How do you make Gingerbread Pancakes: 7 Secrets to Fluffy Heaven?

Gingerbread Pancakes: 7 Secrets to Fluffy Heaven is made by following the step-by-step instructions on this page. Each step is numbered and tested multiple times in a home kitchen for reliable results.

How do you store leftover Gingerbread Pancakes: 7 Secrets to Fluffy Heaven?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, most components can be frozen for up to 3 months. Reheat gently to maintain the best texture and flavor.

What substitutions can I make for Gingerbread Pancakes: 7 Secrets to Fluffy Heaven?

Common substitutions are listed in the recipe notes section. You can adapt most ingredients based on dietary preferences or what you have available. The tested variations section on this page covers the most popular swaps.

Gingerbread Pancakes: 7 Secrets to Fluffy Heaven

Description

Enjoy fluffy gingerbread pancakes, a perfect breakfast for the holidays. This easy recipe uses simple ingredients to create delicious gingerbread spice pancakes with a hint of molasses. Make homemade gingerbread pancakes that are sure to be a family favorite.

Ingredients

Scale

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/4 cups milk
1/4 cup molasses
1 large egg
2 tablespoons unsalted butter, melted

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Instructions

In a large bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. This is your gingerbread pancake dry mix.
In a separate medium bowl, whisk together the milk, molasses, egg, and melted butter to create the wet ingredients for your gingerbread pancake batter.
Pour the wet ingredients into the dry ingredients. Whisk until just combined. A few lumps are okay; do not overmix the gingerbread pancake batter.
Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the gingerbread pancake batter onto the griddle, using approximately 1/4 cup for each pancake.
Cook for about 2-3 minutes per side, or until golden brown and cooked through. Flip the gingerbread pancakes when bubbles appear on the surface.
Serve your delicious gingerbread pancakes warm with your favorite toppings.

Notes

For gluten-free gingerbread pancakes, substitute a gluten-free all-purpose flour blend.
For vegan gingerbread pancakes, use a plant-based milk and a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and omit the butter or use vegan butter.
Adjust the spices to your preference for a spicier gingerbread pancake.
Serve with whipped cream, maple syrup, or fresh berries.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan-fried
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 180
Sugar: 8g
Sodium: 200mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg