These warmly spiced pancakes are sweetened with molasses and flavored with cozy spices. They’re the perfect pancakes for Christmas or really all winter long!

A pile of gingerbread pancakes with whipped cream, syrup, and sprinkles. The background is black and green with a red and green towel.

Top fluffy gingerbread pancakes with whipped cream for a festive breakfast treat!

Table of Contents

The Story Behind the Recipe

This time of year, we make these gingerbread pancakes quite a bit. In fact, I first published this recipe in 2009 – that feels like so long ago!

But over the years, I’ve made a few tweaks to the recipe – more spices, for one. More spice + gingerbread = good! So I’ve updated the recipe here, plus I took a new batch of pics while I was at it.

And so, here are Gingerbread Pancakes, new-and-improved style, with a dairy-free option to boot!

Ingredients

We’ve got classic pancake ingredients for these fluffy gingerbread pancakes, but with a gingerbread-y twist!

  • Flour – I use all-purpose flour, but an unbleached wheat flour or subbing some with whole wheat flour won’t hurt.
  • Baking powder – To give your holiday pancakes some lift!
  • Gingerbread spices – Cinnamon, ginger, nutmeg, and cloves
  • Salt
  • Milk – Use 1%, 2%, or whole-fat, or your favorite unsweetened plant-based milk.
  • Eggs
  • Butter – You can use coconut oil if you prefer.
  • Dark brown sugar – The molasses in brown sugar helps to amp up those warm gingerbread flavors.
  • Molasses – Gives these gingerbread pancakes that unmistakable gingerbread flavor and some nice caramel color.
  • Vanilla

Variations & Adaptations

  • To make these pancakes dairy-free, use a plant-based milk and opt for coconut oil or vegan butter for the butter.
  • For more sensitive palates, you can cut the amount of spices in half for milder pancakes that still have that warm gingerbread vibe.
A pile of five fluffy gingerbread pancakes topped with whipped cream, on a gray plate with a fork.

How to Make Gingerbread Pancakes

It’s easy!

Just mix together the dry ingredients in a large bowl, then mix together the wet ingredients in a medium bowl. Mix the wet ingredients into the dry ingredients just until combined.

Heat up your griddle, then add some butter to the griddle to help give your pancakes a bit of golden crisp around the edges and to keep them from sticking to the griddle.

Scoop about 1/3 cup of pancake batter onto your griddle, spreading it into a circle. They’re ready to turn over when the sides start looking dry and bubbly and you can take a peek under the pancake to see that they’re golden. Flip and cook the other side until golden. Yum!

Now it’s time to dress these Christmas pancakes up for the season with some cinnamon, whipped cream, and maybe some red and green sprinkles or crystallized sugar.

Two gingerbread pancakes are cooking on the griddle.

Tips for Success

  • For easy clean-up and more accurate measuring, spray your measuring spoon with some cooking spray before measuring out the molasses.
  • Don’t over-mix! Stir the wet ingredients into the dry and whisk together JUST until combined. If you mix more than you need to, you risk developing the gluten in the flour which can result in tough, not-as-tender pancakes.
  • Make sure your griddle is hot enough before adding your pancakes. You know it’s ready for pancakes when you sprinkle a drop of water on the surface and it jumps around.
  • Use a measuring cup to transfer the batter to the griddle. I find it’s easier to make a round shape with measuring cup vs. a spoon, and it also helps to create gingerbread pancakes that are more uniform in size.

Ideas for Topping Gingerbread Pancakes

  • Serve with maple syrup: We love these gingerbread pancakes with a pat of butter and a drizzle of maple syrup!
  • Jam: Try them with your favorite jam. I’m especially partial to peach jam on these!
  • I recently tried a bite of gingerbread pancakes at a restaurant, and they were served topped with lemon curd. Oh my. Lemon + gingerbread is a match made in heaven. (These cookies are proof of that, too).
  • And don’t forget the whipped cream, holiday sprinkles, and cinnamon! I even found these little gingerbread-man-shaped sprinkles at the store and they were perfect.
A stack of gingerbread pancakes is served on a gray plate. The background is dark blue and Christmas colors are in the background. The pancakes are topped with whipped cream.

More Fluffy Pancake Recipes

Fluffy pancakes are the best pancakes! Try these pancake recipes, too.

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Gingerbread Pancakes

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Kare
Fluffy pancakes get the gingerbread treatment! Brown sugar, molasses, cinnamon, ginger … yum. Top with whipped cream and cinnamon for the perfect breakfast treat.
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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon fine-grain sea salt or table salt
  • 1 cup milk (or unsweetened almond milk)
  • 2 large eggs
  • 3 tablespoons butter (melted (or melted coconut oil))
  • 3 tablespoons dark brown sugar
  • 2 tablespoons dark molasses
  • 1 teaspoon vanilla

Instructions

  • To a large bowl, add the flour, baking powder, spices, and salt. Mix together with a whisk.
  • In a separate medium bowl, beat together the milk, eggs, butter or coconut oil, brown sugar, molasses, and vanilla. Helpful hint: Spray your measuring spoon with a quick hit of nonstick cooking spray or coat in a bit of oil or butter before measuring out the molasses. It’ll slip right out of the spoon, instead of clinging for dear life.
  • Make a well in the center of the dry ingredients, and pour the wet into the dry. Mix with a wire whisk just until the wet and dry are incorporated. Don’t overmix! It’ll make your pancakes tough. (I know, awfully brown for pancake batter, isn’t it? I love it.)
  • Heat your griddle to 350 degrees (or medium heat). You know it’s ready for pancakes when you sprinkle a drop of water on the surface and it jumps around.
  • Add a bit of butter, coconut oil, or nonstick cooking spray to your griddle to ensure the pancakes don’t stick.
  • Using a 1/3 cup measuring cup (or 1/2 cup measuring cup for slightly bigger pancakes), pour scoops of batter onto the hot griddle.
  • They’re ready to turn over when the sides start looking dry and bubbly, and you can easily slip your spatula underneath and see that they’re getting brown.
  • Flip and cook the other side until golden brown.
  • Top with butter, syrup or jam, and (very important!) a dollop of whipped cream. Sprinkle a little cinnamon over all for a fancier (and yummier) look.

Nutrition Facts

Serving: 3pancakes, Calories: 384kcal, Carbohydrates: 58g, Protein: 11g, Fat: 12g, Saturated Fat: 9g, Cholesterol: 122mg, Sodium: 329mg, Fiber: 2g, Sugar: 18g

Originally published Nov 13, 2009. Updated Dec. 8, 2017.

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