Cozy up with these easy gingerbread pancakes! This recipe is jam-packed with warm gingerbread flavors, perfect for chilly winter mornings.
Gingerbread pancakes are amazing any time of the year, but this time of year they just seem to taste even better. Flavored with brown sugar and molasses, these pancakes melt in your mouth. We have a tradition of doing a massive brunch on Christmas morning and these are a hit every year. Are you ready to try them?
Gingerbread Pancake Recipe
- 1-1/2 cups of all-purpose flour
- 3/4 cup of milk
- 1/3 cup of brown sugar
- 2 eggs
- 4 tablespoons of melted butter
- 2 tablespoons of molasses
- 2 teaspoons of baking powder
- 1 teaspoon of cinnamon
- 1 teaspoon of ground ginger
- 1/2 teaspoon of salt
- 1/4 teaspoon of pumpkin pie spice
- 1/8 teaspoon of ground cloves
- 1/8 teaspoon of nutmeg
Begin by preheating your pan or skillet to 350°F/medium heat. I’m a fan of cast iron, but any pan or griddle will do.
In a large bowl, whisk together flour, sugar, baking powder, salt, and spices. In a separate medium bowl, mix the remaining ingredients. I know what you’re thinking. Save a bowl and mix it all together in one bowl. I often do the same, but the molasses cakes with the flour if you don’t do a wet and dry bowl.
Once the wet ingredients are well mixed, you can go ahead and combine them with the dry ingredients in a large bowl. Stir thoroughly, but do not over-mix, or pancakes will get chewy. While this is true with all pancakes, it is especially true in gingerbread pancakes because of the molasses. Stir just enough to incorporate the ingredients.
After testing your pan to make sure the temperature is spot-on (flick water at the pan and if it “dances” it’s ready) pour approximately 1/4 cup of batter on the pan. I like to use an ice cream scoop. When bubbles begin to show, you’re ready to flip. Cook for approximately two more minutes until it’s lightly golden brown.
Top these gingerbread pancakes with whatever you love. I personally think these pair nicely with some Nutella and powdered sugar. Maybe maple syrup and a couple of blueberries. Whipped cream…
Did you know it’s really easy to make your own whipped cream? It only takes 3 ingredients and 5 minutes and it’s so delicious you’ll ditch the store-bought stuff for good once you try it! Watch the video and follow the step-by-step photos from Laura at Joy Food Sunshine.
Grandma’s Gingerbread Pancakes
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- Begin by preheating your pan or skillet to 350°F/medium heat.
- In a large bowl whisk together all dry ingredients.1 1/2 c. All-Purpose Flour, 1/3 c. Brown Sugar, 2 tsp. Baking Powder, 1 tsp. Cinnamon, 1 tsp. Ground Ginger, 1/2 tsp. Salt, 1/4 tsp. Pumpkin Pie Spice, 1/8 tsp. Cloves, 1/8 tsp. Nutmeg
- In a separate bowl mix all wet ingredients3/4 c. Milk, 2 Eggs, 4 tbsp. Butter, 2 tbsp. Molasses
- Slowly add wet ingredients to dry ingredients and stir until combined. Do not over-mix.
- Scoop about 1/4 cup of mixture onto skillet, and flip when top begins to bubble (about 2 minutes).
- Cook for 2 more minutes until pancakes are lightly golden brown.
Don’t miss my potato pancake recipe as well!
More of My Favorite Pancake Recipes
Mexican Tres Leches Pancakes are soft and fluffy pancakes perfect to serve for an indulgent breakfast. Make them using a few simple ingredients in under 20 minutes. Get the recipe at Whisk Affair.
Lemon Ricotta Pancakes with Blueberry Sauce are light and fluffy pancakes bursting with flavor and topped with a simple blueberry sauce. The perfect weekend breakfast! Get the recipe at Two Peas & Their Pod.
Cinnamon Pear Pancakes are filled with cinnamon flavor and are the perfect healthy fall breakfast. They’ve got chopped pears inside the pancakes and caramelized pears on top. Get the recipe at Running to the Kitchen.
Winter Spiced Apple Pancakes are fluffy buttermilk pancakes, loaded with fresh apples and winter spices. Topped with vanilla mascarpone cream and candied walnuts, it’s a quick and easy brunch worth getting out of bed for. Get the recipe at Apple Cake Annie.
Storing Leftover Gingerbread Pancakes
You can make a batch of gingerbread pancakes on the weekend for brunch and save leftovers for breakfast all week long. Just store leftover pancakes in an airtight container in the fridge for up to 5 days or in the freezer for longer. When you’re ready to enjoy them, pop them in a toaster or microwave to reheat.
When do you enjoy pancakes the best? Breakfast or dinner? I personally adore breakfast for dinner.