Easy Gingerbread Pancakes
Warm up your morning with these Easy Gingerbread Pancakes. Bursting with molasses, cinnamon, and ginger flavours, they’re fluffy, fragrant, and oh-so-festive! This recipe comes together quickly, making it ideal for lazy weekends or holiday mornings.
Looking for a cozy breakfast that captures the essence of the holiday season? These easy gingerbread pancakes are the perfect way to start your day!
Why You’ll Love This Recipe
- Simple ingredients: Most of the items are pantry staples.
- Quick to make: You’ll be enjoying your pancakes in under 30 minutes.
- Kid-approved: The warm spices are just enough to be a hit with everyone and not too overpowering for the kids.
- Customizable: Add your favourite toppings, from whipped cream to a caramel drizzle.
Ingredients You’ll Need
- All-purpose flour: all-purpose is all you need, however, a gluten-free blend may be substituted.
- Baking powder: the leavener that makes them nice and fluffy.
- Salt: flavour enhancer.
- Ginger: essential to the gingerbread flavour.
- Cinnamon: a warm spice that adds flavour.
- Vanilla: flavour enhancer.
- Fancy Molasses: another essential for the classic gingerbread flavour,
providing the chewy texture and almost burnt sugar flavour. I like using Fancy molasses for baking because it’s lighter and sweeter than blackstrap. - Milk: the liquid adds moisture to the batter.
- Butter: the fat that helps give the pancakes a lighter and more flavourful result.
Instructions
Preheat a griddle to 375°F or heat a frying pan on medium heat.
Whisk together in a large bowl 1 and 1/2 cups flour, 2 and 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, 3/4 teaspoon ginger, and 1 teaspoon of cinnamon.
In a medium bowl, whisk together 1 cup of milk, 1 large egg, 1/4 cup of molasses, 2 tablespoons of melted butter, and 1/2 teaspoon of vanilla extract. Mix into dry ingredients until just combined.
Grease the preheated griddle lightly with butter. Pour about 1/3 or 1/4 cup scoopfuls onto the hot surface and cook until bubbles form, about 2 minutes. Flip and continue to cook until golden brown, about 1-2 more minutes.
Stack your pancakes high and serve with syrup, whipped cream, or your favourite toppings!
Recipe Tips & Tricks
- Don’t overmix as it can make your pancakes dense. Mix just until ingredients are combined, a few lumps are okay.
- Feel free to double the recipe to make for a larger crowd or freeze extra for later.
Optional Topping Suggestions
- dust powdered sugar on top
- a dollop of whipped cream
- a dash of cinnamon
- drizzle of caramel
- and of course a healthy dose of maple syrup!
What to Serve Gingerbread Pancakes with:
These pancakes taste great on their own but if you want some extra sides here are some suggestions:
- fresh fruit
- scrambled or fried eggs
- bacon, or sausage
- hashbrowns
Variations
Gluten-free: swap out the all-purpose flour for a gluten-free blend.
Vegan: Use a flax egg, plant-based milk, and vegan butter or coconut oil instead of butter.
Add Mix-ins: Try adding chocolate chips or chopped pecans to the batter for extra indulgence.
Storage Tips:
Store in the fridge covered for up to a week or in the freezer for up to 3 months.
These gingerbread pancakes are a delightful way to celebrate the season with your loved ones. Whether you’re making them for breakfast, brunch, or even dessert, they’re sure to become a new holiday tradition.
Enjoy, and happy cooking!
Easy Gingerbread Pancakes (with GF option)
Warm up your morning with these Easy Gingerbread Pancakes. Bursting with molasses, cinnamon, and ginger flavours, they're fluffy, fragrant, and oh-so-festive!
Ingredients
- 1 ½ cups *flour all-purpose
- 2 ½ tsp baking powder
- ¼ tsp salt
- ¾ tsp ginger ground
- 1 tsp cinnamon ground
- 1 cup milk or non-dairy alternative
- 1 egg large
- ¼ cup molasses fancy
- 2 tbsp butter melted
- ½ tsp vanilla extract
Instructions
-
Preheat a griddle to 375°F or heat a frying pan on medium heat.
-
Whisk together in a large bowl 1 and 1/2 cups flour, 2 and 1/2 tsp of baking powder, 1/4 tsp of salt, 3/4 tsp ginger, and 1 tsp of cinnamon.
-
In a medium bowl, whisk together 1 cup of milk, 1 large egg, 1/4 cup of molasses, 2 tbsp of melted butter, and 1/2 tsp of vanilla extract. Mix into dry ingredients until just combined.
-
Grease the preheated griddle lightly with butter. Pour about 1/3 or 1/4 cup scoopfuls onto the hot surface and cook until bubbles form, about 2 minutes. Flip and continue to cook until golden brown, about 1-2 more minutes.
-
Stack your pancakes high and serve with syrup, whipped cream, or your favourite toppings!
Recipe Notes
Store covered in the fridge for up to 1 week, or in the freezer up to 3 months.
Gluten-free flour blend may be substituted for all-purpose flour.
Did you make this recipe?
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