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    Home » Breakfasts » Gingerbread Pancakes

    Gingerbread Pancakes

    Published: Dec 23, 2019 · Modified: Dec 23, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This quick one-bowl gingerbread pancake recipe make light and fluffy pancakes that taste like gingerbread. Easy Christmas pancake recipe!Syrup pouring onto a stack of gingerbread pancakes

    I have no story for this recipe. And that's ok.

    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.

    Sugar molasses eggs and butter mixed in a glass mixing bowl

    In a large bowl, whisk the brown sugar, eggs, molasses, 2 tablespoons melted butter, buttermilk, and warm water together until well-combined.

    Gingerbread pancake batter in a glass mixing bowl

    Add the flour, baking powder, baking soda, salt, and spices. Whisk just until combined.

    Gingerbread pancakes cooking on a griddle

    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.

    Flip the pancake and cook until that side is done, about 1 minute.

    Stack of gingerbread pancakes on a blue plate next to a fork and a pitcher or syrupToppings

    Gingerbread pancakes are great with butter and maple syrup on top. They're also good with buttermilk (caramel) syrup or sauteed apples on top.

    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.

    Stack of gingerbread pancakes with butter pats on topMore Easy Pancake Recipes!

    • Sour Cream Pancakes
    • Pumpkin Pancakes
    • Cottage Cheese Pancakes

    If you’ve tried this gingerbread pancake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Gingerbread Pancakes

    Easy, one-bowl recipe for light and fluffy gingerbread pancakes.
    5 from 5 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 4 minutes
    Total Time: 9 minutes
    Servings: 8 pancakes
    Calories: 186kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • ¼ cup dark brown sugar firmly packed
    • 2 large eggs at room temperature
    • 3 tablespoons unsalted butter melted, divided
    • ¼ cup molasses not blackstrap
    • ¼ cup buttermilk at room temperature
    • ½ cup warm water about 80F
    • 1 ¼ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ¾ teaspoon ground ginger
    • ¼ teaspoon allspice
    US Customary - Metric

    Instructions

    • 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 ¼ 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.

    Notes

    1. Nutrition values are estimates.

    Nutrition

    Serving: 1pancake | Calories: 186kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 245mg | Potassium: 261mg | Fiber: 1g | Sugar: 15g | Vitamin A: 191IU | Calcium: 71mg | Iron: 2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 10/7/13. Updated with new photos and tips 12/23/19.

     

     

    « M&M Brownie Bark Recipe
    Chicken Cordon Bleu Casserole »
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Floranet

      December 26, 2019 at 4:31 am

      5 stars
      Extremely Amazing work!!

      Reply
    2. niyanta

      October 25, 2015 at 11:22 pm

      is molasses really necessary for this recipe? I have never used it before

      Reply
      • Kate

        October 26, 2015 at 12:10 am

        It is. The combination of molasses and ginger are the main ingredients that give gingerbread its distinct flavor. If you're looking for a regular pancake recipe, both this recipe and this recipe are good! =)

        Reply
    3. Carrie @ Frugal Foodie Mama

      October 14, 2013 at 9:29 pm

      5 stars
      Ooooooo.... I love these! And they look perfect with the apple slices on top- YUM! :)
      Thank you for sharing at Marvelous Mondays this week!

      Reply
      • Kate

        October 15, 2013 at 10:26 am

        Thanks, Carrie!! =)

        Reply
    4. Teresa

      October 13, 2013 at 8:18 pm

      These look scrumptious. I love the idea of gingerbread in pancakes (since I love Gingerbread). I've pinned them. Thanks for sharing at Marvelous Mondays.

      Reply
      • Kate

        October 15, 2013 at 10:37 am

        Thanks!! Me too! I love gingerbread anything. I hope you enjoy the pancakes, too! =)

        Reply
    5. Lisa @ Cooking with Curls

      October 12, 2013 at 10:40 am

      5 stars
      Oh Yum! Those pancakes sound wonderful Kate! Pinned :)

      Reply
      • Kate

        October 15, 2013 at 10:41 am

        Thanks so much, Lisa!! =)

        Reply
    6. Katie @ Horrific Knits

      October 12, 2013 at 10:00 am

      I love gingerbread pancakes! My name is Katie and I host Fall Into the Holidays, open Saturdays! I'd love to have you link up!
      https://redcrowgreencrow.wordpress.com/2013/10/12/fall-into-the-holidays-4-2/

      Reply
      • Kate

        October 17, 2013 at 9:41 am

        Thanks so much, Katie (great name by the way!)!! Thanks for the invite, too! =)

        Reply
    7. Julia

      October 08, 2013 at 10:20 am

      This is exactly the sort of pancake I want to eat on a chilly fall morning! I look forward to trying your recipe!

      Reply
    8. Shannon {Cozy Country Living}

      October 07, 2013 at 9:49 am

      Yum! These look simple and delicious! I think my family will love these:) Thanks for the recipe!

      Reply
      • Kate

        October 08, 2013 at 10:14 am

        Thanks, Shannon!! That's so nice! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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