Gingerbread Pancakes

These gingerbread pancakes bring the warm, cozy flavors of gingerbread cookies to your breakfast table. They use a simple pancake mix as a base, enhanced with rich molasses and a blend of classic spices.

Ready in about 15 minutes, this recipe is a simple way to make a weekend or holiday morning feel special. The batter comes together quickly, and the pancakes cook up soft and fluffy.

Why will you love Gingerbread Pancakes?

Using a complete pancake mix saves time and ingredients while still giving you a reliable, fluffy result.

Letting the batter rest for a few minutes allows the leavening to activate, creating a more tender pancake.

Cooking on a properly preheated and greased griddle ensures the pancakes cook evenly and develop a golden-brown color without sticking.

Gingerbread Pancakes Ingredients

• Complete Pancake Mix: Look for a “just add water” style mix. If you use a mix that requires eggs and oil, prepare it according to package directions before adding the molasses and spices.

• Unsulphured Molasses: This variety has a cleaner, sweeter taste than blackstrap molasses, which can be bitter. Light or dark unsulphured molasses both work well.

• Ground Ginger: This is the key spice for that signature gingerbread warmth. Make sure your ground ginger is fresh for the best flavor.

• Water: Use cold water as it helps prevent the gluten in the flour from developing too much, keeping the pancakes tender.

Exact quantities are in the recipe card below.

How to Make Gingerbread Pancakes

Step 1: Mix the Batter

Start by combining the dry ingredients in a large bowl. Whisk the pancake mix with the ginger, cinnamon, nutmeg, and cloves to distribute the spices evenly. Then, pour in the water and molasses and stir just until the flour is moistened.

Step 2: Rest the Batter

Let the prepared batter sit at room temperature for about two minutes. This short rest allows the batter to thicken and helps produce a fluffier pancake. While it rests, you can preheat your griddle.

Step 3: Cook the Pancakes

Heat a lightly greased griddle or skillet over medium heat. Pour the batter in 1/4-cup portions. Cook until bubbles form on top, then flip and cook the other side until golden brown. Serve the warm pancakes right away.

What to Serve with Gingerbread Pancakes

Serve a warm stack of these pancakes with a generous pour of maple syrup. A dollop of whipped cream or a sprinkle of powdered sugar are also nice additions.

Helpful Tricks for Gingerbread Pancakes

For the fluffiest pancakes, flip them only once. Over-flipping can make them tough.

The batter consistency should be pourable but not too thin. If it seems too thick, add water one tablespoon at a time.

Keep finished pancakes warm in a 200°F (95°C) oven on a baking sheet while you cook the rest of the batch.

Unsulphured molasses is recommended for its milder, sweeter flavor compared to blackstrap molasses.

How to Store and Freeze Gingerbread Pancakes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, let them cool completely, then stack them with parchment paper in between and place in a freezer-safe bag for up to 2 months. Reheat in the toaster, toaster oven, or microwave until warm.

Gingerbread Pancakes Recipe FAQs

Can I make this recipe from scratch without a mix?

Yes, you can adapt your favorite buttermilk pancake recipe. Simply add the molasses and spices listed here to your wet and dry ingredients, respectively.

My batter seems too thick or too thin. What should I do?

Different pancake mixes absorb liquid differently. If the batter is too thick to pour easily, add a tablespoon of water at a time. If it’s too thin, add a tablespoon of pancake mix.

Can I use blackstrap molasses?

You can, but be aware that blackstrap molasses has a much stronger, more robust, and slightly bitter flavor. For a taste closer to classic gingerbread, unsulphured molasses is the better choice.

Gingerbread Pancakes

Warmly spiced pancakes with molasses and ginger, cooked on a griddle for a cozy breakfast treat.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 4

Ingredients

  

• 2 cups complete buttermilk pancake mix 240g
• 1 1/3 cups cold water 320ml
• 3 tablespoons unsulphured molasses 45ml
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon neutral oil or butter for the griddle
• Maple syrup and whipped cream for serving

Instructions

 

• In a large bowl, whisk together the pancake mix, ground ginger, cinnamon, nutmeg, and cloves.
• Pour in the cold water and molasses. Whisk gently until just combined. A few small lumps are okay; do not overmix.
• Let the batter rest for 2 to 3 minutes. It will thicken slightly.
• While the batter rests, heat a nonstick griddle or large skillet over medium heat (about 375°F / 190°C). Add oil or butter to coat the surface.
• Pour about 1/4 cup of batter per pancake onto the hot griddle, leaving space between them.
• Cook for 1 to 2 minutes, until bubbles appear on the surface and the edges look set.
• Flip the pancakes and cook for another 1 to 2 minutes, until golden brown and cooked through.
• Transfer the cooked pancakes to a plate. Repeat with the remaining batter, adding more oil or butter to the griddle as needed.
• Serve warm with your favorite toppings, such as maple syrup or whipped cream.

Notes

For the fluffiest pancakes, flip them only once. Over-flipping can make them tough.

The batter consistency should be pourable but not too thin. If it seems too thick, add water one tablespoon at a time.

Keep finished pancakes warm in a 200°F (95°C) oven on a baking sheet while you cook the rest of the batch.

Unsulphured molasses is recommended for its milder, sweeter flavor compared to blackstrap molasses.

Keyword gingerbread, gingerbread pancakes, holiday breakfast, Pancakes, spiced pancakes