This quick one-bowl gingerbread pancake recipe make light and fluffy pancakes that taste like gingerbread. Easy Christmas pancake recipe!
With these gingerbread pancakes, it’s really just as simple as the fact that I love gingerbread. It doesn’t matter whether it’s cake, cookies, donuts, muffins, or brownies, if it’s gingerbread, then I love it.
I also happen to love pancakes. So, gingerbread pancakes are a must-make every year around Christmas.
These pancakes are light and fluffy with just the right amount of spice and molasses flavor.
How to make gingerbread pancakes
I recommend whisking the pancake batter by hand. It’s really easy to do, and mixing the batter by hand helps to avoid over-mixing the batter.
Step 1: In a large bowl, whisk the brown sugar, eggs, molasses, 2 tablespoons melted butter, buttermilk, and warm water together until well-combined.
Step 2: Add the flour, baking powder, baking soda, salt, and spices. Whisk just until combined.
Step 3: Brush the hot griddle or pan with part of the remaining melted butter. Cook the pancake until the edges are set/dry and the bubble form and pop, about 2-3 minutes.
Step 4: Flip the pancake and cook until that side is done, about 1 minute.
How to make in advance (how to freeze)
Gingerbread pancake freeze well, so they can be made in advance and reheated as-needed.
To freeze the pancakes, cook and then let the cooked pancakes come to room temperature. I place them on a wire cooling rack to help speed things along.
Once the pancakes are at room temperature, place them in a single layer in a freezer-safe resealable container. If you need to put more than one layer in, place a sheet of waxed paper in between the layers so that the pancakes won’t stick together.
More easy pancake recipes!
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- 1/4 cup dark brown sugar firmly packed
- 2 large eggs at room temperature
- 3 tablespoons unsalted butter melted, divided
- 1/4 cup molasses not blackstrap
- 1/4 cup buttermilk at room temperature
- 1/2 cup warm water about 80F
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- In a large bowl, whisk together the brown sugar, eggs, molasses, 2 tablespoons melted butter, buttermilk, and water until well-combined.
- Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Stir just until combined.
- Heat a large griddle or pan over medium heat until hot.
- Brush with some of the remaining tablespoon of melted butter.
- Pour about 1/4 cup batter onto the hot surface.
- Reduce the heat to medium-low, and cook until small bubbles appear and the edges start to look dry, about 3-4 minutes.
- Flip the pancakes over; cook until lightly browned on the other side, about 1 minute more.
- Repeat with the remaining batter to make about 8 pancakes, each about 4 inches in diameter.
- Nutrition values are estimates.
Originally published 10/7/13. Updated with new photos and tips 12/23/19.
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