Fluffy Gingerbread Pancakes Recipe made with molasses, cinnamon, ginger, and butter—warm, spiced, and perfect for cozy mornings.

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Planning to try this recipe soon? Pin it for a quick find later!

You ever have one of those mornings where you open the pantry and stare blankly at the shelves like they’re gonna magically hand you breakfast? That was me a few winters ago. Snow was coming down, coffee wasn’t kicking in, and the only thing talking back was a dusty jar of molasses leftover from Christmas cookies. Sound familiar?

So I thought—why not? I grabbed some flour, spices, milk, and started whisking like my life depended on it. The result? A stack of gingerbread pancakes that smelled like every holiday candle aisle at Target but tasted about ten times better. I remember laughing to myself because my first one came out lopsided and half-burned, but by the third try, I was flipping like I worked at IHOP. Funny enough, these pancakes became a family tradition after that. Now every December, even when my kids are rolling their eyes at me blasting Mariah Carey on repeat, they’re secretly waiting for that first batch of gingerbread pancakes to hit the griddle.

Here’s a quick peek at what’s inside:

Why You’ll Love This Gingerbread Pancakes Recipe?

Okay, let’s be real. Pancakes are already a crowd-pleaser, but this Gingerbread Pancakes Recipe? It’s like pancakes put on a cozy sweater and decided to throw a Christmas party. They’re spiced just enough to wake up your taste buds but not so much that you feel like you’ve chewed a clove straight out of the jar (done it once—don’t recommend).

What I love most is how these pancakes somehow feel fancy and low-effort at the same time. Like, you can serve them to brunch guests and pretend you’re the kind of person who has their life together—or you can eat them in your pajamas while binge-watching The Great British Bake Off. No judgment either way.

Ingredient Notes:

I’ve made this Gingerbread Pancakes Recipe more times than I can count, and let me tell you—the ingredients all play their little part in the magic.

Flour: Basic, nothing special. But it’s the canvas for all that flavor.
Baking powder & baking soda: This combo is the difference between a fluffy stack and sad, rubbery disks.
Cinnamon, ginger, allspice: Think of them as the holiday trio. Cinnamon brings warmth, ginger adds a little zing, and allspice ties it all together.
Salt: Tiny pinch, big impact. Without it, everything falls flat.
Eggs: Structure, fluff, and that golden color we love.
Whole milk: Rich and creamy—if you’ve only got 2%, it still works, but whole milk makes it dreamy.
Molasses: Honestly, this is what makes these pancakes more than just “spiced pancakes.” It’s deep, earthy, and sweet without being cloying.
Butter: Because butter makes life better. That’s just a fact.
Vanilla: It softens all those bold spices and makes everything feel balanced.

How To Make Gingerbread Pancakes?

Cooking these is honestly part science, part therapy.

Start by mixing your dry stuff—flour, baking powder, soda, salt, and spices. It’s like building the stage before the band comes on. No clumps, no surprises later.
In another bowl, whisk your eggs, then add milk, molasses, butter, and vanilla. Here’s where the smell kicks in. I swear, every time I pour molasses into the bowl, I feel like I’m back in my grandma’s kitchen. She used to make gingerbread cookies that somehow disappeared before they even cooled.
Now, pour wet into dry. Don’t go wild with the whisking—less is more here. Lumps are fine. Overmixing is the enemy of fluffy pancakes, trust me. Let the batter sit a couple minutes (good time to sip your coffee).
Heat up a skillet or griddle on medium-low. Grease it lightly. Scoop ¼ cup portions of batter and let them cook until little bubbles form. Flip once—don’t overthink it. The first pancake will probably look wonky. That’s okay. The second one will be better. By the third? You’ll feel like a pro.
Stack them up, add toppings, and serve immediately—if you can keep your family from swiping them straight from the skillet.

Storage Options:

Now, here’s where opinions differ. I personally think these gingerbread pancakes taste best straight off the pan, still steaming, with butter sliding down the sides. But life happens, right? If you’ve got extras, stick them in an airtight container in the fridge for a couple days. To reheat, I like tossing them in the toaster—it gives them slightly crisp edges that I kind of prefer. You can also freeze them flat, then toss them in a bag. They’ll last a couple months. Perfect for that random Tuesday morning when you want a taste of Christmas but don’t want to measure flour before 8 a.m.

Variations and Substitutions:

One thing I love about this recipe is how forgiving it is. You can tweak it depending on your mood—or what you forgot to grab at the store.

Flour: Sub half with whole wheat for nuttier pancakes. Or go gluten-free with a 1:1 blend.

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Milk: No whole milk? Almond, oat, soy—it all works.
Molasses: Don’t have it? Dark brown sugar will pinch-hit, though the flavor won’t be quite as deep.
Spices: Missing allspice? Try nutmeg or cloves. It changes the vibe but still feels festive.
Butter: Dairy-free? Coconut oil slides right in.

What to Serve with Gingerbread Pancakes?

This Gingerbread Pancakes Recipe is already a star, but pair it right and breakfast becomes an experience.

Maple syrup: Classic, no explanation needed.
Whipped cream: Makes breakfast feel like dessert—and honestly, why not?
Powdered sugar: Quick dusting for instant bakery vibes.
Bacon or sausage: Sweet plus salty? Always a win.
Fruit: Oranges or fresh berries brighten things up beautifully.

Frequently Asked Questions:

Can I make the batter ahead of time?
Not really—the baking powder and soda do their thing right away. But you can prep the dry mix and just add the wet ingredients in the morning.

Do I have to use molasses?
Honestly, yes and no. Molasses is what gives gingerbread its soul. Dark brown sugar works if you’re desperate, but the pancakes won’t have that same deep flavor.

Why do my pancakes come out dense?
Probably overmixing. Stir gently, then walk away. Seriously—go sip your coffee.

And that’s it—my cozy, imperfect, very human take on the Gingerbread Pancakes Recipe. I hope you try them, maybe burn the first one like I always do, and laugh about it. Because isn’t that what makes cooking feel real? So tell me—are you the kind of person who stacks them sky-high, or do you sneak one at a time straight from the skillet?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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