Description
Fluffy pancakes infused with the warm, spiced flavors of gingerbread. A cozy recipe featuring molasses, cinnamon, and ginger that works for holidays or everyday breakfasts.
Ingredients
1 ½ cups (190 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
3 tablespoons (45 g) unsalted butter, melted and cooled slightly
2 tablespoons (25 g) brown sugar (light or dark)
¼ cup (60 ml) molasses (unsulfured)
1 large egg
1 cup (240 ml) buttermilk (or milk + 1 tsp lemon juice)
½ teaspoon vanilla extract
Butter or oil for greasing the pan
Optional toppings: whipped cream, maple syrup, powdered sugar, candied ginger, or fresh fruit
Instructions
Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a bowl.
In a separate bowl, whisk melted butter, brown sugar, molasses, and egg. Stir in buttermilk and vanilla.
Add dry ingredients into wet. Stir gently until just combined. Batter should remain slightly lumpy.
Preheat a skillet or griddle to medium heat. Lightly grease with butter or oil.
Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form. Flip and cook another 1–2 minutes until golden.
Serve hot with toppings of choice.
Notes
Do not overmix batter—lumps help keep pancakes fluffy.
If batter is too thick, add 1–2 tablespoons milk.
Keep pancakes warm in a 200°F (90°C) oven until serving.
Spices lose potency over time; use fresh for best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 310
- Sugar: 14 g
- Sodium: 310 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
Keywords: Grandma’s gingerbread pancakes, gingerbread pancake recipe, spiced pancakes, holiday pancakes