Bring the warmth of the holidays to your breakfast table with these spiced gingerbread pancakes.
Light, fluffy, and naturally sweetened with molasses, they offer a comforting start to the day while providing a modest boost of protein from eggs and healthy fats from butter.
Quick to make and delightfully satisfying, they’re perfect for busy mornings or festive weekend brunches.
30-Minute Gingerbread Pancakes
Equipment
- Electric griddle (1)
- Mixing bowls (2)
- Whisk (1)
- Measuring cups and spoons
- Spatula (1)
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 ½ tsp ground ginger
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 ¼ cups water
- ½ cup unsulphured molasses
- 2 large eggs
- 3 Tbsp unsalted butter melted, plus extra for greasing griddle
- Maple syrup for serving
Instructions
- Preheat the Griddle: Start by preheating your electric griddle to 375°F (190°C). Ensuring the griddle is hot enough is key to achieving golden-brown, fluffy pancakes. If you don’t have an electric griddle, a large non-stick skillet over medium heat works well. Lightly butter the surface to prevent sticking.
- Mix Dry Ingredients – The Spice Base: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Then add the warm, fragrant spices: ground ginger, cinnamon, nutmeg, and cloves. Whisk these together for about 20-30 seconds until fully blended.This ensures that each pancake is evenly spiced and flavorful.
- Prepare the Wet Ingredients – Molasses Mixture: In a separate medium bowl, whisk together water, molasses, and eggs until smooth. Make sure the molasses is fully incorporated—it may be thick at first, but keep whisking until the mixture is uniform. Then slowly stir in the melted butter. This combination adds richness, moisture, and a subtle depth of flavor to the pancakes.
- Combine Wet and Dry – Forming the Batter: Create a small well in the center of the dry ingredients. Gradually pour the wet mixture into this well while gently folding with a whisk or spatula. Stir only until combined; it’s okay if the batter is slightly lumpy. Overmixing can make pancakes tough. If your batter seems thin, allow it to rest for 3-5 minutes—it will thicken slightly and make flipping easier.
- Prepare the Cooking Surface – Buttering the Griddle: Once your griddle is preheated, lightly coat it with unsalted butter. Spread it evenly with a spatula or brush. This not only prevents sticking but also adds a golden, slightly crisp edge to your pancakes.
- Pour the Batter – Shaping the Pancakes: Using a 1/3 cup measuring cup, scoop the batter and pour it carefully onto the griddle. Space each pancake about 2 inches apart to allow room for spreading. This ensures even cooking and gives each pancake a perfect round shape.
- Cook the First Side – Golden Perfection: Allow the pancakes to cook undisturbed for 2-4 minutes. Look for bubbles forming around the edges and small bubbles popping on the surface. The bottom should turn a warm golden-brown. Resist the urge to lift them too early; patience ensures fluffiness and even color.
- Flip the Pancakes – Finish Cooking: Using a wide spatula, gently lift each pancake and flip it over. Cook for an additional 2-3 minutes, or until the second side is also golden-brown and the center is fully set. The pancakes should be light, tender, and spongy to the touch.
- Serve Warm – Maple Syrup Bliss: Transfer the cooked pancakes to a plate and serve immediately. Top generously with maple syrup or your favorite toppings, such as a dollop of yogurt, fresh berries, or a sprinkle of powdered sugar. Enjoy them warm for the ultimate cozy breakfast experience.
- Storage and Reheating – Meal Prep Friendly: If you have leftovers, allow the pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, oven, or microwave until warm. They maintain their flavor and texture, making them perfect for a quick breakfast on busy mornings.
Notes
- Use fresh spices for the best flavor; older spices may taste dull.
- Do not overmix the batter—lumps are fine and keep the pancakes fluffy.
- Allow the batter to rest for a few minutes before cooking; it thickens slightly.
- Keep the griddle consistently hot but not smoking to avoid burning.
- Butter the griddle lightly for each batch to prevent sticking and ensure golden edges.
- If using a skillet instead of a griddle, cook pancakes one or two at a time for even heat.
- For a dairy-free version, swap butter with coconut oil or vegan margarine.
- Pancakes can be made smaller for kids or bite-sized for holiday brunch platters.
- Always serve warm for the best taste and texture.
- Leftovers freeze well and reheat beautifully for quick weekday breakfasts.
Chef’s Secrets for Perfect Pancakes
The key to irresistible gingerbread pancakes lies in balance and patience.
Always measure ingredients accurately—too much flour can make pancakes dense, while too little leaves them flat.
Freshly ground spices make a world of difference, so consider replacing old spice jars if they’ve been sitting for years.
When mixing the wet and dry ingredients, stir gently and avoid overworking the batter, as this can create tough pancakes.
Letting the batter rest for a few minutes before cooking allows the flour to hydrate and the texture to improve.
Finally, cook on medium heat so the pancakes develop golden, caramelized edges without burning before the centers are done.
Serving Suggestions to Enjoy More
These pancakes are delicious on their own, but they truly shine when paired with complementary toppings.
A drizzle of warm maple syrup is the classic choice, but try topping with whipped cream, Greek yogurt, or vanilla ice cream for an indulgent brunch.
Fresh berries such as raspberries or blueberries add a refreshing contrast to the spiced flavors.
For extra holiday flair, sprinkle with powdered sugar or garnish with crushed gingerbread cookies.
If you’re serving them at a festive gathering, consider stacking them high with layers of whipped cream between each pancake for a show-stopping breakfast centerpiece.
Storage Tips for Freshness Kept
Leftover pancakes can be enjoyed later with just a little planning.
Allow them to cool completely before storing to prevent sogginess.
Place the pancakes in an airtight container or wrap them individually in parchment paper before sealing in a zip-top freezer bag.
In the refrigerator, they’ll stay fresh for up to three days, while in the freezer they can last up to two months. T
o reheat, use a toaster for crisp edges, a microwave for quick results, or an oven set at 300°F (150°C) for gentle reheating.
If reheating from frozen, warm them in a toaster or oven without thawing to keep the texture fluffy.
Frequently Asked Questions
1. Can I make the batter ahead of time?
Yes, but it’s best to cook the pancakes immediately after mixing for maximum fluffiness. If you must prepare in advance, refrigerate the batter for a few hours, but stir gently before cooking as it may thicken.
2. Can I replace molasses with something else?
Molasses gives these pancakes their signature gingerbread flavor, but if unavailable, dark brown sugar or honey can be used. Keep in mind the flavor will be slightly different and less rich.
3. How do I keep pancakes warm while cooking batches?
Preheat your oven to 200°F (95°C) and place cooked pancakes on a baking sheet in a single layer. This keeps them warm and soft until all pancakes are ready to serve.
4. Can I make these pancakes gluten-free?
Absolutely. Swap all-purpose flour for a gluten-free all-purpose blend. Ensure your baking powder and spices are certified gluten-free, and the pancakes will turn out just as delicious.
5. Why are my pancakes flat instead of fluffy?
Flat pancakes usually mean the batter was overmixed or the leavening agents (baking powder/baking soda) were expired.
Always check expiration dates and stir gently to preserve air pockets for light, fluffy results.
