Your new favorite holiday breakfast is here! These gingerbread pancakes are an easy breakfast idea for the whole family! Made with molasses and gingerbread spices, you’ll be making these pancakes on repeat all season long!
Want more gingerbread recipes? Try this gingerbread dip, the perfect party dessert! It’s full of gingerbread spices and tastes incredible with cookies and fruit. Topped with gingerbread sprinkles, this Christmas dip is the perfect party dessert for your guests.
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Ingredients For The Gingerbread Pancakes
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How To Make Gingerbread Pancakes
In a medium mixing bowl, whisk together flour, sugar, baking powder, cinnamon, ground ginger, and salt.
In a separate bowl, whisk together buttermilk, egg, melted butter, and molasses.
Add the dry ingredients, stirring until just combined.
Heat a skillet over medium high heat. Spray with nonstick spray.
Pour 1/3 cup of batter per pancake, careful not to over crowd the pan.
Cook 3-4 minutes, until the edges are firming and there are bubble rising to the top of the pancakes.
Flip, and cook 3-4 minutes more.
Serve with syrup or whipped cream, gingerbread sprinkles are optional.
Important Recipe Notes
Whisk the dry ingredients to prevent clumps in the pancake batter.
Stir the wet and dry ingredients until just combined. Try not to over-mix the batter.
Serve the pancakes with syrup, whipped cream, or gingerbread sprinkles (or all 3)!
These pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the microwave.
More Holiday Recipes
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Gingerbread Pancakes
- Total Time: 28
- Yield: 10 pancakes 1x
Description
These gingerbread pancakes are fluffy, spiced, and easy to make! A festive Christmas breakfast perfect for holiday mornings.
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 3 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. salt
- 1 1/3 cup buttermilk
- 1 egg
- 3 tbsp. unsalted butter, melted
- 3 tbsp. molasses
Instructions
- In a medium mixing bowl, whisk together flour, sugar, baking powder, cinnamon, ground ginger, and salt.
- In a separate bowl, whisk together buttermilk, egg, melted butter, and molasses.
- Add the dry ingredients, stirring until just combined.
- Heat a skillet over medium high heat. Spray with nonstick spray.
- Pour 1/3 cup of batter per pancake, careful not to over crowd the pan.
- Cook 3-4 minutes, until the edges are firming and there are bubble rising to the top of the pancakes.
- Flip, and cook 3-4 minutes more.
- Serve with syrup or whipped cream, gingerbread sprinkles are optional.
- Prep Time: 20
- Cook Time: 8
- Category: Breakfast
- Method: Frying
- Cuisine: American
