Gingerbread Pancakes are like a cozy hug on a plate, packed with warm spices like ginger, cinnamon, and molasses that make every bite feel like a little celebration. These pancakes have a soft, fluffy texture with just a hint of that classic gingerbread flavor, perfect for chilly mornings or weekend breakfasts when you want something special.
I love making these especially around the holidays, but honestly, they’re great anytime you’re craving something sweet and comforting. I usually add a drizzle of maple syrup and a sprinkle of powdered sugar on top — it makes them feel extra festive and tasty. Sometimes I like to toss in a few chopped nuts or raisins for a bit of crunch and a surprise bite.
One of my favorite things about gingerbread pancakes is how they fill the kitchen with a delicious smell while cooking. It’s the kind of scent that makes everyone want to come to the table right away. I find these pancakes are perfect for sharing with family or friends, turning a simple morning into a memorable moment full of warmth and smiles.
Key Ingredients & Substitutions
Molasses: This is what gives the gingerbread pancakes their deep, rich flavor and dark color. If you don’t have molasses, you can substitute with dark corn syrup or a mix of brown sugar and a little honey, but molasses is best for that classic taste.
Spices (Ginger, Cinnamon, Cloves, Nutmeg): These warm spices are the heart of gingerbread flavor. If you prefer, you can use a pre-made pumpkin pie spice blend to simplify. Freshly ground spices add extra flavor if you have them.
Buttermilk: It makes the pancakes tender and helps activate the baking soda. No buttermilk? Use regular milk with 1 tablespoon of lemon juice or vinegar added—let it sit 5 mins before using.
Baking powder & baking soda: Both are important here. Baking soda reacts with the acidic buttermilk for fluffiness, while baking powder adds extra lift. Don’t skip either to keep your pancakes light.
How Do You Get Soft, Fluffy Gingerbread Pancakes Without Overmixing?
Overmixing pancake batter can make pancakes tough. Here’s how to avoid that:
- Whisk dry ingredients well first to spread out the leavening agents evenly.
- Pour wet ingredients into dry ingredients all at once.
- Use a spoon or spatula to gently fold the batter just until you don’t see dry flour. Some lumps are okay!
This gentle mixing keeps the pancakes tender and fluffy while still letting the baking soda and powder work their magic during cooking. Remember, patience is key when cooking on the skillet—cook over medium heat and watch for bubbles before flipping.
Equipment You’ll Need
- Large mixing bowls – I use two so I can separate dry and wet ingredients easily.
- Whisk – helps combine ingredients smoothly without lumps.
- Measuring cups and spoons – for accuracy in your ingredients.
- Non-stick skillet or griddle – makes flipping pancakes easy and prevents sticking.
- Spatula – for flipping the pancakes safely and neatly.
- Ice cream scoop or tablespoon – to pour uniform batter portions for even-sized pancakes.
Flavor Variations & Add-Ins
- Chocolate chips – fold them into the batter for pockets of melty chocolate, especially fun for kids.
- Chopped nuts – walnuts or pecans add crunch and extra flavor.
- Fresh grated ginger or orange zest – for a bright, zingy twist on the classic spices.
- Replace molasses with honey or maple syrup – for a slightly different sweetness profile and milder flavor.
How to Make Gingerbread Pancakes?
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted plus extra for cooking
- Powdered sugar, for dusting
- Whipped cream, for serving
- Gingerbread cookie, for garnish (optional)
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15 minutes for cooking. In just about 25 minutes, you’ll have a warm stack ready to enjoy.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt until everything is well combined.
2. Combine the Wet Ingredients:
In a separate bowl, mix the buttermilk, molasses, egg, vanilla extract, and melted butter until smooth.
3. Make the Batter:
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula just until everything is combined. It’s okay if the batter looks a little lumpy—don’t overmix or your pancakes might get tough.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on top and the edges look set—about 2 to 3 minutes.
5. Flip and Finish:
Carefully flip the pancakes and cook for another 2 minutes until golden brown and cooked through. Repeat with the remaining batter, keeping the cooked pancakes warm.
6. Serve Warm and Delicious:
Stack your pancakes on a plate. Add dollops of whipped cream and a gingerbread cookie on top if you like. Dust with powdered sugar and drizzle maple syrup over everything. Serve right away and enjoy your cozy, spiced gingerbread pancakes!
Can I Use Regular Milk Instead of Buttermilk?
Yes! If you don’t have buttermilk, simply add 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and let it sit for 5 minutes before using. This will mimic the acidity of buttermilk and help your pancakes rise perfectly.
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator overnight. Give it a gentle stir before cooking, though the baking soda may lose some potency, so pancakes might be slightly less fluffy.
How Should I Store Leftover Pancakes?
Keep leftover pancakes in an airtight container or wrapped tightly in plastic wrap in the fridge for up to 2 days. Reheat them in a toaster or microwave for a quick warm-up.
Can I Add Mix-Ins to the Batter?
Definitely! Adding chocolate chips, chopped nuts, or dried fruit like raisins can add delicious texture and flavor. Just fold them in gently after mixing the batter.