Gingerbread Pancakes Recipe

Stack of gingerbread pancakes topped with whipped cream, sprinkles, and syrup.

5 from 4 votes

Fluffy pancakes spiced with cinnamon and ginger make winter mornings feel a little more festive. A batch of Gingerbread Pancakes is perfect for a slow breakfast or holiday brunch.

Prep Time20

Cook Time10

Total Time30

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: pancakes

Calories: 197kcal

Author: Andrea

Ingredients

2 c. all-purpose flour
2 tablespoons 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 teaspoon ground ginger
1/4 tsp. allspice
1 1/2 c. whole milk
1/3 c. molasses not blackstrap molasses
2 large eggs
1/2 tsp. fresh ginger finely grated
1/2 tsp. fresh lemon zest finely grated
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 a ¼ 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.

Notes

STORE leftover Gingerbread Pancakes in an airtight container in the refrigerator for 1–2 days. To FREEZE, layer wax or parchment paper between pancakes and place in a resealable freezer bag for up to 2–3 months.

If frozen, thaw overnight in the refrigerator. REHEAT in a toaster, microwave on medium for 1–2 minutes, or warm in a 350 degrees Fahrenheit (177 degrees Celsius) oven for 10 minutes.

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