With the fluffiest texture and just the right amount of spice, these delicious Gingerbread Pancakes are a perfect holiday breakfast—or anytime breakfast when you want cozy flavors to share.
Gingerbread Pancakes
I love introducing new flavors to my family and since my kids love both my Gingerbread Muffins and my easy Gingerbread Cake, I knew it was time to try those warm spices in pancakes. This recipe has been such a fun one to have in the mix and we love them with fruit and maple syrup for breakfast.
(I’ve also been known to make them for dinner!)
These are as easy as making regular pancakes, but they get extra flavor from cinnamon, ginger, and molasses. I love to use whole wheat flour to make them a little extra substantial, but all purpose flour can work too.
Try these for an easy toddler breakfast, as a make-ahead Christmas breakfast (they reheat easily in about 30 seconds), or as a weeknight dinner when you’re otherwise short on energy.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
Here’s a look at the ingredients you need to make this easy pancake recipe so you know what to have on hand. Scroll down to the end of the post for the full measurements and recipe.
- Milk: You can use any type of milk you prefer in this recipe. I usually use nondairy plain or whole milk, but it’s versatile. You can use nondairy plain milk if that’s what you usually use.
- Eggs: Eggs make this recipe nice and fluffy. If you need to make them egg-free, I recommend a store bought egg replacer like the one from Bob’s Red Mill or Just Egg.
- Unsalted butter: I use unsalted butter in my recipes so that I can control the salt. It will work with salted butter, though, if that’s what you have on hand.
- Molasses: A little molasses adds a touch of sweetness and the classic gingerbread flavor you expect, so I use it here.
- Vanilla extract: I use pure vanilla extract in cooking, though imitation will also work if that’s what you have on hand.
- Whole-wheat flour: This type of flour absorbs the moisture in the recipe really nicely and provides fiber and complex carbs—which just means they are filling and flavorful to eat.
- Baking powder: This is key for ensuring that the pancakes rise nicely and cook through.
- Cinnamon, ground dried ginger, ground cloves (or allspice), and salt: This combination of spices adds the gingerbread taste. The salt ensures that all of the other flavors pop and come through.
Step-by-Step Instructions
Here’s a look at the steps involved in making this recipe. Scroll down to the end of the post for the specifics, including the timing and amounts.
- Mix together the dry ingredients in a medium bowl and the wet ingredients in a separate bowl to measuring cup.
- Stir the wet ingredients into the dry ingredients.
- Warm a skillet over medium heat and melt in some butter. Add dollops of batter, spreading a little, and cook.
- Flip over and cook through on the other side. Repeat to make the rest of the batch of pancakes.
How to Store
You can make these pancakes up to 5 days ahead and store in an airtight container in the fridge. Warm through in 15-30 second increments on a heat-safe plate in the microwave.
Or you can freeze pancakes to use in a future week.
Best Tips for Success
- To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
- If you don’t have molasses, use honey or maple syrup.
- Serve with maple syrup, whipped cream, applesauce, yogurt, or another desired topping or dip.
- Gluten-free: Use a 1:1 style of gluten-free flour mix like the one from King Arthur Flour.
- Dairy-free: Use nondairy milk and coconut oil.
- Egg-free: I find that pancakes work best with a store bought egg replacer like the one from Bobs Red Mill.
- Use all-purpose flour if you prefer.
Related Recipes
Breakfast
Favorite Christmas Pancakes
Breakfast
French Toast Casserole Recipe
Breakfast
Blueberry Yogurt Cake
Muffins
Favorite Gingerbread Muffins
I’d love to hear your feedback on this post, so please comment and rate the recipe below.
Fluffy Gingerbread Pancakes
Ingredients
- ¾ cup milk
- 2 eggs
- 2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground dried ginger
- ⅕ teaspoon ground cloves (or allspice)
- ¼ teaspoon salt
Instructions
- Add the milk, eggs, butter, molasses, and vanilla to a medium bowl. Whisk to combine Into a smooth mixture.
- Add the flour, baking powder, cinnamon, ginger, cloves, and salt to a separate medium bowl. Whisk gently to combine. Whisk in the milk mixture to make a uniform batter. (If it seems very thick, add 1-2 tablespoons milk and stir.)
- Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
- Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
- Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
- Serve warm with applesauce, maple syrup, and/or nut or seed butter as you like.
Notes
- To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
- Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
- If you don’t have molasses, use honey or maple syrup.
- Serve with maple syrup, whipped cream, applesauce, yogurt, or another desired topping or dip.
- Gluten-free: Use a 1:1 style of gluten-free flour mix.
- Dairy-free: Use nondairy milk and coconut oil.
- Egg-free: I find that pancakes work best with a store bought egg replacer like the one from Bobs Red Mill.
- Use all-purpose flour if desired.
Nutrition
This post was first published December 2022.
Another easy, delicious recipe that everyone in my family enjoyed! Thank you, Amy.
Can I use this recipe to make waffles instead?
I’m wondering this too!
It should work okay to make waffles!
So easy yet so delicious and fluffy ! You’re recipes never let me down.
I’m so glad to hear it!
Delicious. Not sure who loves it more, me or my children!
Also LOVE how Amy always gives options for alternatives if you have dietary restrictions or just don’t have the ingredients.
delicious and cozy..the molasses taste it just right, not overbearing with mildly warm spices 🙂
my 2 year old helped me make them and gobbled them up.
My husband made these for my family on Christmas morning and they were perfect! Great flavor and not too sweet. We made regular size pancakes and he ended up omitting buttering the pan beforehand as he thought it made them get too dark. I didn’t mind either way!
Oh my goodness, so fluffy and delicious! I made a single batch this morning and kept eating them as I was making them! So then I made a double batch so we would have leftovers and some for the freezer. My molasses was old and clumpy, so I used maple syrup instead. I also use gluten free flour; I did add more milk at the end after I had let the batter sit a few minutes. Sometimes I think GF flour soaks up liquids more than regular flour and I find that letting the batter sit a while after it’s mixed up helps the consistency of the batter when using GF flour.
I’m so glad to hear this and I appreciate the feedback about the gf flour!