Gingerbread Pancakes are my fluffy buttermilk pancakes with the addition of warm spices like cinnamon and ginger along with rich molasses. Each bite is filled with gingerbread flavor, perfect for the holiday season! I would love to wake up to a pile of these pancakes on Christmas morning (or any morning someone wants to make me breakfast 😜)! Be sure to make my Whipped Gingerbread Butter for a decadent twist!
Ingredients & Substitutions
- Flour: The recipe uses all-purpose flour as its base. For a heartier pancake, you can use whole wheat flour. You can also substitute gluten-free flour in a 1:1 ratio.
- Sugar: Granulated sugar adds sweetness to the batter. And, it enhances the molasses flavor (which I love).
- Spices: The warm spices of ground cinnamon and ground ginger give the pancakes the gingerbread flavor. If you don’t have these spices, you can substitute pumpkin pie spice for one or both.
- Buttermilk: If you don’t have any on hand, make your own buttermilk to use! It keeps the pancakes tender and moist, and it reacts with the baking powder to make each pancake nice and fluffy!
- Molasses: I would call the molasses the star of the recipe! It gives the pancakes their deep, rich gingerbread flavor.
Can I Make Pancake Batter Ahead Of Time?
Sure! Once you mix the batter, you can cover it and keep it in the refrigerator for up to 24 hours. That way, you can make it the night before, and it’ll be ready when you want breakfast or brunch! (I think pancakes for dinner are great, too!)
Best Toppings For Gingerbread Pancakes
Here are some delicious toppings for gingerbread pancakes:
- Maple syrup (a classic choice)
- Spiced butter (Check out my Whipped Gingerbread Butter for even more gingerbread flavor! I am here for that!)
- Whipped cream
- Caramel sauce or Apple cider caramel sauce
- Chopped nuts (like pecans or walnuts)
- Sliced bananas
- Chocolate chips (or in the batter, too)
- Confectioners’ sugar (powdered sugar)
- Cream cheese frosting (Check out my homemade carrot cake recipe for the best cream cheese frosting!)
Storing & Reheating Gingerbread Pancakes
Although gingerbread pancakes are best enjoyed hot right after cooking, you can save leftover pancakes to eat later. First, let the pancakes cool completely. Then, store them in a sealed container in the refrigerator for up to five days. When you’re ready to enjoy, heat the pancakes in the microwave. Or, warm them in the oven at 350°F for 8-10 minutes, covering them with aluminum foil.
Can I Freeze Pancakes?
Yes, you can freeze pancakes. After cooking, let the pancakes cool completely, then place them in a single layer on a baking sheet to freeze for about 1-2 hours. Once they’re frozen, transfer them to an airtight container or freezer-safe bag, separating layers with parchment paper to prevent sticking. Pancakes can be stored in the freezer for up to 2 months. To reheat, simply pop them in the toaster, microwave, or a low oven until heated through. I love how freezing pancakes makes breakfast super easy on busy mornings!
Gingerbread Pancakes
Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- 1 ⅓ cups (327 g) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled slightly
- 3 tablespoons molasses
- maple syrup, for topping
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt.
- In a medium bowl, whisk together the buttermilk, egg, butter, and molasses. Pour into the flour mixture and stir just until incorporated. (If the batter seems too thick to pour, add a little more buttermilk.)
- Spray a nonstick skillet or griddle with cooking spray and heat over medium heat (about 300°F).
- When hot, pour ⅓ cup of batter into the skillet. Spread the batter out more, if necessary, to about a 4-inch diameter.
- Working in batches, being careful not to overcrowd the pan, cook the pancakes for 3-4 minutes, or until the bubbles begin popping on top and they are golden brown.
- Gently, but quickly, flip over the pancakes. Cook an additional 3-4 minutes until the other side is also golden brown.
- Before the next batch, wipe out the pan with a paper towel and repeat with the remaining pancake batter.
- Serve warm, topped with maple syrup (or your favorite toppings).
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These pancakes are fantastic! I will definitely be making them again, whether during the holidays or not!
Elizabeth
I loved these pancakes! The spices really stood out in each bite, giving the pancakes a perfect gingerbread flavor.
Annabelle
The texture of these pancakes was really good! But, the molasses may have been a bit overbearing for me.
Bella
These were good–a great twist on regular buttermilk pancakes.
Selena
I served these as a breakfast treat, but they’d be perfect for dessert, too! Love the rich, spiced flavor!
