Gingerbread Pancakes are like a cozy hug on a chilly morning! These fluffy, warm pancakes have just the right amount of ginger, cinnamon, and molasses that remind me of the holidays without being too sweet. Every bite is soft with a little spice that makes breakfast feel extra special.
I love making these pancakes when I want something comforting but a bit different from the usual stack. The smell of ginger and spices cooking on the griddle fills the kitchen and makes everyone eager to sit down and eat. I usually add a touch of maple syrup and a sprinkle of powdered sugar to finish them off, and it’s the perfect mix of sweet and spicy.
These pancakes are great for weekend mornings when there’s time to slow down and enjoy breakfast with family or friends. I often make a big batch so there’s enough to share, and sometimes I sneak in a few mini chocolate chips, which everyone secretly loves. It’s a simple way to add a little joy to the day!
Key Ingredients & Substitutions
Ground Ginger: This is the star spice here, giving pancakes that warm, zesty kick. You can swap ground ginger with freshly grated ginger for a fresher taste, but use less as it’s stronger.
Molasses: It adds deep sweetness and richness. If you don’t have molasses, try dark corn syrup or honey as a milder substitute, but molasses is best for that classic gingerbread flavor.
Buttermilk: Buttermilk keeps these pancakes tender with a slight tang. If you don’t have buttermilk, mix plain milk with a teaspoon of lemon juice or vinegar and let it sit for 5 mins.
Spices (cinnamon, cloves, nutmeg): These create the cozy gingerbread taste. If you want, you can adjust the spices to your preference or use pumpkin pie spice as a ready mix.
How Do I Get Fluffy Pancakes Without Overmixing?
The trick to light pancakes is gently mixing the batter. Overmixing develops gluten and makes pancakes tough.
- Whisk dry and wet ingredients separately first.
- When combining, stir just until you can’t see dry flour anymore—some lumps are fine.
- Let the batter rest for a few minutes while you heat the pan; this helps the flour absorb moisture and the baking soda react.
- Cook on medium heat; too hot can burn the outside before the inside cooks.
With these steps, you’ll end up with soft, fluffy pancakes full of delicious gingerbread flavor every time!
Equipment You’ll Need
- Nonstick skillet or griddle – I prefer it because it heats evenly and makes flipping easy.
- Mixing bowls – you’ll need separate bowls for wet and dry ingredients; keeps things organized.
- Whisk – helps you combine everything smoothly without overmixing.
- Measuring cups and spoons – for accuracy when measuring spices, liquids, and dry ingredients.
- Spatula – a flexible spatula makes flipping pancakes easier and more gentle.
Flavor Variations & Add-Ins
- Add chocolate chips or chopped nuts to the batter for extra texture and flavor.
- Include grated apple or zucchini for added moisture and sweetness.
- Switch out the raspberries for powdered sugar or whipped cream for a different topping.
- Sprinkle with a little extra cinnamon or nutmeg on top before serving for more spice.
How to Make Gingerbread Pancakes
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar, packed
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk
- 1 large egg
- ¼ cup molasses
- 3 tablespoons unsalted butter, melted
- Butter for cooking and serving
- Maple syrup, for serving
- Fresh raspberries (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook. So, you’ll have a delicious stack of warm gingerbread pancakes ready in about 25 minutes—perfect for a cozy breakfast!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt. Make sure everything is combined well.
2. Combine the Wet Ingredients:
In another bowl, whisk together the buttermilk, egg, molasses, and melted butter until smooth.
3. Make the Batter:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. It’s okay if there are a few small lumps—be careful not to overmix.
4. Cook the Pancakes:
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter. Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden brown.
5. Serve and Enjoy:
Place cooked pancakes on a plate and keep warm. When all pancakes are done, stack them, add a pat of butter on top, drizzle with maple syrup, and add fresh raspberries if you like. Serve immediately and enjoy your cozy gingerbread pancakes!
Can I Use Frozen Buttermilk for This Recipe?
Yes! Frozen buttermilk works well, just thaw it in the fridge overnight and give it a good shake before using to recombine any separated parts.
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter the night before and store it covered in the fridge. Just give it a gentle stir before cooking as the baking soda may settle.
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or microwave for a quick breakfast treat.
What Are Some Good Substitutes for Molasses?
If you don’t have molasses, dark corn syrup or honey are okay alternatives. Keep in mind the flavor will be milder without that distinct molasses richness.
