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Gingerbread Pancakes

Stack of fluffy gingerbread pancakes topped with whipped cream, cinnamon, and maple syrup being poured over.
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Fluffy and festive Gingerbread Pancakes made with warm spices, molasses, and buttermilk. Perfect for holiday breakfasts or cozy winter mornings.

Ingredients

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  • 1½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 3½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 1⅓ cups buttermilk
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons molasses
  • Cooking spray (as needed)
  • Maple syrup, for topping
  • Optional: Whipped gingerbread butter

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt.
  2. In a separate bowl, whisk together buttermilk, egg, melted butter, and molasses.
  3. Pour the wet mixture into the dry and stir until just combined. Don’t overmix.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  5. Pour about ⅓ cup of batter for each pancake and cook until bubbles form and edges are set (3–4 minutes).
  6. Flip and cook for another 3–4 minutes until golden brown.
  7. Repeat with remaining batter, greasing skillet as needed.
  8. Serve warm with your choice of toppings.

Notes

  • Do not overmix the batter to maintain fluffiness.
  • Batter can be made the night before and refrigerated.
  • Pancakes can be frozen for up to 2 months.
  • Add-ins like nuts or chocolate chips can be mixed into the batter.
  • Let cooked pancakes cool completely before storing.

Nutrition

Find it online: https://recipeeasily.com/gingerbread-pancakes-recipe/