Gingerbread Pancakes (Simple Recipe)

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

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.

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