Holiday inspired Gingerbread Pancakes may become your new Christmas morning tradition! Topped with whipped cream and cinnamon syrup, our fluffy pancakes will be the perfect start to your day!
We love these Holiday Gingerbread Pancakes
Do you have a traditional Christmas morning breakfast? We typically do a brunch! First, we open stockings and Santa gifts, then stop to have breakfast and then go back to the Christmas festivities.
We have so many yummy and holiday-related breakfast recipes but wanted to try a gingerbread pancake recipe. Let me tell you – it is delicious! They have the best flavor and you probably already have most of the ingredients in your kitchen. The cinnamon, ginger, and molasses will put you in the holiday mood with their gingerbread cookie flavor.
Christmas mornings can be kind of hectic, at least for us with little ones. So I love having a quick and easy breakfast that still smells and tastes extra special. And you won’t have to wake up early or miss out on the fun while cooking in the kitchen.
How to Make Gingerbread Pancakes
Then slowly pour the wet ingredients into the dry ingredients and whisk to combine. Don’t over mix! Leave a few small lumps, because if you whisk until completely smooth you will have tough and rubbery pancakes. Let the batter sit for 5 minutes.
Let pour about 1/4 cup of batter on top of a preheated skillet or griddle. Cook on one side until small bubbles form and then flip and continue cooking until set.
Then serve with whipped creamwhipped cream, cinnamon syrup and maybe some holiday sprinkles, nuts or cream cheese frosting.
Gingerbread Pancake Recipe Tips + Tricks
To keep your pancakes warm, until you are ready to eat, place your pancakes on a baking sheet and keep them in a preheated 200-degree oven for up to an hour!
To store leftovers, stack the pancakes with wax paper between each pancake to prevent them from sticking together. Then place in an airtight container or Ziplock bag. They will stay good for about 1-2 days in the refrigerator. Or freeze them for up to 2-3 months.
To reheat leftovers,(if frozen, let them thaw overnight in the refrigerator) place pancakes on a nonstick, ungreased baking sheet. Then tightly wrap the sheet with aluminum foil. Cook for 10 minutes at 350 degrees. Or put individual pancakes in the microwave for on medium heat for 2 minutes.
Fun Tip: This recipe makes the best edible gift! Place all the dry ingredients into a mason jar and attach the recipe card and a bow and you have a fun and thoughtful holiday gift!
We love to make these delicious, warm pancakes with eggs, bacon and fresh orange juice!! This is the perfect breakfast for Thanksgiving or Christmas time and it will definitely put you in the holiday spirit!
Find more gingerbread recipes here:
- Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
- Sparkling Ginger Molasses Cookies
- Gingerbread Spice Cake
- Classic Gingerbread Cookies
- Gingerbread Muffins
- Chewy Ginger Cookies
- Pumpkin Pie Cheesecake with Gingersnap Crust
- 2 c. all-purpose flour
- 2 tbsp. dark brown sugar
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. coarse kosher sea salt
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1/4 tsp. allspice
- 1 1/2 c. whole milk
- 1/3 c. molasses - not blackstrap
- 2 eggs
- 1/2 tsp. finely grated fresh ginger
- 1/2 tsp. finely grated fresh lemon zest
- 3 tbsp. unsalted butter, melted
- In a large mixing bowl whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Set aside.
- In a large glass measuring cup, whisk together the milk, molasses, eggs, ginger, lemon zest, and melted butter.
- Slowly pour the wet ingredients into the dry ingredients, whisking to combine. A few small lumps are normal, you do not need to whisk until completely smooth or you'll have tough, rubbery pancakes.
- Place a large nonstick skillet over medium heat or preheat a griddle.
- Meanwhile, let the batter stand for 5 minutes or until thickened.
- Use 1/4 cup measuring cup to portion out the batter. Cook on one side until small bubbles form on the surface. Flip and continue cooking until set. Continue the process with the remaining batter.
- Serve warm with whipped cream and cinnamon syrup.