The aroma of gingerbread filling your kitchen is one of the true delights of the holiday season, isn’t it? Now, imagine that warm, spicy fragrance infused into light, fluffy pancakes! These Gingerbread Pancakes are an absolute dream, transforming your everyday breakfast into a festive celebration. They’re perfect for Christmas morning, a cozy winter weekend, or whenever you need a little sprinkle of holiday cheer.
There’s just something magical about gingerbread. That perfect blend of ginger, cinnamon, nutmeg, and cloves instantly transports you to a place of warmth and comfort. This recipe captures all those beloved flavors and infuses them into a stack of golden-brown pancakes that are tender on the inside with a subtle crisp on the edges. Forget store-bought mixes; making these from scratch is incredibly simple and yields results that are far superior. If you love classic breakfast recipes, you might also enjoy exploring other delicious pancake recipes for pancake day for inspiration!
Whether you top them with a dollop of whipped cream, a dusting of powdered sugar, a drizzle of maple syrup, or even a sprinkle of candied ginger, these pancakes are guaranteed to bring smiles to the breakfast table. They’re hearty enough to keep you satisfied but light enough not to feel too heavy. Plus, they make your home smell absolutely incredible! It’s a wonderful way to kick off a chilly morning or gather your loved ones around a delicious meal.
Preparing a special breakfast doesn’t have to be complicated. This Gingerbread Pancake recipe is designed to be straightforward, even for beginner cooks. It’s a fantastic way to embrace the festive spirit through food, much like delving into festive feasts: 10 holiday recipes to celebrate. So, tie on your apron, put on some festive tunes, and get ready to create a breakfast that feels like a warm hug on a plate. Trust me, these will become a cherished tradition in your home!
Ingredients
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1 ½ cups all-purpose flour
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2 tbsp brown sugar (packed)
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1 tbsp baking powder
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1 ½ tsp ground ginger
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground cloves
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¼ tsp salt
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1 ¼ cups milk (whole or 2%)
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¼ cup molasses (dark, not blackstrap)
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1 large egg
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2 tbsp unsalted butter (melted and cooled, plus more for greasing)
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1 tsp vanilla extract
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For serving Maple syrup, whipped cream, powdered sugar, or candied ginger
Instructions
In a large bowl, whisk together the flour, brown sugar, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Make sure there are no lumps and all the spices are well distributed.
In a separate medium bowl, whisk together the milk, molasses, egg, melted butter, and vanilla extract until smooth. Molasses is thick, so ensure it's fully incorporated.
💡 Tip: Ensure your melted butter has cooled slightly before adding to the wet ingredients to avoid scrambling the egg.
Pour the wet ingredients into the dry ingredients. Stir with a whisk or spatula until just combined. A few small lumps are perfectly fine; overmixing will result in tough pancakes. Let the batter rest for 5-10 minutes while you heat your griddle.
Heat a lightly greased griddle or large non-stick pan over medium heat. Test if it's ready by dropping a small amount of water; it should sizzle immediately and evaporate.
Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through.
💡 Tip: Adjust the heat as needed. If they’re browning too quickly, lower the heat; if they’re not browning enough, increase it slightly.
Transfer cooked pancakes to a plate and keep warm in a low oven (around 200°F / 95°C) while you cook the remaining batter. Repeat until all batter is used.
Serve immediately with your favorite toppings such as maple syrup, a generous dollop of whipped cream, a sprinkle of powdered sugar, or even some candied ginger for an extra kick. Enjoy your festive breakfast!
💡 Tips
- Don't Overmix: Lumps are okay! Overmixing develops gluten, leading to chewy rather than fluffy pancakes.
- Rest the Batter: A 5-10 minute rest allows the baking powder to activate and the flour to fully hydrate, resulting in lighter pancakes.
- Correct Griddle Temperature: Medium heat is usually best. Too hot and they burn, too low and they dry out.
- Keep Them Warm: Place cooked pancakes on a wire rack on a baking sheet in a warm oven (around 200°F / 95°C) while you finish the batch.
🎨 Variations
- Add Chocolate Chips: Stir in ½ cup of mini chocolate chips for a decadent treat.
- Gingerbread Spice Cream Cheese Frosting: Instead of whipped cream, top with a simple cream cheese frosting spiced with a pinch of ginger and cinnamon.
- Orange Zest: Add 1 teaspoon of orange zest to the batter for a bright, citrusy note that pairs beautifully with gingerbread.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
📊 Nutrition
Recipe FAQs
Can I make the batter ahead of time?
Yes, you can prepare the wet and dry ingredients separately and combine them just before cooking. Or, mix the full batter and store it in an airtight container in the refrigerator for up to 24 hours. The pancakes might not be quite as fluffy as freshly mixed batter, but they'll still be delicious. You might need to add a splash more milk if it thickens too much.
What kind of molasses should I use?
For this recipe, use regular dark molasses, often labeled 'unsulphured.' Avoid blackstrap molasses, which has a much stronger, more bitter flavor that can overpower the delicate spices.
Can I freeze gingerbread pancakes?
Absolutely! Cook the pancakes completely, let them cool to room temperature, then place them in a single layer on a baking sheet to freeze for about 30 minutes. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They'll keep for up to 2 months. Reheat in a toaster, microwave, or oven.
What if I don’t have all the individual spices?
You can substitute the individual ginger, cinnamon, nutmeg, and cloves with 2-2.5 teaspoons of pre-made gingerbread spice blend or pumpkin pie spice mix for convenience.
I hope these Cozy Gingerbread Pancakes bring a little extra warmth and joy to your table! There's nothing quite like a homemade breakfast to make a day feel special. Share your creations with us, and don't forget to check out more delightful recipes to inspire your culinary adventures. Happy cooking, and happy holidays!
