The sweet and spicy flavors of ginger, cloves, nutmeg, and cinnamon swirl these decadent Gingerbread Pancakes. Savor each bite during the holidays as you drizzle these pancakes in syrup and whipped cream.
Christmas morning breakfast in our house is always a mix between savory and sweet with traditional dishes like this bacon and grits casserole always on the table. I often can’t help bringing something new and exciting to the table as well and last year it was this crème brûlée french toast, but this year I’m excited to share these gingerbread pancakes with everyone.
These pancakes are filled with the seasonal spices of ginger, cloves, nutmeg, and cinnamon, mixed in with molasses, which creates that dreamy gingerbread taste. Pancakes are typically simple to prepare and these are no different and result in a decadent fluffy confection.
Since these are made for Christmas brunch it’s only natural to top them with all kinds of delicious treats like whipped cream and sprinkles. After all, you’ve had visions of sugarplums dancing through your heads all night.
Ingredients in Gingerbread Pancakes
- Baking Powder
- Baking Soda
- Ground Cloves
How to Make Gingerbread Pancakes
- Prepare the Dry Mix: whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together until well mixed.
- Mix the Wet Ingredients: pour the water, molasses, and eggs into a medium-sized mixing bowl and whisk together until smooth. Quickly whisk in the melted butter.
- Combine: slowly pour the wet ingredients into the dry and stir while pouring until well mixed.
- Cook: spray a non-stick skillet or griddle with cooking spray and heat over medium-high heat. Scoop out 1/3 cup of batter onto the skillet or griddle and cook until the pancake begins to bubble. Flip and cook an additional 30 seconds.
Add-ins for Gingerbread Pancakes
Gingerbread pancakes are absolutely amazing, but throw in some additional tasty ingredients and you’ve got next-level bliss. I highly recommend the chocolate chips or the butterscotch chips.
- Warmed Pears
- Nuts: walnuts or pecans
- Chocolate Chips, or Butterscotch Chips
- Sweetened Coconut Flakes
- Fruit: blueberries or strawberries
Can you make the batter ahead?
Yes, you can make this pancake batter a day before you plan on making the pancakes. After the batter is prepared place it in an air-tight container and store it in the refrigerator until you’re ready to make it. Give the batter a good stir before scooping it out into the hot skillet or griddle.
Can these Gingerbread Pancakes be made gluten-free?
Yes, these can easily be made gluten-free by swapping the flour for a measure-for-measure gluten-free flour option. As always check the labels of the other ingredients to make sure there isn’t any hidden gluten.
Can I use an egg substitute in these gingerbread pancakes?
You can use a flax egg instead of the regular eggs, however, the pancakes will not be as fluffy and the batter will be a tad more liquid.
Can you freeze these pancakes?
Absolutely, you can freeze these pancakes. Complete the recipe and let all the pancakes freeze before placing them in a zip-top freezer bag. They will last for about 2 months if kept in an air-tight bag or container.
If you love these pancakes then try these Gingerbread Waffles too.
Tips for Making the Best Gingerbread Pancakes
- Spoon the flour into your measuring cups and then level it off using a knife. If you scoop it up and then level it off it will be too much flour and the pancakes will be dry.
- When making pancakes an electric griddle works best to make more at one time as well as cook all the pancakes evenly. You also do not have to spray the griddle with cooking spray. For this recipe, I did not use an electric griddle because I wanted the pancakes to have a certain look.
- Just before mixing the melted butter into the wet ingredients, I like to place my mixing bowl into the microwave and heat it for about 30 seconds. This way the butter doesn’t start to solidify when it’s stirred into the wet mixture.
- Though I usually always recommend homemade whipped cream, with these steaming hot pancakes Cool Whip tends to hold its shape better, whereas the whipped cream will melt.
- 2 cups All-Purpose Flour spooned and leveled
- 1½ teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2½ teaspoons Ground Ginger
- 1½ teaspoons Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1¼ cups Water
- 1/2 cup Molasses
- 2 large Eggs
- 3 tablespoons Unsalted Butter melted
- In a large mixing bowl whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together until well mixed. Push the mixture towards the side of the bowl to make a well in the middle.
- Pour the water, molasses, and eggs into a medium-sized mixing bowl and whisk together until smooth. Quickly whisk in the melted butter.
- Slowly pour the wet ingredients into the well of the dry ingredients and mix while pouring. Mix until combined (the batter will have some lumps and that's okay).
- Spray a non-stick skillet or griddle with cooking spray and heat (if using an electric griddle heat to 375ºF) over medium-high heat. Let the batter sit for 5 minutes to thicken while the skillet or griddle is heating.
- Scoop out about 1/3 cup of batter onto the grilled and let the pancakes cook until it begins to bubble. Flip and cook for an additional 20 to 30 seconds on the other side. Repeat until all the batter is used.
- Serve warm and top with your favorite pancake toppings.