fluffy on the inside with lightly crisp edges. And they’re a fun twist on regular pancakes that feels extra special.

Looking for a few tips before you get started? I’ve got you! 

• Sift the dry ingredients. Place a sifter over the wet ingredients and sift the dry over the top. This ensures the spices and leaveners are well distributed and saves you a bowl, to boot!

• Use two different flours. For healthier, heartier pancakes, use 1 cup all-purpose and 1 cup whole wheat flour.

• Don’t overmix the batter. Whisk the wet until smooth, then grab a spatula. Mix and fold just until you no longer see streaks of flour. It’s okay if there are still some lumps. 

• Let the batter rest. Once it’s ready, rest it for 5 to 10 minutes before cooking. This will allow the gluten to relax and the baking powder to activate resulting in fluffier pancakes. 

• Adjust as needed. Feel free to play around with the spices. I think it’s a nice blend, but if you prefer more ginger, add some!

• Incorporate mix-ins. Add chopped nuts, raisins, chocolate chips, and more to the batter. You can also add other spices like nutmeg or clove.  

• Experiment with toppings. Maple syrup and whipped cream are common. But you could also use powdered sugar, berries, cinnamon, honey, chocolate syrup, etc. As for what to serve with pancakes, I’ve got a whole other post for that! 

How to Store 

Many people don’t realize pancakes actually store beautifully. I didn’t either until a couple of years ago.

Here’s how to do it: 

To Store: Place the cooled pancakes in an airtight container, separating them with parchment paper. Store for up to 3 days in the fridge. 

To Freeze: Arrange the pancakes in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. Freeze for up to 3 months and then thaw overnight*. 

To Reheat: Warm chilled pancakes in the oven or air fryer for 5 minutes at 350 degrees, or microwave for 30-60 seconds.

*You can also reheat frozen pancakes in the toaster if it has a defrost button!

More Pancake Recipes You Have to Try

Funfetti Pancakes
Lemon Blueberry Pancakes
Peanut Butter Pancakes
Pumpkin Pancakes

Gingerbread Pancakes

Course: BreakfastCuisine: American

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

235

kcal

Gingerbread pancakes are the ultimate winter breakfast indulgence! These fluffy stacks of warmth are soft, spiced, and so cozy, you won’t want to share.

Ingredients

• 2 cups (240g) all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 2 teaspoons cinnamon

• 1 1/2 teaspoons ginger

• 1/2 teaspoon allspice

• 1/2 teaspoon salt

• 2 large egg

• 1 1/4 cups whole milk

• 1/3 unsulfured molasses

• 1/4 cup melted butter

• 1/2 teaspoon vanilla extract

Instructions

• In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, allspice, and salt. Mix well and set aside.
• In a separate bowl, beat the eggs lightly. Then, blend in the milk, molasses, melted butter, and vanilla. Whisk until smooth.
• Pour the wet ingredients into the dry ingredients and gently stir until just combined. It’s okay if a few small lumps remain. Set aside to rest.
• Preheat a griddle or a nonstick skillet to medium-low. Lightly grease the surface with oil or cooking spray.
• Working in batches, cook 1/4 cup portions for 2-3 minutes or until bubbles appear on the surface. Flip once and cook for another 2 minutes. Remove cooked pancakes to a plate and repeat with the remaining batter.
• Serve warm with toppings such as maple syrup, whipped cream, or a dusting of powdered sugar. Enjoy!

Notes

• Sift the dry ingredients over the wet. This ensures they’re well distributed and means you only need one bowl. 
• Mix the wet into the dry very gently, then let the batter rest. This results in fluffier pancakes.
• For healthier pancakes, use 1/2 all-purpose flour and 1/2 whole wheat flour.
• Keep cooked pancakes in a single layer on a baking sheet at 200°F to stay warm.

NaTaya Hastings

NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

See Full Bio

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