This quick one-bowl gingerbread pancake recipe make light and fluffy pancakes that taste like gingerbread. Easy Christmas pancake recipe!
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.
In a large bowl, whisk the brown sugar, eggs, molasses, 2 tablespoons melted butter, buttermilk, and warm water together until well-combined.
Add the flour, baking powder, baking soda, salt, and spices. Whisk just until combined.
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.
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!
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!
- 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.