Gingerbread pancakes are a cozy, sweet way to start the day with all the warm flavors of ginger, cinnamon, and molasses packed into fluffy, tender pancakes. They have just the right hint of spice that reminds me of chilly mornings and holiday spirit, making breakfast feel special without a lot of fuss.
I love making gingerbread pancakes when I want something a little different from the usual. The smell that fills the kitchen as they cook is enough to make anyone smile. I like to add a touch of vanilla and use dark molasses to get that deep, rich flavor that feels just like gingerbread cookies but in pancake form.
My favorite way to serve these is with a drizzle of maple syrup and a dollop of whipped cream or a sprinkle of powdered sugar on top. Sometimes, I even add a few chopped nuts or raisins to the batter for a bit of extra texture. They’re perfect for a weekend breakfast or brunch when you have a little extra time to enjoy something sweet and comforting.
Key Ingredients & Substitutions
Molasses: This is the star ingredient for that rich, deep gingerbread flavor. I prefer dark molasses for its robust taste. If you don’t have molasses, you can substitute with maple syrup or honey, but it’ll be a bit lighter in flavor.
Spices: Ground ginger, cinnamon, cloves, and nutmeg give the pancakes their warm, spicy kick. Feel free to adjust the spices to your liking—more ginger for a sharper bite or more cinnamon for a sweeter tone.
Flour: All-purpose flour works great here. For a gluten-free option, try a gluten-free flour blend that’s good for baking. Just keep in mind the texture might be slightly different.
Milk: I use regular dairy milk for a rich, tender batter. Unsweetened almond or oat milk are good substitutes if you want a dairy-free version.
Butter: Melted butter adds flavor and moisture. You can swap it with melted coconut oil or a neutral oil for a dairy-free choice.
How Can I Make Fluffy Pancakes Without Overmixing?
Overmixing pancake batter can make the pancakes tough, so it’s important to mix just until the wet and dry ingredients come together. A few lumps are perfectly okay!
- Whisk your dry ingredients separately, then do the same with wet ingredients.
- Pour the wet into the dry and gently fold with a spatula or wooden spoon.
- Stop mixing as soon as you no longer see flour.
- Let the batter rest for a few minutes before cooking. This helps the baking powder activate and gives fluffier pancakes.
Equipment You’ll Need
- Non-stick skillet or griddle – I like it because it heats evenly and makes flipping pancakes easy.
- Whisk – helps combine the wet and dry ingredients smoothly without overmixing.
- Measuring cups and spoons – keeps your ingredients just right for fluffy results.
- Spatula – great for flipping and stacking the pancakes without breaking them.
- Cooking spray or extra butter – for greasing the skillet and preventing sticking.
Flavor Variations & Add-Ins
- Chocolate chips – sprinkle a handful into the batter for sweet pockets of melt-in-your-mouth goodness.
- Chopped nuts – walnuts or pecans add crunch and extra flavor, great with the spices.
- Orange zest or grated lemon peel – provide a bright, citrusy twist that balances the spices.
- Fresh apple slices or pear pieces – fold into the batter for a fruity surprise with each bite.
How to Make Gingerbread Pancakes
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 1 cup milk
- 1/4 cup molasses (preferably dark)
- 1 large egg
- 3 tablespoons unsalted butter, melted, plus extra for cooking
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Fresh raspberries and blueberries, for garnish
- Whipped cream or a small pat of butter, for topping
- Powdered sugar, optional, for dusting
Time Needed
This recipe takes about 10 minutes to prepare the batter and around 15 minutes to cook the pancakes. So, with everything done, you’ll have a cozy breakfast ready in about 25 minutes. Perfect for a relaxed morning!
Step-by-Step Instructions:
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, salt, and brown sugar. This helps to evenly spread all the lovely spices and baking powder.
2. Combine the Wet Ingredients
In another bowl, whisk together the milk, molasses, egg, melted butter, and vanilla extract until smooth and well blended.
3. Make the Batter
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spoon or spatula just until combined. Don’t worry if the batter is a little lumpy—that’s okay! Overmixing can make pancakes tough.
4. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook the other side for 1-2 minutes, until golden brown and cooked through.
5. Serve and Enjoy
Stack the cooked pancakes on a plate. Add a small pat of butter or a dollop of whipped cream on top. Garnish with fresh raspberries and blueberries, then drizzle generously with maple syrup. For an extra touch, sprinkle with powdered sugar if you like. Serve warm and enjoy!
Can I Use Frozen Berries as a Garnish?
Yes! Just thaw frozen berries in the fridge or at room temperature before serving. Drain any excess liquid to avoid making the pancakes soggy.
Can I Make the Batter Ahead of Time?
Absolutely! Prepare the batter and store it in the fridge for up to 24 hours. Give it a gentle stir before cooking, as some separation may occur.
How Should I Store Leftover Pancakes?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave with a damp paper towel to keep them moist.
Can I Substitute Molasses?
You can use maple syrup or honey if you don’t have molasses, but the flavor will be lighter and less rich. Dark molasses truly gives that classic gingerbread taste.