Gingerbread pancakes take the magic of gingerbread cookies – fresh ginger, molasses, warm spiced flavours, and turn them into brunch form. If that’s not a holiday miracle, then I don’t know what is.
If I had my way, every holiday meal would be comprised of breakfast foods, and dessert. Gingerbread pancakes, maple syrup, and then some decadent dessert item. But I don’t make the rules (…yet), so all I can suggest is that you have this breakfast three times today.
Gingerbread and molasses is one of my favourite combinations. I binge on gingerbread biscuits all year round, so putting it into my pancakes seemed like a natural next step. The warm spices infused into the tasty pancake batter (we’re using just plain ol’ milk for this pancake recipe…I tested it with buttermilk too, and felt that it resulted in a bit of a loss in the gingerbread flavour which is what I really wanted) result in a gingerbread breakfast dish that’s perfect for any cold morning (or evening).
How to make Gingerbread Pancakes
Gingerbread pancakes are cooked in the safe fashion as most pancake recipes. It is simply a matter of (barely) combining the wet and the dry ingredients to create a pancake batter. Letting that batter rest for a short while. And finally, cooking up the pancakes in a skillet or griddle.
4 steps to perfect pancakes
All the standard pancake tips and tricks apply to this gingerbread-spiced version, here’s a quick walkthrough for you:
1. Make sure all your ingredients are fresh, and at room temperature, unless otherwise stated!
This is generally good advice for any recipe, but especially so for pancakes. Stale baking powder has been the culprit for many failed pancakes!
2. Don’t overmix your batter.
You want to incorporate the wet and dry ingredients, but if you find that your batter is smooth…then you have overmixed. The batter should have some lumps.
3. Don’t skip the refrigeration step.
I know, I know…we all want pancakes, and we want our pancakes now! But this step is really quite helpful.
4. Take it easy when turning your pancakes.
If you’re looking for fluffy pancakes with that lovely airy, delicate texture, flipping your pancakes or tossing them into the air is a sure-fire way to make sure that doesn’t happen.
This recipe is generally great by itself, but if you want to jazz it up a little bit, here are three options (feel free to do something totally different if inspiration strikes you):
Double down on the molasses by creating a molasses-spiked maple syrup
Simply mix in a teaspoon of molasses for every 3 tablespoons of maple syrup
Gingerbread love 4eva <3
Get some gingerbread men, think of someone you hate, crush gingerbread men with the fiery vengeance of a thousand bursting suns. Delicately sprinkle gingerbread crumbles over your pancakes. Oooh, and swap out the maple syrup for a touch of vanilla icing! (It’s lovely. And a little therapeutic.)
I know, I know…this is a weird one. But for some reason, poached pears and gingerbread pancakes work really well together.
It goes without saying that an accompanying cup of coffee or tea is non-negotiable. (Okay, fine…it’s a little negotiable, but I don’t understand you.)
Gingerbread pancakes can be refrigerated (without any syrup added) in an airtight container for 3-5 days. If frozen, they will last up to 1 month.
Though personally, I feel pancakes (in general) do not thaw well so freezing is only an option if you’re not looking for that perfectly fluffy and airy pancake breakfast.
More pancake recipes to try
- Fluffy, Fluffy Pancakes
- Japanese Souffle Pancakes
- Strawberry Cheesecake Pancakes
- Blackberry Pancakes with Brown Sugar Butter
- Lemon Mascarpone Pancakes
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These gingerbread pancakes don’t require any special tools at all. However, if you prefer perfectly round pancakes, then a pancake mould will be helpful! If you don’t want symmetrical pancakes, then you’re already good to go.
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What are we thinking, bestie? Are these gingerbread pancakes with molasses perfect for Christmas morning? Or really, any holiday morning? Actually, every morning. Let me know in the comments below.Print
Gingerbread pancakes with all the magic of gingerbread cookies! Fresh ginger, molasses and warm spices combine to create a delicious breakfast you’re sure to remember.
Recipe adapted from New York Times Cooking
- 2 cups all-purpose flour
- 2 ½ tbsp dark brown sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 3 tsp ginger, ground
- 2 tsp cinnamon, ground
- ½ tsp allspice, ground
- 1 ¼ cups milk, room temperature (full-fat/whole)
- ⅓ cup unsulfured molasses (not blackstrap)
- 2 large eggs, room temperature
- 3 tbsp butter, melted
- 1 tsp ginger, grated
- ½ tsp lemon zest
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and allspice.
- In a different bowl, combine milk, molasses, eggs, butter, grated ginger, and lemon zest until well incorporated. Pour the wet ingredients into the dry ingredients, and fold until mostly incorporated. (Some lumps are fine…desirable, even.). Cover and refrigerate the batter for at least 15 minutes.
- Heat a generously buttered nonstick pan over medium-low heat. Use a quarter cup measure to scoop, and pour your batter into the pan.
- Cook the pancakes until bubbles begin to form on the surface, and the bottom has started to brown, 1-2 minutes, turn over gently. Cook the other side, until the pancake is cooked through, another 1-2 minutes. Repeat with remaining batter.
- Serve the gingerbread pancakes immediately with a pat of butter, and a generous pour of maple syrup.
- If you can’t serve them immediately, you can keep the pancakes warm as you cook them by setting them on a baking sheet in a 250 degree F oven.
- Make sure to use room temperature ingredients. If you mix the melted butter into super cold milk, it will just solidify, and clump up.
- Make sure not to overmix the pancakes, bestie. Overmixing is the death of fluffiness.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Gingerbread pancakes, pancakes, fluffy pancakes, molasses