With the fluffiest texture and just the right amount of spice, these delicious Gingerbread Pancakes are a perfect holiday breakfast—or anytime breakfast when you want cozy flavors to share!

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.

• 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.
• 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.
• 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 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.

1. Mix together the dry ingredients in a medium bowl and the wet ingredients in a separate bowl to measuring cup.
2. Stir the wet ingredients into the dry ingredients.
3. Warm a skillet over medium heat and melt in some butter. Add dollops of batter, spreading a little, and cook.
4. Flip over and cook through on the other side. Repeat to make the rest of the batch of pancakes.

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.

I’d love to hear your feedback on this post, so please comment and rate the recipe below.

• Add the milk, eggs, and butter to a medium bowl. Whisk to combine Into a smooth mixture.

• Add the flour, sugar, baking powder, and salt to a separate medium bowl. Whisk gently to combine. Whisk in the milk mixture to make a uniform batter. (If it seems very thick, add 1-2 tablespoons milk and stir.)

• Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.

• Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.

• Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.

• Serve warm with applesauce, maple syrup, and/or nut or seed butter as you like.

• 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.
• Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
• 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.
• 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 desired.

Serving: 4pancakes, Calories: 231kcal, Carbohydrates: 29g, Protein: 8g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 102mg, Sodium: 410mg, Potassium: 288mg, Fiber: 4g, Sugar: 6g, Vitamin A: 372IU, Vitamin C: 0.02mg, Calcium: 214mg, Iron: 2mg