These Gingerbread Pancakes are fluffy, perfectly spiced, and taste like the holidays. Serve them with maple syrup, or make them extra special with homemade buttermilk syrup.
If you’re a gingerbread fan, you’ll also want to try these Gingerbread Waffles with Lemon Sauce!
I always love breakfast foods, but holiday breakfast is a favorite. I am always drawn to peppermint, eggnog, cranberry – and of course, gingerbread!
These Gingerbread Pancakes taste just like Christmas. The perfect amount of spice is mixed into these fluffy pancakes, making them an ideal breakfast all December long. I think I even love them enough to keep making them after the holidays!
I served these with buttermilk syrup once, and will do it every time I make these pancakes now. While they are even just delicious on their own, the syrup takes them to another level.
This is such a great way to get into the holiday spirit!
Ingredients
- Flour: I use all-purpose flour.
- Sugar: I like adding brown sugar to these pancakes to give them a deeper flavor. I used light brown sugar, but dark brown sugar would also work.
- Baking Powder: The baking powder is necessary to give the pancakes the right texture and airiness.
- Spices: You need ginger, of course – to make these gingerbread pancakes. I keep things simple by just adding the ginger and cinnamon. You could always add pumpkin pie spice in place of the cinnamon, but you’ll still want to add the teaspoon of ginger.
- Salt: The salt helps to balance the flavors, as well as helping to improve the texture.
- Milk: I will typically use 2% milk, because that is what I keep on hand. You could also use buttermilk or whole milk.
- Molasses: Make sure you are using unsulphered molasses. This is the molasses that is typically easier to find.
- Butter: I like to use unsalted butter.
- Eggs: You will need to separate the eggs, like I do for my regular pancake recipe. This gives you light and fluffy pancakes.
- Buttermilk Syrup: This is totally optional, but homemade buttermilk syrup pairs SO well with these pancakes! You could also use maple syrup, or even my lemon sauce would be fab!
How to Make Gingerbread Pancakes
STEP 1: Whisk the dry ingredients together in a large bowl. You do want to make sure you break up any lumps of brown sugar.
STEP 2: In another bowl, whisk together the milk, molasses, melted butter, and egg yolks. The butter may clump up a bit – that’s ok.
STEP 3: Pour the wet ingredients into the dry ingredients.
STEP 4: Whisk this all together. You don’t want to overmix, but you do want to make sure everything is evenly combined.
STEP 5: Whip the egg whites until you have stiff peaks. You can do this by hand, but it will take some arm power. I like to just use my hand mixer.
STEP 6: Take about 1/3 of the egg whites and stir them into the pancake batter. You don’t need to be super gentle here – you are basically lightening the batter to make it easier to fold in the rest of the egg whites.
STEP 7: Add the rest of the egg whites and fold them in gently. Mix just until there are no white streaks remaining.
STEP 8: Heat a griddle and add some butter, or spray with nonstick cooking spray. Cook the batter by adding about 1/3 cup of the batter to the skillet. Cook until bubbles form on top, then flip and cook the second side. Continue until all of the batter is used.
Tips and Tricks
I like to mix the wet ingredients in a large liquid measuring cup. Measure the milk first, then add the molasses. Then you can just add in the rest of the wet ingredients. This just saves you from having to wash another bowl.
I always think the step to whip the egg whites is worth the little bit of extra work, but you can always skip this step and just add the whole eggs in with the wet ingredients. The pancakes will still be delicious, just not quite as fluffy.
I like to make each pancake with about 1/3 cup of batter, but you can always make them bigger or smaller.
More Holiday Breakfast Recipes
Cranberry Orange Scones
Overnight French Toast Casserole
Cranberry Cinnamon Rolls
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Gingerbread Pancakes
Ingredients
- 1 3/4 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1/4 cup molasses
- 3 tablespoons melted butter
- 2 eggs separated
- Buttermilk Syrup or Maple Syrup optional
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt.1 3/4 cups all-purpose flour, 3 tablespoons brown sugar, 1 tablespoon baking powder, 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon salt
- In another bowl, (or I like to use a large measuring cup), whisk together the milk, molasses, melted butter, and the egg yolks. (Place the whites in another bowl – you'll need them in a minute.)1 1/4 cups milk, 1/4 cup molasses, 3 tablespoons melted butter, 2 eggs
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Place the egg whites in a bowl. Whip util you have stiff peaks.
- Take about 1/3 of the egg whites and add them to the pancake batter. Mix to combine. (This will lighten up the batter.) Add the remaining egg whites and fold in until you no longer have any white streaks.
- Heat a griddle or skillet over medium-high heat. Grease with butter or nonstick cooking spray.
- Pour about 1/3 cup of the batter onto the hot griddle. Let the pancakes cook until bubbles form, then flip and continue to cook until browned and cooked through.
- Continue with the remaining batter until all of the pancakes are cooked.
- Serve with buttermilk syrup or maple syrup, if desired.Buttermilk Syrup or Maple Syrup
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