Gingerbread pancakes are a cozy treat that feels like a warm hug on a chilly morning. These fluffy pancakes are packed with the spicy flavors of ginger, cinnamon, and molasses, which give them that classic gingerbread taste we all love. They’re soft, slightly sweet, and have just the right bit of spice to make breakfast feel special.
I love making these pancakes when the weather turns cold because the aroma of ginger and spices fills the kitchen and instantly lifts my mood. Adding a little molasses to the batter is my secret for getting that deep, rich flavor that reminds me of holiday cookies without all the fuss of baking. I like to mix in some chopped nuts or a sprinkle of cinnamon sugar on top for a bit of extra fun.
These pancakes are perfect served with a drizzle of maple syrup or a dollop of whipped cream. Sometimes I even add a few fresh berries to brighten things up and give a nice contrast to the warm spices. They turn any ordinary morning into something that feels a bit more festive and cozy, and I’m pretty sure you’ll enjoy them just as much as I do.
Key Ingredients & Substitutions
Molasses: This gives the pancakes their deep gingerbread flavor and rich color. If you don’t have molasses, try using dark corn syrup or maple syrup, but molasses is the best for that classic taste.
Spices: Ground ginger, cinnamon, cloves, and nutmeg bring the warm, festive feel. Ground ginger is especially important for that spicy kick, but you can adjust amounts to your taste.
Buttermilk: Buttermilk adds a tangy flavor and helps make the pancakes fluffy. No buttermilk? Use regular milk with 1 tablespoon of lemon juice or vinegar added and let it sit for 5 minutes.
Baking Powder & Baking Soda: These leaveners create lift and fluffiness. Make sure they are fresh for best results, or the pancakes might turn out flat.
How Can You Make Your Gingerbread Pancakes Light and Fluffy, Not Dense?
Mix your wet and dry ingredients gently and just until combined. Overmixing causes tough pancakes with dense texture.
- Whisk dry ingredients well for even spice distribution.
- Combine wet ingredients separately for smooth batter.
- Fold wet into dry ingredients gently; lumps are okay.
- Don’t press down pancakes while cooking; let bubbles form before flipping.
- Use medium heat so pancakes cook through without burning outside.
These steps help keep the pancakes tender and fluffy while giving that wonderful gingerbread flavor!
Equipment You’ll Need
- Non-stick skillet or griddle – I like it because it helps the pancakes cook evenly and makes flipping easier.
- Whisk – essential for mixing wet and dry ingredients smoothly without lumps.
- Measuring cups and spoons – to get the right amounts for precision and consistency.
- Spatula – perfect for flipping pancakes gently without breaking them.
- Small bowl – useful for mixing wet ingredients separately before combining.
Flavor Variations & Add-Ins
- Stir in mini chocolate chips or chopped nuts for extra texture and sweetness.
- Add a splash of orange zest or orange extract for a citrus twist that pairs nicely with gingerbread spices.
- Replace the buttermilk with coconut milk for a dairy-free version with a tropical flavor.
- Top the finished pancakes with a dusting of powdered sugar or a dollop of whipped cream for added richness.
How to Make Gingerbread Pancakes
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon molasses
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons melted butter, plus more for greasing
- 1 teaspoon vanilla extract
- Whipped cream for topping (optional)
- Additional molasses or maple syrup for serving
Time Needed
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you can have warm, spicy gingerbread pancakes ready in about 25 minutes total.
Step-by-Step Instructions:
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until everything is well combined.
2. Combine the Wet Ingredients
In a separate bowl, whisk the buttermilk, egg, molasses, melted butter, and vanilla extract until smooth and creamy.
3. Mix Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Stir gently just until combined—some lumps are okay! Be careful not to overmix to keep your pancakes nice and fluffy.
4. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on top and edges look set (about 2-3 minutes). Flip and cook for another 2 minutes, until golden brown and cooked through.
5. Serve Warm and Enjoy
Stack the pancakes on a plate, drizzle with molasses or maple syrup, and add a dollop of whipped cream if you like. Sprinkle a little ground cinnamon or nutmeg on top for extra warmth. Serve immediately and enjoy your cozy gingerbread pancakes!
Can I Use Regular Milk Instead of Buttermilk?
Yes! If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of regular milk. Let it sit for 5 minutes before using.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them gently in a skillet or microwave, adding a little butter or syrup to keep them moist.
Can I Freeze Gingerbread Pancakes?
Absolutely! Let the pancakes cool completely, then layer them with parchment paper and freeze in a sealed container or bag. Reheat from frozen in a toaster or oven for best results.
Can I Add Mix-Ins to the Batter?
Yes! Mini chocolate chips, chopped nuts, or dried cranberries make delicious additions. Just fold them into the batter gently right before cooking.