Dessert

Gingerbread Pancakes Recipe

ByEthan Lark February 12, 2026February 12, 2026

Introduction

These gingerbread pancakes offer a delightful twist on a morning favorite, combining warm spices with a hint of molasses for cozy, comforting flavors. Perfect for chilly mornings or holiday breakfasts, they are fluffy, flavorful, and easy to make.

A stack of five golden brown pancakes sits on a white plate, each pancake fluffy with a slightly crispy edge and light speckles showing cooked texture. A dollop of white butter melts on top of the upper pancake, while warm amber syrup is being poured down, trickling over the sides and pooling at the bottom. A light dusting of white powdered sugar is sprinkled over the top, adding a soft contrast against the rich browns. The background shows a blurred white creamer on a white marbled surface, giving a cozy and warm feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups (190g) flour
1 tbsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
Pinch of salt
2 eggs
¾ cup (190ml) milk
½ stick (¼ cup, 65g) melted butter, plus more for cooking
2 tbsp molasses
2 tbsp brown sugar
½ tsp vanilla essence

Instructions

Step 1: In a large bowl, sift together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt. Whisk briefly to combine.
Step 2: In a separate medium bowl, whisk together the eggs, milk, molasses, brown sugar, and vanilla essence until smooth.
Step 3: Slowly drizzle in the melted butter while continuously whisking the wet ingredients until fully combined.
Step 4: Pour the wet mixture into the dry ingredients. Gently mix with a whisk or spatula until just combined; some lumps are fine. Cover and let the batter rest at room temperature for 10–15 minutes.
Step 5: Heat a lightly greased non-stick skillet or griddle over medium heat. Pour ¼ cup of batter per pancake onto the surface. Cook for 2–3 minutes per side, flipping once bubbles form on the surface and edges are set. Cook until golden brown and cooked through.
Step 6: Serve warm with your favorite toppings such as maple syrup, whipped cream, or powdered sugar.

Tips & Variations

For extra fluffiness, avoid overmixing the batter to keep it light and tender.
Substitute molasses with maple syrup for a milder sweetness and a different flavor profile.
Add chopped crystallized ginger or a handful of finely chopped nuts for extra texture.
If you prefer a dairy-free version, use a plant-based milk and substitute butter with coconut oil.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warm. For longer storage, freeze pancakes separated by parchment paper in a zip-top bag for up to 1 month. Reheat from frozen in a toaster or oven.

How to Serve

A stack of five golden-brown pancakes is shown on a white plate with a slight texture, sitting on a white marbled surface. Each pancake has a light, crispy edge and moist, fluffy inside, creating a thick, soft layered look. The top pancake is dusted lightly with powdered sugar and crowned with a dollop of melting butter. Golden syrup is being poured over the top pancake, dripping down the sides and pooling at the base, adding a shiny glaze. The background is softly blurred with warm tones and hints of green. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter in advance?

It’s best to use the batter fresh or after a short rest. Making it too far in advance can affect the rise and texture of the pancakes.

What toppings go well with gingerbread pancakes?

Classic choices include maple syrup, whipped cream, powdered sugar, or even a dollop of cream cheese glaze. Fresh fruit like sliced apples or berries also pairs nicely.