There’s something magical about waking up to the warm, spiced aroma of Fluffy Gingerbread Pancakes sizzling on the griddle. These pancakes bring all the cozy flavors of gingerbread—cinnamon, ginger, nutmeg, and molasses—right to your breakfast table. Whether it’s a crisp fall morning, the holiday season, or just a weekend when you’re craving something extra special, this recipe delivers soft, pillowy pancakes packed with rich, spiced goodness.
Did you know gingerbread dates back to medieval Europe? Originally made with honey and spices, it became popular in the U.S. thanks to early settlers. Today, gingerbread isn’t just for cookies—it makes incredible pancakes, too!
But here’s the best part—this recipe is easy to make and perfectly balanced. The buttermilk adds just the right amount of tang, while the molasses deepens the flavor without making it too sweet. Plus, these pancakes cook up light and fluffy every time.
So, grab your whisk and get ready to flip the best gingerbread pancakes you’ve ever tasted. They’re comforting, festive, and totally irresistible!
Recipe Yield: 8-10 pancakes
INGREDIENTS
1 ½ cups all-purpose flour
2 tbsp brown sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 cup buttermilk
1 large egg
2 tbsp molasses
2 tbsp unsalted butter, melted
1 tsp vanilla extract
Butter or oil (for cooking)
INSTRUCTIONS
1. Mix the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
2. Prepare the wet ingredients: In a separate bowl, whisk together the buttermilk, egg, molasses, melted butter, and vanilla extract until well combined.
3. Combine: Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. A few lumps are okay—avoid overmixing to keep the pancakes fluffy!
4. Cook the pancakes: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil. Pour ¼ cup of batter per pancake onto the skillet. Cook until small bubbles form on the surface and the edges start to set, about 2 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.
5. Serve and enjoy: Stack the pancakes high and serve warm with maple syrup, whipped cream, or a dusting of powdered sugar.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Balance the flavors perfectly – The combination of molasses, brown sugar, and warm spices creates an authentic gingerbread taste without overpowering sweetness.
- Use buttermilk for extra fluffiness – The acidity reacts with baking soda for the softest pancakes. No buttermilk? Make your own by adding 1 tbsp lemon juice or vinegar to 1 cup milk.
- Medium-low heat is key – Cooking over too high heat will brown the pancakes too quickly without cooking the center. Keep it steady for perfect golden pancakes!
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