Why You’ll Love This Recipe

I adore these pancakes because they’re festive, easy to make, and full of flavor. The combination of molasses and warm spices gives them that deep, rich taste that pairs beautifully with syrup, whipped cream, or even a dusting of powdered sugar. I also love how simple the ingredients are—everything comes together quickly, so I can have a comforting holiday breakfast on the table in minutes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ cups flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 egg
1 ¼ cups buttermilk
2 tablespoons molasses
2 tablespoons melted butter

Directions

I start by whisking together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and cloves in a large mixing bowl. This ensures all the dry ingredients are evenly distributed and lump-free.

In a separate bowl, I beat the egg lightly and then whisk in the buttermilk, molasses, and melted butter until smooth. The molasses gives the batter its signature color and a rich, slightly sweet flavor that tastes like the holidays.

Next, I pour the wet ingredients into the dry mixture and stir just until everything is combined. I make sure not to overmix—the batter should be a little lumpy so the pancakes stay light and fluffy.

I heat a non-stick griddle or skillet over medium heat and lightly grease it with butter or oil. Using a ¼-cup measure, I pour the batter onto the griddle and let the pancakes cook until small bubbles form on top and the edges start to look set, about 2–3 minutes. Then I flip them and cook for another 1–2 minutes until golden brown on both sides.

Once they’re done, I stack them high and serve warm with maple syrup, a dollop of whipped cream, or even a drizzle of caramel sauce for extra indulgence.

Servings and Timing

This recipe makes enough for about 4 servings (roughly 8–10 pancakes, depending on size). It takes about 10 minutes to prepare and another 10 minutes to cook, so breakfast is ready in just 20 minutes.

Variations

Sometimes I add a pinch of nutmeg for extra spice or fold in mini chocolate chips for a sweeter twist. I’ve also topped them with cinnamon butter or a spoonful of lemon curd for a flavor contrast. If I want a heartier breakfast, I serve them with a side of crispy bacon or spiced apples. For a dairy-free option, I use almond milk mixed with a teaspoon of vinegar instead of buttermilk and coconut oil in place of butter.

Storage/Reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, I either pop them in the toaster or microwave for 15–20 seconds until warm. They also freeze beautifully—I layer them between sheets of parchment paper and freeze in a zip-top bag for up to 2 months. When I’m ready to enjoy them again, I reheat them straight from the freezer in the toaster or oven.

FAQs

Can I make the batter ahead of time?

I don’t recommend mixing the wet and dry ingredients too early, but I sometimes prepare the dry mix the night before to save time in the morning.

What can I use instead of buttermilk?

I mix 1 tablespoon of lemon juice or vinegar with 1 ¼ cups of milk and let it sit for 5 minutes—it works perfectly as a buttermilk substitute.

Can I make these pancakes gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and the pancakes come out just as fluffy.

Can I use blackstrap molasses?

I prefer regular molasses since blackstrap is more bitter, but if you like a deeper flavor, you can use it sparingly.

How do I keep the pancakes warm while cooking the rest?

I keep them in a 200°F oven on a baking sheet covered loosely with foil until all are ready to serve.

Why are my pancakes dense?

Overmixing the batter can cause that. I stir just until combined to keep them light.

Can I use pancake mix instead of flour?

Yes, but skip the baking powder and soda since the mix already contains leavening agents.

Can I make them vegan?

Yes, I use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), plant-based milk, and vegan butter.

What toppings go best with these pancakes?

I love maple syrup, whipped cream, chopped pecans, or even a drizzle of cream cheese icing.

Can I add fruit?

Absolutely. Sautéed apples, pears, or even cranberries taste amazing on top.

Conclusion

I love making these Gingerbread Pancakes because they’re the ultimate cozy breakfast. They fill the house with the scent of cinnamon and ginger, taste like the holidays, and come together in no time. Whether I’m making them for a festive brunch or just to treat myself on a chilly morning, they always bring that warm, comforting feeling that makes winter breakfasts so special.