Is there anything more comforting than a warm stack of pancakes on a chilly morning? Now imagine that stack infused with all the cozy, spiced goodness of gingerbread cookies — we’re talking molasses, cinnamon, cloves, nutmeg, and ginger all wrapped up in fluffy, golden pancakes. These Gingerbread Pancakes are everything your fall and winter mornings need, whether you’re planning a holiday brunch or just want to make a slow weekend breakfast extra special.
I first made these on a snowy December morning when I wanted something festive that didn’t require turning on the oven. The smell alone was enough to make the whole house feel like Christmas — and once we tasted them, they became a seasonal favorite we now make every year. They’re the kind of breakfast that makes you slow down and really savor the season. And yes, they’re just as good as they sound.
Whether you’re serving these up for a cozy Christmas morning or just because Tuesday needed a little extra love, they’re a warm and nostalgic way to bring a little magic to your breakfast table.
Let’s get right into how to make them!
Ingredients You’ll Need
1 ½ cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup buttermilk
1 egg
2 tablespoons molasses
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
STEP 1: Mix Your Dry Ingredients
In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Give everything a good whisk so the spices are evenly distributed throughout the flour. This is what gives the pancakes that signature gingerbread flavor — warm, slightly sweet, and deeply spiced without being overpowering.
Tip: Don’t skip the cloves or nutmeg — even though they’re in small amounts, they add a lot of depth.
STEP 2: Whisk the Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, molasses, melted butter (or oil), and vanilla extract. You want a smooth, well-blended mixture here. The molasses is key — it adds that rich, slightly bittersweet flavor that really makes these taste like gingerbread cookies in pancake form.
If you don’t have buttermilk on hand, no worries. Just add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for about five minutes. Boom — instant buttermilk.
STEP 3: Combine Wet and Dry Mixtures
Now pour the wet ingredients into the bowl with your dry ingredients. Stir everything together gently — just until combined. It’s okay if the batter has a few lumps! Overmixing can lead to dense pancakes, and we’re going for fluffy and tender.
Tip: I like to let the batter sit for about 5 minutes after mixing. It gives the flour a chance to hydrate and results in a better texture when you cook them.
STEP 4: Heat Your Skillet or Griddle
Preheat a non-stick skillet or griddle over medium heat and lightly grease it. Butter, oil, or even a quick spritz of cooking spray will do the trick.
Test the heat by flicking a drop of water onto the pan — if it sizzles and evaporates quickly, you’re ready to go.
Flipping, Serving & Sweet Tips
Now that you’ve got your spiced pancake batter all mixed up and your griddle hot, it’s time for the fun part — watching those golden gingerbread pancakes come to life. This next part is where the magic really happens, and trust me, the scent alone will make your kitchen feel like a holiday bakery.
I like to make these on lazy weekend mornings when everyone’s still in pajamas and we can linger over breakfast a bit. But they also come together quickly enough that you can totally whip them up on a weekday — especially if you make the batter the night before (more on that below!).
Let’s jump back into it and finish up these cozy, spiced pancakes.
STEP 5: Cook the Pancakes
Once your skillet or griddle is preheated and lightly greased, use a ¼ cup measuring cup to scoop the batter and pour it onto the hot surface.
You want to give each pancake enough space so they don’t run into each other while cooking.
Let them cook on the first side for about 2 to 3 minutes. You’ll know they’re ready to flip when:
Bubbles start to form and pop on the surface
The edges begin to look set and slightly dry
Gently flip each pancake with a spatula and cook for another 1 to 2 minutes, until the other side is golden brown and the center is cooked through.
Tip: If your pancakes are browning too quickly but still raw in the middle, turn the heat down just a bit. Medium heat is usually the sweet spot, but every stove is a little different.
STEP 6: Repeat and Keep Warm
Continue cooking the rest of the batter, adjusting the heat as needed and re-greasing the skillet lightly between batches if it starts to stick.
If you’re making a large batch, you can keep the finished pancakes warm by placing them on a baking sheet in a 200°F oven while you cook the rest. That way, everyone can sit down and enjoy them hot at the same time.
STEP 7: Add Your Favorite Toppings
Here’s where you can really have fun. These gingerbread pancakes are flavorful enough to shine on their own, but toppings take them to the next level. Here are a few ideas to try:
Classic Maple Syrup – Warm, sweet, and the perfect contrast to the spices.
Whipped Cream – For a dessert-for-breakfast vibe.
Powdered Sugar – A light dusting adds a festive touch.
Cinnamon Butter – Mix softened butter with cinnamon and a little brown sugar.
Caramel Sauce or Apple Compote – If you’re feeling fancy, these are amazing.
Chopped Nuts or Candied Pecans – For crunch and extra richness.
These are also great served with a side of crispy bacon or sausage for a little sweet-and-savory action.
Tips for the Best Gingerbread Pancakes
Don’t Overmix the Batter: A few lumps are totally fine. Overmixing can lead to tough pancakes.
Use Fresh Spices: Ground spices lose their punch over time. If yours have been sitting in the back of the pantry for years, it might be time to refresh them.
Make-Ahead Batter: You can mix the batter the night before and store it in the fridge. Just give it a gentle stir before cooking. You might need to add a splash of milk if it thickens up too much.
Double the Recipe for a Crowd: These go fast! If you’re feeding more than 4 people, I highly recommend doubling the ingredients.
Freezer Friendly: Leftovers can be frozen for up to 2 months. Just layer them with parchment paper and store in a zip-top freezer bag. Reheat in the toaster or microwave when you’re ready to enjoy them again.
Variations to Try
Want to play around with the recipe a bit? Here are a few ways to switch things up:
Dairy-Free Version: Use almond milk or oat milk in place of the buttermilk, and substitute oil or a plant-based butter for the melted butter.
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Add Chocolate Chips: Mini chocolate chips make a fun addition — especially for kids.
Make Gingerbread Waffles: This batter works great in a waffle iron too. Just reduce the buttermilk slightly for a thicker consistency.
FAQ & Final Thoughts
By now, your kitchen probably smells like a holiday dream — cinnamon, cloves, ginger, and that sweet hint of molasses hanging in the air. You’ve got a stack of warm, fluffy gingerbread pancakes ready to serve, and if you’re anything like me, you’re probably already planning when you’ll make them again.
Before we wrap things up, I wanted to answer a few common questions readers often have about making these spiced beauties. Whether you’re wondering about storage, substitutions, or how to take them from good to unforgettable, this section has you covered.
Frequently Asked Questions
1. Can I make the batter ahead of time?
Yes! You can make the batter the night before and store it in the fridge. Just give it a quick stir in the morning. If it thickens too much overnight, add a splash of milk to loosen it up before cooking.
2. What if I don’t have molasses?
Molasses is what gives these pancakes their signature gingerbread flavor, but if you don’t have any, you can try using dark corn syrup or maple syrup in a pinch. Just know the flavor will be milder and a little less rich.
3. Can I freeze leftover pancakes?
Absolutely. Let the pancakes cool completely, then layer them with parchment paper and store them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Reheat in the microwave or pop them in the toaster for crispy edges.
4. Can I make these gluten-free?
Yes, these work well with a good 1:1 gluten-free flour blend. I recommend using one with xanthan gum already included for best texture.
5. What can I use instead of buttermilk?
If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using. It’s a quick and easy substitute that gives you the same tang and tenderness.
6. How do I know when to flip the pancakes?
Watch for bubbles forming and popping on the surface, and check the edges — they should look slightly set and dry. That’s your cue to flip! If they fall apart when you try, give them another 30 seconds.
7. Can I use this recipe for waffles instead?
Yes! You may want to reduce the liquid slightly to make a thicker batter, depending on your waffle iron. Cook according to your waffle maker’s instructions. They turn out wonderfully crisp on the outside and soft inside.
Final Thoughts
These gingerbread pancakes have become a cherished tradition in our house. There’s just something about the way they warm up a cold morning and bring everyone to the table with smiles and seconds. They’re festive enough for Christmas brunch but simple enough to enjoy all season long — or honestly, whenever the craving hits.
If you give this recipe a try, I’d love to hear how it went for you! Did you add your own twist? Serve them with something special? Leave a comment and let me know — and don’t forget to share the recipe with anyone who could use a little extra cozy in their morning.
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Gingerbread Pancakes Recipe
Description
These gingerbread pancakes are warm, spiced, and fluffy with the perfect balance of molasses and seasonal spices. Ideal for chilly mornings or holiday brunches, they bring the comforting flavors of gingerbread cookies into a stack of pancakes. Serve them with maple syrup, whipped cream, or a dusting of powdered sugar for a cozy breakfast treat.
Ingredients
1 ½ cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup buttermilk
1 egg
2 tablespoons molasses
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
Instructions
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
In a separate bowl, whisk together the buttermilk, egg, molasses, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are fine.
Heat a lightly greased non-stick skillet or griddle over medium heat. Once hot, pour about ¼ cup of batter for each pancake onto the surface.
Cook until bubbles form on the surface and the edges start to look set, then flip and cook for another 1 to 2 minutes until golden brown and cooked through.
Repeat with remaining batter, adjusting heat as needed to prevent burning.
Serve warm with your favorite toppings.
Notes
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
These pancakes freeze well. Layer them between sheets of parchment paper and store in a freezer bag for up to 2 months. Reheat in the toaster or microwave.
For a dairy-free version, use plant-based milk and oil instead of butter.
