Description
These Gingerbread Pancakes are soft, fluffy, and full of holiday spice, blending the cozy flavors of molasses, cinnamon, and ginger for a festive breakfast treat. They taste just like gingerbread cookies but in warm, stackable pancake form—perfect for Christmas morning or any winter day.
Ingredients
1 1/2 cups All-Purpose Flour
1 tablespoon Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1 Egg
1 1/4 cups Buttermilk
2 tablespoons Molasses
2 tablespoons Melted Butter
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger, and cloves until well combined.
- In a separate bowl, whisk the egg, then add buttermilk, molasses, and melted butter. Stir until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined—do not overmix; a few lumps are fine.
- Heat a non-stick griddle or skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
- Serve warm with maple syrup, whipped cream, or powdered sugar.
Notes
Add a pinch of nutmeg for extra spice or mini chocolate chips for sweetness.
Substitute regular milk plus 1 tablespoon lemon juice for buttermilk if needed.
Use a flax egg and plant-based milk to make them vegan.
Keep pancakes warm in a 200°F (95°C) oven while finishing the batch.
Freeze leftovers between sheets of parchment for up to 2 months.
Nutrition
- Serving Size: 2 pancakes
- Calories: 215
- Sugar: 10g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
