Gingerbread Pancakes

The sweet and spicy flavors of ginger, cloves, nutmeg, cinnamon, and molasses fill these decadent Gingerbread Pancakes that are easy to make. Make a large batch or small, freeze them, make them ahead, or make them gluten-free, I’ll show you how. Savor each bite during the holidays as you top these pancakes in whipped cream and drizzle them in syrup.

Why This Recipe Works

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.

These pancakes are extremely easy to make and make the most decadent holiday-flavored breakfast. Most of the ingredients are pantry staples and there are only two main steps to preparing them.

Not only are they easy, but they’re extremely versatile and can be made gluten-free or dairy-free. You can also add in many different mix-ins or toppings to really take them to the next level.

These pancakes are perfect for the holidays, especially Christmas morning, and if you love gingerbread for breakfast then try these Gingerbread Waffles next.

Ingredients Needed

Ingredient Notes

• All-Purpose Flour: standard all-purpose flour works the best for this recipe. The combination of baking powder and baking soda mixed with the flour is what makes these pancakes so fluffy. If you’d like to make these gluten-free then use a measure-for-measure gluten-free flour and add xanthum gum if it’s not included in the flour.
• Molasses: Molasses can have a range of intense flavors varying from a lighter unsulphured version to blackstrap, which is very strong. For pancakes I recommend using unsulphured molasses.
• Butter: you can use either salted butter or unsalted butter for this recipe. If you choose to use salted you can omit the additional salt in the recipe.

Add-ins

Gingerbread pancakes are absolutely amazing as they are, but throw in some additional tasty ingredients and you’ve got next-level bliss. I highly recommend the chocolate chips or the butterscotch chips, but the options are endless.

• Toppings: Try some whipped cream and maple syrup to keep it ultimately decadent and simple, but you can also add some baked apples, warmed pears, or even some strawberry sauce.
• Nuts: Mix in some chopped walnuts or pecans for a little crunch.
• Sweeten up these pancakes. Add some chocolate chips, butterscotch chips, or even coconut flakes into the batter.
• Make them even more festive. Stir in some holiday sprinkles before you start to cook the pancakes.
• Fruit. Stir in some blueberries, strawberries, cranberries, or even pitted cherries for a sweet and fruity taste.

Step-by-Step Instructions

• Mix the dry ingredients. In a large bowl whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together until well mixed.
• Combine 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.

• Mix the two mixtures together. Slowly pour the wet ingredients into the dry and stir while pouring until well mixed. Some lumps are okay.
• Cook to batter. Spray a non-stick skillet or griddle with cooking spray and heat over medium-high heat. Scoop out ¼ cup of batter onto the skillet or griddle and cook until the pancake begins to bubble. Flip and cook an additional 30 seconds.

Storage Information:

You can make the batter up to a day in advance of when you plan on serving the pancakes or you can prepare the pancakes completely. Make ahead instructions as well as how to store leftovers are below.

• Leftovers: allow any leftover pancakes to cool to room temperature before placing them in an air-tight container in the fridge. Leftovers will last for up to 4 days. To reheat place them in the microwave for about 20 seconds or until heated through.
• Freezing Instructions: flash freeze the pancakes by laying them in a single layer on a baking sheet and covering them with plastic wrap. Place the baking sheet into the freezer for 30 minutes. Then once the pancakes are almost frozen place them in an air-tight container or bag to place in the freezer. This prevents them from freezing together. The pancakes will last for up to 2 months in the freezer. To thaw place them in the fridge over night or heat them in the microwave.

Make-Ahead Instructions:

1. Completely prepare the pancake batter as instructed in the recipe card. You can prepare the batter up to a day in advance of when you plan on cooking the pancakes.
2. Place it in an air-tight container and store it in the refrigerator until you’re ready to make the pancakes.
3. Heat your griddle or skillet and give the batter a good stir before scooping it out into the hot onto the hot surface.

Recipe Notes and Expert Tips:

• Spoon and level the flour. To do this 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.
• Just before mixing the melted butter into the wet ingredients, I like to place my mixing bowl with the batter in it 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.
• 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). Any skillet will work though.
• Though I usually always recommend homemade whipped cream, with these steaming hot pancakes Cool Whip tends to hold its shape better, whereas the homemade whipped cream will melt on top of the hot pancakes.

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If you made these Gingerbread Pancakes I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!