Gingerbread Pancakes

side shot of stacks of pancakes on a white plate with honey drizzled over

5 from 2 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Rena

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.

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