Gingerbread Pancakes with Maple Syrup – Warm, Spiced & Festive
These gingerbread pancakes are soft, fluffy, and infused with cozy spices, making them the perfect breakfast for chilly mornings or holiday gatherings. Drizzled with maple syrup, they taste like Christmas morning on a plate.
Pancakes are always a comfort food, but when you bring gingerbread spices into the mix, they become truly magical. Inspired by classic holiday gingerbread cookies, these pancakes combine molasses, cinnamon, ginger, and nutmeg for a warm, festive flavor.
Perfect for a family breakfast, a holiday brunch, or even breakfast-for-dinner, these pancakes are guaranteed to spread cheer all year long.
Why You’ll Love This Recipe
- Holiday flavors: All the warm spices of gingerbread in pancake form.
- Fluffy texture: Light, tender, and melt-in-your-mouth.
- Easy to make: Simple ingredients and quick prep.
- Kid-friendly: A fun and cozy recipe for the whole family.
- Versatile: Delicious with syrup, fruit, or whipped cream.
Gingerbread Pancakes with Maple Syrup
Ingredients
- Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup buttermilk or milk + 1 teaspoon vinegar/lemon juice
- 1 large egg
- 2 tablespoons unsulphured molasses
- 2 tablespoons melted butter plus more for cooking
- 1 teaspoon vanilla extract
- Maple syrup for serving
Instructions
- Step-by-Step Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, egg, molasses, melted butter, and vanilla until smooth.
- Bring It Together: Pour wet ingredients into dry mixture and stir gently until just combined—do not overmix. Batter should be slightly lumpy.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Pour ¼ cup batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
- Serve: Stack pancakes on a plate, drizzle generously with maple syrup, and enjoy warm
Pro Tips & Variations
Extra Fluffiness: Let the batter rest for 5 minutes before cooking.
Dairy-Free Option: Use almond milk and coconut oil instead of buttermilk and butter.
Spice Level: Adjust the ginger for more or less heat.
Toppings: Try whipped cream, caramel drizzle, or fresh berries for extra indulgence.
Storage: Leftovers keep in the fridge for 3–4 days or can be frozen for up to 2 months. Reheat in a toaster or skillet.
Serving Suggestions
- Pair with crispy bacon or sausage for a hearty breakfast.
- Top with powdered sugar for a festive presentation.
- Serve with warm apple compote or roasted pears.
- Make mini versions for a holiday brunch buffet.
Frequently Asked Questions
Can I make the batter ahead of time?
It’s best to cook the pancakes right away, but you can mix the dry ingredients in advance and combine with wet ingredients just before cooking.
Do I need molasses for gingerbread flavor?
Yes—molasses is key to that deep, rich gingerbread taste. If you skip it, the pancakes will lose their authentic flavor.
Can I freeze gingerbread pancakes?
Absolutely—layer cooled pancakes with parchment paper and freeze in a zip-top bag for up to 2 months. Reheat in the toaster or oven.
Can I make them gluten-free?
Yes—use a 1:1 gluten-free flour blend in place of all-purpose flour.