Gingerbread Pancakes

Embrace the season’s flavors with fluffy Gingerbread Pancakes. Infused with ginger, cinnamon, and molasses, they’re a festive delight that brings the holidays to your plate.

Gingerbread flavor is one of the coziest of the season, which is why I use it in many of my Christmas recipes such as Gingerbread Waffles, Gingerbread Loaf, or Gingerbread Dip.

What I Love About This Recipe

• Family Favorite: Children and adults alike adore the delicious combination of gingerbread flavors, making it a family favorite.
• Cozy: These pancakes embody the comforting essence of gingerbread, making them a perfect choice for a cozy and comforting breakfast.
• Perfect for Christmas Brunch: Gingerbread Pancakes are ideal for a Christmas brunch due to their festive spices and sweet molasses, which add a cozy and holiday-inspired touch to the meal, making it perfect for celebrating Christmas morning with loved ones.

How to Make Gingerbread Pancakes

1. 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.
2. Combine the wet ingredients. In a large bowl whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together until well mixed.

3. Combine the wet and dry ingredient mixtures. Slowly pour the wet ingredients into the dry and stir until well mixed. Some lumps are okay.
4. Cook the pancakes. Coat a non-stick skillet or griddle with cooking spray and set it over medium-high heat. Ladle 1/4 cup of batter onto the heated surface and cook until the pancake starts to form bubbles. Flip and continue cooking for just another 30 seconds.

Make-Ahead, Storage, and Freezing Instructions:

• Make-Ahead Instructions: Prepare the pancake batter following the recipe instructions. You can make the batter up to a day ahead. Store it in an airtight container in the fridge. When ready to cook, heat your griddle or skillet, and give the batter a final stir before ladling it onto the hot surface.
• Storage Instructions: Let the pancakes cool to room temperature before transferring them to an airtight container in the refrigerator. Enjoy the leftovers within 4 days. When reheating, simply microwave for about 20 seconds or until hot.
• Freezing Information: Quickly freeze the pancakes: spread them out on a baking sheet, cover them with plastic wrap, and freeze for 30 minutes. Once nearly frozen, transfer to an airtight container or bag to prevent sticking. These frozen delights keep for up to 2 months. For thawing, either place them in the fridge overnight or reheat them in the microwave.

Gingerbread Pancakes Recipe

Indulge in the season's essence with our fluffy Gingerbread Pancakes, a festive delight infused with ginger, cinnamon, and molasses that brings holiday magic to your plate.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 Servings

Calories: 313kcal

Author: Aimee Mars

Equipment

• ▢
  Electric Griddle or Flat-Bottomed Skillet
• ▢
  Spatula

Ingredients

• ▢ 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

Instructions

• 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 1/4 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.

Notes

• Make-Ahead Instructions: Prepare the pancake batter following the recipe instructions. You can make the batter up to a day ahead. Store it in an airtight container in the fridge. When ready to cook, heat your griddle or skillet, and give the batter a final stir before ladling it onto the hot surface.
• Storage Instructions: Let the pancakes cool to room temperature before transferring them to an airtight container in the refrigerator. Enjoy the leftovers within 4 days. When reheating, simply microwave for about 20 seconds or until hot.
• Freezing Information: Quickly freeze the pancakes: spread them out on a baking sheet, cover them with plastic wrap, and freeze for 30 minutes. Once nearly frozen, transfer to an airtight container or bag to prevent sticking. These frozen delights keep for up to 2 months. For thawing, either place them in the fridge overnight or reheat them in the microwave.

Nutrition

Serving: 1pancake | Calories: 313kcal | Carbohydrates: 54g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 325mg | Potassium: 591mg | Fiber: 2g | Sugar: 21g | Vitamin A: 265IU | Calcium: 123mg | Iron: 4mg

Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!

This post was originally published on December 1st, 2021.