Gingerbread Pancakes are a cozy twist on a classic breakfast favorite. These fluffy pancakes are packed with warm spices like ginger, cinnamon, and cloves, giving them that familiar gingerbread flavor we all love around the holidays. They’re perfect for chilly mornings when you want something that feels both comforting and special.
I love making these on a Sunday morning when there’s time to enjoy each bite slowly. The ginger and spices fill the kitchen with the best kind of smell, and it always feels like a little celebration in my own home. I usually like to add a drizzle of maple syrup or a dusting of powdered sugar on top—it makes them taste even more magical.
These pancakes aren’t just for Christmas, though. Any day that calls for a sweet and spicy breakfast is a good day for them. I’ve found that serving them alongside a cup of hot coffee or a warm mug of cocoa makes the whole meal feel so cozy and bright. They’re also a great way to start a weekend with a smile and a full belly.
Key Ingredients & Substitutions
Molasses: This gives the pancakes their deep, rich flavor and dark color. If you don’t have molasses, try using dark maple syrup or honey, but the taste won’t be quite the same.
Spices (ginger, cinnamon, cloves, nutmeg): These warm spices are what make the pancakes taste like gingerbread. You can adjust the amounts to your liking or use pumpkin pie spice as a quick substitute.
Buttermilk: It adds a nice tang and helps make the pancakes fluffy. If you don’t have buttermilk, mix 1¾ cups of milk with 1½ tbsp of lemon juice or vinegar and let it sit for 5 minutes before using.
Brown sugar: Adds sweetness and moisture. Light or dark brown sugar both work, just remember dark brown sugar has a stronger molasses flavor.
How Do You Make Fluffy Pancakes Without Overmixing?
Overmixing pancake batter can make them tough because it develops gluten in the flour. When mixing your wet and dry ingredients, stir just enough to combine.
- Use a spatula or wooden spoon and gently fold the ingredients together.
- Expect a lumpy batter—this is perfect and helps keep pancakes light.
- Stop mixing as soon as you don’t see dry flour spots.
Also, let the batter rest for 5-10 minutes before cooking; this helps the flour hydrate and the baking soda/powder activate for fluffier pancakes.
Equipment You’ll Need
- Non-stick skillet or griddle – I like using this because it heats evenly and makes flipping easy.
- Mixing bowls – one for wet ingredients and one for dry, to keep everything organized.
- Whisk or fork – simple tool to mix the batter without overworking the gluten.
- Measuring cups and spoons – for accurate ingredient amounts.
- Spatula – perfect for flipping the pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Use butterscotch or caramel chips instead of chocolate for a sweet twist.
- Add chopped nuts, like pecans or walnuts, for crunch and extra flavor.
- Stir in shredded apples or pears to add fruitiness and moisture.
- Mix in a splash of bourbon or orange zest for a more grown-up flavor.
How to Make Gingerbread Pancakes
Ingredients You’ll Need:
- 1¾ cups (220g) all-purpose flour
- 2 tbsp brown sugar, packed
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1¾ cups (420ml) buttermilk
- 1 large egg
- ⅓ cup (80ml) molasses
- 4 tbsp (56g) unsalted butter, melted
- Cooking spray or extra butter for the pan
- Whipped cream, for serving
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
Time Needed:
This recipe takes about 10 minutes to prepare the batter and around 15 minutes to cook the pancakes. In total, you’ll spend about 25 minutes from start to finish, perfect for a relaxed weekend breakfast.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Make sure everything is evenly blended.
2. Combine Wet Ingredients:
In a separate bowl, whisk the buttermilk, egg, molasses, and melted butter until smooth and creamy.
3. Make the Batter:
Pour the wet ingredients into the dry ingredients. Gently stir them together until just combined. It’s okay if the batter has a few lumps—this helps keep the pancakes fluffy. Avoid overmixing.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Pour about ⅓ cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.
5. Flip and Finish:
Flip the pancakes gently and cook for another 1-2 minutes until they’re golden brown and cooked through. Transfer cooked pancakes to a warm plate and keep them warm while you cook the rest.
6. Serve and Enjoy:
Stack your pancakes and add a dollop of whipped cream on top. Dust with powdered sugar if you like, then drizzle generously with warm maple syrup. Serve immediately and enjoy your cozy gingerbread breakfast!
Can I Use Regular Milk Instead of Buttermilk?
Yes! If you don’t have buttermilk, mix 1¾ cups of regular milk with 1½ tablespoons of lemon juice or white vinegar. Let it sit for about 5 minutes before using to mimic buttermilk’s tangy flavor and acidity.
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter the night before and refrigerate it overnight. Give it a gentle stir before cooking. Keep in mind that the baking powder may lose some potency, so pancakes might be slightly less fluffy.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, warm them gently in a toaster, oven, or microwave until heated through.
Can I Add Mix-Ins or Adjust the Spices?
Yes! Feel free to stir in chopped nuts, chocolate chips, or dried fruit. You can also adjust the spice amounts to your taste—add more ginger for extra warmth or swap in pumpkin pie spice for a different twist.