Gingerbread Pancakes Recipe | Fluffy Holiday Pancakes with Molasses & Warm Spices

A Festive Twist on a Breakfast Classic

Gingerbread Pancakes are the ultimate winter comfort food—warm, spiced, and irresistibly fluffy. Inspired by beloved recipes from Taste of Home, Cooking Classy, BBC Good Food, Ambitious Kitchen, and Averie Cooks, this holiday twist on a breakfast staple brings the nostalgic flavors of gingerbread cookies to your morning plate. With a cozy blend of cinnamon, ginger, cloves, and molasses, these pancakes are perfect for Christmas morning, festive brunches, or any chilly weekend when you crave something special.

Whether you’re serving them with a dollop of whipped cream, a drizzle of maple syrup, or a dusting of powdered sugar, these pancakes are sure to bring joy to your table. They’re easy to make, endlessly customizable, and can be adapted to suit various dietary needs. So grab your favorite mug of coffee or cocoa, fire up the griddle, and treat yourself to a stack of holiday cheer.

What Makes Gingerbread Pancakes Unique

What sets Gingerbread Pancakes apart is their rich, spiced flavor and comforting aroma. The signature blend of ground ginger, cinnamon, cloves, and a touch of nutmeg creates a warm, festive profile that instantly evokes memories of holiday baking. The addition of molasses is what truly defines these pancakes—it lends a deep, caramel-like sweetness and that unmistakable gingerbread essence.

Unlike traditional pancakes, these can be easily adapted to suit different dietary preferences. Use whole wheat flour for a heartier bite, swap in a gluten-free flour blend for a celiac-friendly version, or choose plant-based milk and oil to make them dairy-free. They cook beautifully on a stovetop skillet, electric griddle, or nonstick pan, making them accessible for any kitchen setup.

Bold Tip: Molasses is key—don’t skip it! It adds depth and authentic gingerbread flavor that brown sugar alone can’t replicate. It’s the soul of this seasonal favorite.

Ingredient List

Core Ingredients:

• 1¾ cups all-purpose flour (or whole wheat)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 2 tbsp brown sugar or golden caster sugar
• 2 tbsp unsulphured molasses
• 2 large eggs
• 1½ cups buttermilk or milk
• 2 tbsp melted butter or neutral oil

Optional Add-Ins:

• 1 tsp vanilla extract
• 1 tbsp maple syrup (in batter or for serving)
• Crème fraîche or whipped cream (for topping)
• Chopped dates or pecans (folded into batter)

These ingredients come together to create a pancake that’s fluffy, flavorful, and full of holiday spirit. The spices provide warmth, the molasses adds richness, and the buttermilk ensures a tender crumb.

Bold Tip: Use buttermilk for extra fluffiness and tang—it reacts with baking soda to give the pancakes a perfect rise and soft texture.

Step-by-Step Cooking Instructions

Method 1: Classic Griddle Pancakes (Cooking Classy Style)

1. Preheat the Griddle Set your griddle to 375°F (190°C) or heat a large nonstick skillet over medium heat.
2. Mix Dry Ingredients In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and sugar.
3. Mix Wet Ingredients In a separate bowl, whisk together the eggs, buttermilk, molasses, melted butter (or oil), and vanilla extract if using.
4. Combine Wet and Dry Pour the wet ingredients into the dry ingredients. Stir gently until just combined—batter should be slightly lumpy. Do not overmix.
5. Let Batter Rest Allow the batter to sit for 3–5 minutes. This helps it thicken and improves texture.
6. Cook the Pancakes Lightly butter or oil the griddle. Pour about ⅓ cup of batter per pancake. Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes.
7. Flip and Finish Flip the pancakes and cook for another 1–2 minutes, or until golden brown and cooked through.
8. Serve Warm Serve immediately with maple syrup, whipped cream, or your favorite toppings.

Method 2: Pan-Fried Pancakes (BBC Good Food Style)

1. Mix Dry Ingredients In a bowl, combine flour, baking powder, spices, and sugar.
2. Whisk Wet Ingredients In another bowl, whisk together the egg, milk, molasses, and syrup if using.
3. Combine and Whisk Pour the wet mixture into the dry and whisk until smooth. The batter should be pourable but not runny.
4. Cook in Batches Heat a nonstick frying pan over medium heat and lightly grease. Pour in batter to form small rounds.
5. Flip and Finish Cook for 1–2 minutes until bubbles appear, then flip and cook the other side until golden.

Bold Tip: Don’t overmix—this keeps pancakes light and fluffy. Overworking the batter can lead to dense, chewy pancakes.