Gingerbread pancakes

Holiday mornings and pancakes go hand in hand, so I decided it was the perfect time to give my usual recipe a festive twist! These fluffy gingerbread pancakes are made with simple ingredients and warm spices that I always have on hand, making brunch affordable while still tasting like a true holiday treat. I also share my favorite tips for making them lighter and more tender, including a simple resting step that makes a BIG difference. If you want a holiday breakfast that feels like fun rather than hard work, this recipe is a sure win!

Spicy Gingerbread Pancakes Recipe

Like our classic homemade pancakes, these cozy hot rolls couldn’t be easier to make. A little molasses and a handful of spices (cinnamon, ginger, cloves, nutmeg) go a long way, giving the dough a sweet, earthy, spicy flavor that reminds me of baking gingerbread cookies. But even with the holiday cheer, this recipe remains economical thanks to basics like flour, brown sugar, milk and butter – nothing complicated or expensive. Dress these gingerbread pancakes with a knob of butter, a dusting of powdered sugar and not skip the syrup. Your morning just got a little sweeter and a lot more festive!

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Gingerbread pancakes

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Make your mornings festive with this Gingerbread Pancakes recipe! A quick, cozy stack filled with warm spices and classic gingerbread flavor.

Course Breakfast

Kitchen American

Total cost Recipe at $2.01 / Portion at $0.50

Preparation time 10 minutes minutes

Cooking time 10 minutes minutes

Total duration 20 minutes minutes

Servings 4 servings (2 pancakes each)

Calories 357kilocalories

Author Jennie Allée

Equipment

• Large bowl
• Non-stick pan

Ingredients

• 1 cup all-purpose flour 120g, $0.13*
• 1½ teaspoon baking powder 7.5 g, $0.06
• ½ teaspoon baking soda 2.5g, $0.01
• ½ teaspoon salt $0.04
• 1 teaspoon ground ginger $0.11
• 1 teaspoon ground cinnamon $0.05
• ¼ teaspoon ground cloves $0.02
• ¼ teaspoon ground nutmeg $0.02
• 3 tablespoon brown sugar 40g, $0.09
• ⅔ cup milk hot (5.33 oz) $0.16**
• 4 tablespoon salted butter melted, (56.5 g) $0.46
• 1 big egg $0.16
• 2 tablespoon molasses original unsulfured, (1 oz.) $0.33
• ½ teaspoon vanilla extract $0.33
• 1 tablespoon cooking oil $0.04***

Instructions

• Gather all your ingredients.
• In a large bowl, combine flour, baking powder, baking soda, salt, spices and brown sugar. Add the warm milk, egg, melted butter, molasses and vanilla. Stir until everything is well combined. A few lumps are enough. Let the dough rest for 10 to 15 minutes while the pan heats.
• Heat a frying pan over medium heat and lightly grease with about ½ teaspoon oil. Pour ¼ cup of batter for each pancake. Cook until bubbles form and edges look set, about a minute. Flip and cook for another 30 seconds until golden brown. Keep the pancakes warm under a towel or in a low oven.
• Repeat with remaining dough, adding a little more oil as needed.
• Serve hot with butter, syrup or powdered sugar and enjoy!

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Remarks

*If you prefer, you can replace up to half of the all-purpose flour with whole wheat flour without making the pancakes dense.

**The batter should be thick but pourable. Start with ⅔ cup of milk And add a tablespoon at a time if necessary. Plant-based milk also works great.

***Oil gives pancakes crispy edges and prevents sticking. Butter tastes good, but it can burn over medium heatthat’s why I use oil in this recipe.

Nutrition

Portion: 2crepes | Calories: 357kilocalories | Carbohydrates: 44g | Protein: 6g | Fat: 18g | Sodium: 717mg | Fiber: 1g

how to make gingerbread pancakes step by step photos

Gather all your ingredients.

Prepare the dough: Whisk together 1 cup all-purpose flour, 1½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and 3 tablespoons brown sugar in a large bowl.

Now pour in ⅔ cup of hot milk, 1 large egg, 4 tablespoons of melted salted butter, 2 tablespoons of original molasses and ½ teaspoon of vanilla. Mix until just combined (it’s okay if there are a few lumps! Just be careful not to overmix, as this can make your gingerbread pancakes dense). If necessary, add warm milk a tablespoon at a time until the batter is thick but pourable.

Let the dough rest for 10 to 15 minutes while the pan heats.

Cook: Heat a non-stick pan over medium heat and lightly grease it with about ½ teaspoon of oil. Pour ¼ cup of batter into the pan and cook until bubbles form and the edges look set, about a minute. Use ¼ cup of batter per gingerbread pancake and cook in batches as needed.

Now flip and cook on the opposite side for 30 seconds until golden brown.

Repeat with the remaining dough, adding a little more oil if necessary. Keep the cooked pancakes warm under a cloth or in a low oven while you cook the rest of the batter. So serve and enjoy!

Presentation suggestions

My favorite is to serve these easy gingerbread pancakes warm with a pat of butter, a drizzle of syrup, or a dusting of powdered sugar, but I love adding different toppings depending on what I have in them. Whipped cream or yogurt adds creaminess, and fresh fruit, candied nuts, or sweetened cranberries make the stack even more festive. Sometimes I add toasted nuts for crunch or sprinkle them with extra cinnamon or nutmeg. For something richer, a little cream cheese frosting or chocolate sauce takes these straight into dessert territory!

Storage and reheating

For short-term storage, I let the gingerbread pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months. Line them with parchment paper and store them in a freezer-safe bag or container. When you’re ready to eat, pop them in the toaster or warm them in a skillet until heated through. If you plan to freeze a batch of these, I like to cook them lightly so they stay soft and moist when reheated.

More Easy Pancake Recipes

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