• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • About
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Easter
  • Holidays & Occasions
  • About
  • Subscribe
×

Home / Recipes / Breakfast / Pancakes / Gingerbread Pancakes

Gingerbread Pancakes

35 mins
| 9 Comments |
5 from 4 votes
Jump to Recipe 12/13/20 | Updated: 12/13/20 | by Nora
Gingerbread Pancakes Pin 1

The best soft and fluffy Gingerbread Pancakes! This quick and easy recipe is perfect for breakfast on Christmas morning – like eating gingerbread cookies for brunch!

stack of gingerbread pancakes with maple syrup drizzling over

This recipe is one of my kids’ favorite Christmas morning breakfast. If I’m an extra special mom, I cut the pancakes with a gingerbread man shaped cookie cutter and put chocolate chips as little eyes and buttons on top to serve. 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 just the right balance of gingerbread spices and sweetness. It’s also very simple to pull together with just a few staple ingredients – no endless hours spent whipping up your special holiday brunch!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for gingerbread pancakes with text labels
Ingredients for Gingerbread Pancakes: Flour, brown sugar, milk, molasses, eggs, cinnamon, gingerbread spices, salt, oil and baking powder.

Ingredient notes

  • Brown sugar: I prefer dark brown sugar in this recipe, but feel free to use light brown sugar if that’s all you have.
  • Molasses: I go for dark molasses here, but light are fine if you prefer those. Please do not use blackstrap molasses, they are too bitter for a sweet recipe such as these pancakes. If you don’t have any molasses on hand, you can use honey. The gingerbread taste will be a little less intense, but still good.
  • Oil: Feel free to use melted butter in place of the oil for an extra-rich taste.
  • Gingerbread spices: Either use my homemade gingerbread spice mix, a store-bougt mix or a blend of ¾ teaspoon ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground allspice.

How to make Gingerbread Pancakes

This is such a simple recipe with so little steps. First, whisk together the dry ingredients in a large bowl until well combined (1) – I always use a whisk because it helps the baking powder to evenly distribute.

collage of photos to show separate combining  of dry and wet ingredients to make gingerbread pancakes

In a separate bowl or large measuring jug, whisk together the wet ingredients until smooth (2).

Now pour the wet into the dry ingredients and fold together JUST until combined (3). Lumps are absolutely fine – but if you overmix the batter, your pancakes will come out dense and gummy.

collage of steps to show combining batter and cooking gingerbread pancakes

Use a skillet or griddle over medium-low heat to cook your pancakes (4). I use 2 tablespoons of batter, if they’re too big they’re hard to flip.

It’s also important to use medium-low heat and watch them closely, the pancakes burn easily due to the high molasses and sugar content.

stack of gingerbread pancakes on a white plate

Recipe tips

  • 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!
  • Use medium-low heat to cook your pancakes. They burn easily because they are relatively high in sugar and molasses, so mind your temperature setting.
  • Batter consistency: Depending on your exact size eggs and exact brand of brown sugar and molasses, the batter may seem a little thin. If you feel it’s much thinner than your regular pancake batter, feel free to fold in 2 more tablespoons of flour.
  • Don’t stack the pancakes before serving – we place them on a wire rack in a single layer. You can also put them in the oven on the lowest temperature setting to keep them warm. But don’t stack them before serving, or they may come out dense.

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.

close up of cut up gingerbread pancakes on a white plate

Serving ideas

We enjoy these with a side of my winter fruit salad. A pat of honey butter and drizzle of syrup on top never hurt, either 😉 If you want to be extra-fancy, sprinkle on some chopped pecans and icing sugar for a “snowed on” look. So pretty and festive!

More gingerbread recipes

  • The Perfect Soft Gingerbread Cookies
  • Favorite Gingerbread Spiced Hot Chocolate
  • Homemade Gingerbread Spice Mix
  • Big & Soft Gingerbread Muffins

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
stack of gingerbread pancakes with maple syrup drizzling over
Save Recipe Saved!

Gingerbread Pancakes

The best soft and fluffy Gingerbread Pancake recipe – perfect for Christmas morning with warm flavors from molasses and spices.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 4 votes
Print Add Review

Recipe details

Prep 10 mins
Cook 25 mins
Total 35 mins
Servings 4 servings
Difficulty Easy

Ingredients
 

Dry Ingredients

  • 2 ¼ cups flour
  • 2 teaspoons cinnamon
  • 2 teaspoons Gingerbread Spice Mix see notes for individual spices
  • 2 teaspoons baking powder
  • ¼ cup brown sugar dark brown preferred
  • ½ teaspoon salt

Wet Ingredients

  • 1 ¼ cup milk
  • ⅓ cup molasses (not blackstrap molasses, they're too bitter!)
  • 2 large eggs
  • 3 tablespoons vegetable oil

Instructions
 

  • In a large bowl mix the dry ingredients well. Whisk the wet ingredients together in a separate measuring jug until smooth.
  • Pour the wet into the dry ingredients. Fold together with a spoon or spatula just until combined – some lumps are fine.
  • Heat a griddle or frying pan over medium-low heat. Spray with nonstick cooking spray or use a little oil to keep the pancakes from sticking. Pour 2-3 tablespoons of the batter onto the griddle or into the frying pan per pancake. Cook for a few minutes or until you start seeing bubbles forming on the surface. Flip and continue cooking for another 1-2 minutes.
Want to save this recipe?Create an account for free to start your personal recipe box. Save any recipe by tapping the heart in the bottom right corner.
Join Now

Notes

Ingredient notes

  • Brown sugar: I prefer dark brown sugar in this recipe, but feel free to use light brown sugar if that’s all you have.
  • Molasses: I go for dark molasses here, but light are fine if you prefer those. Please do not use blackstrap molasses, they are too bitter for a sweet recipe such as these pancakes. If you don’t have any molasses on hand, you can use honey. The gingerbread taste will be a little less intense, but still good.
  • Oil: Feel free to use melted butter in place of the oil for an extra-rich taste.
  • Gingerbread spices: Either use my homemade gingerbread spice mix, a store-bougt mix or a blend of ¾ teaspoon ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground allspice.

Recipe tips

  • 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!
  • Use medium-low heat to cook your pancakes. They burn easily because they are relatively high in sugar and molasses, so mind your temperature setting.
  • Batter consistency: Depending on your exact size eggs and exact brand of brown sugar and molasses, the batter may seem a little thin. If you feel it’s much thinner than your regular pancake batter, feel free to fold in 2 more tablespoons of flour.
  • Don’t stack the pancakes before serving – we place them on a wire rack in a single layer. You can also put them in the oven on the lowest temperature setting to keep them warm. But don’t stack them before serving, or they may come out dense.

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: 569kcalCarbohydrates: 95gProtein: 13gFat: 16gSaturated Fat: 11gCholesterol: 101mgSodium: 377mgPotassium: 842mgFiber: 3gSugar: 39gVitamin A: 259IUCalcium: 286mgIron: 5mg
Nutrition is an estimate.

More recipe information

Suitable for: Vegetarian
Course: Breakfast
Cuisine: American

I first published this recipe on 11/27/2014. I updated the recipe, photos, post and video on 12/13/2020 to make the recipe better, the post more helpful and the photos more beautiful!

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

gingerbread muffin with bite taken out on white platter

< Previous Post

overhead view of small metal shovel in pan with candied almonds

Next Post >

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Comments

  1. TMBriz says

    December 05, 2021 at 4:54 pm

    5 stars
    It was delicious. Although I had to modify mine, which included fresh grated ginger instead of ginger powder, to make some for just me and my husband, the overall recipe was on point. This was a trial for our Christmas breakfast and we are so looking forward to serving these to our family.

    Reply
    • Nora says

      December 08, 2021 at 10:42 pm

      I’m so glad!

      Reply
  2. Sarah@WholeandHeavenlyOven says

    December 05, 2014 at 3:10 pm

    This is seriously pancake heaven! Gingerbread is my jam right now and I say bring it on in EVERYTHING! P.S. Your photos are um, totally gorgeous. 🙂 pinned!

    Reply
    • Nora says

      December 08, 2014 at 12:15 am

      Gingerbread needs to rule the world! Thanks so much Sarah!

      Reply
  3. Nora says

    December 04, 2014 at 11:36 am

    Thank you so much!

    Reply
  4. Jess @ Flying on Jess Fuel says

    December 03, 2014 at 6:12 pm

    Love gingerbread!! These sound so yummy! My dad always made us mickey mouse pancakes when we were little… I wonder if you could make these into gingerbread-man shapes!!

    Reply
    • Nora says

      December 04, 2014 at 11:43 am

      Thanks Jess! Aww that’s such a cute story! You can make them into gingerbread shapes with cookie cutters but it’s really not much fun to do, haha!

      Reply
  5. Denise | Sweet Peas & Saffron says

    November 29, 2014 at 3:28 am

    I am in serious awe of how you are able to post anything with a three-month old! I also do a lot of 1-handed tasks, and mine is a year. I have a very strong left arm, ha ha! These pancakes look amazing, and I bet your house smells amazing 🙂

    Reply
    • Nora says

      November 30, 2014 at 8:56 pm

      Ha, that’s the first thing my mom told me – you’re going to get very good at one-handed tasks 😀 Thanks for stopping by Denise!

      Reply

Primary Sidebar

Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Cookie Recipes

  • The Perfect Soft Gingerbread Cookies
  • Chewy Chocolate Crinkle Cookies
  • Christmas Pinwheel Cookies
  • The Best Cut Out Sugar Cookies

see all >

Popular

  • Garlic Parmesan Crispy Oven Fried Chicken
  • Oven Baked Chicken Breast
  • Crispy Oven Fried Chicken
  • TikTok Baked Oats: 6 Ways!
  • One Pot Rigatoni Bolognese
  • Southwestern Crockpot Chicken Tacos
  • Homemade Shepherd’s Pie
  • Whole Wheat Cinnamon Crunch Banana Bread

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak
  • About
  • Contact

Footer

Footer

Follow Along













Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2023

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Yummly
  • Mix