I know I’ve published a lot of pancake recipes.
But I can’t help it, I have a sweet tooth and on Saturdays, my partner and I usually have a sweet breakfast.
You can check out my blueberry pancakes here and Banana Pancakes here. I also love these really healthy carrot pancakes.
If you love soft Japanese cheesecake, then check out my japanese souffle pancake recipe.
If you’re looking for a healthier version, check out my cottage cheese pancake recipe here.
I even have a recipe for buttermilk pancakes.
Today, I’m going to make a Christmas edition of pancakes – Gingerbread pancakes!
These gingerbread pancakes are fluffy, warmly spiced, and slightly sweet, they taste like Christmas morning on a plate.
I usually make these with a cup of coffee, a drizzle of maple syrup, and a sprinkle of powdered sugar, it’s the kind of breakfast that makes winter feel extra special.
And if you’re looking for the best nonstick griddle or the fluffiest pancake spatula, check out my favorite one here.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips for Extra Delicious Pancakes
Use a non-stick skillet like this one from Amazon for perfectly golden edges every time.
For extra fluffiness, let the batter rest for 5–10 minutes before cooking — this allows the baking powder to activate fully.
Add chocolate chips or crushed gingersnap cookies for a fun twist.
Top with warm real maple syrup tastes incredible with the spices.
Swap butter for coconut oil for a subtle tropical note that pairs beautifully with gingerbread flavors.
Want crispy edges? Add a small pat of butter to the skillet before each pancake pour.
Gingerbread Pancakes (Christmas Edition)
Course: BreakfastDifficulty: Medium4
pancakes15
minutes20
minutesIngredients
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
Pinch of salt
2 tablespoons brown sugar or coconut sugar
1 cup milk (dairy or plant-based)
1 large egg
2 tablespoons molasses
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
Directions
- In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. In another bowl, mix the milk, egg, molasses, melted butter, vanilla, and sugar until smooth. Slowly pour the wet mixture into the dry ingredients and whisk until just combined — don’t overmix; a few lumps are fine.
- Heat a non-stick pan or griddle over medium heat and lightly grease it. Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Stack them high, top with whipped cream, maple syrup, and a dusting of cinnamon.
- If you have any more pancake ideas I should make, leave a comment below!
Substitutions and Add-Ins:
If you want dairy-free pancakes, use almond or oat milk and coconut oil instead of butter. To make them gluten-free, replace the flour with a 1:1 gluten-free blend. Want to make them vegan? Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). You can also skip molasses for honey or maple syrup, though the deep flavor won’t be quite the same. For an extra indulgent version, add a drizzle of caramel sauce or a dollop of spiced whipped cream.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
