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Gingerbread Pancakes Recipe

Gingerbread Pancakes are soft, fluffy breakfast pancakes flavored with warm spices, molasses, and a hint of vanilla. Ground ginger, cinnamon, nutmeg, and brown sugar give them the familiar flavor of gingerbread cookies, while buttermilk keeps the centers tender and moist.
These easy gingerbread pancakes are especially enjoyable during the holiday season, but they are simple enough to make whenever you want a cozy breakfast. Serve them warm with maple syrup, butter, or whipped cream for a sweet start to the day.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 321 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Nonstick skillet or griddle
  • Spatula
  • Ladle or measuring cup

Ingredients
  

  • Spatula
  • Ladle or measuring cup
  • Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/4 cups buttermilk
  • 1/4 cup unsulphured molasses
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking

Instructions
 

  • Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Break up any lumps of brown sugar so the spices are evenly distributed.
  • Mix the Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, molasses, melted butter, and vanilla extract until smooth. Make sure the molasses is fully incorporated into the liquid mixture.
  • Prepare the Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk just until combined. A few small lumps are fine, so avoid overmixing the batter.
  • Rest the Batter: Let the batter rest for 5 minutes. This gives the flour time to absorb the liquid and helps the pancakes cook with a tender texture.
  • Heat the Skillet: Place a nonstick skillet or griddle over medium-low to medium heat. Lightly grease the surface with butter or oil. The pan should be hot enough for the batter to sizzle gently without browning too quickly.
  • Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, until bubbles appear on the surface and the edges begin to look set.
  • Flip and Finish Cooking: Carefully flip each pancake with a spatula. Cook for another 1–2 minutes, until the second side is golden brown and the center is cooked through. Adjust the heat if the outside darkens before the middle is done.
  • Serve Warm: Transfer the pancakes to serving plates and repeat with the remaining batter, lightly greasing the skillet between batches as needed. Serve warm with maple syrup, butter, or your favorite toppings.

Notes

  • Measure the molasses carefully: Unsulphured molasses provides a rich gingerbread flavor. Avoid blackstrap molasses, which can taste too bitter and intense for pancakes.
  • Do not overmix: Stir the batter only until the ingredients come together. Excess mixing can make the pancakes dense.
  • Adjust the spices: Reduce the ginger slightly for a milder flavor or increase the cinnamon for a warmer, sweeter aroma.
  • Control the heat: Medium-low heat helps the molasses-rich batter cook evenly without burning.
  • Make ahead: Mix the dry ingredients in advance and store them in an airtight container. Combine with the wet ingredients just before cooking.