Name: Gingerbread Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1½ Cups | 190g Flour; 1 Tbsp Baking Powder; 1 tsp Ground Ginger; 1 tsp Ground Cinnamon; ¼ tsp Ground Cloves; Pinch of Salt; 2 Eggs; ¾ Cup | 190ml Milk; ½ Stick | ¼ Cup | 65g Melted Butter + more for cooking; 2 Tbsp Molasses; 2 Tbsp Brown Sugar; ½ Teaspoon Vanilla Essence

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Introduction

These gingerbread pancakes are a delightful twist on a classic breakfast favorite. Flavored with warm spices and molasses, they bring the cozy taste of gingerbread to your morning table. Perfect for chilly mornings or holiday brunches, they’re sure to become a new favorite.

A stack of about seven thick pancakes sits centered on a white plate with a thin gray border. The pancakes are golden-brown with a slightly crispy texture. On top, there is a dollop of whipped cream or butter melting slowly and a drizzle of syrup flowing down the side. A woman’s hand is gently pulling a fork through the stack, lifting a chunk that shows the soft, fluffy inside. To the right of the plate, a small gingerbread cookie shaped like a gingerbread person leans slightly, adding a festive touch. The background includes blurred pinecones and a white marbled surface below the plate, enhancing the cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups (190g) flour
1 tbsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
Pinch of salt
2 eggs
¾ cup (190ml) milk
½ stick (¼ cup / 65g) melted butter, plus more for cooking
2 tbsp molasses
2 tbsp brown sugar
½ tsp vanilla essence

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, and a pinch of salt until well combined.
Step 2: In a smaller bowl, mix the melted butter, molasses, eggs, milk, and vanilla essence until smooth.
Step 3: Create a well in the center of the dry ingredients and pour in the wet mixture. Fold the batter gently with a wooden spoon until no dry flour remains, being careful not to overmix.
Step 4: Heat a heavy-based pan, such as cast iron, over medium-low heat. Once hot, add a small knob of butter and pour about ⅓ cup of batter into the pan.
Step 5: Cook the pancake for 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding butter to the pan as needed.
Step 6: Serve the pancakes stacked high, topped with butter and maple syrup. Enjoy warm.

Tips & Variations

For extra fluffiness, separate the eggs and beat the whites until soft peaks form, then fold them into the batter.
Try adding a handful of chopped crystallized ginger or pecans to the batter for added texture and flavor.
You can substitute molasses with maple syrup or honey, though molasses gives the signature gingerbread taste.
If you prefer vegan pancakes, replace eggs with flax eggs and use plant-based milk and butter alternatives.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or in a pan over low heat to keep them soft and avoid drying out. You can also freeze cooked pancakes for up to one month; separate layers with parchment paper and thaw before reheating.

How to Serve

A tall stack of seven golden-brown pancakes sits on a white plate, each pancake thick and fluffy, layered closely with a slight drip of syrup running down the sides. On top, there is a thick swirl of light brown frosting with a soft, creamy texture, dusted with powdered sugar falling gently from above. Sticking out from the frosting near the back is a small gingerbread man cookie decorated with white icing smiling and standing against a dark blurred background with warm light spots. The plate is on a wooden surface with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and keep it covered in the refrigerator. Give it a gentle stir before cooking, as some settling may occur.

What if I don’t have molasses?

If molasses isn’t available, you can substitute it with dark corn syrup, honey, or maple syrup, though this will slightly change the flavor profile. Molasses provides the distinct deep, rich taste typical of gingerbread.