Gingerbread Pancakes

These Gingerbread Pancakes feature all of the classic gingerbread flavors…in pancake form. A stack of these pancakes is perfect for holiday brunch!

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As we rake up the last of the autumn leaves and turn our attention to the holidays, we can look forward to lazy weekend mornings and cozy evenings curled up by the fireplace. We can also look forward to delicious food! We have our list of favorites that we make every holiday season – some are classic holiday dishes like Green Bean Casserole and some are non-classics like homemade ricotta spread over slices of fresh bread.

Enter a new recipe into the holiday rotation – these Gingerbread Pancakes! We only make pancakes a couple of times a year, but they are always a household favorite. Since we’re leaving pumpkin spice season behind and heading into gingerbread season, I thought I’d put a festive spin on this pancakes.

Gingerbread Pancakes

If you love the classic holiday baking spices, then you’re going to love these Gingerbread Pancakes! A stack of these warm, fluffy pancakes on a cold December morning is a thing of beauty. These pancakes are perfect for weekend brunch, too. Aside from the molasses, all of the ingredients are basic pantry staples. This easy recipe would also be great if you have overnight guests staying with you!

These pancakes feature the warm baking spices of ginger, cinnamon, nutmeg and cloves. Add in a bit of molasses for that classic gingerbread flavor, and you’ve got an extra special breakfast. Just don’t forget the real maple syrup (not pancake “syrup”) and a big mug of coffee!

Ingredients

• All-Purpose Flour, Baking Powder, Baking Soda and Salt. The basic dry ingredients for pancakes. The baking powder and baking soda add volume to the pancakes as they cook.
• Ground Ginger, Cinnamon, Nutmeg and Cloves. These classic holiday baking spices add that sweet and spicy taste that gingerbread is known for.
• Milk, Eggs, Molasses, Vegetable Oil and Vanilla Extract. The basic liquid ingredients for pancakes…with the addition of molasses for that signature gingerbread flavor.
• Real Maple Syrup. No pancake breakfast is complete without real maple syrup!

These Gingerbread Pancakes are a wonderful way to start the day – they’re easy and they channel all of the cozy holiday feelings. We’ll still make cinnamon rolls for Christmas morning as that has been a family tradition for years, but these Gingerbread Pancakes will absolutely be making regular appearances during the holidays. Perhaps Gingerbread Pancakes on Christmas Eve and Maple Cinnamon Rolls for Christmas morning? I think Santa would approve of that menu!

How to Store Leftover Pancakes

Pancakes are definitely best when freshly cooked, but they can still be quite tasty in leftover form. The most important thing is to let the pancakes fully cool before putting them in an airtight container. The pancakes can be stored in the refrigerator for up to 5-6 days.

Leftover pancakes can also be frozen. Just wrap the leftovers in plastic wrap and then put them into a freezer bag. Store in the freezer for 2-3 months.

To reheat leftover pancakes, place them in a single layer on a baking sheet. Bake at 350°F for 3-4 minutes, or until hot. (A toaster oven is great for this task as it’s smaller and heats faster.) As long as there aren’t any leftover toppings on the pancakes, then you can use a toaster on a light setting. And of course you could use the microwave to reheat pancakes, but the texture will be soggy and meh. The oven or toaster oven is the way to go!

If you’re looking for a fun (but still easy) holiday morning breakfast recipe, then put these Gingerbread Pancakes on the list. They’re cozy and delicious – perfect for this time of the year. Cheers!

Did you make this Gingerbread Pancakes recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Gingerbread Pancakes

These Gingerbread Pancakes feature all of the classic gingerbread flavors…in pancake form. A stack of these pancakes is perfect for holiday brunch!

5 from 4 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Calories: 488kcal

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Ingredients

• 3 cups all-purpose flour
• 2 Tbsp baking powder
• ¾ tsp baking soda
• 1 tsp salt
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 2⅓ cups milk
• 3 large eggs
• ½ cup molasses
• ¼ cup vegetable oil or canola oil
• 1 tsp vanilla extract
• maple syrup for serving
• fresh whipped cream for serving (optional)

Instructions

• Using a large mixing bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves.
• Using a separate bowl, whisk together milk, eggs, molasses, oil and vanilla.
• Pour the wet ingredients into the bowl with the dry ingredients; stir until just barely combined.
• Heat a griddle or large nonstick skillet over medium heat. Spray with nonstick cooking spray and drop pancakes into the pan in ¼ cup amounts. Make sure to leave extra room for the batter to expand as it cooks.
• Cook for 1-2 minutes, or until small bubbles appear on the surface of the pancake. Flip and continue cooking for another 1-2 minutes, or until pancakes are fully cooked and light golden brown. Repeat process until all batter has been used. (Tip: Place the cooked pancakes in a plate in a 250°F oven to keep them warm until all pancakes have been cooked.)
• Serve warm with maple syrup.

Looking for more gingerbread recipes? Check out these other favorites, too: