Start your holiday mornings with the warm, cozy flavors of these gingerbread pancakes. Perfect for a festive Christmas breakfast recipe, these fluffy spice pancakes bring together the rich taste of molasses, warm ginger, and sweet maple syrup.
Whether you’re looking for a special weekend treat or a show-stopping dish for your holiday brunch, these holiday spice pancakes deliver classic comfort with a festive twist.
Unlike your everyday pancake recipes, this version is infused with gingerbread flavors that make it stand out. Think of it as the pancake version of your favorite Christmas cookie: spiced, fluffy, and perfectly balanced with sweetness. Top them with butter, whipped cream, or drizzle with maple syrup for the ultimate gingerbread pancakes with syrup experience.
Serve them stacked high at the breakfast table and watch everyone’s face light up. This gingerbread breakfast recipe is easy enough for busy mornings yet festive enough to feel special.
If you love these gingerbread pancakes, you’ll definitely want to try some of my other easy gingerbread recipes perfect for Christmas. My gingerbread cupcakes are soft, moist, and topped with a swirl of cream cheese frosting that makes them a bite-sized holiday favorite. For a show-stopping dessert, the gingerbread bundt cake is rich, beautifully spiced, and bakes up with a tender crumb that looks stunning on a Christmas table dusted with powdered sugar. And if you’re looking for something a little different, my gingerbread tiramisu layers coffee-soaked gingerbread with mascarpone cream for a festive twist on the classic Italian dessert, combining cozy spices with creamy indulgence.
Why You’ll Love This Recipe
- It’s a holiday crowd-pleaser: The warm spices and molasses capture the taste of Christmas in every bite.
- Easy to make: Basic pantry ingredients and no special equipment required.
- Family-friendly: Kids and adults alike love the sweet, spiced flavor.
- Flexible: Can be served with a variety of toppings, from classic gingerbread pancakes with maple syrup to whipped cream and pomegranate seeds for a festive look.
- Make-ahead friendly: Cook ahead, freeze, and simply reheat for quick holiday breakfasts.
Ingredients
- 3¼ cups All-purpose flour – whole wheat flour can be swapped in for a nuttier flavor, though the pancakes may be denser.
- ¼ cup Sugar (granulated or light brown) – brown sugar enhances the warm molasses flavor. White sugar works fine too.
- Baking powder (1 tbsp) + Baking soda (2 tsp) – these make the pancakes rise and stay fluffy.
- Ground ginger (1 tbsp) + Allspice (1 tsp) – the key holiday spice mix. You can also add cinnamon or nutmeg if you like more depth.
- ¼ cup Vegetable oil – adds moisture. Melted butter or coconut oil also work.
- ¼ cup Molasses – essential for authentic gingerbread flavor. Don’t skip it.
- 2 cups Buttermilk
- 3 large Eggs – at room temperature
- Optional toppings – whipped cream, maple syrup, powdered sugar, sprinkles, pomegranate seeds.
How to Make Gingerbread Pancakes
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, ground ginger, and allspice.
Mix wet ingredients: In a separate bowl, whisk oil, molasses, and buttermilk until smooth. Add eggs and mix until combined.
Combine: Slowly pour wet mixture into dry mixture. Stir gently with a spatula until just combined. The batter should be thick but pourable (a few lumps are fine). Don’t overmix.
Preheat skillet: Heat a nonstick skillet or griddle over medium. Lightly grease with butter or oil.
Cook pancakes: Scoop ¼ cup batter for each pancake. Cook for 2 minutes or until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden.
Keep warm: Place cooked pancakes on a plate and cover lightly with foil or keep warm in the oven while you finish the rest.
Serve: Stack pancakes, drizzle with maple syrup, top with whipped cream, and sprinkle with festive toppings.
Storage and Serving Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Lay pancakes in a single layer, freeze, then transfer to a zip-top bag with parchment between layers. Reheat in toaster or oven.
Serving ideas:
- Classic: Butter and gingerbread pancakes with maple syrup.
- Fancy: Layer with whipped cream for a “pancake cake.”
- Creative: Add a drizzle of cream cheese glaze or swirl cranberry sauce between layers.
FAQs
How do I get perfectly round pancakes?
Use a ¼-cup measuring scoop and pour without spreading. The batter will naturally form circles.
Can I make them spicier?
Yes, double the ginger and add a pinch of black pepper for a stronger gingerbread kick.
What’s the best syrup to use?
Warm maple syrup with a touch of butter and cinnamon is unbeatable. Honey also works well.
Can I freeze them?
Yes, freeze in a single layer, then stack with parchment paper. Reheat in toaster or oven.
More Gingerbread Christmas Dessert Ideas
Fluffy Gingerbread Pancakes Recipe
Fluffy, festive, and full of warm holiday spices, these gingerbread pancakes are the perfect Christmas morning breakfast. Made with molasses, ginger, and a touch of allspice, they’re soft, cozy, and delicious drizzled with maple syrup or topped with whipped cream for a holiday treat everyone will love.
18
pancakes15
minutes20
minutesKeep the screen of your device on
Ingredients
- For Pancakes
3 1/4 cups 3 1/4 all-purpose flour
1/4 cup 1/4 granulated white or light brown sugar
1 tbsp 1 baking powder
2 tsp 2 baking soda
1 tbsp 1 ground ginger
1 tsp 1 allspice
1/4 cup 1/4 vegetable oil
1/4 cup 1/4 molasses
2 cups 2 buttermilk
3 large 3 eggs at room temperature
- For Decorating (optional, festive toppings)
Whipped cream
Sprinkles
Maple syrup or honey
Powdered sugar
Pomegranate seeds
Directions
- Make the Batter
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, ginger, and allspice.
- In another bowl, vegetable oil, molasses, and buttermilk until smooth. Add eggs and mix until fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Batter should be thick but still being able to pour it — don’t overmix (a few lumps are okay).
- Cook the Pancakes
- Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter.
- Pour about ¼ cup batter for each pancake.
- Cook until bubbles form on the surface and edges look set (about 2 minutes), then flip and cook another 1–2 minutes until golden brown.
- Transfer to a plate and keep warm while repeating with the rest of the batter.
- Serve & Decorate
- Stack pancakes on a plate.
- Top with whipped cream, a drizzle of maple syrup or honey, a dusting of powdered sugar, sprinkles, and a few pomegranate seeds for a festive touch.
Notes
- If your batter feels too thick, thin it with 1–2 tbsp milk. If too thin, add 1–2 tbsp flour
- Keep the skillet at medium heat — too hot and the pancakes will brown too quickly on the outside while staying raw inside
- Warm your maple syrup with a touch of butter and cinnamon for a richer topping