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–+ servings
Tall stack of golden gingerbread pancakes with maple syrup being drizzled from above with butter on top

Fluffy Gingerbread Pancakes

40aprons.com/gingerbread-pancakes/
These gingerbread pancakes are full of warm spices like ginger, cinnamon, and cloves combined with rich molasses to create fluffy, perfectly spiced pancakes that taste like Christmas morning. Top them with whipped cream and a drizzle of maple syrup for a festive breakfast!
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Recipe Makes (Approximate): 4

Equipment

  • griddle
  • large mixing bowl
  • medium mixing bowl
  • whisk
  • Rubber spatula, or wooden spoon
  • Wide spatula

Ingredients

For the Pancakes

  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup molasses
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon salt, more to taste
  • 1 ¼ cups milk
  • 3 tablespoons butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract

For Serving

  • Whipped cream
  • Maple syrup
  • Chopped pecans (optional)
  • Fresh or dried cranberries (optional)

Instructions

  • Sift 1 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon ground ginger, ½ teaspoon cinnamon, ¼ teaspoon cloves, and ¼ teaspoon salt together in a large bowl.
  • Make a well in the center of the dry ingredients.
  • In a separate bowl, whisk together 1 ¼ cups milk, ¼ cup molasses, 3 tablespoons melted butter, 1 egg, and 1 teaspoon vanilla extract until smooth.
  • Pour wet mixture into the well in the dry ingredients. Mix just until combined and no dry flour remains. Batter should be slightly lumpy. Do not overmix.
  • Let batter rest for 5 minutes while you heat the griddle.
  • Heat a griddle or large non-stick pan over medium to medium-high heat. Lightly grease with butter or cooking spray.
  • Pour approximately ¼ cup batter onto the hot griddle for each pancake.
  • Cook until bubbles form across the entire surface and edges look dry, about 2 to 3 minutes.
  • Flip and cook until golden brown on the other side, about 1 to 2 minutes.
  • Transfer to a baking sheet in a 200°F oven to keep warm. Repeat with remaining batter.
  • Serve warm with whipped cream, maple syrup, chopped pecans, and cranberries.

Recipe Notes

Make it Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious.
Make it Dairy-Free: Use non-dairy milk (oat, almond, or soy) and replace the butter with melted coconut oil or vegetable oil.
Batter Too Thick?: If your batter seems too thick after resting, add milk 1 tablespoon at a time until it reaches a pourable consistency. It should pour slowly but steadily off a spoon.
Spice Variations: Adjust the spices to your taste. Add an extra ¼ teaspoon ginger for more kick, or add ¼ teaspoon nutmeg for additional warmth.
Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 5 days. To freeze, place parchment paper between each pancake and store in a freezer bag or container for up to 3 months.
Reheating: Reheat refrigerated pancakes in the microwave for 30-45 seconds or in a toaster. Frozen pancakes can go straight from freezer to toaster or microwave -- no need to thaw first.

Nutrition Information (Approximate)

Serving Size: 1pancakeCalories: 375calProtein: 9gFat: 13gSaturated Fat: 7gTrans Fat: 0.3gCholesterol: 73mgSodium: 585mgPotassium: 497mgTotal Carbs: 57gFiber: 1gSugar: 20gNet Carbs: 56gVitamin A: 446IUVitamin C: 0.01mgCalcium: 332mgIron: 4mg
Recipe By: Cheryl Malik
https://40aprons.com/gingerbread-pancakes/