In the cooler months, it’s so fun to add a few holiday flavors in your dishes. These fluffy gingerbread pancakes taste just like a spiced holiday cake.

A stack of fluffy gingerbread pancakes topped with whipped cream and maple syrup.

Fluffy and comforting, these delicious gingerbread pancakes are just what you need to warm up on a cold day! 

Gingerbread pancakes have all the flavor of a holiday cookie or a gingerbread cake, but they include so many options for healthy substitutions like buckwheat or other whole grain flours.

That means you can enjoy the holiday flavors you love and hit your health goals in stride.

Try serving it with a homemade pumpkin spice latte to warm you from the inside out!

A stack of brown pancakes with a wedge cut out to show texture.

About these gingerbread pancakes

Gingerbread pancakes use classic gingerbread ingredients like molasses, brown sugar, and cloves to make the perfect spiced pancake. Top with a cinnamon butter or a cranberry sauce and you basically have holiday brunch on a plate!

These pancakes are great for a quick breakfast to jumpstart your day, but they’re also the perfect brunch item. They hold up as the main dish or as a side when you’re cooking for guests, and they look beautiful on your platter served with a sauce and topped with a dash of powdered sugar.

Gingerbread pancakes only take about 15 minutes to mix up, but they taste like you’ve been baking all day. And your house will smell just heavenly after you bake these.

Whether you plan to enjoy these on your own, with your family, or with friends over brunch with coffee and mimosas, one thing is for sure: these holiday-flavored pancakes are totally unforgettable!

Cut pancakes on a fork.

What’s in homemade gingerbread pancakes?

  • milk
  • eggs
  • brown sugar
  • molasses
  • canola oil
  • vanilla extract
  • flour
  • baking powder
  • baking soda
  • ground ginger
  • ground cinnamon
  • ground cloves
  • salt
Ingredients needed for gingerbread pancakes, all in separate bowls.

How to make gingerbread pancakes from scratch

Whisk together milk, eggs, brown sugar, molasses, oil, and vanilla.

Overhead view of wet ingredients in a mixing bowl.

On top of wet ingredients, add flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Gently toss dry ingredients together before stirring into wet ingredients.

Dry ingredients for pancakes in a white mixing bowl.

Mix all ingredients together, being careful not to overmix.

Gingerbread pancake batter in a mixing bowl with a whisk.

Scoop batter by about 1/4-cup portions onto a heated pan and cook 2-3 minutes per side. 

A gingerbread pancake on a white spatula.

How to make these flavorful pancakes your own

  • This recipe calls for 2 cups of all-purpose flour. You can sub your favorite flour with a 1:1 ratio. These pancakes taste great with almond flour, buckwheat flour, or whole wheat flour
  • The molasses in these pancakes helps them to develop a beautiful dark color and flavor. Take advantage of this beautiful color by serving with contrasting colors, like whipped cream or a bright cranberry sauce.
  • For a twist on gingerbread pancakes, try adding 3/4 cup chopped pecans or 3/4 cup chocolate chips. You can also sprinkle pecans or chocolate on top of your baked pancakes to add flavor, color, and texture.
Pancakes topped with syrup and whipped cream.

Storage Suggestions

Store leftover pancakes in the refrigerator for up to four days.

Reheating Tips

Reheat these pancakes in the microwave, toaster, toaster oven, or on the stovetop.

Tip!

This is a fairly thick batter, so you may have to turn your heat down to medium-low if they are getting done too quickly on the outside and not cooking through to the middle. Watch them closely, especially the first couple batches.

Pancakes on a plate.

More holiday recipes

A stack of fluffy gingerbread pancakes topped with whipped cream and maple syrup.

Get the Recipe: Gingerbread Pancakes

In the cooler months, it’s so fun to add a few holiday flavors in your dishes. These fluffy gingerbread pancakes taste just like a spiced holiday cake.
5 from 1 vote

Ingredients

  • 3/4 cup milk
  • 2 large eggs
  • 1/4 cup packed brown sugar
  • 1/4 cup molasses
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  • In a large mixing bowl, whisk together milk, eggs, brown sugar, molasses, oil, and vanilla.
    Overhead view of wet ingredients in a mixing bowl.
  • On top of wet ingredients, add flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Gently toss dry ingredients together before stirring into wet ingredients.
    Dry ingredients for pancakes in a white mixing bowl.
  • Stir until smooth, but don’t overmix.
    Gingerbread pancake batter in a mixing bowl with a whisk.
  • Heat a griddle over medium heat. If desired, butter or oil the pan. Scoop batter by about 1/4-cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3-4 minutes.
    A gingerbread pancake on a white spatula.
  • Flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. Serve immediately.
    A stack of fluffy gingerbread pancakes topped with whipped cream and maple syrup.

Notes

  • Makes about 15 pancakes
  • This is a fairly thick batter, so you may have to turn your heat down to medium-low if they are getting done too quickly on the outside and not cooking through to the middle. Watch them closely, especially the first couple batches.
  • For a twist on gingerbread pancakes, try adding 3/4 cup chopped pecans or 3/4 cup chocolate chips.
Serving: 3pancakes, Calories: 376kcal, Carbohydrates: 65g, Protein: 9g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 69mg, Sodium: 532mg, Potassium: 387mg, Fiber: 2g, Sugar: 25g, Vitamin A: 154IU, Calcium: 247mg, Iron: 4mg