If you’re craving a cozy breakfast that wraps you in all the warmth and spice of the holidays, you’re going to absolutely love this Gingerbread Pancakes with Warm Spices Recipe. I first tried this recipe on a chilly December morning, and it instantly became a family favorite. These pancakes are tender, fluffy, and bursting with that nostalgic gingerbread flavor thanks to the perfect blend of cinnamon, ginger, and molasses. Stick around—I’m going to share everything you need to master these pancakes and start your day with a deliciously spiced smile.
Why You’ll Love This Recipe
- Perfect holiday vibe: The warm spices and molasses bring gingerbread to your breakfast table in the best possible way.
- Fluffy and tender: Thanks to buttermilk and baking powder, each pancake is soft and light, never dense or heavy.
- Simple ingredients: Most are pantry staples, so you can whip these up on a whim without a special trip to the store.
- Family approved: My crew goes crazy for these every time, which means they’re perfect for impressing your own loved ones.
Ingredients You’ll Need
To make these pancakes sing with gingerbread flavor and just the right texture, it’s important to use fresh warm spices and quality molasses. I always keep unsulfured molasses on hand for its rich taste. The buttermilk adds tang and tenderness that elevate these pancakes beyond your average breakfast.
- All-purpose flour: The base that holds everything together—make sure it’s fresh and unbleached if possible.
- Granulated sugar: Just a touch to balance the spices—it caramelizes nicely when cooking.
- Baking powder: The key to fluffiness, so don’t skimp or use expired—you want those pancakes to rise well.
- Ground cinnamon: Adds warmth and sweetness, one of the signature gingerbread spices.
- Ground ginger: Brings that classic spicy snap that defines gingerbread flavor.
- Kosher salt: Enhances all the flavors, cutting through sweetness.
- Buttermilk: My secret weapon for tender pancakes—it reacts with baking powder for a perfect rise and a slight tanginess.
- Large egg: Helps bind the batter and adds richness; I always use room temperature for better incorporation.
- Unsalted butter: Melted and slightly cooled so it doesn’t cook the eggs when mixed in.
- Molasses: The heart of gingerbread flavor, rich and robust—look for blackstrap or regular, depending on your taste.
- Maple syrup: For drizzling on top; it pairs perfectly with the spices and molasses.
- Whipped Gingerbread Butter (optional): Trust me, try this topping for an extra indulgent experience.
Variations
One thing I really enjoy about this Gingerbread Pancakes with Warm Spices Recipe is how easy it is to make your own. Sometimes I tweak the spices or add mix-ins to keep breakfast exciting. Feel free to experiment!
- Spicy kick: I’ve added a pinch of ground cloves or nutmeg for an even deeper gingerbread feel—my family loved the extra complexity.
- Vegan option: Swap buttermilk for almond milk mixed with a bit of lemon juice and use flax eggs; the texture changes a bit, but the flavor is still amazing.
- Chocolate chip upgrade: Once, I added mini chocolate chips to the batter, and it made these pancakes feel like a special treat perfect for weekend brunch.
- Healthy twist: Substitute half the flour with whole wheat pastry flour for a nuttier flavor and extra fiber without sacrificing softness.
How to Make Gingerbread Pancakes with Warm Spices Recipe
Step 1: Mix your dry ingredients
Start by whisking together the flour, sugar, baking powder, cinnamon, ground ginger, and kosher salt in a large bowl. Getting these spices evenly distributed upfront ensures every bite of pancake has that balanced gingerbread warmth. Don’t rush—take a moment to really combine the dry mix well.
Step 2: Combine wet ingredients separately
In another bowl, whisk the buttermilk, room temperature egg, melted butter, and molasses until smooth. The molasses gives the batter that signature deep flavor and beautiful color. Using room temp eggs means your batter will come together smoother and avoid any lumps.
Step 3: Bring it all together gently
Pour the wet ingredients into the dry and stir just until combined. You want the batter to be a bit lumpy because overmixing can make pancakes tough. If the batter feels too thick to pour easily, add a splash of buttermilk to loosen it up. The perfect consistency is pourable but thick enough to hold shape.
Step 4: Cook on a warm griddle
Spray a nonstick skillet or griddle with cooking spray and heat it over medium heat to about 300°F. Pour about ⅓ cup of batter onto the surface for each pancake and spread slightly if needed. Cook for 3–4 minutes until bubbles form and start popping on top and the edges look set. Flip quickly but gently and cook the other side for another 3–4 minutes until golden brown throughout. Wiping the pan between batches keeps things from sticking and builds a nicely seasoned surface.
Pro Tips for Making Gingerbread Pancakes with Warm Spices Recipe
- Mix but don’t overmix: I once ruined a batch by stirring too much—keep it lumpy for tender pancakes.
- Use fresh spices: Old cinnamon or ginger can taste dull, so I always buy small bags more often.
- Keep your pan temperature steady: Medium heat is just right; too hot burns the exterior before the inside cooks.
- Flip once: Resist flipping repeatedly; it interrupts cooking and flattens the pancakes.
How to Serve Gingerbread Pancakes with Warm Spices Recipe
Garnishes
I usually top these pancakes with warm maple syrup and a pat of whipped gingerbread butter—trust me, it’s a game-changer! You can also sprinkle some chopped pecans or toasted walnuts for a bit of crunch, or add a dollop of whipped cream for extra indulgence.
Side Dishes
My go-to sides are crispy bacon or sausage links, which balance the sweetness with savory flavor. Fresh fruit like sliced oranges or apples also brighten the plate and keep things fresh.
Creative Ways to Present
For special occasions, I like stacking these pancakes high and threading a cinnamon stick through the top with some cranberries scattered around for a festive touch. You can also drizzle a spiced caramel sauce instead of syrup to wow guests!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare in my house!), stack them between parchment paper and keep in an airtight container in the fridge. They stay good for up to 3 days, which is perfect for busy mornings when you want a quick heat-and-eat breakfast.
Freezing
I freeze extra pancakes individually on a baking sheet before stacking them in a freezer bag. That way, they don’t stick together and you can pull out just what you need. They last about 2 months and still taste fresh when reheated.
Reheating
To revive the pancakes, I warm them up in a toaster oven or regular oven at 350°F for about 10 minutes. This method keeps the edges crispy and the inside soft. Microwaving is faster but can make them a bit soggy, so I only do that if I’m in a rush.
FAQs
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Can I make these pancakes gluten-free?
Absolutely! I recommend substituting the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. The texture will be a little different but still delicious, especially if you add a bit more baking powder to help with rise.
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What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it thickens slightly, then use it as a buttermilk substitute. It adds the same tang and tenderizing effect to the pancakes.
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Why are my pancakes turning out flat?
Flat pancakes often mean your baking powder is old or you’re overmixing the batter. Always check the freshness of your leavening agents and stir just until combined to keep the batter light and airy.
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Can I make the batter ahead of time?
It’s best to make the batter fresh because the baking powder starts working immediately. However, you can mix the dry ingredients ahead and store them in an airtight container, then just add wet ingredients when you’re ready to cook.
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What toppings complement Gingerbread Pancakes best?
Maple syrup is classic, but you can also try whipped gingerbread butter, fresh fruit, chopped nuts, or even a drizzle of honey or spiced caramel sauce to keep that warm holiday vibe going strong.
Final Thoughts
Making this Gingerbread Pancakes with Warm Spices Recipe has become a treasured ritual for me during the chilly months. I love how the aroma fills the kitchen, inviting everyone to the table. It’s a recipe that’s both comforting and festive, perfect for creating memories over breakfast. Give it a try—you’ll soon find yourself craving these pancakes on weekend mornings and holiday occasions alike. There’s nothing quite like enjoying that first bite of pillowy, warmly spiced pancakes drizzled with maple syrup. I can’t wait for you to fall in love with this recipe just like my family and I have!
Print
Gingerbread Pancakes with Warm Spices Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Gingerbread Pancakes are fluffy buttermilk pancakes infused with warm spices like cinnamon and ginger, and enriched with molasses for that classic gingerbread flavor. Perfect for a festive holiday breakfast, they are quick to make and topped deliciously with maple syrup or optional whipped gingerbread butter.
Ingredients
Dry Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
Wet Ingredients
- 1 ⅓ cups (327 g) buttermilk
- 1 large egg, (room temperature)
- 3 tablespoons unsalted butter, (melted and cooled slightly)
- 3 tablespoons molasses
Toppings
- Maple syrup, (for topping)
- Whipped Gingerbread Butter (optional, for topping)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground ginger, and kosher salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the buttermilk, room temperature egg, melted and slightly cooled unsalted butter, and molasses until smooth and fully incorporated.
- Make the Batter: Pour the wet ingredients into the dry ingredients bowl and stir gently just until combined. If the batter seems too thick to pour, add a little more buttermilk to reach a pourable consistency without overmixing.
- Preheat Skillet or Griddle: Spray a nonstick skillet or griddle with cooking spray and heat over medium heat, approximately 300°F, until hot but not smoking.
- Cook Pancakes – First Side: Pour about ⅓ cup of batter onto the skillet for each pancake. If necessary, spread the batter slightly to form pancakes around 4 inches in diameter. Cook in batches without overcrowding the pan for 3 to 4 minutes, until bubbles appear on the surface and the edges start to look set and golden.
- Flip and Cook Second Side: Carefully flip the pancakes using a spatula and cook for another 3 to 4 minutes until the underside is also golden brown and the pancakes are cooked through.
- Clean Pan Between Batches: Before cooking the next batch, wipe the skillet with a paper towel to remove any leftover oil or crumbs for evenly cooked pancakes.
- Serve: Serve the pancakes warm topped with maple syrup or your preferred toppings. Optionally, add whipped gingerbread butter for an extra festive touch.
Notes
- These pancakes combine the classic fluffy texture of buttermilk pancakes with warm holiday spices and molasses for a rich gingerbread flavor.
- The recipe yields about 10 pancakes, making it perfect for a family breakfast or holiday brunch.
- Use a nonstick skillet or griddle for best results and medium heat to ensure golden, evenly cooked pancakes.
- If your batter is too thick to pour easily, adding a bit more buttermilk helps achieve a perfect consistency without sacrificing texture.
- Wiping the pan between batches avoids burning residues on pancakes and helps maintain their fluffy texture and even browning.
- You can make whipped gingerbread butter by blending softened butter with a bit of molasses and warm spices like cinnamon and ginger for a delightful spread.
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 5g
- Sodium: 270mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
