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These Gingerbread Pancakes are fluffy, spiced with warm ginger, cinnamon, and nutmeg, and drizzled with syrup for the perfect cozy holiday breakfast. Easy to make and full of festive flavor!
Gingerbread Pancakes are the ultimate way to bring holiday cheer to your breakfast table. With warm spices, a hint of molasses, and a soft, fluffy texture, these pancakes taste like Christmas morning in every bite. They’re simple enough for a cozy weekend breakfast yet special enough to serve during the holidays.
These pancakes aren’t just delicious, they’re also incredibly versatile. You can dress them up with candied pecans, a cream cheese glaze, or even crushed gingerbread cookies for extra holiday flair. Plus, they freeze and reheat beautifully, making them a great make-ahead option for busy mornings.
Top them with a drizzle of syrup, a dollop of whipped cream, or even a sprinkle of powdered sugar, and you’ve got a festive treat the whole family will love.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- All-Purpose Flour
- Baking Powder
- Cinnamon
- Ground Ginger
- Baking Soda
- Salt
- Allspice
- Ground Cloves
- Eggs
- Vanilla Extract
- Molasses – You want to use dark, unsulphured molasses. Do not use blackstrap. This Original Grandma’s Molasses is the one I always use for baking.
- Buttermilk – don’t worry if you don’t have any one hand. Use my Homemade Buttermilk recipe to make it in minutes.
How To Make Gingerbread Pancakes
- Mix Dry Ingredients. Start by combing the flour, baking powder, baking soda, salt, ginger, allspice, cloves, and cinnamon. You want to whisk until everything is well combined and the spices are evenly distributed.
- Mix Wet Ingredients. In a separate bowl beat the egg, vanilla and molasses together until the egg is fully incorporated. Slowly mix in buttermilk until completely combined.
- Combine. Whisk the buttermilk mixture into the flour until mostly combined. A few lumps are fine.
- Prep Skillet. Heat a skillet or griddle over medium-high heat. Once it is hot spray with non-stick spray or grease with butter. Using 1/4 cup, scoop drop batter into skillet.
- Cook. Cook for 2-3 minutes on each side. Once bubbles start to form on the surface and the edges are set you know it is time to flip.
- Serve. Serve warm topped with syrup or whipped cream.
Storage
Leftover pancakes are great to have on hand. You can place them in an airtight container and store in the fridge for 3-4 days. Simply reheat in the microwave for a quick and easy breakfast.
Freezing
Pancakes are one of those things that freeze really well. Arrange the pancakes on a large baking tray in a single layer. Put the tray in the freezer for 2-3 hours, until the pancakes are completely frozen. Remove and place them in a freezer safe plastic bag, and they will last for 3-4 months.
To thaw you can take out a couple and just microwave on a plate until they are warm (about 1 minute for 2 pancakes) or you can thaw them on the counter and then heat in the microwave. It beats the store bought frozen pancakes any day!
More Delicious Breakfast Recipes
- Eggnog Muffins
- Gingerbread Cheesecake Muffins
- Eggnog French Toast
- Eggnog Coffee Cake
- Cinnamon Roll Pancakes
Gingerbread Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 1/2 cups buttermilk
Instructions
- In a large bowl combine flour, baking powder, baking soda, salt, ginger, allspice, cloves, and cinnamon. Whisk until combined.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves
- In a separate bowl beat egg, vanilla and molasses together. Slowly mix in buttermilk until completely combined.1 whole large egg, 1 teaspoon vanilla extract, 1/4 cup molasses, 1 1/2 cups buttermilk
- Whisk buttermilk mixture into flour until mostly combined. A few lumps are fine.
- Heat a skillet or griddle over medium-high heat. Spray with non-stick spray. Using 1/4 cup scoop drop batter into skillet.
- Cook for 2-3 minutes on each side. Once bubbles start to form on the surface and the edges are set you know it is time to flip.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am making these this weekend – seriously! These look sooooooo tasty!
these look so beautiful!
Once December hits, it’s pretty much gingerbread-all-the-things here. Can’t wait to make these pancakes for breakfast!
Christmas gifts for the rescue shelters amazon wish lists (have done some on my own, but this would REALLY help!).
Would love this gift card. It would help out so much for the things we need for our new house & kiddos. =)
These look so good! I’ve only made gingerbread pancakes once but they were awful. I’ll have to whole wheat-ify this recipe! 🙂
Thanks again for organizing the giveaway!
There will never be a better holiday breakfast than this. Ever. I can’t wait to make these!
Can’t wait to try this gingerbread pancake recipe! My family will surely love these!
Gingerbread is my favorite Christmas flavor! I am so curious to try these gingerbread pamcakes!