Gingerbread Pancakes Recipe | Fluffy Holiday Pancakes with Molasses & Warm Spices
These Gingerbread Pancakes are a festive twist on a breakfast favorite—soft, fluffy, and infused with cozy holiday spices. Made with molasses, cinnamon, ginger, and cloves, they deliver all the nostalgic flavor of gingerbread cookies in pancake form. Perfect for Christmas morning, winter brunches, or anytime you crave something warm and comforting. Top with whipped cream, maple syrup, or a dusting of powdered sugar for a magical start to your day.
Equipment
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Griddle, skillet, or electric pan
- Spatula
- Ladle or scoop
Ingredients
Core:
- 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
- 1½ cups buttermilk or milk
- 2 large eggs
- 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)
- Chocolate chips
- Orange zest
- Bold Tip: Use buttermilk for extra fluffiness and tang—it reacts with baking soda for a perfect rise.
Instructions
Method 1: Classic Griddle Pancakes (Cooking Classy Style)
- _Preheat griddle to 375°F (190°C)._In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices._In another bowl, whisk eggs, buttermilk, molasses, melted butter, and vanilla._Pour wet ingredients into dry and stir gently until just combined. Batter should be slightly lumpy._Let batter rest for 3–5 minutes to thicken._Lightly butter the griddle. Pour ⅓ cup batter per pancake._Cook until bubbles form and edges set, then flip and cook until golden brown._Serve warm with toppings of choice.
Method 2: Pan-Fried Pancakes (BBC Good Food Style)
- _Mix flour, baking powder, spices, and sugar in a bowl._Whisk egg, milk, molasses, and syrup in another bowl._Combine and whisk until smooth._Heat a nonstick pan over medium heat and lightly grease._Cook pancakes in batches, flipping after 1–2 minutes when bubbles appear._Serve with syrup, whipped cream, or fruit.
Notes
- Flavor Variations: Add orange zest, chocolate chips, dates, or pecans. Top with ginger molasses maple syrup or crème fraîche.
- Make-Ahead: Batter can be made ahead and stored for 24 hours.
- Freezing: Cooked pancakes freeze well for up to 2 months. Reheat in toaster or oven at 300°F for 5–7 minutes.
- Serving Tip: Keep pancakes warm in a 200°F oven while cooking batches.
- Common Mistakes: Avoid overmixing, skipping molasses, cooking on high heat, and skipping the rest period.