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Soft and fluffy gingerbread pancakes are festive and loaded with holiday spices for the perfect breakfast on a winter morning or Christmas Day. |

Gingerbread Pancakes

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 15 minutes
  • Yield: 8-10 (4-inch) pancakes
  • Diet: Vegetarian


Soft and fluffy gingerbread pancakes are festive and loaded with holiday spices for the perfect breakfast on a winter morning or Christmas Day.


  • 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)
  • 1/4 teaspoon salt
  • 2 tablespoons molasses, unsulphured
  • 1 cup milk  
  • 1 large egg
  • 2 tablespoons unsalted buttermelted
  • ½ teaspoon vanilla extract
  • vegetable oil or cooking spray


  1. In a large mixing bowl, whisk together flour, baking powder, ginger, cinnamon, allspice, sugar (if adding), and salt.
  2. In a medium mixing bowl, whisk together molasses, milk, egg, butter, and vanilla.
  3. 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 1/4 cup more milk.
  4. 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 1/4 measuring cup. Pour as many that will fit in your pan or griddle (I fit 3 in my 10-inch skillet).
  5. 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.
  6. 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.
  7. Stack the pancakes and top with maple syrup, butter, and/or whipped cream with sprinkles.


How to achieve the perfect consistency: For a thinner pancake, add up to 1/4 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