Gingerbread Pancakes Recipe

There’s just something magical about waking up to the smell of warm spices drifting from the kitchen—especially when it’s cold outside and you’ve got nowhere to be except bundled up with a cozy plate of pancakes. These Gingerbread Pancakes bring all the nostalgic holiday vibes straight to your breakfast table, and trust me, they’re as easy to make as they are to devour.

This recipe is one I come back to year after year as soon as the leaves start to fall and the air gets crisp. The molasses gives them that classic gingerbread depth, while cinnamon, ginger, and cloves add just the right amount of spice. They’re perfect for lazy weekend mornings, Christmas brunch, or even a midweek treat when you’re craving something comforting.

Whether you top them with a pat of melting butter and a drizzle of maple syrup or go all out with whipped cream and crushed gingersnaps (yes, I’ve done that), these pancakes are festive, filling, and full of flavor. They’re also surprisingly quick to whip up—about 25 minutes from start to finish—making them a go-to recipe when you want something special without spending hours in the kitchen.

Why You’ll Love These Gingerbread Pancakes

• They’re soft, fluffy, and loaded with holiday spices

• Made with everyday pantry staples

• Perfect for freezing and reheating

• Kid-friendly and adult-approved

• Customizable with your favorite toppings

Alright, let’s dive into how to make these seasonal beauties!

Ingredients You’ll Need

Before you get started, make sure you have all the following on hand:

• 1 ½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• ¼ teaspoon ground cloves

• ¼ teaspoon ground nutmeg

• 1 large egg

• 1 ¼ cups milk

• ¼ cup molasses

• 2 tablespoons brown sugar

• 2 tablespoons melted butter

• 1 teaspoon vanilla extract

• Butter or oil for cooking

These ingredients create a beautifully spiced batter that’s rich but not overpowering—just what you want in a gingerbread pancake.

STEP 1: Mix Your Dry Ingredients

Start by grabbing a large mixing bowl. Whisk together your flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. You want all those dry ingredients thoroughly combined so every bite has that perfect balance of flavor.

Tip: If your spices have been sitting in the cabinet for a while, give them a quick sniff. If they’ve lost their punch, it might be time for a fresh batch to get the best flavor in your pancakes.

STEP 2: Whisk the Wet Ingredients

In a separate medium-sized bowl, crack in your egg, then add the milk, molasses, brown sugar, melted butter, and vanilla extract. Whisk everything together until smooth and fully combined.

Molasses is the key player here—it brings that classic gingerbread flavor and a rich, dark sweetness that pairs beautifully with the spices. Don’t skip it or substitute with something else if you can avoid it; it really makes the recipe shine.

STEP 3: Combine the Wet and Dry Mixtures

Pour the wet mixture into your bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined. The batter might be a little lumpy, and that’s perfectly okay—do not overmix, or your pancakes could end up tough.

Let the batter rest for 5 to 10 minutes while you heat up your pan. This short rest helps activate the baking powder and baking soda, giving your pancakes that extra lift.

Now that your batter is mixed and resting, it’s time to turn that bowl of spiced goodness into a stack of warm, cozy pancakes. This is where the magic really starts to happen—the smell of ginger, cinnamon, and molasses hitting the hot griddle will instantly make your kitchen feel like a holiday haven.

One of the things I love most about these pancakes is how quickly they come together once the batter is ready. You don’t need any special equipment or fancy ingredients—just a skillet or griddle, a little butter or oil, and a good appetite. Whether you’re making breakfast for the whole family or just treating yourself on a quiet morning, this part of the process is simple, stress-free, and totally worth it.

Let’s get cooking.

STEP 4: Heat Your Pan or Griddle

Set your nonstick skillet or griddle over medium heat and give it a minute or two to warm up. Once hot, lightly grease it with butter or oil—just enough to prevent sticking. You want your cooking surface hot but not smoking. Too hot, and the pancakes will brown too quickly on the outside while staying raw in the middle.

Tip: To test if your pan is ready, flick a drop of water onto the surface. If it sizzles and evaporates right away, you’re good to go.

STEP 5: Cook the Pancakes

Pour about ¼ cup of batter onto the skillet for each pancake. Use the back of your measuring cup or a spoon to gently spread the batter into a circle if needed. These pancakes rise nicely, so keep some space between them.

Let them cook for 2 to 3 minutes, or until you see bubbles forming on the surface and the edges start to look set. That’s your cue to flip!

Carefully turn the pancakes over and cook for another 1 to 2 minutes, until golden brown and cooked through. If you’re unsure whether the inside is done, you can gently press the center—it should spring back lightly.

STEP 6: Serve and Enjoy

Transfer your finished pancakes to a plate and keep them warm while you cook the rest. You can loosely cover them with foil or pop them in a warm oven (around 200°F) to hold until ready to serve.

Now for the best part: toppings! These gingerbread pancakes are fantastic with a simple pat of butter and a drizzle of warm maple syrup, but don’t stop there. Here are a few more topping ideas to take your stack to the next level:

• Whipped cream and a sprinkle of cinnamon

• A dusting of powdered sugar

• Caramelized bananas or sautéed apples

• Crushed gingersnaps or candied pecans

• A swirl of cream cheese glaze for that “gingerbread cookie meets pancake” vibe

Helpful Tips for the Best Gingerbread Pancakes

Want your pancakes to come out perfect every time? Here are a few quick tips I swear by:

• Don’t overmix the batter. A few lumps are totally fine. Overmixing can lead to dense, chewy pancakes.

• Let the batter rest. That 5 to 10-minute rest before cooking is key for fluffiness.

• Control your heat. Medium heat works best. Too hot and the outsides will burn before the insides are cooked.

• Use fresh spices. Ground spices lose their punch over time, and fresh ones will make a noticeable difference in flavor.

• Try buttermilk. For an extra tangy twist and lighter texture, swap the milk for buttermilk. It pairs beautifully with the spices and molasses.

Variations to Try

While the classic version is delicious as-is, you can easily tweak this recipe to suit your tastes or what you have on hand:

• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

• Dairy-Free: Swap the milk for almond or oat milk, and use coconut oil instead of butter.

• Vegan Version: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based milk and butter.

• Chocolate Lovers: Add a handful of mini chocolate chips to the batter for a little indulgence.