Soft and fluffy gingerbread pancakes are festive and loaded with holiday spices for the perfect breakfast on a winter morning. The batter comes together in just 5 minutes, making it the easiest meal to whip up for a stress-free Christmas Day brunch, or on any busy weekday morning when you are craving some holiday flavors. Plus, leftovers store and reheat really well (and are freezer-friendly too!). It's no surprise that these Christmas pancakes are a staple in our home every year.
Why You'll Love Gingerbread Pancakes
- The best way to finish up any molasses. Did you spend the last few weeks baking up a storm of Gingerbread Cookies, Gingerbread Biscotti, or a Gingerbread House? Well if you are looking for ways to finish up that bottle of molasses before it expires, these pancakes are it! You just need a few tablespoons which adds delicious festive flavor to these pancakes. applesauce! They add in a hint of fall flavor and are a great way to sneak in some extra nutrients.
- Soft, thick, and fluffy. These gingerbread pancakes are serious pancake goals. They have what every pancake aspires to be — soft, thick, and fluffy. They are light, yet filling enough to give you enough energy to last until lunch time.
- Perfect for Christmas morning. If gingerbread pancakes aren't the epitome of Christmas morning breakfasts, then I don't know what is. You can dress these pancakes up with whipped cream and red and green sprinkles to make it extra festive and special on Christmas Day.
- Satisfy your sweet tooth. Although these gingerbread pancakes aren’t excessively sweet on their own, they do get some sweetness from the molasses, and you can add maple syrup or honey to make them even sweeter. You can satisfy your sugar cravings with a delicious breakfast that will keep you going.
Ingredients and Substitutions
To make soft and fluffy gingerbread pancakes, you will need the following ingredients (full quantities in recipe card below):
- all-purpose flour
- baking powder
- gingerbread spices - including ground ginger, cinnamon, and allspice. Feel free to substitute the allspice with ground cloves and nutmeg instead.
- sugar - this is optional. If you will be adding maple syrup to the pancakes, extra sugar isn’t necessary. But if you prefer sweeter pancakes, add some in.
- salt
- molasses - use unsulphured molasseses. The other kind is too bitter in these pancakes. For a darker pancake, add another tablespoon of molasses to the batter.
- milk
- egg
- butter - you can also replace the butter for olive oil.
- vanilla extract
- vegetable oil or cooking spray - for cooking the pancakes.
- pancake toppings - top gingerbread pancakes with butter and maple syrup, or make things really festive with whipped cream and Christmas colored sprinkles.
You will also need measuring cups and spoons, mixing bowls, and a griddle or frying pan.
How to Make the Best Gingerbread Pancakes
- Combine ingredients. In a large mixing bowl, sift together flour, baking powder, ginger, cinnamon, allspice and salt. In a medium mixing bowl, whisk together molasses, milk, egg, butter, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just combined (the batter will be slightly lumpy). Do not over mix.
- Cook the pancakes. Spray a large frying pan or griddle with cooking spray, or dampen a paper towel with vegetable oil and rub on top of the pan. Heat the pan over medium-low heat and add pancake batter using a ¼ measuring cup. Pour as many that will fit in your pan or griddle (I fit 3 in my 10-inch skillet).
- Flip them over. Cook for 1-2 minutes until small bubbles begin to form on the surface, the edges have set, and the bottom of the pancake starts browning. Flip the pancake over and cook for another 1-2 minutes until the other side has also browned.
- Repeat and serve. Remove the pancakes from the pan and set aside on a plate. Repeat in a few batches until until all the batter is used up. Stack the pancakes and top with maple syrup, butter, and/or whipped cream with sprinkles.
Recipe Tips and Tricks
- How to achieve the perfect consistency: For a thinner pancake, add up to ¼ cup more milk at the end until you reach your desired consistency.
- How to store: Store leftover gingerbread pancakes in an airtight container and keep in the refrigerator for up to 3-4 days.
- How to freeze pancakes: Cook the pancakes and then allow them to cool completely to room temperature. Then, layer them in between pieces of parchment paper and store in an airtight container or freezer bag for up to 2 months. Allow them to thaw completely to room temperature (overnight in the refrigerator or a few hours at room temperature) before reheating.
- How to reheat: You can reheat leftover pancakes on the stovetop over medium-low heat, in the air fryer at 300F for 5 minutes until warmed through, or in the microwave in 20 second increments until warmed through.
More Holiday Breakfast Recipes
- 50 Best Christmas Breakfast and Brunch Recipes
- Baked Gingerbread French Toast Casserole
- Gingerbread Muffins with Vanilla Bean Glaze
- Star Bread
- Pumpkin Cinnamon Rolls
- Eggs and Potato Breakfast Casserole
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Recipe
Gingerbread Pancakes
- Total Time: 15 minutes
- Yield: 8-10 (4-inch) pancakes
- Diet: Vegetarian
Description
Soft and fluffy gingerbread pancakes are festive and loaded with holiday spices for the perfect breakfast on a winter morning or Christmas Day.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- 1 teaspoon granulated sugar (optional, for sweeter pancakes)
- ¼ teaspoon salt
- 2 tablespoons molasses, unsulphured
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- vegetable oil or cooking spray
Instructions
- In a large mixing bowl, whisk together flour, baking powder, ginger, cinnamon, allspice, sugar (if adding), and salt.
- In a medium mixing bowl, whisk together molasses, milk, egg, butter, and vanilla.
- Add the wet ingredients to the dry ingredients and whisk until just combined (the batter will be slightly lumpy). Do not over mix. If the batter is too thick, add up to ¼ cup more milk.
- Spray a large frying pan or griddle with cooking spray, or dampen a paper towel with vegetable oil and rub on top of the pan. Heat the pan over medium-low heat and add pancake batter using a ¼ measuring cup. Pour as many that will fit in your pan or griddle (I fit 3 in my 10-inch skillet).
- Cook for 1-2 minutes until small bubbles begin to form on the surface, the edges have set, and the bottom of the pancake starts browning. Flip the pancake over and cook for another 1-2 minutes until the other side has also browned.
- Remove the pancakes from the pan and set aside on a plate. Repeat in a few batches until until all the batter is used up.
- Stack the pancakes and top with maple syrup, butter, and/or whipped cream with sprinkles.
Notes
How to achieve the perfect consistency: For a thinner pancake, add up to ¼ cup more milk at the end until you reach your desired consistency.
How to store: Store leftover gingerbread pancakes in an airtight container and keep in the refrigerator for up to 3-4 days.
How to freeze pancakes: Cook the pancakes and then allow them to cool completely to room temperature. Then, layer them in between pieces of parchment paper and store in an airtight container or freezer bag for up to 2 months. Allow them to thaw completely to room temperature (overnight in the refrigerator or a few hours at room temperature) before reheating.
How to reheat: You can reheat leftover pancakes on the stovetop over medium-low heat, in the air fryer at 300F for 5 minutes until warmed through, or in the microwave in 20 second increments until warmed through.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
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