Fluffy Gingerbread Pancakes

These gingerbread pancakes are soft, fluffy, and packed with warm molasses spice in every bite. They come together with simple pantry ingredients, making them an easy way to bring cozy Christmas flavor to any breakfast.

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Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast

Cuisine American

Servings pancakes

Calories 156 kcal

Equipment

Stovetop griddle

Ingredients

1½ cups all purpose flour or cup-for-cup gluten-free baking mix
2 tablespoons brown sugar packed
1½ tablespoons baking powder
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves
2 tablespoons unsalted butter melted and cooled, plus more to grease the griddle
1 cup whole milk
¼ cup molasses
1 teaspoon vanilla bean paste

Instructions

Whisk together the flour, sugar, baking powder, and spices.
Make a well in the center and add the cooled butter, milk, molasses, and vanilla. Gently stir the wet ingredients together, then stir them into the dry ingredients until there are no dry spots.
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, then flip and cook another 1-3 minutes, or until the bottom of the pancake firms up. Repeat until there is no batter left.
Let cool slightly and serve with syrup, butter, and sugared cranberries.

Notes

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

To freeze, place the cooled pancakes 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.

Nutrition

Keyword pancakes

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