Fluffy Gingerbread Pancakes

Gingerbread Pancakes

I love introducing new flavors to my family and since my kids love both my Gingerbread Muffins and my easy Gingerbread Cake, I knew it was time to try those warm spices in pancakes. This recipe has been such a fun one to have in the mix and we love them with fruit and maple syrup for breakfast. (I’ve also been known to make them for dinner!) These are as easy as making regular pancakes, but they get extra flavor from cinnamon, ginger, and molasses. I love to use whole wheat flour to make them a little extra substantial, but all purpose flour can work too. Try these for an easy toddler breakfast, as a make-ahead Christmas breakfast (they reheat easily in about 30 seconds), or as a weeknight dinner when you’re otherwise short on energy.

Ingredients You Need

Here’s a look at the ingredients you need to make this easy pancake recipe so you know what to have on hand. Scroll down to the end of the post for the full measurements and recipe. Sign up for our email updates to get tips and ideas sent to your inbox.

Milk: You can use any type of milk you prefer in this recipe. I usually use nondairy plain or whole milk, but it’s versatile. You can use nondairy plain milk if that’s what you usually use. Eggs: Eggs make this recipe nice and fluffy. If you need to make them egg-free, I recommend a store bought egg replacer like the one from Bob’s Red Mill or Just Egg. Unsalted butter: I use unsalted butter in my recipes so that I can control the salt. It will work with salted butter, though, if that’s what you have on hand. Molasses: A little molasses adds a touch of sweetness and the classic gingerbread flavor you expect, so I use it here. Vanilla extract: I use pure vanilla extract in cooking, though imitation will also work if that’s what you have on hand. Whole-wheat flour: This type of flour absorbs the moisture in the recipe really nicely and provides fiber and complex carbs—which just means they are filling and flavorful to eat. Baking powder: This is key for ensuring that the pancakes rise nicely and cook through. Cinnamon, ground dried ginger, ground cloves (or allspice), and salt: This combination of spices adds the gingerbread taste. The salt ensures that all of the other flavors pop and come through.

Step-by-Step Instructions

Here’s a look at the steps involved in making this recipe. Scroll down to the end of the post for the specifics, including the timing and amounts.

How to Store

You can make these pancakes up to 5 days ahead and store in an airtight container in the fridge. Warm through in 15-30 second increments on a heat-safe plate in the microwave. Or you can freeze pancakes to use in a future week.

Best Tips for Success

To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch. If you don’t have molasses, use honey or maple syrup. Serve with maple syrup, whipped cream, applesauce, yogurt, or another desired topping or dip. Gluten-free: Use a 1:1 style of gluten-free flour mix like the one from King Arthur Flour. Dairy-free: Use nondairy milk and coconut oil. Egg-free: I find that pancakes work best with a store bought egg replacer like the one from Bobs Red Mill. Use all-purpose flour if you prefer.

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