Holiday mornings and pancakes go hand in hand, so I decided it was the perfect time to give my usual recipe a festive twist! These fluffy gingerbread pancakes are made with simple ingredients and warm spices I always have on hand, which makes brunch affordable while still tasting like a real holiday meal. I’m also sharing my favorite tips for making them even lighter and softer, including a simple rest step that makes a big difference. If you want a holiday breakfast that feels fun rather than hard work, this recipe is a sure winner!
Spiced Gingerbread Pancakes Recipe
Just like our classic homemade pancakes, these comfort pancakes couldn’t be easier to make. A little molasses and a handful of spices (cinnamon, ginger, cloves, nutmeg) go a long way, giving the batter a sweet, earthy, spiced flavor that reminds me of baking gingerbread. But even with the holiday spirit, this recipe is still easy on the budget, thanks to basic ingredients like flour, brown sugar, milk, and butter—not fussy or expensive. Spread a little butter on these gingerbread pancakes, sprinkle with powdered sugar, and don’t want Skip the syrup. Your mornings become even sweeter and more festive!
Recipe Success Tips
- Make sure your starter culture and spices are not expired! Fresh baking powder, baking soda, and spices are the key to fluffy pancakes with a rich gingerbread flavor (yes, these things do expire!) If your baking powder is a bit old, add it to hot water – it should sizzle immediately. To test baking soda, mix it with a little vinegar or lemon juice; the bubbles show it’s still active.
- I stir until everything is mixed together. Overmixing will make the gingerbread pancakes dense instead of soft and fluffy. A few bucks is no problem at all! The batter should look a little thick but pourable.
- Let the batter rest. Let it sit for 10-15 minutes to allow the flour to fully absorb the water. It also gives the baking powder and baking soda more time to activate, making the pancakes lighter and helping them rise beautifully in the pan (aka creating dreamy, fluffy, cloud-like spiced pancakes).
- Keep your pancakes warm. I either tuck them under a clean towel or slide them into a low oven at about 200°F when I’m done with the batch. This helps them stay soft and warm without drying out!
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gingerbread pancakes
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equipment
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big bowl
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non-stick pan
raw material
- 1 cup all purpose flour 120g, $0.13*
- 1½ teaspoon baking powder 7.5 grams, $0.06
- ½ teaspoon baking soda 2.5 grams, $0.01
- ½ teaspoon Salt $0.04
- 1 teaspoon minced ginger $0.11
- 1 teaspoon cinnamon powder $0.05
- 1/4 teaspoon clove powder $0.02
- 1/4 teaspoon nutmeg powder $0.02
- 3 spoon brown sugar 40 grams, $0.09
- â…” cup milk Warm (5.33 oz) $0.16**
- 4 spoon salted butter Melted, (56.5 g) $0.46
- 1 big egg $0.16
- 2 spoon molasses Original Unvulcanized, (1 oz) $0.33
- ½ teaspoon Vanilla extract $0.33
- 1 spoon edible oil $0.04***
instruct
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Collect all ingredients.
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In a large bowl, stir together flour, baking powder, baking soda, salt, spices, and brown sugar. Add warm milk, eggs, melted butter, molasses and vanilla extract. Stir until combined. A few lumps would be fine. While the skillet heats, let the batter rest for 10 to 15 minutes.
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Heat a skillet over medium heat and lightly coat with about 1/2 teaspoon oil. Pour ¼ cup batter into each pancake. Cook until bubbles form and edges look set, about a minute. Flip and cook for another 30 seconds until golden brown. Place pancakes under a towel or in a low oven to keep warm.
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Repeat with remaining batter, adding a little more oil as needed.
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Serve warm with butter, syrup or powdered sugar!
See here how we calculate recipe costs.
notes
**The batter should be thick but pourable. Started with â…” cup milk and If needed, add 1 tablespoon at a time. Non-dairy milk also works well.
***Oil Crisps the edges of pancakes and prevents them from sticking. butter tastes great, But it can burn on medium flamewhich is why I used oil in this recipe.
Nutrition
How to Make Gingerbread Pancakes Step by Step Photos
Collect all ingredients.
Make the batter: Combine 1 cup all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 3 tablespoons brown sugar in a large bowl and stir to combine.
Now pour in â…” cup of warm milk, 1 large egg, 4 tablespoons of melted salted butter, 2 tablespoons of raw molasses and ½ teaspoon of vanilla extract. Mix until just combined (it’s okay if there are a few lumps! Just be careful not to overmix as this will make your gingerbread pancakes dense). If needed, add warm milk a tablespoon at a time until batter is thick but pourable.
While the skillet heats, let the batter sit for 10-15 minutes.
chef: Heat a nonstick skillet over medium heat and coat it with about 1/2 teaspoon oil. Pour ¼ cup batter into skillet and cook until bubbles form and edges look set, about one minute. Use ¼ cup batter per gingerbread pancake and cook in batches as needed.
Now flip and fry on the other side for 30 seconds until golden brown.
Repeat with remaining batter, adding a little more oil as needed. Place the cooked pancakes under a towel or in a low oven to keep warm while the rest of the batter cooks. Then serve and enjoy!
Food recommendations
My go-to is to top these simple gingerbread pancakes with a little butter, a drizzle of syrup, or a dusting of powdered sugar, but I like to add different toppings depending on what I’m eating. Whipped cream or yogurt can add creaminess, and fresh fruit, candied walnuts, or sweetened cranberries will make this stack feel extra festive. Sometimes I sprinkle in toasted nuts for crunch, or a sprinkle of extra cinnamon or nutmeg. For something a little richer, a little cream cheese frosting or chocolate sauce takes you right into dessert territory!
Store and reheat
For short term storage, I let the gingerbread pancakes cool completely and then store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months. Layer them with parchment paper and store them in a freezer-safe bag or container. When you’re ready to eat, pop them in the toaster or heat them in a skillet until heated through. If you plan on freezing a batch, I like to cook them slightly so they stay soft and fluffy when reheated.
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