Holiday mornings and pancakes go hand in hand, so I decided it was the perfect time to give my usual recipe a festive makeover! These fluffy Gingerbread Pancakes are made with simple ingredients and warm spices I always have on hand, which keeps brunch affordable while still tasting like a real holiday treat. I’m also sharing my favorite tricks for getting them extra light and tender, including a simple resting step that makes a BIG difference. If you want a holiday breakfast that feels like fun instead of hard work, this recipe is a sure win!
Like our classic homemade pancakes, these cozy hotcakes couldn’t be any easier to make. A little molasses and a handful of spices (cinnamon, ginger, cloves, nutmeg) go a long way, giving the batter a sweet, earthy, spiced flavor that reminds me of baking gingerbread cookies. But even with the holiday vibes, this recipe stays easy on the budget thanks to basics like flour, brown sugar, milk, and butter—nothing fussy or expensive. Dress these gingerbread pancakes up with a pat of butter, a dusting of powdered sugar, and do not skip the syrup. Your morning just got a little sweeter and a lot more festive!
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Gather all of your ingredients.
Make the batter: Whisk together 1 cup all-purpose flour, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground cloves, ¼ tsp ground nutmeg, and 3 Tbsp brown sugar in a large bowl.
Now pour in ⅔ cup warm milk, 1 large egg, 4 Tbsp melted salted butter, 2 Tbsp original molasses, and ½ tsp vanilla. Mix until just combined (it’s okay if there are a few lumps! Just be careful not to overmix, as this can make your gingerbread pancakes dense). If needed, add a tablespoon of warm milk at a time until the batter is thick but pourable.
Let the batter rest for 10-15 minutes while the skillet heats.
Cook: Heat a nonstick skillet over medium heat and lightly grease it with about ½ tsp of oil. Pour ¼ cup of batter into the skillet and cook until bubbles form and the edges look set, about one minute. Use ¼ cup of batter per gingerbread pancake and cook in batches as needed.
Now flip and cook on the opposite side for 30 seconds until golden.
Repeat with the remaining batter, adding a little more oil as needed. Keep the cooked pancakes warm under a towel or in a low oven while you cook the rest of the batter. Then serve and enjoy!
My go-to is serving these easy gingerbread pancakes warm with a pat of butter, a drizzle of syrup, or a dusting of powdered sugar, but I love adding different toppings depending on what I’ve got in. Whipped cream or yogurt adds creaminess, and fresh fruit, candied walnuts, or sugared cranberries make the stack feel extra festive. Sometimes I toss on toasted nuts for crunch or sprinkle over extra cinnamon or nutmeg. For something richer, a little cream cheese frosting or chocolate sauce takes them straight into dessert territory!
For short-term storage, I let the gingerbread pancakes cool completely, then keep them in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them for up to 2 months. Layer them with parchment and store them in a freezer-safe bag or container. When you’re ready to eat, pop them in the toaster or warm them in a skillet until heated through. If you’re planning to freeze a batch, I like to slightly undercook them so they stay soft and fluffy when reheated.
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