Gingerbread Pancakes

5 from 2 votes
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Gingerbread Pancakes – Spicy gingerbread in the form of pancakes. Great for Christmas breakfast or you can freezer for any day of the week!

When it comes to the holiday season everyone is all about Gingerbread Men Cookies or even Chewy Molasses Cookies. And don’t get me wrong, I am there too. But I want that molasses flavor with those spices for more than just dessert.

So I turned light and fluffy pancakes into Gingerbread Pancakes and they are a perfectly festive and delicious breakfast you can really have any day of the year!

gingerbread pancakes on a plate

 

Why This Recipe Works

  • These pancakes are sweet with that gingerbread flavor, but they aren’t too sweet to enjoy for breakfast. The spices really balance everything and make them perfect for Christmas or any time you get that craving.
  • You can get creative with the toppings! I like just a traditional Maple Syrup, but I found this cinnamon syrup that I think would be delicious. Plus a little whipped cream and sprinkle of cinnamon brings it all together.
  • Make a double or triple batch and freeze them! I love freezing pancakes because it isn’t much extra work and you have breakfast ready in just a minute or two on busy mornings.

What You’ll Need

  • All-Purpose Flour
  • Baking Powder
  • Cinnamon
  • Ground Ginger
  • Baking Soda
  • Salt
  • Allspice
  • Ground Cloves
  • Eggs
  • Vanilla Extract
  • Molasses
  • Buttermilk
gingerbread pancakes on a plate

How To Make Gingerbread Pancakes

  1. Start by combing the flour, baking powder, baking soda, salt, ginger, allspice, cloves, and cinnamon. You want to whisk until everything is well combined and the spices are evenly distributed.
  2. In a separate bowl beat the egg, vanilla and molasses together until the egg is fully incorporated. Slowly mix in buttermilk until completely combined.
  3. Whisk the buttermilk mixture into the flour until mostly combined. A few lumps are fine.
  4. Heat a skillet or griddle over medium-high heat. Once it is hot spray with non-stick spray or grease with butter. Using 1/4 cup, scoop drop batter into skillet.
  5. Cook for 2-3 minutes on each side. Once bubbles start to form on the surface and the edges are set you know it is time to flip.
  6. Serve warm topped with syrup or whipped cream.

What Kind Of Molasses Do I Use

You want to use dark, unsulphured molasses. Do not use blackstrap. This Original Grandma’s Molasses is the one I always use for baking.

What Can I Use Instead of Buttermilk

If you don’t have buttermilk, don’t worry you can make your own! Add 1 1/2 Tablespoons of white vinegar to your 1 1/2 cups of milk and let it stand for about 5 minutes before using. This will give you the same tanginess that buttermilk has and works great in recipes.

Or you can just use any type of milk that you have. I think buttermilk makes pancakes a little lighter and fluffier, but you can use regular milk, or even alternative milks work fine in this recipe.

gingerbread pancakes on a plate

Freezing Pancakes

Pancakes are one of those things that freeze really well. Arrange the pancakes on a large baking tray in a single layer. Put the tray in the freezer for 2-3 hours, until the pancakes are completely frozen. Remove and place them in a freezer safe plastic bag, and they will last for 3-4 months.

To thaw you can take out a couple and just microwave on a plate until they are warm (about 1 minute for 2 pancakes) or you can thaw them on the counter and then heat in the microwave. It beats the store bought frozen pancakes any day!

close up gingerbread pancakes topped with whipped cream and cinnamon

More Delicious Breakfast Recipes

gingerbread pancakes on a plate
5 from 2 votes

Gingerbread Pancakes

By Erin
Gingerbread Pancakes – Spicy gingerbread in the form of pancakes. Great for Christmas breakfast or you can freezer for any day of the week!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4

Ingredients 

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1 whole large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1 1/2 cups buttermilk

Instructions 

  • In a large bowl combine flour, baking powder, baking soda, salt, ginger, allspice, cloves, and cinnamon. Whisk until combined.
  • In a separate bowl beat egg, vanilla and molasses together. Slowly mix in buttermilk until completely combined.
  • Whisk buttermilk mixture into flour until mostly combined. A few lumps are fine.
  • Heat a skillet or griddle over medium-high heat. Spray with non-stick spray. Using 1/4 cup scoop drop batter into skillet.
  • Cook for 2-3 minutes on each side. Once bubbles start to form on the surface and the edges are set you know it is time to flip.
  • Serve immediately.

Nutrition

Serving: 1g | Calories: 293kcal | Carbohydrates: 57g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 50mg | Sodium: 534mg | Fiber: 2g | Sugar: 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 4
Calories: 293
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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19 Comments

  1. Once December hits, it’s pretty much gingerbread-all-the-things here. Can’t wait to make these pancakes for breakfast!

  2. These look so good! I’ve only made gingerbread pancakes once but they were awful. I’ll have to whole wheat-ify this recipe! 🙂

    Thanks again for organizing the giveaway!