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!
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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- 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
- 1 cup milk
- 2 tablespoons honey
- 2 tablespoons molasses (not blackstrap molasses they’re too bitter!)
- 1 large egg
- 2 tablespoons vegetable oil
- 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.
- do not overmix the batter, or your pancakes come out tough
- if you don’t have molasses, use extra honey