Short Description

Gingerbread Pancakes with Maple Syrup are the ultimate cozy breakfast, packed with warm holiday spices like cinnamon, ginger, and nutmeg. These soft, fluffy pancakes are perfect for a festive winter morning, drizzled with rich maple syrup and topped with whipped cream or powdered sugar for an extra indulgent touch.

Why You’ll Love This Recipe

Perfect holiday breakfast: A great way to bring festive flavors to your mornings.
Soft and fluffy texture: Made with baking powder for the perfect pancake rise.
Warm, spiced flavor: The combination of molasses, cinnamon, and ginger makes every bite taste like classic gingerbread.
Easy to customize: Add toppings like candied ginger, sprinkles, or nuts for extra texture.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dry Ingredients:

1 ½ cups all-purpose flour
1 tbsp baking powder
¼ cup brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp salt

Wet Ingredients:

1 large egg
1 cup milk
¼ cup molasses
3 tbsp butter, melted
1 tsp vanilla extract

For Serving:

Maple syrup
Whipped cream (optional)
Powdered sugar (optional)
Candied ginger or sprinkles (optional)

Directions

Step 1: Prepare the Pancake Batter

In a large mixing bowl, whisk together the flour, baking powder, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt.
In a separate bowl, beat the egg, then add the milk, molasses, melted butter, and vanilla extract. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix—small lumps are okay.

Step 2: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter onto the skillet for each pancake.
Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown.
Repeat with the remaining batter, adding more butter as needed.

Step 3: Serve and Enjoy

Stack the pancakes on a plate and drizzle generously with maple syrup.
Top with whipped cream, powdered sugar, or candied ginger for an extra festive touch.

Servings and Timing

Servings: 4–6 pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Chocolate Gingerbread Pancakes: Add ¼ cup of mini chocolate chips to the batter.
Nutty Version: Sprinkle chopped pecans or walnuts on top before serving.
Dairy-Free Option: Use almond milk and coconut oil instead of milk and butter.
Extra Spiced Flavor: Increase the ginger and cinnamon for a bolder taste.

Storage/Reheating

Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Place pancakes in a single layer on a baking sheet, freeze for 1 hour, then transfer to a freezer bag for up to 2 months.
Reheating: Warm in a toaster, skillet, or microwave for 20–30 seconds per pancake.

FAQs

1. Can I make the batter ahead of time?

Yes! Store the batter in the refrigerator for up to 24 hours. Stir before using.

2. What kind of molasses should I use?

Use unsulphured molasses for the best flavor. Avoid blackstrap molasses, as it’s too bitter.

3. Can I use whole wheat flour instead of all-purpose flour?

Yes, but the pancakes may be denser. You can use half whole wheat and half all-purpose for a balance of flavor and texture.

4. What can I serve with these pancakes?

Serve with crispy bacon, fresh fruit, or a hot cup of coffee for a complete breakfast.

5. Can I make these pancakes gluten-free?

Yes! Substitute all-purpose flour with a gluten-free flour blend.

6. How do I prevent the pancakes from being too dense?

Avoid overmixing the batter—stir just until the dry ingredients are incorporated.

7. Can I use a pancake mix and just add the spices?

Yes! Start with a basic pancake mix and stir in the gingerbread spices for a shortcut.

8. How do I know when to flip the pancakes?

Flip when bubbles form on the surface and the edges begin to look dry.

9. What’s the best way to keep pancakes warm while cooking?

Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.

10. Can I make mini pancakes with this batter?

Absolutely! Use a tablespoon of batter per pancake to make bite-sized treats.

Conclusion

Gingerbread Pancakes with Maple Syrup are a festive, spiced treat that brings warmth and comfort to your mornings. Whether enjoyed for a special holiday breakfast or a cozy winter brunch, these pancakes are sure to become a seasonal favorite. Try them today and savor the flavors of the season!