Name: Gingerbread Pancakes (Simple Recipe)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 1/2 cups all-purpose flour; 1 tablespoon baking powder (aluminum free); 3 tablespoons sugar; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon allspice; 1/4 teaspoon salt; 1 large egg; 1 1/3 cups buttermilk; 3 tablespoons butter (melted); 3 tablespoons molasses (or maple syrup)

Recipe

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These gingerbread pancakes are nicely spiced with a fluffy texture that makes them irresistible.

If you're craving a classic holiday breakfast, these gingerbread pancakes are ready in minutes.

Stack of gingerbread pancakes on a plate, topped with whipped cream and cinnamon sticks on plate.

Christmas Gingerbread Pancakes

I used my buttermilk pancake recipe as the base, then added the spices typically used in the classic Christmas cookies to make these gingerbread pancakes. They’re fluffier than a cookie, stack great, and are always a holiday breakfast favorite.

Ingredients

All-purpose flour: the base of this recipe.
Baking powder: makes these pancakes fluffy. Essential that it’s still active (hasn’t been opened for more than 9 months).
Sugar: lightly sweetens the batter. Brown sugar works too.
Spices: cinnamon and ginger are the two essential spices, then allspice, if you have it, to complete the gingerbread classic flavor. You can also use pumpkin pie spice. A little salt to enhance the other flavors.
Buttermilk: gives these pancakes their fluffy and airy texture. If you don’t have any, the recipe card shows how to make it.
Egg: essential to bind the batter.
Butter: adds moisture to the batter.
Molasses: the staple ingredient in all gingerbread recipes, adds a rich, deep flavor (and color). In a pinch, use maple syrup.

How to Make Gingerbread Pancakes

You’ll find the details in the recipe card, but here is an overview and some tips you need to know:

Measure and mix the dry ingredients, including the spices, in a large bowl.
Mix the wet ingredients in a separate bowl, ensuring that the molasses is well mixed into the liquids. Mix all you want in this bowl, so you don’t overmix the batter.
Pour the liquid ingredients into the dry ingredients, gently mixing the batter until there’s no visible flour left.
Cook over medium heat, on a well-greased non-stick surface. These should take about 2 minutes per side to cook. If your pancakes are burning and you flip them too early, this means your heat is too hot. Rinse the pan and start again.
Serve them warm, topped with pancake syrup or whipped cream.

Topping Ideas

Whipped cream and a little cinnamon sprinkle is how my kids eat these; however, a light dusting of powdered sugar, cinnamon butter, caramel syrup, or cinnamon syrup on top is great.

More Christmas Pancake Recipes

Make these and come back for my eggnog pancakes, Grinch pancakes, or snowman pancakes, and my cranberry orange scones next time.

Gingerbread Pancakes (Simple Recipe)

Servings: 4

Prep Time: 10

Cook Time: 10

Total Time: 20

These gingerbread pancakes are nicely spiced with a fluffy texture that makes them irresistible.

5 from 6 votes

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Ingredients

1 ½ cups all-purpose flour
1 tablespoon baking powder, aluminum free
3 tablespoons sugar
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon salt
1 large egg
1 ⅓ cups buttermilk
3 tablespoons butter, melted
3 tablespoons molasses, or maple syrup

Instructions

Make the pancake batter:

In a large bowl, place flour, baking powder, brown sugar, cinnamon, ground ginger, and salt. If you have all spice, add ¼ teaspoon.
In a medium bowl, whisk the egg. Add the buttermilk, melted butter, and molasses (or maple syrup), until combined. Pour the liquid mixture into the dry ingredients bowl and gently mix, from the outside of the bowl in, until there's no visible flour left. The batter is on the thick side but airy.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. Immediately, pour ¼ cup of batter per pancake. Cook the first side for 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute or two on the other side. Remove from the pan onto a plate and cook the remaining pancakes.

Serve & store:

Serve them warm, topped with maple syrup or a dollop of whipped cream on top.
Refrigerate leftover pancakes for up to 4 days. To reheat, microwave them for 30 seconds or toast them.

Notes

Make your own buttermilk by adding 4 teaspoons of vinegar (white or apple cider) into a measuring cup. Then fill it with whole milk to the 1 ⅓ cup line. Stir and wait 10 minutes for the milk to thicken and turn into buttermilk.