Gingerbread Pancakes Recipe - Savory Nothings (2024)

35 minutes mins

| 11 Comments |

5 from 5 votes

Jump to Recipe | Updated: | by Nora

The best soft and fluffy Gingerbread Pancakes! This quick and easy recipe is perfect for breakfast on Christmas morning – like eating gingerbread cookies for brunch!

Gingerbread Pancakes Recipe - Savory Nothings (1)

This recipe is one of my kids’ favorite Christmas morning breakfast. If I’m an extra special mom, I cut the pancakes with a gingerbread man shaped cookie cutter and put chocolate chips as little eyes and buttons on top to serve. It’s the best thing to see the joy in their eyes from something so simple!

I had to make this recipe a few times to get the flavor right, but I believe now it has just the right balance of gingerbread spices and sweetness. It’s also very simple to pull together with just a few staple ingredients – no endless hours spent whipping up your special holiday brunch!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Gingerbread Pancakes Recipe - Savory Nothings (2)

Ingredient notes

  • Brown sugar: I prefer dark brown sugar in this recipe, but feel free to use light brown sugar if that’s all you have.
  • Molasses: I go for dark molasses here, but light are fine if you prefer those. Please do not use blackstrap molasses, they are too bitter for a sweet recipe such as these pancakes. If you don’t have any molasses on hand, you can use honey. The gingerbread taste will be a little less intense, but still good.
  • Oil: Feel free to use melted butter in place of the oil for an extra-rich taste.
  • Gingerbread spices: Either use my homemade gingerbread spice mix, a store-bougt mix or a blend of ¾ teaspoon ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground allspice.

How to make Gingerbread Pancakes

This is such a simple recipe with so little steps. First, whisk together the dry ingredients in a large bowl until well combined (1) – I always use a whisk because it helps the baking powder to evenly distribute.

Gingerbread Pancakes Recipe - Savory Nothings (3)

In a separate bowl or large measuring jug, whisk together the wet ingredients until smooth (2).

Now pour the wet into the dry ingredients and fold together JUST until combined (3). Lumps are absolutely fine – but if you overmix the batter, your pancakes will come out dense and gummy.

Gingerbread Pancakes Recipe - Savory Nothings (4)

Use a skillet or griddle over medium-low heat to cook your pancakes (4). I use 2 tablespoons of batter, if they’re too big they’re hard to flip.

It’s also important to use medium-low heat and watch them closely, the pancakes burn easily due to the high molasses and sugar content.

Gingerbread Pancakes Recipe - Savory Nothings (5)

Recipe tips

  • Do not overmix the pancake batter! Once you combine the wet and dry ingredients, use a spatula or wooden spoon to stir just until the flour is moistened. A lumpy, scraggly batter is perfect!
  • Use medium-low heat to cook your pancakes. They burn easily because they are relatively high in sugar and molasses, so mind your temperature setting.
  • Batter consistency: Depending on your exact size eggs and exact brand of brown sugar and molasses, the batter may seem a little thin. If you feel it’s much thinner than your regular pancake batter, feel free to fold in 2 more tablespoons of flour.
  • Don’t stack the pancakes before serving – we place them on a wire rack in a single layer. You can also put them in the oven on the lowest temperature setting to keep them warm. But don’t stack them before serving, or they may come out dense.

Freezer instructions

To freeze, place the cooled pancakes in freezer bags. Label with the name and date, then freeze for up to 3 months.

Defrost unwrapped on a rack on the counter. You can also microwave the pancakes from frozen.

Gingerbread Pancakes Recipe - Savory Nothings (6)

Serving ideas

We enjoy these with a side of my winter fruit salad. A pat of honey butter and drizzle of syrup on top never hurt, either ? If you want to be extra-fancy, sprinkle on some chopped pecans and icing sugar for a “snowed on” look. So pretty and festive!

More gingerbread recipes

  • The Perfect Soft Gingerbread Cookies
  • Favorite Gingerbread Spiced Hot Chocolate
  • Homemade Gingerbread Spice Mix

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

Printable Recipe Card

Gingerbread Pancakes Recipe - Savory Nothings (11)

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Gingerbread Pancakes

The best soft and fluffy Gingerbread Pancake recipe – perfect for Christmas morning with warm flavors from molasses and spices.

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

5 from 5 votes

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Recipe details

Prep 10 minutes mins

Cook 25 minutes mins

Total 35 minutes mins

Servings 4 servings

Difficulty Easy

Ingredients

Dry Ingredients

  • 2 ¼ cups flour
  • 2 teaspoons cinnamon
  • 2 teaspoons Gingerbread Spice Mix see notes for individual spices
  • 2 teaspoons baking powder
  • ¼ cup brown sugar dark brown preferred
  • ½ teaspoon salt

Wet Ingredients

  • 1 ¼ cup milk
  • cup molasses (not blackstrap molasses, they're too bitter!)
  • 2 large eggs
  • 3 tablespoons vegetable oil

Instructions

  • In a large bowl mix the dry ingredients well. Whisk the wet ingredients together in a separate measuring jug until smooth.

  • Pour the wet into the dry ingredients. Fold together with a spoon or spatula just until combined – some lumps are fine.

  • Heat a griddle or frying pan over medium-low heat. Spray with nonstick cooking spray or use a little oil to keep the pancakes from sticking. Pour 2-3 tablespoons of the batter onto the griddle or into the frying pan per pancake. Cook for a few minutes or until you start seeing bubbles forming on the surface. Flip and continue cooking for another 1-2 minutes.

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Notes

Ingredient notes

  • Brown sugar: I prefer dark brown sugar in this recipe, but feel free to use light brown sugar if that’s all you have.
  • Molasses: I go for dark molasses here, but light are fine if you prefer those. Please do not use blackstrap molasses, they are too bitter for a sweet recipe such as these pancakes. If you don’t have any molasses on hand, you can use honey. The gingerbread taste will be a little less intense, but still good.
  • Oil: Feel free to use melted butter in place of the oil for an extra-rich taste.
  • Gingerbread spices: Either use my homemade gingerbread spice mix, a store-bougt mix or a blend of ¾ teaspoon ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground allspice.

Recipe tips

  • Do not overmix the pancake batter! Once you combine the wet and dry ingredients, use a spatula or wooden spoon to stir just until the flour is moistened. A lumpy, scraggly batter is perfect!
  • Use medium-low heat to cook your pancakes. They burn easily because they are relatively high in sugar and molasses, so mind your temperature setting.
  • Batter consistency: Depending on your exact size eggs and exact brand of brown sugar and molasses, the batter may seem a little thin. If you feel it’s much thinner than your regular pancake batter, feel free to fold in 2 more tablespoons of flour.
  • Don’t stack the pancakes before serving – we place them on a wire rack in a single layer. You can also put them in the oven on the lowest temperature setting to keep them warm. But don’t stack them before serving, or they may come out dense.

Freezer instructions

To freeze, place the cooled pancakes in freezer bags. Label with the name and date, then freeze for up to 3 months.

Defrost unwrapped on a rack on the counter. You can also microwave the pancakes from frozen.

Nutrition

Serving: 1servingCalories: 569kcalCarbohydrates: 95gProtein: 13gFat: 16gSaturated Fat: 11gCholesterol: 101mgSodium: 377mgPotassium: 842mgFiber: 3gSugar: 39gVitamin A: 259IUCalcium: 286mgIron: 5mg

Nutrition is an estimate.

More recipe information

Suitable for: Vegetarian

Course: Breakfast

Cuisine: American

I first published this recipe on 11/27/2014. I updated the recipe, photos, post and video on 12/13/2020 to make the recipe better, the post more helpful and the photos more beautiful!

Gingerbread Pancakes Recipe - Savory Nothings (12)
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.

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Comments

  1. Aubrey says

    Gingerbread Pancakes Recipe - Savory Nothings (15)
    These were the fluffiest pancakes I’ve ever made! I used regular granulated sugar in place of dark brown sugar, sour milk by adding 1 T. vinegar before measuring out the milk and letting it sit to curdle, only 1/4 cup molasses and I simplified the spices to match my favorite ginger snap recipe: 1 tsp. each of cinnamon, cloves and ginger. Came out great! Served stacked high with maple syrup and a dollop of Cool Whip. Yum!

    Reply

    • Nora says

      I’m so glad, Aubrey!

      Reply

  2. TMBriz says

    Gingerbread Pancakes Recipe - Savory Nothings (16)
    It was delicious. Although I had to modify mine, which included fresh grated ginger instead of ginger powder, to make some for just me and my husband, the overall recipe was on point. This was a trial for our Christmas breakfast and we are so looking forward to serving these to our family.

    Reply

    • Nora says

      I’m so glad!

      Reply

  3. Sarah@WholeandHeavenlyOven says

    This is seriously pancake heaven! Gingerbread is my jam right now and I say bring it on in EVERYTHING! P.S. Your photos are um, totally gorgeous. 🙂 pinned!

    Reply

    • Nora says

      Gingerbread needs to rule the world! Thanks so much Sarah!

      Reply

  4. Nora says

    Thank you so much!

    Reply

  5. Jess @ Flying on Jess Fuel says

    Love gingerbread!! These sound so yummy! My dad always made us mickey mouse pancakes when we were little… I wonder if you could make these into gingerbread-man shapes!!

    Reply

    • Nora says

      Thanks Jess! Aww that’s such a cute story! You can make them into gingerbread shapes with cookie cutters but it’s really not much fun to do, haha!

      Reply

  6. Denise | Sweet Peas & Saffron says

    I am in serious awe of how you are able to post anything with a three-month old! I also do a lot of 1-handed tasks, and mine is a year. I have a very strong left arm, ha ha! These pancakes look amazing, and I bet your house smells amazing 🙂

    Reply

    • Nora says

      Ha, that’s the first thing my mom told me – you’re going to get very good at one-handed tasks 😀 Thanks for stopping by Denise!

      Reply

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