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Gingrebread pancakes stacked with whipped cream on top and syrup dripping down the side.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
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