This Gingerbread Pancakes Recipe is such a fun twist on breakfast. Easy, delicious and absolutely perfect for holiday mornings!
About these Gingerbread Pancakes
Thinking about what to make for your Christmas breakfast?! Well, I got just the thing with this gingerbread pancakes recipe. These pancakes are thick and fluffy, packed with warm spices like cinnamon, nutmeg, and ginger. The pancakes cook up perfectly with crisped edges and light and fluffy centers.
Ingredients
- Flour
- Baking Soda
- Baking Powder
- Molasses
- Ginger
- Nutmeg
- Cinnamon
- Cloves
- Salt
- Milk
- Vanilla
- Melted butter
- Eggs
How to Make
In a medium size bowl combine the flour, brown sugar, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves together.
In a separate bowl measure out the melted butter, milk, 1 tablespoon of molasses, eggs, and vanilla extract. Set it aside. Turn the stove on to just below medium heat, add butter into the pan and allow to melt. While the pan is getting, add the wet ingredients into the dry ingredients making sure to gently fold. You want to make sure you don’t over mix so your pancakes can sit up nice and fluffy. The batter will still have some lumps in it, that’s ok!
Once you have the batter combined, pour about 1/3 cup pancake mix in the pan. Allow to cook on the first side for about 1 minute or so. The little air bubbles will start to pop, that’s when you know it’s ready to be flipped. Continue this step until your batter is gone.
Can I use box mix for this recipe?
YES! I would just omit the molasses. Use all the spice ingredients as measured out in this recipe, then follow the instructions on the back of the pancake box. I personally recommend Krusteaz, it’s just so good and the pancakes are always so fluffy and delicious.
Can I make this pancake mix ahead of time?
Yes, just pop the batter in a airtight container in the fridge and pull out when ready to use.
Do I have to use Molasses?
You don’t necessarily need to use the molasses in this recipe, it helps give the pancakes their signature gingerbread flavor. The pancakes will still be just as delicious without the molasses.
How to store leftover pancakes?
You can store them in the fridge for 1-2 days. You can also freeze the pancakes for up to a month. Be sure to place parchment paper between the pancakes when freezing.
How to reheat leftover pancakes
I personally love using the toaster to reheat my leftover pancakes, however the microwave or the stovetop work just as well.
Looking for more recipes?
- Baked Peach Cobbler French Toast
- Easy Blueberry Cheese Danish Recipe
- Easy Strawberry Biscuits (Popeyes Copycat Recipe)
- The Best Banana Pudding Pound Cake
- Black Bottom Cheesecake Recipe
Gingerbread Pancakes
Ingredients
- 2 cups All Purpose Flour
- 2 tablespoons Brown Sugar
- 1 teaspoon Sugar
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 2 teaspoon Ground Ginger
- 2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Ground Cloves
- 1 cup Milk Room temperature
- 1/3 cup Molasses
- 2 Eggs Room Temperature
- 4 tablespoons Butter Melted
- 1 tablespoon Vanilla Extract
Instructions
- 1. In a medium bowl, measure out all of the dry ingredients then pour your wet ingredients into the dry. Gently fold in. 2. In a medium pan, add in vegetable oil or butter and allow the pan to heat up for about 30 seconds to a minute over medium heat.3. Pour the batter into the hot greased pan and cook for about 1-2 minutes on each side or until bubbles start to pop. Flip and cook for an additional minute or so. 4. Continue until you have used all of your batter.
Heather
Amazing pancakes! Might be the best homemade pancakes I have ever had. Fluffy, flavorful, and easy to make!