Fluffy 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.
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.
Try serving it with a homemade pumpkin spice latte to warm you from the inside out!
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!
About these gingerbread pancakes
- Perfectly spiced: 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!
- Breakfast or brunch: 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.
- Quick and easy: 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.
- Standard Pancake Ingredients: milk, eggs, canola oil, vanilla extract, flour, baking powder, baking soda, salt
- Gingerbread Flavors:
- brown sugar: Using brown sugar instead of granulated sugar gives these pancakes an even more rich, molasses-y taste.
- molasses and spices: molasses, ground ginger, ground cinnamon, and ground cloves give these pancakes the gingerbread flavor you know and love!
How to make gingerbread pancakes from scratch
Whisk together milk, eggs, brown sugar, molasses, oil, and vanilla.
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. Mix all ingredients together, being careful not to overmix.
Scoop batter by about 1/4-cup portions onto a heated pan and cook 2-3 minutes per side.
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.
How to make these flavorful pancakes your own
- Use different flour: 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.
- Topping ideas: 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.
- Add mix-ins: 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.
- Add a crunchy topping: For a crunchy topping, try sprinkling these pancakes with gingerbread granola!
Storage & Reheating
- Storage: Store leftover pancakes in the refrigerator for up to four days.
- Reheating: Reheat these pancakes in the microwave, toaster, toaster oven, or on the stovetop.
More holiday recipes
Get the Recipe: Gingerbread Pancakes
- 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
- In a large mixing bowl, whisk together milk, eggs, brown sugar, molasses, oil, and vanilla.
- 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.
- Stir until smooth, but don’t overmix.
- 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.
- Flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. Serve immediately.
- 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.