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Add holiday spice to your breakfast with these amazing gingerbread pancakes! Soft, fluffy, and drizzled in a homemade caramel sauce, this is a treat you won’t want to pass up!
Easy Delicious Gingerbread Pancake Recipe
Christmas is just around the corner! And what better way to up the holiday cheer than with a tasty gingerbread breakfast? These gingerbread pancakes are absolutely irresistible and have been the talk of my family ever since we started making them. It’s a super simple pancake recipe flavored with spices you’ve probably already got on hand. Whether you’re making these for Christmas morning or just a weekday treat, they’re sure to brighten your day!
This is a fun twist on traditional gingerbread cookies. It’s everything you love about them but in soft pancake form! They’re so easy to whip up. They’re perfect for when life starts to get hectic around the holidays. Their perfect texture, paired with a bold cookie flavor makes them one of my favorite holiday breakfasts! I top them off with a little homemade caramel sauce for a winning combination. Believe me, this is one pancake recipe you’re not going to want to miss!
What You’ll Need for Gingerbread Pancakes
Gingerbread pancakes are sure to make it on the list of your favorite holiday recipes! This recipe uses a handful of simple ingredients. You may want to double your batch- they’ll be in high demand! All measurements can be found in the recipe card below.
- Egg: Used to bind everything together!
- Oil: I used canola, but you can also use vegetable oil! This is added to give your pancakes moisture.
- Milk: Added for creaminess! I like using whole-fat milk to keep my pancakes moist.
- Molasses: Molasses is a necessary ingredient for that perfect gingerbread flavor. It will sweeten up and add thickness to your batter.
- Flour: I used all-purpose flour for a light structure.
- Salt: Just a pinch is all you need to enhance the flavor of your pancakes.
- Sugar: White sugar is added for the perfect sweetness.
- Cinnamon, Ground Ginger, Nutmeg, and Cloves: A blend of these will give you the perfect holiday spice! It’s warm, flavorful, and nutty.
- Baking Powder: Added to make your pancakes extra fluffy!
- Caramel Syrup: (Optional) Delicious, warm caramel syrup really brings this breakfast together. The sweetness of the caramel pairs wonderfully with the spiced pancakes!
Let’s Make Some Pancakes!
You can make this amazing holiday breakfast in just 2 simple steps! These gingerbread pancakes are so easy to whip up, you’re going to love them! They’ll have everyone in your family hooked.
- Mix: In a medium sized bowl, whisk together egg, oil, milk, and molasses. In a separate bowl combine flour, salt, sugar, cinnamon, ginger, nutmeg, cloves, and baking powder. Add the dry ingredients into the wet ingredients and combine.
- Cook, Flip, and Serve: Preheat a skillet over medium heat. Spray with cooking spray and drop about ⅓ cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.
The Best Tips for Making Pancakes
Here are a few of my favorite tips for making the most successful gingerbread pancakes! You’ll have each one turning out fluffy and perfectly cooked!
- Don’t Overmix: Like with breads and cakes, if you overmix your batter gluten will develop. This can lead to your pancakes ending up hard and rubbery. To get the perfect texture, use a whisk to mix up your batter and only mix until combined.
- Make Sure Your Pan is Hot Enough: Allow your pan to heat up completely before adding your first cup of batter. If the pan isn’t hot enough, the batter will just spread and soak up any oil on the pan. This will lead to greasy pancakes that aren’t cooked through properly.
- Wait to Flip: For that perfect pancake, you only want to flip your pancake once. Wait until a lot of bubbles have formed before the flip. Having to continue flipping back and forth until both sides are cooked through will leave you with flat pancakes.
Storing Leftover Gingerbread Pancakes
Have leftover pancakes? Here’s how to store them for later! They’re also great when reheated for a quick and easy breakfast.
- In the Refrigerator: Store your leftover gingerbread pancakes in an airtight container for up to 4 days.
- In the Freezer: These tasty pancakes can be stored in the freezer for up to 3 months. It takes a little more preparation, but it’s well worth it! Wrap each pancake in plastic wrap and then store in a freezer safe bag. Thaw overnight in the fridge before serving.
- Reheating: Pop your pancakes in the microwave for 15-30 second intervals until warmed through.
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- 1 large egg
- 2 Tablespoons oil I used canola oil
- 1 cup milk
- 2 Tablespoons molasses
- 1 cup flour
- 1/4 teaspoon salt
- 2 Tablespoons sugar
- 1 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 2 Tablespoons baking powder
- Homemade Caramel Syrup optional
- In a medium sized bowl whisk together egg, oil, milk, and molasses. In a separate bowl combine flour, salt, sugar, cinnamon, ginger, nutmeg, cloves, and baking powder. Add the dry ingredients into the wet ingredients and combine.
- Preheat a skillet over medium heat. Spray with cooking spray and drop about ⅓ cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.
Nutrition information is automatically calculated, so should only be used as an approximation.