Gingerbread Pancakes bring together the warm, cozy flavors of ginger, cinnamon, and molasses right into your breakfast plate. These fluffy pancakes have just the right touch of spice and sweetness, making them feel like a little holiday celebration any time you want. The smell of gingerbread cooking in the morning kitchen is something that instantly puts me in a happy mood.
I love making these pancakes on a lazy weekend morning when I have time to enjoy the process and the flavors. What’s fun is that the batter is simple to mix up, and the warm spices make the whole kitchen smell amazing as they cook. A nice tip I’ve learned is to add a little extra molasses on top with some whipped cream or syrup—it makes every bite even more special.
When I serve these, I like to pile them high on a plate and add some fresh fruit on the side, like sliced apples or berries. They’re great as a special treat but comforting enough to feel like a simple breakfast favorite. Every time I make them, I think about cozy mornings and sharing good food with the people I care about.
Key Ingredients & Substitutions
Ground Ginger: This gives gingerbread pancakes their signature warm kick. If you’re out of ground ginger, fresh grated ginger can work but use less since it’s stronger. Ground cinnamon and cloves add cozy spice, but if you prefer, pumpkin pie spice is a handy all-in-one substitute.
Molasses: It adds deep flavor and a hint of sweetness. If you don’t have molasses, dark corn syrup or honey can work, though the flavor will be lighter. I like using unsulfured molasses as it has a smoother taste.
Buttermilk: This ingredient keeps the pancakes tender and adds a slight tang. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using. It’s a simple homemade fix that works great.
Brown Sugar: This sweetens and adds moisture. You can substitute with white sugar, though the pancakes will lose a bit of that rich, caramel flavor.
How Do I Make Fluffy Pancakes Without Overmixing the Batter?
Overmixing pancake batter can make them tough and dense. To keep your gingerbread pancakes fluffy, mix the wet and dry ingredients gently until just combined. A few small lumps are okay.
- Whisk the dry ingredients separately so spices and leavening are evenly spread.
- Combine wet ingredients well before adding to dry.
- Pour the wet mix into dry and stir slowly with a spatula in a folding motion.
- Stop stirring as soon as you see the wet and dry parts mostly combined to keep pancakes light.
This gentle handling of the batter helps the pancakes stay tender and rise nicely when cooked. I find it easiest to watch for tiny dry flour spots disappearing, rather than aiming for a completely smooth batter.
Equipment You’ll Need
- Non-stick skillet or griddle – I prefer this because it heats evenly and makes flipping pancakes easier.
- Mixing bowls – one for dry ingredients and one for wet, to keep things organized and mess-free.
- Whisk – a quick way to combine ingredients smoothly without overmixing.
- Measuring cups and spoons – for accuracy, especially with spices and liquids.
- Spatula – for flipping pancakes gently and neatly.
- Cooking spray or butter – to prevent sticking and give those lovely golden edges.
Flavor Variations & Add-Ins
- Chocolate Chips – add 1/2 cup to the batter for melty chocolate goodness, perfect for kids or chocolate lovers.
- Chopped Nuts – stir in a handful of chopped pecans or walnuts for crunch and extra flavor.
- Fresh Fruit – top with sliced bananas, strawberries, or blueberries before serving for a fresh, sweet touch.
- Spice Mix – include a pinch of allspice or cardamom to deepen the warm spice profile.
How to Make Gingerbread Pancakes
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons brown sugar, packed
- 1 cup buttermilk
- 1/2 cup molasses
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Butter or oil for cooking
- Whipped cream, for topping
- Powdered sugar, for dusting
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and another 15 to 20 minutes to cook the pancakes, depending on how many you make. In total, plan around 25-30 minutes from start to delicious finish.
Step-by-Step Instructions:
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, salt, and brown sugar until everything is well blended. This dry mix builds the warm flavors for your pancakes.
2. Combine the Wet Ingredients
In another bowl, whisk together buttermilk, molasses, egg, and melted butter until smooth. The molasses adds a lovely sweetness and richness that makes these pancakes special.
3. Make the Batter
Pour the wet ingredients into the dry ingredients. Stir gently just until everything is combined — it’s okay if the batter is a bit lumpy. Avoid overmixing to keep your pancakes light and fluffy.
4. Cook Your Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook for 2 to 3 minutes or until bubbles form on the surface and the edges look set.
5. Flip and Finish Cooking
Flip the pancakes carefully and cook for another 1 to 2 minutes until they’re golden brown and cooked through. Remove each pancake and keep warm while you cook the rest.
6. Serve and Enjoy
Stack your gingerbread pancakes on plates. Dust with powdered sugar, add a dollop of whipped cream on top, and drizzle generously with warm maple syrup. Enjoy the cozy flavors perfect for any festive morning!
Can I Use Regular Milk Instead of Buttermilk?
Yes! To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and let it sit for 5 minutes before using. This gives the batter the slight tang and tenderness buttermilk provides.
How Can I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, warm them briefly in a skillet over low heat or in the microwave. You can also freeze pancakes in a sealed bag for up to 2 months.
Can I Make the Batter Ahead of Time?
It’s best to cook the pancakes soon after mixing for the fluffiest texture, but you can refrigerate the batter for up to 8 hours if needed. Give it a gentle stir before cooking to recombine ingredients.
What’s a Good Dairy-Free Substitute for Butter and Buttermilk?
For butter, use melted coconut oil or a plant-based margarine. For buttermilk, mix dairy-free milk (like almond or soy) with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.