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Irresistibly fluffy Gingerbread Pancakes are warmly spiced, cozy, and perfect for the winter season! They are easy to make with simple ingredients and come together quickly. Top with butter and a drizzle of maple syrup or honey for the best addition to holiday brunch!
One taste of these gingerbread pancakes, and you’ll be adding them to the list of your must-make holiday recipes! These are great for Christmas morning or just a weekend treat, they’re worth waking up for!
As an added plus, this pancake recipe takes very little prep time. In addition, they’re made with whole wheat flour for a boost of fiber. That is mixed with molasses, vanilla, and spices for a deep rich flavor. Cook them in a pan, and they are ready to serve! There’s not much better than a warm stack of flavorful pancakes drizzled with sweet maple syrup. Your whole family will adore these!
Why you’ll love this recipe
- Simple to make: This gingerbread pancakes recipe is an effortless holiday breakfast that comes together quickly in one bowl!
- Healthier: These are more nutrient-dense than your typical pancakes. The ingredients, like whole wheat flour and coconut oil, are satisfying and wholesome and combine for incredible taste and texture.
- So flavorful: The molasses paired with the warming spices, cinnamon and ginger, give these a deep, rich gingerbread cookie flavor that’s so amazing.
- Make ahead recipe: These are great to make ahead and freeze or refrigerate for later. Cook up a double batch, and freeze the extras. Then, you can heat up what you need to make busy mornings a little less chaotic… and way more delicious!
Ingredients needed
This gingerbread pancakes recipe is made with simple ingredients without using any refined sugars. They are also whole wheat, yet still so wonderfully light and fluffy! Here’s everything you’ll need to make them:
- Eggs: Two large eggs will help bind the ingredients and add richness.
- Milk: You can use any milk variety to give these moisture and ensure the batter is the right consistency.
- Oil: A small amount of vegetable oil or melted coconut oil adds moisture and helps make them light and fluffy.
- Molasses: This is an essential ingredient for deep, rich gingerbread flavor.
- Vanilla extract: Enhances the overall flavor.
- Spices: We’re adding a blend of ground ginger and ground cinnamon for that classic gingerbread flavor.
- Salt: To balance the sweetness and bring out all of the delicious flavor.
- Baking staples: Baking soda and baking powder make these extra fluffy.
- Whole wheat flour: I like to use whole wheat flour for a healthy dose of whole grains and nutty flavor. You can use all-purpose flour instead, if you’d like.
How to make this recipe
You can make this festive breakfast in just a few easy steps! You’re not only going to love the flavor of these gingerbread pancakes, but also how quick they are to whip up. Here’s how:
- Mix the wet ingredients: In a large bowl, whisk the eggs, milk, oil, molasses, vanilla and seasonings.
- Add the dry ingredients: Sift over the flour, baking powder and baking soda.
- Combine: Use a spatula to mix everything until there are no visible lumps.
- Prep: Preheat a non-stick pan over medium heat. Brush on a tiny bit of oil, if needed.
- Cook: Spoon 1/4 cup per pancake and cook for 2-3 minutes per side.
Expert tips
Here are some important tips to follow for making fluffy and perfectly cooked gingerbread pancakes!
- Don’t over-mix: Like with baked goods, over-mixing the batter causes gluten to develop, which can result in an unpleasant texture. Only mix the pancake batter until just combined.
- Cook on a hot pan: Be sure to allow the pan or griddle to get nice and hot before beginning to cook the pancakes. Cooking on a pan that isn’t hot enough can lead to greasy pancakes that aren’t cooked through properly.
- Wait to flip: The pancakes are ready to flip when the edges are set and you see bubbles popping, forming little holes on the surface. Try to only flip one time, continuing to flip back and forth will result in flat pancakes.
- Keep warm: If you’re serving a crowd, and need to keep the first batch warm, while you’re making the second, set the oven at 200ºF, place cooked pancakes on a baking sheet or oven-safe plate, and pop them in the oven until you’re ready to serve.
Frequently asked questions
These gingerbread pancakes are perfectly thick and airy without the need for special equipment or buttermilk. To have the best results, be sure to use fresh baking powder and baking soda, don’t over-mix the batter, and gently flip the pancakes only once, after you see the little bubbles popping.
It’s best to use medium heat. For a pancake that’s cooked on the outside and cooked through on the inside, set the stovetop or griddle temperature to medium.
There are a variety of ways to make pancakes healthy, and some versions are healthier than others. I would not title this particular recipe as “healthy”, but it is made with simple ingredients, has no refined sugar, uses whole wheat flour, and only requires a small amount of oil. To make these more nutritious and lower in calories, use plant based milk, like unsweetened almond milk. You can also top these with sugar-free maple syrup if preferred.
Variations & topping ideas
Change up the flavor and texture of these gingerbread pancakes with different tasty toppings and mix-ins. Here are some options:
- Syrups: Try using maple syrup, honey, a fruit syrup, or caramel syrup to drizzle over the top.
- Nut butter: A dollop of peanut butter, almond butter, cashew butter, sunflower butter, or Nutella would be delicious.
- Fresh fruit: To keep this meal light, top with blueberries, strawberries, raspberries, cranberry sauce (or cooked down cranberries), apple slices, pear slices, banana slices, or pomegranate seeds.
- Nuts: You can add these as a topping or fold chopped almonds, pecans, walnuts, or pumpkin seeds into the batter.
- Chocolate chips: Use as a topping or fold some directly into the batter! Semi-sweet chocolate chips, dark chocolate chips, or white chocolate chips would all go great with the gingerbread flavor.
- Extras: Some other tasty toppings are cream cheese, jelly, whipped cream, yogurt, sprinkles, or shredded coconut.
Serving suggestions
Pair your pancakes with any favorite breakfast sides. Here are some options:
- Potatoes: Hash browns, breakfast potatoes, or sweet potato breakfast skillet.
- Fresh fruit or fruit salad: For a lighter breakfast, this easy fruit salad with a poppy seed dressing would be a great option.
- Yogurt: Dollop a spoonful on top of your pancakes, or serve on the side. For extra protein, make it Greek yogurt.
- Breakfast meats: Bacon, sausage, or ham are always welcome on the breakfast table!
- Eggs: I love pancakes with scrambled eggs, egg muffins, or crustless quiche.
Storage recommendations
- Leftovers: Store your leftover gingerbread pancakes in the refrigerator, in an airtight container, for up to 4 days.
- To freeze: Flash freeze the pancakes by placing them on a pan (not touching), and freeze for about 30 minutes. Then, transfer them to freezer-safe bags or containers, and freeze for up to 3 months.
- Reheat: Once ready to enjoy, microwave for 30-60 seconds or until warm. You can also heat these in a toaster, toaster oven, or air fryer.
More delicious pancake recipes
- Healthy Pumpkin Pancakes
- Blueberry Banana Pancakes
- Chocolate Oatmeal Pancakes
- Red Velvet Pancakes
- GF Banana Protein Pancakes
- Vegan Pancakes
- Banana Oatmeal Pancakes
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Gingerbread Pancakes
Equipment
- Bowl
- spatula
- Non-stick pan
Ingredients
- 2 large eggs
- 2/3 cup milk
- 1 tablespoon melted coconut or vegetable oil
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine kosher salt
- 1 1/2 cup whole wheat flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- In a large bowl, whisk the eggs, milk, oil, molasses, vanilla and seasonings.
- Sift over the flour, baking powder, and baking soda.
- Use a spatula to mix everything until there are no visible lumps.
- Preheat a non-stick pan over medium heat. Brush on a tiny bit of oil, if needed.
- Spoon 1/4 cup per pancake and cook for 2-3 minutes per side.
- Serve with any syrup of your choice
Notes
- Leftovers: Store your leftover gingerbread pancakes in an airtight container, in the refrigerator, for up to 4 days.
- To freeze: Flash freeze the pancakes by placing them on a pan (not touching), and freeze for about 30 minutes. Then, transfer them to freezer-safe bags or containers, and freeze for up to 3 months.
- Reheat: Once ready to enjoy, microwave for 30-60 seconds or until warm. You can also heat these in a toaster, toaster oven, or air fryer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
