Okay, picture this: Is it It’s a chilly Sunday morning, the kind where you just want to curl up under the blanket. But then, the aroma of warm spices fills the air, a promise of something special. What is a gingerbread pancake? They’re like a hug in pancake form – so much cozier than your average buttermilk stack. If pancakes are your go-to, these are their holiday-loving cousins. What is that one thing that everyone What are some of the best gingerbread recipes? You’ll be hooked. I’ve tweaked this recipe over the years, and it’s finally perfect – the right balance of spice and sweet. Is there a texture that’s both fluffy and satisfying? I always make these when I’m feeling a little homesick. I love them. What are some of the best Christmas cards ever made?
What is gingerbread pancakes?
Gingerbread Pancakes are your classic breakfast pancakes, but with a festive twist! What are some of the best spices to infuse gingerbread cookies with? Light and fluffy pancake batter. What’s the best of both worlds? What are some holiday-inspired flavors of pancakes? What makes gingerbread so delicious? Ginger, cloves, nutmeg – and folding them into a pancake mix. What is a good way to bring holiday spirit to your breakfast table? It’s approachable, familiar, yet delightfully unique.
Why you’ll love this recipe?
Oh my goodness, where do I even begin? There are just *so* many reasons to adore these Gingerbread Pancakes! What I love most about this is the *flavor*. The warm spices create such a cozy and inviting taste; it’s like a hug in every bite! The combination of ginger, cinnamon, and cloves is simply magical. And, it’s super easy to make. Seriously, this recipe is a lifesaver on busy mornings because you probably already have most of the ingredients in your pantry. It takes about 10 minutes to whip up the batter, and then you’re good to go! And let’s not forget how budget-friendly it is! These pancakes are made with simple, affordable ingredients that won’t break the bank. It’s a delicious and satisfying treat that everyone can enjoy. Plus, they are so versatile. You can serve them with a dollop of Whipped Cream, a drizzle of maple syrup, or even a sprinkle of powdered sugar. The possibilities are endless! I often make a big batch on Sunday mornings and freeze the extras for a quick and easy breakfast during the week. They’re also a huge hit at brunch parties. Think of them as a cross between a classic pancake and a spiced cake. For me, these stand out because they’re not overly sweet, and the spices are perfectly balanced, making them irresistible. Try them and see for yourself!
How do you make gingerbread pancakes?
Quick Overview
How do you make gingerbread pancakes? How do you whisk together dry ingredients (flour, spices, and leavening)? What are the wet ingredients (milk, eggs, and molasses)? If you like pancakes, you cook them on a griddle or frying pan. What makes this method special is the addition of molasses, which gives them that signature signature. Gingerbread flavor and a beautiful dark color. If you overmix the batter, the pancakes will be tough. This recipe is simple, straightforward, and delivers delicious results every time. I always get compliments when I serve these, and no one ever believes how easy they are to make!
Ingredients
For the main battery:
* 1 1/2 cups all-purpose flour: I always use unbleached for the best flavor. Can you substitute with a gluten-free blend if needed?
* 2 tablespoons Brown Sugar: Adds a touch of sweetness and that classic molasses-y flavor.
* 2 teaspoons of baking powder: This is what makes them light and fluffy!
* 1/2 teaspoon baking soda: Helps with browning and adds a little tang.
* 1 teaspoon ground cinnamon: For that warm, comforting spice
* 1 teaspoon ground ginger: The star of the show!
* 1/2 teaspoon ground cloves: Adds depth and warmth.
* 1/4 teaspoon ground nutmeg: A little goes a long way.
* 1/4 teaspoon salt: Balances sweetness and enhances the other flavors.
I’ve tested this with almond milk, and it actually made it even creamier!
* 1 large egg: Binds the batter together.
* 2 tablespoons molasses: This is what gives them that distinct gingerbread flavor and dark color. Blackstrap molasses will make it a very strong taste and dark color, so regular molasses is what I use.
* 2 tablespoons melted butter: Adds richness and flavor.
For Serving:
* Maple syrup, Whipped Cream, or powdered sugar: Whatever your heart desires!
What is the step-
Step 1: Preheat & Prep Pan
Preheat your griddle or frying pan to medium heat (around 350°F or 175°C). Lightly grease it with butter or cooking spray. I always use a non-stick pan for the best results, but if you’re using a regular pan, make sure it’s well-greased to prevent sticking. This is crucial to ensure your pancakes cook evenly and don’t burn!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt. Set aside. Ginger, cloves, nutmeg, and salt. Make sure everything is well combined! What are the spices that are evenly distributed in a dish? What is the best flavor in every bite? I always give it a good whisk for about 30 seconds.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, egg, molasses, and melted butter. The butter should be slightly cooled so it doesn’t cook the egg. I usually melt the butter in the microwave for about 30 seconds, then let it sit for a minute or two to cool down. This ensures that all the wet ingredients are properly emulsified before adding them to the dry ingredients.
Step 4: Combine
How do you mix wet and dry ingredients? Do not overmix! A few lumps are okay. Overmixing will develop the gluten in the flour, which will result in tough pancakes. I usually stop stirring when I still see a few streaks of flour. What is the best way to make fluffy pancakes?
Step 5: Cook the Pancakes
Pour 1/4 cup of batter onto a griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. When bubbles start to form on the surface and the edges look set, you’ll know it’s time to flip. I always use a thin spatula to flip them gently. If they’re browning too quickly, reduce the heat slightly.
Step 6: Serve
Serve immediately with your favorite toppings, such as maple syrup, whipped cream, or powdered sugar. I love adding chopped nuts or Greek Yogurt to my morning meal. Get creative and customize them to your liking! I always have a taste test to make sure everything is perfect before serving.
What to Serve It With
Gingerbread Pancakes are delicious on their own, but the right accompaniments can really make them.For Breakfast: A hot cup of coffee is a must! The bitterness of the coffee complements the sweetness of the pancakes perfectly. I also love serving them with a side of crispy bacon or sausage for a savory contrast. For a beautiful morning presentation, stack the pancakes high and drizzle with maple syrup, then garnish with a sprinkle of powdered sugar and a few fresh berries.
For Brunch: Elevate your brunch spread by serving these pancakes with a side of mimosas or sparkling cider. Arrange them on a platter with a variety of toppings, such as whipped cream, chocolate chips, and chopped nuts. A small bowl of fresh fruit salad adds a touch of freshness.
As Dessert: Gingerbread Pancakes make a surprisingly delicious dessert! Serve them warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. Dust with cocoa powder.
For Cozy Snacks: I love having these pancakes as a cozy snack on a chilly afternoon. Serve them with a warm cup of chai tea or hot chocolate for the ultimate comfort. They’re also great with a dollop of apple butter or a drizzle of honey.
My family tradition is to have these every Christmas morning, served with a big pot of coffee and lots of laughter. I’ve also experimented with adding a little bit of orange zest to the batter, which gives them a bright and citrusy flavor that’s absolutely amazing!
How do you make gingerbread pancakes?
How do you take gingerbread pancakes to the next level? What are some of the best tips I have learned over the years?Mixing Advice: Don’t overmix the batter! This is the most important tip for achieving light and fluffy pancakes. Overmixing develops the gluten in the flour, which results in tough pancakes. Gently stir until just combined, and don’t worry if there are a few lumps.
Ingredient Swaps:Feel free to experiment with different milk alternatives. I’ve tested this recipe with almond milk, oat milk and soy milk. They all work great. Just be aware that the flavor and texture may vary slightly. Can you substitute brown sugar for maple syrup?Baking Tips: Preheat your griddle or frying pan to the right temperature. If it’s too hot, the pancakes will burn on the outside before they’re cooked through on the inside. If it’s not hot enough, they’ll be pale and greasy. A good rule of thumb is to preheat it to medium heat (around 350°F or 175°C).
Glaze Variations: Get creative with your toppings! I love drizzling these pancakes with a simple glaze made from powdered sugar and milk. You can also add a touch of vanilla extract or lemon juice to the glaze for extra flavor.
Spice it up: If you like a little extra kick, add a pinch of cayenne pepper to the batter. It’ll give the pancakes a subtle warmth that’s simply irresistible.
I’ve learned that letting the batter rest for about 5-10 minutes before cooking can also help to relax the gluten and create even fluffier pancakes. Trust me on this one – it makes a big difference!
Storing and Reheating Tips
These Gingerbread Pancakes are best enjoyed fresh, but if you have leftovers, here’s how to store and reheat them:
Room Temperature: You can store cooked pancakes at room temperature for up to 2 hours. Make sure to cover them loosely with plastic wrap or foil to prevent them from drying out. I usually place them on a wire rack to allow air to circulate, which helps them stay fresh.
Refrigerator Storage: Store cooked pancakes in the refrigerator for up to 3 days. Place them in an airtight container or wrap them tightly in plastic wrap. I always let them cool completely before refrigerating them to prevent condensation from forming, which can make them soggy.
Freezer Instructions: For longer storage, freeze cooked pancakes for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer bag or airtight container. This prevents them from sticking together and makes it easy to thaw only the amount you need.
Reheating: To reheat refrigerated or frozen pancakes, you can use a microwave, toaster, or frying pan. In the microwave, heat them for 30-60 seconds. In the toaster, toast them on a low setting until warmed through. In a frying pan, heat them over medium heat for 1-2 minutes per side.
Glaze Timing Advice: If you’re planning to store the pancakes, it’s best to wait to add the glaze until just before serving. This prevents the glaze from becoming sticky or dissolving during storage.
Frequently Asked Questions
Final Thoughts
These Gingerbread Pancakes are more than just a recipe; they’re a tradition waiting to happen! They are worth trying because they offer a unique and delicious twist on a classic breakfast dish. The warm spices and comforting flavors make them perfect for cozy mornings or festive occasions. It’s a simple recipe that’s easy to customize to your liking. Plus, the aroma alone will fill your kitchen with a delightful holiday scent! If you enjoy these pancakes, you might also like my recipe for Pumpkin Spice Pancakes or Apple Cinnamon Pancakes. These are warm and comforting just like these. Happy baking, and I can’t wait to hear how yours turn out! Be sure to leave a comment below with your own variations and serving suggestions. And if you loved this recipe, please give it a rating and share it with your friends!
Gingerbread Pancakes
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 1 tablespoon molasses
- 1 cup milk
- 1 egg egg
- 2 tablespoons melted butter
Instructions
Preparation Steps
- In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
- In a separate bowl, whisk together molasses, milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
