Gingerbread Pancakes

The best soft and fluffy Gingerbread Pancake recipe! This is perfect for breakfast on Christmas morning because they are super quick and easy to make! You will love those pancakes that taste like gingerbread cookies!

This recipe is one of my kids’ favorite holiday breakfast – after cooking, I cut the pancakes with a gingerbread man shaped cookie cutter and put chocolate chips as little eyes and buttons on top. It’s the best thing to see the joy in their eyes from something so simple!

I had to make this recipe a few times to get the flavor right, but I believe now it has the right balance of gingerbread spices and sweetness.

Tips and tricks

• Do not overmix the pancake batter! Once you combine the wet and dry ingredients, use a spatula or wooden spoon to stir just until the flour is moistened. A lumpy, scraggly batter is perfect!
• If you don’t have any molasses on hand, you can use more honey. The gingerbread taste will be a little less intense, but still good.
• If you don’t have gingerbread spice mix on hand, see my recipe for homemade Gingerbread spice mix!

Serving ideas

We enjoy these with a side of my winter fruit salad. And a pat of butter and drizzle of syrup on top, of course 😉

More gingerbread recipes

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Gingerbread Pancakes

The best soft and fluffy Gingerbread Pancake recipe! This is perfect for breakfast on Christmas morning because they are super quick and easy to make! You will love those pancakes that taste like gingerbread cookies!

Recipe by Nora from Savory Nothings

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Recipe details

Prep 10 mins

Cook 25 mins

Total 35 mins

Difficulty Easy

Servings 4 servings

Nutrition 406 kcal

Ingredients

 

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Dry Ingredients

• 1 1/2 cups flour
• 2 teaspoons cinnamon
• 2 teaspoons Gingerbread Spice Mix or use any blend of spices mentioned in the spice mix recipe
• 2 teaspoons baking powder
• 1/4 cup brown sugar
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup milk
• 2 tablespoons honey
• 2 tablespoons molasses (not blackstrap molasses they’re too bitter!)
• 1 large egg
• 2 tablespoons vegetable oil

Instructions

 

• In a large bowl mix the dry ingredients well. Whisk the wet ingredients together in a measuring jug and pour into the dry ingredients. Mix until just combined – a few lumps are fine.
• Heat a griddle or frying pan over medium-high heat. Add a knob of butter or spray with cooking spray. Pour about ¼ cup of the batter onto the griddle or into the frying pan. Cook for a few minutes or until you start seeing bubbles forming on the surface. Flip and continue cooking for another 1-2 minutes.

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Notes

Tips

• do not overmix the batter, or your pancakes come out tough
• if you don’t have molasses, use extra honey

Freezer instructions

To freeze, place the cooled pancakes in freezer bags. Label with the name and date, then freeze for up to 3 months.

Defrost unwrapped on a rack on the counter. You can also microwave the pancakes from frozen.

Nutrition

Serving: 1servingCalories: 406kcalCarbohydrates: 71gProtein: 8gFat: 11gSaturated Fat: 7gCholesterol: 53mgSodium: 200mgPotassium: 515mgFiber: 2gSugar: 33gVitamin A: 166IUCalcium: 222mgIron: 3mg

Nutrition is an estimate.

More recipe information

Suitable for: Vegetarian

Course: Breakfast

Cuisine: American