Gingerbread Pancakes are the ultimate holiday brunch! They are fluffy, loaded with classic gingerbread flavor and just the right amount of sweet! Serve with hot coffee and you’re all set!
Hello holiday brunch! One of my favorite parts of the Christmas season is on the weekends where I can really just slow down. Our alarm isn’t set, we can slowly get out of bed, put on my robe and fuzzy slippers and sip on a hot cup of coffee.
And when I’m finally ready, begin making deliciously fluffy and hot pancakes. Specifically, these Gingerbread Pancakes!
Smother them in butter, syrup and extra ginger spice and it’s a DREAM!
Why You’ll Love These Pancakes:
I am such a huge fan of anything gingerbread during the holiday season – I feel like it’s SO underrated! People are so quick to go crazy over peppermint or eggnog but hello…gingerbread!!! It needs love too!
There is something so cozy and warming about these pancakes.
They are filled with cozy spices – like ginger, nutmeg, allspice and cinnamon. They’re so fluffy and delightful.
I used a combination of pure molasses and dark brown sugar for the sweetness and it gave the PERFECT amount of sweetness.
The pancakes themselves are light and fluffy and melt in your mouth.
Especially when you smother them in warmed butter and maple syrup.
Yes please! Seriously, pass me a plate of these along with some scrambled eggs and crispy bacon and I am seriously SO happy.
So let’s get into what you need to make them!
Ingredients You Need:
- All purpose flour
- Baking powder + baking soda
- Salt
- Eggs
- Whole Milk
- Melted Butter
- Cinnamon, ground ginger, nutmeg, allspice
- Molasses
- Dark brown sugar
- Butter and maple syrup for topping
Best Pancake Making Tips:
Alright – so let’s begin! Start off by making the batter. Pretty easy, huh?
Melt butter in a medium sized bowl and set aside for now as you let it cool.
In a large bowl – whisk all of the dry ingredients aka flour, baking soda, powder, spices and brown sugar. Make sure these are fully and evenly combined 🙂
To the bowl with the cooled melted butter, add in the milk, eggs, and molasses. I know, I know..it’s going to look a little weird/lumpy/curdled but FEAR NOT! I promise it will come together.
Add that wet mixture directly into the dry ingredients and use a wooden spoon to stir them together.
See! It looks normal now, right? 😉
Time to make the pancakes!
Grab your favorite non-stick skillet and I find that it’s best to use a ¼ measuring cup to measure out my batter each time.
Pour the batter into the pan and let it start cooking! Cook on the first side for 2-3 minutes, or until small bubbles start forming on the pancakes.
And then flip! Cook for another 1-2 minutes on this side and then repeat until the batter is gone!
Be sure to keep the cooked pancakes warm as you continue to use up the batter. You can do this by placing them on an oven safe platter in a low temperature warmed oven or in the microwave.
Once time to serve, I love adding melted butter and maple syrup on top…enjoy!
Pancake Topping Ideas:
- Butter
- Pure Maple Syrup
- Honey
- Agave
- Strawberry Jam
- Pecans
- Walnuts
- Chocolate chips
- Fresh fruit
Storing Pancakes:
These pancakes are incredibly easy to store and easy to heat up for another meal! Simply place the cooked pancakes into a tightly sealed tupperware container and store them in the fridge until you’re ready to enjoy the leftovers.
The pancakes should be good for up to 3 days in the fridge.
To warm up, place them in the microwave until heated to your liking and add your toppings. Enjoy!
Did you enjoy this recipe? Here are a few others you might like:
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Gingerbread Pancakes
Gingerbread Pancakes are the ultimate holiday brunch! They are fluffy, loaded with classic gingerbread flavor and just the right amount of sweet! Serve with hot coffee and you’re all set!
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1.5 cups whole milk
- 4 tbsp melted butter
- 1 and 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp all spice
- 1/3 cup molasses
- 4 tbsp dark brown sugar
- extra butter and pure maple syrup for topping
Instructions
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In a large bowl, whisk together the dry ingredients (flour, baking soda, baking powder, dark brown sugar spices, salt). Set aside.
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Melt butter in a small bowl and then let it cool. Add the eggs, milk, vanilla extract and molasses into the bowl with the melted butter and whisk until fully combined. It will look a little weird/curdled but fret not!
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Add the wet ingredients to the larger bowl with the dry ingredients and mix until combined with a wooden spoon. It’s going to look a little lumpy but that's okay.
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Grab your favorite non-stick skillet and if desired, add some butter to it. Let it melt and warm up on medium heat.
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Using a measuring cup, add about 1/4 cup worth of batter per pancake into the warmed skillet. Cook on one side for 2-3 minutes or until bubbles begin to form on the pancake.
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Flip and cook for another 1-2 minutes. Keep the cooked pancakes warm as you continue cooking the batter until the batter is gone.
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Top with additional cinnamon, butter and maple syrup. Eat while hot! Enjoy!