Julie Clark
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Gingerbread Pancakes
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These gingerbread pancakes are fluffy, light pancakes with just hint of ginger spice added. Perfect for the a Christmas morning breakfast.
People have a variety of Christmas traditions. Some people have a special breakfast on Christmas morning, some get together with friends to build gingerbread houses, or maybe your idea of a Christmas tradition over vacation is just sitting around by the fire, half-asleep.=
One of our family traditions for just about any time is…..Saturday morning pancakes! These Gingerbread Pancakes with warm spices are especially delicious during the holidays.
Why you’ll love this recipe:
- They are soft and light, with a nice ginger flavor. That’s why they are called Gingerbread Pancakes.
- Quick and easy, these pancakes take less than 10 minutes to mix up.
- This recipe is a revised edition of our homemade pancakes, a recipe we’ve used for decades based off of an old Amish cookbook.
Secrets to the Best Pancakes
- Make sure your baking powder is fresh. It’s what gives these pancakes a nice rise. And also, use aluminum free baking powder to prevent any odd metallic taste.
- Mix the dry and wet ingredients separately, each in their own bowls, with a whisk. A whisk helps you to get the ingredients properly mixed.
- Combine the dry ingredients into the wet ingredients. Use a whisk and gently mix just until the ingredients are combined.
- Don’t overmix! It’s ok if there are a few lumps of flour into your batter. Those lumps will cook out.
- For beautifully browned pancakes, we love this non-stick pancake griddle. It cooks the pancakes evenly. A ceramic skillet (as shown here) works great as well. You can still use butter to fry the pancakes in if you’d like for a little bit of a crispy edge.
- Don’t crowd the skillet/griddle. Give the pancakes room to grow a little as they cook. This helps your pancake be nice and round.
- For evenly browned pancakes, wipe off the skillet between each batch of pancakes. If you don’t, you could end up with your pancakes having spots of darker colors.
How to Make Gingerbread Pancakes
- In a medium bowl, whisk together the flour, sugar, baking powder, ginger and allspice.
- In a large bowl, whisk together all the remaining ingredients until smooth.
- Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix.
- Lightly grease a skillet with cooking spray, butter, or oil.
- Fry each pancake over medium-low heat until it is puffy and bubbly, and then turn to brown on the other side.
Toppings for Gingerbread Pancakes
- Cinnamon Butter
- Honey Butter Syrup
- Powdered Sugar Glaze
- Homemade Cinnamon Chips: These are delicious inside the pancakes!
Gingerbread Pancakes
These gingerbread pancakes are fluffy, light pancakes with just hint of ginger spice added. Perfect for the a Christmas morning breakfast.
Servings 10
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
- 1 1/3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3 teaspoons baking powder aluminum free
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 3 tablespoons canola oil or vegetable oil
- 1 large egg
- 3/4 teaspoon salt
- 2 tablespoons molasses
- 1 1/4 cups milk
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, ginger and allspice.
- In a large bowl, whisk together all the remaining ingredients until smooth.
- Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix.
- Lightly grease a skillet with cooking spray, butter, or oil.
- Fry each pancake over medium-low heat until it is puffy and bubbly, and then turn to brown on the other side.
- Serve hot with butter and your favorite syrup.
- Store any leftovers in the refrigerator for 3 days. They freeze well too.
Notes
The calories shown are based on the recipe making 10 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 147kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 197mg | Potassium: 250mg | Sugar: 7g | Vitamin A: 75IU | Calcium: 101mg | Iron: 1.2mg
Pancake Recipes
Our family loves to make pancakes on Saturday mornings or for a weeknight brinner. If you are looking for a new type of pancake, give one of these a try:
Peanut Butter & Jelly Pancakes 
Cinnamon Roll Pancakes Red Velvet Pancakes Cottage Cheese Pancakes Gingerbread Pacnakes 
Cornmeal Pancakes 
Peanut Butter Streusel Pancakes Homemade Pancakes 
Buckwheat Pancakes 
Whole Wheat Cinnamon Pancakes Oatmeal Pancakes Buckeye Pancakes 
Strawberry Shortcake Pancakes 
Honey Wheat Pancakes
These were delicious and interesting pancakes. I might add a bit more ginger. I am looking for something different to serve as part of my holiday menus and I have found it. I will serve with whipped mascarpone cheese. Thanks
One of the best pancakes I’ve made in a long time! I had a mixed gingerbread spice that I used instead of the individual spices, and it was sensational! My parents, who aren’t too keen on pancakes, also enjoyed them and are looking forward to the next time I make them! Thank you for sharing this fantastic recipe! 💙