Gingerbread Pancakes Recipe That Taste Like December on a Plate (and Flip Like a Dream)

Here’s the truth: most “festive” breakfasts are either sugar bombs or bland. These gingerbread pancakes? They hit different.

Think café-level fluffy, molasses-warm, spice-kissed stacks you can crank out in 20 minutes. Your kitchen will smell like a holiday candle, except you can eat it. And yes, you’ll want to make a double batch—future you will thank you when Tuesday morning needs a win.

Why This Recipe Works

This recipe balances bold gingerbread flavor with real pancake fluff, so you’re not choking down dense disks.

Molasses adds deep caramel notes and moisture, while buttermilk keeps the texture tender and light. A strategic mix of spices—ginger, cinnamon, nutmeg, and cloves—delivers gingerbread nostalgia without punching you in the face. Finally, a touch of brown sugar rounds out the warmth and helps with browning.

Translation: golden edges, soft middle, holiday-level taste.

What You’ll Need (Ingredients)

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar (light or dark)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (or allspice if you prefer)
• 1 large egg
• 1 1/4 cups buttermilk (plus 1–3 tablespoons more if needed)
• 2 tablespoons unsulphured molasses
• 2 tablespoons melted butter (or neutral oil)
• 1 teaspoon vanilla extract
• Butter or oil for the griddle
• Optional toppings: maple syrup, whipped cream, powdered sugar, candied pecans, sliced bananas, or a dollop of yogurt

Cooking Instructions

1. Preheat your surface: Heat a nonstick skillet or griddle over medium heat until a droplet of water skitters across. If it evaporates on impact, you’re too hot.
2. Whisk the dry ingredients: In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Break up any sugar clumps with the whisk.
3. Mix the wet ingredients: In a separate bowl, whisk egg, buttermilk, molasses, melted butter, and vanilla until smooth and glossy.

   Molasses is stubborn—show it who’s boss.

4. Combine gently: Pour wet into dry. Stir with a spatula until just combined. A few lumps are perfect.

   If it’s thick like cake batter, add 1–3 tablespoons more buttermilk for a slow-pour consistency.

5. Rest the batter: Let it sit for 5 minutes. This hydrates the flour and lets the leaveners think big thoughts. Result: fluff city.
6. Grease and ladle: Lightly butter or oil the hot pan.

   Scoop 1/4 cup batter per pancake, leaving space for spread.

7. Watch for bubbles: Cook 2–3 minutes until edges look set and bubbles form across the surface. Flip confidently; cook 1–2 minutes more until springy to the touch.
8. Keep warm: Transfer to a 200°F oven on a wire rack set over a sheet pan while you finish the batch. No soggy bottoms on our watch.
9. Serve like you mean it: Stack high, drizzle maple syrup, add a swoosh of whipped cream, and sprinkle with powdered sugar or nuts.

   Breakfast flex achieved.

Keeping It Fresh

Leftovers store beautifully—yes, pancakes can be meal prep, who knew? Cool completely, then refrigerate up to 4 days in an airtight container or freeze up to 2 months with parchment between layers. Reheat in a toaster or 300°F oven for best texture; the microwave works in a pinch but can soften the edges.

For batter storage, keep it covered in the fridge up to 24 hours—give it a quick stir and add a splash of buttermilk if it thickens.

Benefits of This Recipe

• Fast and festive: From whisk to plate in about 20 minutes—weekday-friendly and holiday-worthy.
• Flavor that lands: Balanced spice and molasses for true gingerbread vibes without bitterness.
• Fluffy texture: Buttermilk + proper leavening = tender pancakes that don’t feel like a brick.
• Make-ahead friendly: Freezer-approved for future you (FYI, they toast up like a dream).
• Flexible sweetness: Not sugary by default, so you control the syrup situation.

What Not to Do

• Don’t overmix the batter. Stir just until the flour disappears. Overmixing = tough pancakes. Science, baby.
• Don’t crank the heat. Too hot burns the spices before the center cooks.

  Medium is your friend.

• Don’t skip the rest. Five minutes changes everything—height, softness, the whole package.
• Don’t pour thick batter. If it glops, thin it. Thick batter won’t spread, and you’ll get raw centers.
• Don’t use blackstrap molasses. It’s bitter and overpowering. Stick to unsulphured molasses for balance.

Mix It Up

• Chocolate chip twist: Fold in 1/2 cup mini chips for a cookie-meets-pancake moment.

  Kids will think you’re a wizard.

• Citrus glow-up: Add 1 tablespoon orange zest to the batter and finish with a honey-orange drizzle.
• Protein power: Swap 1/4 cup flour for vanilla protein powder and add 1–2 tablespoons more buttermilk to keep it pourable.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum; add an extra tablespoon of buttermilk if needed.
• Dairy-free: Use almond or oat milk + 1 tablespoon lemon juice or vinegar (DIY buttermilk), and swap butter for coconut oil.
• Apple upgrade: Fold in 1/2 cup finely chopped apples and a pinch more cinnamon for cozy fall energy.

FAQ

Can I make the batter the night before?

Yes. Mix it, cover, and refrigerate up to 24 hours. It may thicken slightly—stir and add a splash of buttermilk or milk before cooking.

The leaveners still do their job, IMO even better after a short rest.

What if I don’t have buttermilk?

Use 1 1/4 cups milk plus 1 tablespoon lemon juice or white vinegar. Stir and let sit for 5 minutes until lightly curdled. It’s not identical, but close enough for fluffy, flavorful results.

Are these sweet enough without syrup?

They’re lightly sweet, designed to play nice with toppings.

If you prefer no syrup, bump brown sugar to 3 tablespoons or add a spoonful of maple to the batter. Different strokes, same delicious outcome.

How do I keep pancakes warm for a crowd?

Use a 200°F oven with a wire rack over a sheet pan so steam escapes and edges stay crisp. Add batches as you go and serve within 30–45 minutes.

You’ll look organized—even if you aren’t.

Can I cook them on cast iron?

Absolutely. Preheat well and lightly oil between batches. Cast iron gives amazing browning and flavor, just keep the heat at medium to protect the spices.

Why are my pancakes dense?

Likely overmixed batter or a skillet that’s too hot, which sets the exterior before the interior puffs.

Also check your baking powder freshness—if it doesn’t foam when mixed with water, it’s past its prime.

In Conclusion

These gingerbread pancakes deliver holiday magic without the chaos—fast to make, big on flavor, and endlessly tweakable. With molasses warmth, balanced spice, and a fluffy crumb, they turn any morning into an event. Stack them high, pour the maple, and let the kitchen smell like you planned this all week.

Spoiler: you didn’t need to.