Gingerbread Pancakes

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! 

There are so many yummy things to make Christmas morning, some of our favorites are overnight pumpkin french toast, french toast muffin cups, or maple pecan cinnamon rolls

Gingerbread pancakes with whipped cream

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.

Gingerbread pancake mix in glass bowl

How to Make Gingerbread Pancakes

Begin by mixing all your dry ingredients together in a large mixing bowl: flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and allspice Then set it aside.
 
Next, whisk together all your wet ingredients: milk (you can use buttermilk if you prefer), molasses, eggs, ginger, lemon zest, and melted butter.

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 batter

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! 

Gingerbread Pancake recipe with whipped cream

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 Pancake Recipe

5 from 3 votes
Pin Rate
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 14 pancakes
Author: Natalie
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Ingredients

  • 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

Instructions

  • 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.