Gingerbread Pancakes: The Cozy Holiday Breakfast That Works All Winter Long.

The first time I made gingerbread pancakes, it was a grey December morning and I was trying to recreate that warm, spicy feeling you get when you walk into a house where someone’s been baking cookies all day. These pancakes delivered exactly that—fluffy, tender stacks infused with molasses, ginger, and cinnamon that fill your kitchen with the same aromas as Christmas cookies, but without having to wait for dough to chill or cookies to bake.

What makes these gingerbread pancakes special is how they balance the deep, complex flavors of traditional gingerbread with the light, airy texture you want in a good pancake. The molasses provides that characteristic dark sweetness and color, while fresh ginger adds a bright, spicy kick that dried ginger alone can’t achieve. They’re not overly sweet or heavy—these are proper breakfast pancakes that happen to taste like your favorite holiday treat.

The beauty of this recipe is its timing. You can mix the batter in about five minutes and have a stack of warm pancakes on the table in fifteen. The spice blend uses everyday ingredients you probably already have in your pantry, and the technique is straightforward enough for a sleepy weekend morning. These gingerbread pancakes work beautifully throughout the entire winter season, not just during the December holidays.

Whether you’re looking for a special Christmas morning breakfast, a cozy weekend treat, or just a way to make a cold Tuesday feel a little more festive, these pancakes deliver comfort in every bite.

Ingredients

For the Pancakes:

1.5 cups all-purpose flour
2 tablespoons light or dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1.25 cups buttermilk (room temperature)
1/4 cup unsulfured molasses
2 large eggs
3 tablespoons melted butter, plus more for cooking
1 teaspoon vanilla extract
1 tablespoon freshly grated ginger (optional but recommended)

For Serving:

Butter
Pure maple syrup
Whipped cream
Powdered sugar for dusting
Candied ginger pieces (optional)

Instructions

Begin by preparing your dry ingredients, which is where all those warm spices come together. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Make sure to break up any lumps in the brown sugar so they distribute evenly. This thorough whisking ensures every pancake gets an even distribution of those aromatic spices.

In a separate bowl, combine the wet ingredients. Whisk together the buttermilk and molasses until the molasses is fully incorporated—it can be a bit stubborn, so keep whisking until you have a smooth, uniform mixture. Add the eggs, melted butter, and vanilla extract, whisking until everything is well combined. If you’re using fresh grated ginger, add it now. The fresh ginger provides a bright, almost spicy heat that complements the warmer, earthier notes of the dried spices.

Create a well in the center of the dry ingredients and pour the wet mixture in all at once. Using a wooden spoon or spatula, gently fold the wet and dry ingredients together. Mix just until the flour is incorporated—you should still see a few small lumps in the batter. Overmixing develops gluten and creates tough, chewy pancakes instead of tender ones. The batter will be thick but pourable, similar to cake batter.

Let the batter rest for about 5 minutes while you heat your griddle or large skillet. This resting period allows the flour to fully hydrate and the leavening agents to start working, which results in fluffier pancakes. Heat your cooking surface over medium heat—if you use too high a heat, the outside will burn before the inside cooks through due to the molasses.

Test the griddle temperature by sprinkling a few drops of water on it. The water should sizzle and evaporate immediately. Add a small pat of butter and let it melt, swirling to coat the surface. The butter should foam but not brown—if it browns immediately, your heat is too high.

Pour about 1/4 cup of batter for each pancake onto the griddle, leaving space between them for spreading. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. This takes slightly longer than regular pancakes because of the molasses and the thickness of the batter. When the bubbles start to pop and leave little holes that don’t fill back in, it’s time to flip.

Use a thin spatula to flip the pancakes carefully—they’re a bit more delicate than plain pancakes due to the moisture from the molasses. Cook for another 2 minutes on the second side until golden brown and cooked through. The pancakes should spring back lightly when touched in the center.

Transfer cooked pancakes to a plate in a warm oven (around 200°F) while you finish the rest of the batter. Add a small pat of butter to the griddle between batches to prevent sticking.

Flavor & Texture Notes

These gingerbread pancakes strike a perfect balance between the robust spice of gingerbread cookies and the tender, fluffy texture of a good pancake. The first bite delivers that unmistakable gingerbread flavor—warming spices with a deep, slightly bitter-sweet molasses undertone. The ground ginger provides steady warmth, while the cinnamon and nutmeg add complexity. The cloves contribute a subtle aromatic quality that ties everything together.

The texture is light and fluffy despite the dark, rich flavor. The buttermilk and baking soda create tender pancakes with a delicate crumb that’s neither dense nor cakey. The molasses adds moisture without making them heavy or gummy. Each pancake has a slightly crisp, golden-brown exterior that gives way to a soft, almost pillowy interior.

The fresh grated ginger, if you include it, provides little sparks of bright, spicy heat that contrast beautifully with the warmer, more mellow dried spices. It’s not overwhelming—just an occasional bright note that keeps the flavor interesting rather than one-dimensional.

When you add butter and maple syrup, the sweetness complements rather than overwhelms the spices. The butter melts into the warm pancakes, creating little pockets of richness, while the maple syrup adds its own complex sweetness that pairs naturally with the molasses and spices.

Tips & Variations

Molasses Choices: Unsulfured molasses is preferable because it has a cleaner, sweeter flavor. Light molasses is milder and slightly sweeter, while dark molasses is more robust and bitter. Avoid blackstrap molasses for this recipe—it’s too bitter and intense for pancakes. If you don’t have molasses, you can substitute with equal parts maple syrup and honey, though you’ll lose that authentic gingerbread flavor.

Buttermilk Substitute: If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling to the 1.25 cup mark with regular milk. Let it sit for 5 minutes before using. You can also use plain yogurt thinned with a bit of milk to reach buttermilk consistency.

Spice Adjustments: These measurements create a well-spiced pancake that tastes distinctly of gingerbread. If you prefer milder spice, reduce the ginger to 1 teaspoon and the cloves to 1/8 teaspoon. For more kick, increase the fresh ginger to 2 tablespoons. You can also use pumpkin pie spice (2 teaspoons) in place of the individual spices if that’s what you have on hand.

Gluten-Free Version: Use a 1-to-1 gluten-free flour blend that contains xanthan gum. The pancakes will be slightly more delicate but still work well. Let the batter rest for 10 minutes instead of 5 to allow the flour to fully hydrate.

Dairy-Free Adaptation: Substitute the buttermilk with a plant-based milk (almond, oat, or soy) mixed with 1 tablespoon of vinegar. Use melted coconut oil instead of butter. The flavor will be slightly different but still good.

Add-Ins: Fold in 1/2 cup of chopped crystallized ginger for extra ginger punch and chewy texture. Mini chocolate chips add a fun twist that kids especially love. Chopped pecans or walnuts provide crunch and pair beautifully with the warm spices.

Storage & Make-Ahead

Leftover gingerbread pancakes store well in the refrigerator for up to 3 days. Stack them with small pieces of parchment paper between each pancake to prevent sticking, then place in an airtight container or zip-top bag. Reheat in a toaster, toaster oven, or microwave for 20-30 seconds until warmed through.

For longer storage, these pancakes freeze beautifully for up to 2 months. Cool them completely, then freeze in a single layer on a baking sheet. Once frozen solid, transfer to a freezer bag with parchment paper between each pancake. Reheat directly from frozen in a toaster or toaster oven for a quick weekday breakfast.

You can prepare the dry ingredients the night before and store them in a covered bowl on the counter. Mix the wet ingredients in the morning—this speeds up the process considerably when you’re half-awake. The batter itself doesn’t store well once mixed because the leavening agents activate immediately, so mix it fresh when you’re ready to cook.

For meal prep, consider making a double batch on the weekend and freezing individual portions. Pop them in the toaster on busy mornings for a homemade breakfast in minutes.

Serving Suggestions

While maple syrup is the classic choice for gingerbread pancakes, consider branching out with different toppings that complement the spices. A cream cheese glaze (cream cheese beaten with powdered sugar and a splash of milk) creates a frosting-like topping that’s reminiscent of gingerbread cookies. Lemon curd provides a bright, tangy contrast to the warm spices.

For a truly festive presentation, serve these pancakes with a dollop of whipped cream and a dusting of powdered sugar, making them look like snow-covered gingerbread houses. Candied ginger pieces add both visual appeal and an extra layer of ginger flavor. Fresh pear slices sautéed in butter pair wonderfully with the spices.

These pancakes work beautifully as part of a holiday brunch spread. Serve alongside scrambled eggs, crispy bacon or sausage, and fresh fruit for a complete meal. Hot coffee, spiced tea, or hot chocolate complement the gingerbread flavors perfectly.

For a special Christmas morning breakfast, stack the pancakes and decorate them like a gingerbread house using whipped cream as “snow” and colorful candies as decorations. Kids especially love this interactive element.

FAQ

Why are my pancakes burning on the outside but raw inside? This happens when the heat is too high. Molasses-based batters need lower heat and longer cooking time than regular pancakes because molasses caramelizes quickly. Cook over medium or medium-low heat and be patient—these take a minute or two longer per side than regular pancakes. If they’re still burning, lower the heat further.

Can I make these without molasses? Molasses is what makes these taste like gingerbread, so substituting it significantly changes the flavor. If you absolutely must skip it, use 1/4 cup of maple syrup plus 1 tablespoon of brown sugar, but know that they won’t have that authentic gingerbread character. Consider finding molasses—it’s inexpensive and lasts for ages in the pantry.

My batter seems really thick. Is that normal? Yes, gingerbread pancake batter is thicker than regular pancake batter due to the molasses. It should be thick but still pourable—if you can’t pour it, add buttermilk a tablespoon at a time until it reaches the right consistency. Don’t make it as thin as regular pancake batter, or the pancakes will spread too much and be flat rather than fluffy.

How can I tell when these pancakes are done cooking? Watch for bubbles to form on the surface and the edges to look dry and set before flipping. After flipping, cook until the pancake springs back when lightly pressed in the center. Because they’re darker in color than regular pancakes, it’s harder to judge doneness by appearance alone. When in doubt, cook a test pancake first to gauge timing.

Can I double this recipe for a crowd? Absolutely. This recipe doubles perfectly. Just make sure you have a large enough bowl for mixing—the batter expands slightly as it sits. You might want to use a large electric griddle to cook multiple pancakes at once when feeding a crowd, which makes the process much faster than cooking them in batches on the stovetop.

Making gingerbread pancakes transforms an ordinary breakfast into something that feels special and seasonal. The warm spices and rich molasses create a cozy, comforting flavor that’s perfect for cold mornings when you want something a little more exciting than your usual routine. Whether you’re making them for a holiday celebration or just because it’s a Saturday and you deserve something good, these pancakes bring a little extra warmth to your table. Mix up a batch, pour yourself some coffee, and enjoy breakfast that tastes like the holidays in every bite.