These fluffy Gingerbread Pancakes are warmly spiced, cozy, and ideal for the winter season. Made with simple pantry ingredients and ready in minutes, they come together quickly and make a lovely addition to holiday brunch. Serve with butter and a drizzle of maple syrup or honey for a festive touch.
You may also enjoy other gingerbread recipes such as gingerbread cake or gingerbread muffins.
One bite of these gingerbread pancakes and they’ll become a holiday favorite. They’re perfect for Christmas morning, a weekend treat, or any chilly morning when you want something comforting and flavorful.
This recipe requires very little prep and uses whole wheat flour for extra fiber, combined with molasses, vanilla, and warming spices for a deep, rich gingerbread flavor. Cook the batter in a pan and serve a warm stack topped with your favorite syrup—your family will love them.
Why you’ll love this recipe
- Simple to make: This gingerbread pancakes recipe is an easy holiday breakfast that comes together quickly in one bowl.
- More nutritious: Using whole wheat flour and a small amount of oil makes these pancakes more nutrient-dense than many typical pancakes while still keeping them light and fluffy.
- So flavorful: Molasses with warming spices like ginger and cinnamon creates that classic gingerbread taste.
- Make ahead: These pancakes freeze and reheat well—cook a double batch and store extras for busy mornings.
Ingredients needed
This gingerbread pancake recipe uses straightforward ingredients and no refined sugar. It’s made with whole wheat flour but stays wonderfully tender and fluffy. Here’s what you’ll need:
- Eggs: Two large eggs to bind the batter and add richness.
- Milk: Any milk will work to give the batter the right consistency and moisture.
- Oil: A tablespoon of vegetable or melted coconut oil keeps the pancakes moist and tender.
- Molasses: Essential for that deep gingerbread flavor.
- Vanilla extract: Enhances overall flavor.
- Spices: Ground ginger and ground cinnamon for classic gingerbread warmth.
- Salt: Balances sweetness and highlights flavor.
- Baking staples: Baking powder and baking soda help the pancakes rise and stay fluffy.
- Whole wheat flour: Adds whole grain goodness and a subtle nutty flavor; you can substitute all-purpose flour if preferred.
How to make this recipe
These pancakes come together in a few simple steps and don’t require special equipment. Follow these instructions for best results:
- Mix the wet ingredients: In a large bowl, whisk together the eggs, milk, oil, molasses, vanilla, and spices.
- Add the dry ingredients: Sift the whole wheat flour, baking powder, and baking soda over the wet mixture.
- Combine: Fold with a spatula until the batter is smooth and there are no large lumps—do not over-mix.
- Prep the pan: Preheat a non-stick pan or griddle over medium heat and brush lightly with oil if needed.
- Cook: For each pancake, spoon about 1/4 cup of batter onto the hot pan and cook 2–3 minutes per side, until edges are set and bubbles form on the surface. Flip once and finish cooking.
Recipe tips
Follow these tips to get light, fluffy, and evenly cooked gingerbread pancakes:
- Don’t over-mix: Mix only until combined. Overworking the batter develops gluten and can make pancakes tough.
- Use medium heat: Allow the pan or griddle to heat fully before cooking; a too-cool surface yields greasy, undercooked pancakes.
- Flip at the right time: Flip when edges look set and bubbles form on the surface. Try to flip only once to keep them tall and airy.
- Keep warm: To serve a crowd, keep cooked pancakes on a baking sheet in a 200°F oven while you finish the rest.
Frequently asked questions
Use fresh leavening (baking powder and soda), avoid over-mixing the batter, and flip the pancakes only once after bubbles appear to get thick, airy pancakes.
Medium heat is ideal. It cooks the pancakes through without burning the outside.
This recipe is made without refined sugar and uses whole wheat flour, so it’s more nutrient-dense than many traditional pancakes. To further reduce calories, use unsweetened plant-based milk and sugar-free syrup.
Variations & topping ideas
Customize these pancakes with different mix-ins and toppings to suit your taste:
- Syrups: Maple syrup, honey, fruit syrups, or caramel are all delicious choices.
- Nut butter: Add a spoonful of peanut, almond, cashew, or sunflower butter.
- Fresh fruit: Top with blueberries, strawberries, raspberries, apple or pear slices, banana, or pomegranate seeds for freshness and color.
- Nuts: Sprinkle chopped almonds, pecans, or walnuts on top or fold them into the batter.
- Chocolate chips: Fold semi-sweet, dark, or white chocolate chips into the batter for a sweeter option.
- Other toppings: Try cream cheese, jelly, whipped cream, yogurt, shredded coconut, or a dusting of powdered sugar.
Serving suggestions
Serve these gingerbread pancakes with your favorite breakfast sides:
- Potatoes: Hash browns or breakfast potatoes make a hearty pairing.
- Fresh fruit or salad: A fruit salad keeps the meal light and bright.
- Yogurt: A dollop of Greek yogurt adds creaminess and protein.
- Breakfast meats: Bacon, sausage, or ham work well alongside pancakes.
- Eggs: Scrambled eggs, egg muffins, or a crustless quiche complement the stack nicely.
Storage recommendations
- Leftovers: Store cooled pancakes in an airtight container in the fridge for up to 4 days.
- To freeze: Flash-freeze in a single layer for about 30 minutes, then transfer to freezer-safe bags and freeze up to 3 months.
- Reheat: Microwave for 30–60 seconds, or warm in a toaster, toaster oven, or air fryer until heated through.
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
Pin
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 the flour, baking powder, and baking soda over the wet ingredients.
- Use a spatula to mix until there are no visible lumps; do not over-mix.
- Preheat a non-stick pan over medium heat and brush lightly with oil if needed.
- Spoon about 1/4 cup of batter per pancake and cook 2–3 minutes per side, flipping once when bubbles form and edges are set.
- Serve with syrup, honey, nut butter, fruit, or other toppings of choice.
Notes
- Leftovers: Refrigerate in an airtight container for up to 4 days.
- To freeze: Flash-freeze in a single layer for about 30 minutes, then transfer to freezer-safe bags for up to 3 months.
- Reheat: Microwave for 30–60 seconds or warm in a toaster, toaster oven, or air fryer until heated through.
Nutrition
Calories: 171kcal
Carbohydrates: 29g
Protein: 7g
Fat: 4g
Fiber: 3g
Sugar: 7g
Nutrition information is automatically calculated and should be used as an approximation.