Gingerbread Pancakes Recipe

BySophie Carsel
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Introduction

These gingerbread pancakes are a delightful twist on your classic breakfast favorite, combining warm spices and molasses for a cozy, flavorful stack. Perfect for chilly mornings or holiday brunches, they bring a comforting aroma and taste to your table.

A tall stack of six golden-brown pancakes sits in the middle of a white plate, with syrup dripping down the sides, creating a shiny, sticky texture. At the top of the stack, there is a dollop of white whipped cream decorated with colorful sprinkles in red, blue, green, yellow, purple, and orange. Leaning against the pancakes is a brown gingerbread man cookie with a smiling face and simple details like buttons and lines for arms. The setting includes a white marbled texture surface, a small white bowl with bright orange fruit slices blurred in the background, a glass jar of amber syrup to the right, and a cream-colored cup with brown floral design to the left. Utensils rest on the left side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups All-Purpose Flour
  • 1 cup Whole Milk
  • 1/3 cup Plain Yogurt
  • 1/4 cup Molasses
  • 3 tablespoons Butter
  • 2 tablespoons Dark Brown Sugar
  • 1 tablespoon Sunflower Oil
  • 2 Eggs
  • 1 Orange
  • 2 teaspoons Baking Powder
  • 2 teaspoons Fresh Ginger
  • 2 teaspoons Ground Ginger
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Allspice
  • 1/4 teaspoon Ground Cloves
  • 2 tablespoons Butter (for serving)
  • 1/3 cup Maple Syrup (for serving)

Instructions

  1. Step 1: In a large mixing bowl, whisk together the flour, baking powder, salt, ground ginger, ground cinnamon, ground allspice, and ground cloves until evenly combined.
  2. Step 2: In another large bowl, whisk the milk, yogurt, eggs, molasses, melted butter, dark brown sugar, fresh ginger, and the zest and juice of the orange until well combined.
  3. Step 3: Pour the wet ingredients into the dry ingredients. Stir gently and just until combined; avoid over-mixing to keep the pancakes tender.
  4. Step 4: Heat a frying pan lightly coated with sunflower oil over medium heat. Using a ¼-cup scoop, pour batter onto the pan. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until browned and cooked through. Repeat with remaining batter.
  5. Step 5: Serve the pancakes warm topped with butter and drizzled maple syrup.

Tips & Variations

  • For a dairy-free version, substitute milk and yogurt with your favorite plant-based alternatives.
  • Add a pinch of nutmeg or cardamom for extra spice complexity.
  • If you prefer a stronger ginger flavor, increase fresh ginger slightly but adjust carefully to avoid overpowering the batch.
  • Use buttermilk instead of milk and yogurt for a tangier flavor and fluffier texture.
  • Orange zest adds brightness; you can also try lemon zest for a different citrus note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm pancakes in a toaster or microwave until heated through. For best texture, briefly reheat in a skillet with a little butter to restore crisp edges.

How to Serve

A stack of six golden brown pancakes sits in the center of a white speckled plate on a white marbled texture, with syrup dripping down the sides of the pancakes. On top, there is a swirl of white whipped cream topped with colorful rainbow sprinkles. Leaning on the left side of the stack is a brown gingerbread-shaped cookie with a smiling face. In the background, on the right side, there is a white bowl with a black rim filled with bright orange fruit slices, and a small glass container of syrup is placed to the lower right of the plate. A knife and fork rest on the white marbled texture to the left of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and keep it covered in the refrigerator. Stir gently before cooking, but be mindful that the baking powder may lose some effectiveness over time, potentially making pancakes less fluffy.

What can I use instead of molasses?

If you don’t have molasses, you can substitute with dark corn syrup or a combination of maple syrup and a little brown sugar to mimic the rich sweetness and depth molasses provides.

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Gingerbread Pancakes Recipe

★★★★★

4.8 from 138 reviews
  • Author: Sophie
  • Total Time: 30 minutes
  • Yield: 12 pancakes 1x
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Description

These Gingerbread Pancakes combine warm, spicy flavors of ginger, cinnamon, and cloves with a rich molasses sweetness, creating a perfect breakfast treat for chilly mornings or festive occasions. Fluffy and tender, they’re made from scratch with wholesome ingredients including yogurt and fresh orange zest, served warm with butter and maple syrup for a truly comforting experience.

Ingredients

Scale

Dry Ingredients

  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 2 teaspoons Ground Ginger
  • 2 teaspoons Ground Cinnamon
  • 1/4 teaspoon Ground Allspice
  • 1/4 teaspoon Ground Cloves

Wet Ingredients

  • 1 cup Whole Milk
  • 1/3 cup Plain Yogurt
  • 2 Eggs
  • 1/4 cup Molasses
  • 3 tablespoons Butter (melted)
  • 2 tablespoons Dark Brown Sugar
  • 2 teaspoons Fresh Ginger (grated)
  • 1 Orange (zested and juiced)

For Cooking and Serving

  • 1 tablespoon Sunflower Oil
  • 2 tablespoons Butter (for serving)
  • 1/3 cup Maple Syrup

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, ground ginger, ground cinnamon, ground allspice, and ground cloves until evenly combined to set the flavorful spice base for the pancakes.
  2. Combine Wet Ingredients: In another bowl, whisk together the whole milk, plain yogurt, eggs, molasses, melted butter, dark brown sugar, grated fresh ginger, and the zest and juice of the orange until the mixture is smooth and well blended.
  3. Blend Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to over-mix; the batter should be slightly lumpy to ensure fluffy pancakes.
  4. Heat Pan and Cook Pancakes: Warm a frying pan or skillet over medium heat and lightly oil with sunflower oil. Using a 1/4 cup scoop, pour the batter onto the pan. Cook for 2-3 minutes until bubbles form on the surface and edges start to set. Flip and cook for another 1-2 minutes until golden brown and cooked through.
  5. Serve Warm: Plate the pancakes and top with butter and maple syrup while still warm for the best flavor and texture. Repeat cooking until all batter is used.

Notes

  • Do not over-mix the batter; it’s okay to have some lumps for fluffier pancakes.
  • Freshly grate the ginger for a more vibrant and fresh flavor than pre-ground ginger.
  • If you don’t have plain yogurt, you can substitute with sour cream or buttermilk.
  • Keep cooked pancakes warm in a low oven (around 200°F/90°C) while cooking the rest.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Keywords: gingerbread pancakes, spicy pancakes, molasses pancakes, holiday breakfast, ginger pancakes, cinnamon pancakes

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