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A stack of gingerbread pancakes topped with a gingerbread cookie, colorful sprinkles, whipped cream, and syrup, with more pancakes and cookies in the background.
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Gingerbread Pancakes

In the cooler months, it’s fun to enjoy holiday flavors at every meal. Fluffy gingerbread pancakes taste just like a gingerbread cookie or a spiced holiday cake.
Prep Time10 minutes
Cook Time Per Batch8 minutes
Total Time10 minutes
Course: Breakfast, Breakfast and Brunch, Pancakes & Waffles
Cuisine: American
Servings: 5
Author: Rachel Gurk

Ingredients

  • 1 cup milk (any type of milk will work)
  • 2 large eggs
  • ¼ cup packed brown sugar
  • ¼ cup molasses
  • 2 tablespoons canola oil (or any cooking oil of your choice)
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  • In a large mixing bowl, whisk together milk, eggs, brown sugar, molasses, oil, and vanilla until well-combined.
    1 cup milk, 2 large eggs, ¼ cup packed brown sugar, ¼ cup molasses, 2 tablespoons canola oil, 1 teaspoon pure vanilla extract
  • On top of wet ingredients, add flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Gently toss dry ingredients together before stirring into wet ingredients. Stir until smooth, but don’t overmix.
    2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon salt
  • Heat a griddle over medium-low heat. If desired, butter or oil the pan. Scoop batter by about ¼ -cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes or until golden brown and cooked through. Repeat with remaining batter (recipe should yield 14 to 15 pancakes).
  • Serve immediately.

Notes

  • Cooking tip: This is a fairly thick batter, so you may have to turn the heat down to low if they are getting done too quickly on the outside and not cooking through to the middle. Watch them closely, especially the first couple batches. If you prefer, the batter can be thinned with additional milk. The pancakes will not be as thick.
  • Variations: Try adding ¾ cup chopped pecans (lightly toast them first for the best flavor) or ¾ cup chocolate chips.
  • Storage: Store leftover pancakes in the refrigerator for up to four days. To freeze, cool pancakes completely on a wire rack, in a single layer if possible. Transfer them to a freezer-safe container or resealable bag. Reheat in the microwave, toaster, toaster oven, or on the stovetop.

Nutrition

Serving: 3pancakes | Calories: 377kcal | Carbohydrates: 65g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 538mg | Potassium: 414mg | Fiber: 2g | Sugar: 26g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 264mg | Iron: 4mg

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