Fluffy Gingerbread Pancakes

These gingerbread pancakes taste like a gingerbread cookie turned into a stack of warm, fluffy pancakes, and they might just become your new favorite Christmas morning tradition. Molasses, cinnamon, ginger, and cloves give the batter that classic cozy gingerbread flavor, while a simple mixing method keeps them soft and pillowy on the inside. They come together with pantry staples you probably already have on hand, so they are easy enough for a regular weekday but special enough for a holiday breakfast table. Serve them warm with maple syrup, whipped cream, or a dusting of powdered sugar, and watch the whole family ask for seconds.

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Why this is the best Gingerbread Pancakes recipe

It's a simple recipe. These gingerbread pancakes use basic pantry ingredients like flour, molasses, ginger, cinnamon, and cloves, so you may already have most of what you need in your kitchen. Best of all, you don't need any unusual ingredients to get that cozy gingerbread flavor.

Gingerbread pancakes are quick and easy. The batter comes together in one bowl with a whisk, and the pancakes cook up in just a few minutes per batch. There's no chilling or resting time involved, so you can have a warm stack on the table fast.

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These gingerbread pancakes have tons of flavor. Molasses, ginger, cinnamon, and cloves give these pancakes that classic gingerbread warmth, while a touch of brown sugar keeps them perfectly sweet without being cloying. Every bite tastes like a cozy holiday morning.

These are the best pancakes for holiday breakfasts, weekend brunch, or any morning you want something a little festive. Serve these gingerbread pancakes with maple syrup, whipped cream, or a dusting of powdered sugar for an extra special touch.

What you'll need to make the best Fluffy Gingerbread Pancakes

Equipment

• Stovetop griddle - I prefer my electronic griddle, but a traditional stovetop griddle is fine, as is any flat-bottomed skillet.

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Ingredients

Flour: All purpose flour or a cup-for-cup gluten-free baking mix will work.

Sugar: Brown sugar gives the pancakes a warm flavor that you will miss if you replace it with white flour. You may be able to substitute a sugar alternative, but I have not tested that in this recipe.

Baking Powder: Do not reduce or omit or your pancakes will be flat and gross.

Cozy spices: adjust per your preference, use amounts in batter as a guide.

Butter: Melt and then cool the butter for best results. Unsalted butter and Imperial margarine sticks were both tested with good results.

Milk: Whole milk and almond milk both work well.

Molasses: Use regular molasses, such as Grandma's Molasses which is found in most grocery stores.

How to make easy Fluffy Gingerbread Pancakes

1. Whisk together the flour, sugar, baking powder, and spices in a large bowl.
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2. Make a well in the center and add the cooled melted butter, milk, molasses, and vanilla.
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   Gently stir the wet ingredients together, then stir them into the dry ingredients until there are no dry spots and no lumps, but do not overmix. If you have time to let the batter rest for 5-10 minutes, it will make your pancakes fluffier, but this step is not necessary.
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3. Heat a small amount of butter on the griddle over medium heat. Add ⅓ cup of batter to the griddle and cook for 1-3 minutes, or until bubbles form on top. The pancake below is not ready to flip.
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   Flip with a spatula and cook another 1-3 minutes, or until the underside of the pancake firms up. Repeat until there is no batter left.
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4. Let cool slightly and serve with pure maple syrup, butter, and sugared cranberries.

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Cook's Tips

Do not overmix the batter once you've combined the wet and dry ingredients.

Adjust the amount of batter place on the pan at each time based on the size of pancake you want, or feel free to use silicone pan molds to make fun Christmas shapes with these pancakes.

You will know these are done cooking on the first side when bubbles start to form on top. You will know they are done after you flipped them when the bottom is firm and starts to turn golden. It should only take about 1-3 minutes on each side as long as the griddle is hot.

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Substitutions & variations

If you don't have molasses, you can substitute an equal amount of dark corn syrup or maple syrup, though the flavor will be a little milder and less rich.

The amount of spices is flexible. For a spicier pancake, add a little extra ground ginger or a pinch of nutmeg to the batter. For a milder version, reduce the cloves and ginger slightly.

You can use half whole wheat flour instead of all-purpose flour for a heartier pancake, though they will turn out slightly denser.

If you want a dairy-free version, use your favorite plant-based milk and swap the butter for a neutral oil or dairy-free butter substitute. For gluten-free pancakes, use a cup-for-cup gluten-free baking mix in place of all purpose flour.

Sprinkle in chopped pecans, walnuts, or chocolate chips for extra texture and flavor, or top the pancakes with fresh fruit, sliced canned pears, whipped cream, or a drizzle of caramel sauce.

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Storing leftover gingerbread pancakes

Store leftover gingerbread pancakes in an airtight container in the refrigerator for up to 3 days, or freeze.

To freeze, place the fully cooled leftovers on a baking sheet in the freezer for an hour or until no longer sticky. Move frozen pancakes to a freezer bag or airtight container and store up to 2 months. There is no need to thaw frozen pancakes before reheating.

See our instructions for reheating pancakes in 5 easy ways.

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Check out more delicious Pancakes recipes

• Orange Pancakes
• Scrambled Pancakes
• Coconut Pancakes
• Cottage Cheese Pancakes
• Peanut Butter Pancakes
• Banana Protein Pancakes
• Fruity Pebbles Pancakes

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