Gingerbread Pancakes
These Easy Gingerbread Pancakes are fluffy, golden, and packed with warm holiday spice. A rich blend of ground ginger, cinnamon, nutmeg, and cloves pairs with unsulphured molasses to create a deep, cozy flavor that tastes like the holidays in every bite. Made in just one bowl with simple pantry staples, this recipe comes together in 30 minutes and is perfect for a festive weekend brunch or a cozy weekday morning treat.
Equipment
- Large mixing bowl
- Medium mixing bowl or liquid measuring cup For mixing wet ingredients
- Whisk
- Rubber spatula or wooden spoon For folding batter without overmixing
- Non-stick griddle or skillet Flat griddle preferred for even cooking
- Ladle or ¼ cup measuring cup For portioning batter consistently
- Spatula For flipping pancakes
- Instant-read thermometer (optional) Pan surface should read 350–375°F
- Cooling rack or paper towel-lined plate For resting cooked pancakes
Ingredients
- 1½ cups all-purpose flour about 180g
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup buttermilk 240ml; or substitute: 1 cup milk + 1 tablespoon white vinegar, let sit 5 minutes
- 1 large egg
- 2 tablespoons unsulphured molasses use light or full molasses, not blackstrap
- 2 tablespoons unsalted butter melted; about 28g
- 1 teaspoon pure vanilla extract
For Serving (Optional)
- pure maple syrup for drizzling
- whipped cream for topping
- powdered sugar for dusting
- ground cinnamon for garnish
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves until evenly combined. Make a well in the center of the dry mixture.
- In a separate bowl, whisk together the egg, buttermilk, molasses, melted butter, and vanilla extract until the molasses is fully incorporated and the mixture is smooth.
- Pour the wet ingredients into the well in the dry ingredients and fold gently with a rubber spatula until just combined — a few lumps are fine. Let the batter rest for 3 to 5 minutes while the griddle heats up.
- Heat a non-stick griddle or skillet over medium heat for 2 to 3 minutes, then lightly grease it with butter or cooking spray. The surface is ready when a few drops of water sizzle and evaporate on contact.
- Pour ¼ cup of batter per pancake onto the griddle and cook for 2 to 3 minutes until bubbles form on the surface and the edges look set, then flip and cook for 1 to 2 minutes more until golden brown.
- Transfer cooked pancakes to a plate and keep warm in a 200°F (93°C) oven while cooking remaining batches. Serve stacked with maple syrup, whipped cream, or a dusting of powdered sugar.
Notes
- Do not overmix: Stir the batter until just combined — lumps are normal and keep the pancakes light and fluffy. Overmixing develops gluten and leads to dense, rubbery results.
- Rest the batter: Let the combined batter sit for 3 to 5 minutes before cooking. This activates the leavening agents and improves the texture significantly.
- Buttermilk substitute: No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk, stir, and let sit for 5 minutes before using.
- Use unsulphured molasses: Avoid blackstrap molasses — it is too bitter and overpowering. Light or full unsulphured molasses gives the best gingerbread flavor.
- Room-temperature ingredients: Cold eggs and buttermilk can cause the melted butter to seize. Let them sit at room temperature for 15 minutes before mixing.
- Pan temperature matters: Cook over medium heat, not high. High heat burns the outside before the inside is cooked through. Aim for a surface temperature of 350–375°F (175–190°C).
- Refrigerator storage: Store cooled pancakes in an airtight container with parchment paper between layers for up to 4 days.
- Freezer storage: Freeze cooled pancakes in a single layer, then transfer to a zip-top bag with parchment between each one. Keeps for up to 3 months.
- Reheating: Reheat in a toaster (1–2 minutes), microwave (30–60 seconds with a damp paper towel), or oven at 350°F for 5–8 minutes covered with foil.
- Make it vegan: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), plant-based milk with vinegar, and melted coconut oil in place of butter.
Nutrition
Serving: 1PancakeCalories: 145kcalCarbohydrates: 23gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 220mgPotassium: 135mgFiber: 0.5gSugar: 6gVitamin A: 3IUCalcium: 8mgIron: 6mg
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