If you’re craving a breakfast that instantly feels cozy and festive, I have just the thing for you. I absolutely love this Gingerbread Pancakes with Warm Spices Recipe because it brings all those nostalgic gingerbread flavors into fluffy, tender pancakes that make any morning feel like a special occasion. Trust me, once you try these, you’ll want to make them part of your regular rotation — whether it’s the holidays or just because!
Why You’ll Love This Recipe
- Rich, Warm Flavors: The combination of cinnamon, ginger, and molasses gives these pancakes a perfect spicy-sweet balance that feels like a hug in every bite.
- Fluffy and Tender Texture: Thanks to the buttermilk and baking powder, these pancakes rise beautifully and stay moist.
- Simple to Make: It’s a straightforward batter with common pantry ingredients, perfect for any skill level.
- Versatile for Any Morning: Whether it’s a special occasion or a weekend treat, these pancakes hit the spot every time.
Ingredients You’ll Need
The magic of this Gingerbread Pancakes with Warm Spices Recipe really comes down to combining classic pancake ingredients with some festive spices and molasses to add depth. Choosing the right quality molasses and fresh spices makes all the difference!
- All-purpose flour: The base of your pancakes, giving structure and tenderness.
- Granulated sugar: Adds just a touch of sweetness that plays nicely with the spices.
- Baking powder: Your fluffy pancake secret—makes them rise and feel light.
- Ground cinnamon: Warming spice that pairs perfectly with gingerbread notes.
- Ground ginger: Adds that classic gingerbread zing without overwhelming.
- Kosher salt: Balances the sweetness and enhances flavors.
- Buttermilk: Makes the pancakes tender and adds a subtle tang; plus it reacts with baking powder for extra fluffiness.
- Large egg: Helps bind ingredients and adds richness.
- Unsalted butter: Melted and cooled, it brings richness and keeps pancakes moist.
- Molasses: This is the star for that deep, slightly smoky-sweet gingerbread flavor.
- Maple syrup: For serving, because honestly, everything’s better with maple syrup.
- Whipped Gingerbread Butter (optional): If you want to take things up a notch, it’s an irresistible topping that I can’t get enough of.
Variations
One of my favorite things about this Gingerbread Pancakes with Warm Spices Recipe is how easy it is to tweak to match your mood or dietary needs. Don’t hesitate to put your own spin on it!
- Gluten-Free Version: I swapped regular flour for a gluten-free blend with great results, just be sure to pick one with xanthan gum for structure.
- Vegan Substitute: Use a flax or chia egg, plant-based milk thinned with a splash of vinegar, and coconut oil instead of butter for an egg-free, dairy-free option that still tastes heavenly.
- Extra Cozy Spices: I sometimes add a pinch of nutmeg or cloves to deepen the warmth — feels like a cozy sweater for your taste buds.
- Fruit Add-ins: Blueberries or chopped apples folded in are fantastic fresh twists and add bursts of flavor.
How to Make Gingerbread Pancakes with Warm Spices Recipe
Step 1: Whisk Dry Ingredients Together
Start by combining the flour, sugar, baking powder, cinnamon, ginger, and salt in a large bowl. I like to whisk them well so the spices are evenly distributed, which means every bite has that lovely warm spiced flavor. Avoid salt clumps by sifting if you want, but I usually just give it a good stir.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, melted butter (make sure it’s cooled a bit so you don’t scramble the egg), and molasses. This mixture brings the pancakes’ richness and that signature gingerbread tang.
Step 3: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix—you want a few lumps because overmixing can make pancakes tough. The batter will be thick; if it’s too thick to pour easily, add a splash more buttermilk to get it just right.
Step 4: Heat Your Pan and Cook
Heat a nonstick skillet or griddle over medium heat (I aim for around 300°F). I spray it lightly with cooking spray to keep things from sticking. Pour about ⅓ cup of batter per pancake, spreading gently to about a 4-inch diameter. Cook for about 3-4 minutes until bubbles appear on top and edges look set, then flip and cook another 3-4 minutes until golden.
Step 5: Keep Going and Serve Warm
Wipe the pan with a paper towel between batches to keep pancakes from browning too much, then repeat until all the batter is used. Serve these beauties warm, drizzled with maple syrup or, if you’re feeling fancy, some whipped gingerbread butter. I promise, it’s like the cherry on top!
Pro Tips for Making Gingerbread Pancakes with Warm Spices Recipe
- Don’t Overmix Your Batter: It’s tempting to get that batter super smooth, but a few lumps keep your pancakes tender and fluffy.
- Keep Your Skillet at the Right Temperature: Medium heat works best — if it’s too hot, the outsides burn before the inside cooks through.
- Use Molasses for That Classic Taste: Light or dark molasses works, but dark gives a richer flavor; just watch the amount so it doesn’t overpower the batter.
- Clean Between Batches: Wiping the pan helps the pancakes brown evenly and prevents burnt bits from sticking to the next batch.
How to Serve Gingerbread Pancakes with Warm Spices Recipe
Garnishes
I adore topping these pancakes simply with pure maple syrup—it brings out the gingerbread spices beautifully. However, whipped gingerbread butter is my secret weapon; it melts into the warm pancakes and gives a rich, creamy spice kick. Sometimes I sprinkle a little powdered sugar or chopped pecans for extra texture and a dreamy finish.
Side Dishes
My favorite sides to pair with these pancakes are crispy bacon or sausage links because their saltiness balances the sweetness perfectly. Fresh fruit like sliced oranges or berries add a refreshing contrast, and a hot cup of spiced chai or coffee complements the warm gingerbread notes flawlessly.
Creative Ways to Present
For holiday brunches, I’ve stacked these pancakes into a tall tower and drizzled warm caramel sauce over the top with a dusting of cinnamon sugar—it’s festive and fun. Serving with mini gingerbread cookies on the side or a dollop of cinnamon cream cheese frosting can turn these into a show-stopping treat your guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which I admit rarely lasts long in my house), store them in an airtight container in the refrigerator for up to 3 days. I find placing parchment paper between the pancakes prevents them from sticking together.
Freezing
I often freeze batches for busy mornings. Just cool the pancakes completely, then stack with parchment between each and place in a freezer-safe bag. They keep beautifully for up to 2 months and still taste fresh when reheated.
Reheating
To reheat, I pop a few pancakes in the toaster or oven for a few minutes until warmed through and crisp on the edges. This method keeps them from becoming soggy and revives that fresh-cooked flavor.
FAQs
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Can I make these pancakes without buttermilk?
Yes! If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ⅓ cups of milk, letting it sit for 5-10 minutes until slightly curdled. This will give you the tang and acidity needed to make the pancakes fluffy and tender.
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Can I use fresh ginger instead of ground ginger?
Fresh ginger has a different texture and moisture content than ground, so it’s not a direct swap. If you want to experiment, use finely grated fresh ginger, but reduce the amount and add it to the wet ingredients to keep the batter from getting too thick. Ground ginger offers a more even, subtle warmth that’s ideal for this pancake recipe.
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Why are my pancakes dense instead of fluffy?
This can happen if you overmix your batter or use old baking powder that’s lost its potency. Always mix just until the ingredients are combined and make sure your baking powder is fresh. Also, keep your pan at medium heat to allow pancakes to cook evenly without burning the outsides.
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Can this recipe be doubled or halved?
Absolutely! This recipe scales beautifully. Just keep the proportions the same and adjust your cooking time slightly as needed when working with larger or smaller batches.
Final Thoughts
This Gingerbread Pancakes with Warm Spices Recipe has earned a favorite spot in my kitchen because it’s like waking up inside a cozy gingerbread house — without any of the baking stress! I love how easy it is to make, how the spices fill the air, and most of all, how my family goes crazy for these pancakes on chilly mornings. If you want to bring a bit of warmth, comfort, and festive cheer to your breakfast table, this recipe is the one to try. I’m cheering for your pancake success!
Print
Gingerbread Pancakes with Warm Spices Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Gingerbread Pancakes are a delightful twist on classic buttermilk pancakes, infused with warm spices like cinnamon and ginger, and sweetened with rich molasses. Fluffy and flavorful, they’re perfect for cozy holiday breakfasts or brunches, served hot with maple syrup and optional whipped gingerbread butter topping.
Ingredients
Dry Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
Wet Ingredients
- 1 ⅓ cups (327 g) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled slightly
- 3 tablespoons molasses
Toppings
- Maple syrup, for topping
- Whipped Gingerbread Butter (optional, for topping)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt until well combined to create the flavorful dry base of your pancake batter.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and molasses until smooth and fully incorporated, adding richness and the gingerbread flavor.
- Make Batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Avoid overmixing; add a little more buttermilk if the batter is too thick to pour easily.
- Preheat Skillet: Spray a nonstick skillet or griddle with cooking spray and heat it over medium heat, aiming for a temperature around 300°F to ensure even cooking and perfect browning.
- Cook Pancakes: Pour about ⅓ cup of batter per pancake onto the hot skillet. Spread the batter gently to form approximately 4-inch diameter pancakes. Cook in batches without overcrowding the pan.
- First Side Cooking: Let the pancakes cook for 3-4 minutes until bubbles form and begin to pop on the surface and the underside turns golden brown.
- Flip Pancakes: Carefully flip the pancakes and cook the other side for another 3-4 minutes, until golden and cooked through.
- Repeat and Clean Pan: Wipe out the pan with a paper towel before each new batch to prevent sticking and ensure even cooking. Continue until all batter is used.
- Serve: Serve the pancakes warm, topped generously with maple syrup and optional whipped gingerbread butter for an extra festive touch.
Notes
- Gingerbread Pancakes offer a festive upgrade on classic buttermilk pancakes, infused with the warming spices of cinnamon and ginger plus the rich flavor of molasses.
- They’re wonderfully fluffy and moist, making them a perfect Christmas morning or holiday brunch treat.
- For extra indulgence, try topping with whipped gingerbread butter or a dusting of powdered sugar.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
