Gingerbread Pancakes Recipe

Introduction

These Gingerbread Pancakes bring warm holiday flavors to your breakfast table with a perfect blend of spices and molasses. They are fluffy, spicy, and delicious topped with maple syrup or whipped gingerbread butter for an extra special treat.

Ingredients

• 1 ½ cups (187.5 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 3 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon kosher salt
• 1 ⅓ cups (327 g) buttermilk
• 1 large egg, room temperature
• 3 tablespoons unsalted butter, melted and cooled slightly
• 3 tablespoons molasses
• Maple syrup, for topping
• Whipped Gingerbread Butter, for topping (optional)

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt until well combined.
2. Step 2: In a medium bowl, whisk the buttermilk, egg, melted butter, and molasses until smooth. Pour this into the dry ingredients and stir gently just until combined. Add a little more buttermilk if the batter is too thick to pour.
3. Step 3: Heat a nonstick skillet or griddle over medium heat (about 300°F) and lightly spray with cooking spray.
4. Step 4: Pour ⅓ cup of batter onto the skillet for each pancake. Spread out to about a 4-inch diameter if needed.
5. Step 5: Cook for 3-4 minutes, until bubbles form and begin to pop on the surface and the edges look set and golden.
6. Step 6: Flip the pancakes carefully and cook for another 3-4 minutes until the other side is golden brown.
7. Step 7: Wipe out the pan with a paper towel before cooking the next batch to prevent sticking, then repeat with remaining batter.
8. Step 8: Serve warm topped with maple syrup or whipped gingerbread butter for a cozy breakfast treat.

Tips & Variations

• For a dairy-free version, substitute the buttermilk with almond milk mixed with 1 tablespoon of lemon juice and use coconut oil instead of butter.
• Add chopped crystallized ginger or a handful of walnuts to the batter for extra texture and flavor.
• Let the batter rest for 5-10 minutes before cooking to help the pancakes become fluffier.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat by warming them gently in a skillet or in the microwave until heated through. You can also freeze pancakes layered with parchment paper for up to 2 months; thaw and reheat when ready to enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, replace the buttermilk with a plant-based milk plus lemon juice, omit the egg or use a flax egg, and swap the butter for a plant-based alternative.

Why are my pancakes dense instead of fluffy?

Overmixing the batter can cause dense pancakes; stir just until ingredients are combined. Also, make sure your baking powder is fresh and the cooking temperature is not too high to avoid burning the outside before the inside cooks.

Gingerbread Pancakes Recipe

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★★★★★

4.6 from 106 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 8 pancakes 1x

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Description

These Gingerbread Pancakes are a deliciously spiced breakfast treat perfect for cozy mornings. Flavored with cinnamon, ginger, and molasses, these fluffy pancakes offer a warm holiday-inspired twist. Serve them topped with maple syrup and optional whipped gingerbread butter for an indulgent start to your day.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups (187.5 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 3 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon kosher salt

Wet Ingredients

• 1 ⅓ cups (327 g) buttermilk
• 1 large egg, room temperature
• 3 tablespoons unsalted butter, melted and cooled slightly
• 3 tablespoons molasses

Toppings

• Maple syrup, for topping
• Whipped gingerbread butter, optional

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Instructions

1. Whisk dry ingredients: In a large bowl, combine the flour, sugar, baking powder, cinnamon, ginger, and salt thoroughly using a whisk.
2. Whisk wet ingredients: In a medium bowl, whisk together the buttermilk, egg, melted butter, and molasses until smooth and well combined.
3. Mix dry into wet ingredients: Pour the wet mixture into the dry ingredients and stir gently just until incorporated. If the batter is too thick to pour, add a little more buttermilk to loosen it slightly.
4. Prepare skillet: Spray a nonstick skillet or griddle with cooking spray and heat over medium heat, aiming for about 300°F (150°C).
5. Pour batter into skillet: Pour ⅓ cup of batter into the heated skillet for each pancake. Spread the batter gently to form 4-inch diameter circles.
6. Cook pancakes: Cook pancakes in batches without overcrowding for 3-4 minutes until bubbles appear on the surface and the bottoms are golden brown.
7. Flip pancakes: Carefully flip each pancake and cook for another 3-4 minutes until the other side is golden brown as well.
8. Wipe and repeat: Before cooking the next batch, wipe the pan clean with a paper towel and repeat the cooking process with the remaining batter.
9. Serve: Serve the pancakes warm topped with maple syrup and optionally whipped gingerbread butter for extra festive flavor.

Notes

• Ensure the egg is at room temperature to help the batter combine more smoothly.
• If batter is too thick, gradually add more buttermilk to achieve the right consistency for pouring.
• Use a nonstick skillet or griddle and keep the temperature moderate to prevent burning.
• Wiping the pan between batches helps maintain even cooking and prevents flavor transfer.
• Whipped gingerbread butter adds a delightful rich topping but can be omitted for a simpler option.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Keywords: gingerbread pancakes, spiced pancakes, holiday pancakes, breakfast recipe, molasses pancakes