Gingerbread Pancakes are a warm, spiced twist on a breakfast favorite, filled with cozy holiday flavors like cinnamon, ginger, and molasses. Fluffy and fragrant, these pancakes are perfect for festive mornings or whenever you’re craving a comforting, seasonal stack.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powdersaltground gingerground cinnamonground clovesbrown sugarmolasseseggmilk (dairy or plant-based)melted butter or oilvanilla extract

directions

In a large bowl, whisk together flour, baking powder, salt, ginger, cinnamon, cloves, and brown sugar.

In another bowl, whisk together egg, milk, molasses, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry and stir until just combined—do not overmix.

Heat a skillet or griddle over medium heat and lightly grease with butter or oil.

Pour 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface and edges look set.

Flip and cook another 1-2 minutes until golden brown and cooked through.

Repeat with remaining batter. Serve warm with butter, maple syrup, or whipped cream.

Servings and timing

This recipe makes about 8 pancakes.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Add mini chocolate chips or chopped pecans to the batter.

Top with a dollop of vanilla yogurt and a sprinkle of cinnamon.

Serve with a dusting of powdered sugar and a drizzle of molasses.

Swap molasses for maple syrup for a lighter flavor.

Use whole wheat flour for a heartier version.

storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.Reheat in a toaster, oven, or microwave until warmed through. Freeze for up to 2 months with parchment between layers.

FAQs

Can I make these dairy-free?

Yes, use plant-based milk and oil or vegan butter.

Can I make the batter ahead?

Yes, refrigerate for up to 12 hours; stir gently before cooking.

Are these sweet?

They have a mild sweetness from brown sugar and molasses—adjust to taste.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Do I have to use molasses?

Molasses gives the signature gingerbread flavor, but maple syrup can be used as a substitute.

What toppings go best?

Maple syrup, whipped cream, cream cheese glaze, or fresh fruit.

Can I use buttermilk?

Yes, it adds tang and extra fluffiness.

Can I cook these in a waffle maker?

Yes, but you may need to adjust the cook time.

Can I double the recipe?

Absolutely, it scales easily for a crowd.

Can kids help make these?

Yes, measuring and mixing are great tasks for little hands.

Conclusion

Gingerbread Pancakes bring the cozy, nostalgic flavor of gingerbread cookies to the breakfast table in a soft, fluffy stack. Whether for a holiday brunch or a special weekend treat, they’re sure to warm hearts and satisfy cravings.