Start your morning with a fresh stack of gingerbread pancakes. This festive breakfast is perfect for Christmas or cozy winter weekends. The recipe is quick and easy to make in just 30 minutes!

fork holding bite from stack of fluffy gingerbread pancakes.

Anyone else a big fan of gingerbread? It’s my favorite holiday flavor and I’ll incorporate it into just about anything (just look at these Christmas donuts!) The warm spices are simply irresistible and pair so well with maple syrup, which is why I decided to whip up a batch of gingerbread pancakes. They are easy to make from scratch and will instantly put you in the holiday mood!

Why You’ll Love This Recipe

  • Only 30 minutes from start to finish. You’ll have breakfast on the table in no time!
  • Easy to make. No special equipment needed. Just some mixing bowls and a hot pan.
  • Plenty of flavor. The spices and molasses make these pancakes taste just like the cookies. The addition of fresh ginger and lemon zest brightens up the dark flavors of the molasses.
  • Perfect for Christmas morning. Whip up a batch of these while the kids open their stockings or add them to the holiday brunch menu if you’re entertaining.

Ingredient Notes

bowls of ingredients to make gingerbread pancakes.
  • Molasses: Use unsulphured molasses (not blackstrap, which is too bitter). I prefer the Grandma’s brand.
  • Spices: This is where a lot of the flavor comes from so make sure your spices are fresh and not expired!
  • Coffee: To enhance the gingerbread flavor, reserve some of your morning coffee to add to the batter.
  • Milk: Opt for full-fat milk if you can. It makes for a rich taste and more tender texture. In a pinch, low-fat may be used.
  • Baking powder and soda: These leavening agents make a light and fluffy texture! Check that they are not expired.
  • Fresh ginger: A little bit of freshly grated ginger goes a long way for flavor. I highly suggest adding this!
  • Lemon zest: This optional ingredient brightens the bolder flavor coming from the molasses.

For ingredient details and measurements, refer to the recipe card.

Recipe Variations

Double the recipe. If you’re serving a crowd, or want to freeze some pancakes for later, simply double the ingredients to make a larger batch.

Mix in some nuts or chocolate chips. About 1/2 cup of chopped pecans, walnuts, semisweet or white chocolate chips would taste amazing! Add with the dry ingredients.

Add some toppings! Great creative here (after all it’s the best part). I suggest whipped cream, maple syrup and spiced pecans. You could also add some apple compote or fresh berries. If you’re feeling festive, perhaps consider some Christmas sprinkles or sugared cranberries!

How to Make Gingerbread Pancakes

photo collage demonstrating how to make gingerbread pancakes in a mixing bowl and on a griddle.
  1. Whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt and spices. Set aside.
  2. Mix together the wet ingredients: milk, coffee, molasses, butter, fresh ginger and lemon zest.
  3. Combine wet and dry ingredients. Mix just until combined. Let batter sit for 10 minutes.
  4. Heat griddle over medium heat. Grease with butter. Add about 1/4 cup batter and cook until tiny bubbles form in the center, about 3 minutes. Flip and cook for another 2 minutes. Repeat with remaining batter.

Expert Tips

Use fresh baking powder and baking soda. These leavening agents are crucial for a fluffy texture!

Don’t over-mix the wet and dry ingredients. Once the flour mixture is no longer seen, stop stirring. Over-mixed batter will prevent the batter from rising!

Make sure your griddle is hot before adding the batter. This helps the pancakes rise right from the start. Make sure it’s not too hot otherwise they will burn and not cook all the way through. Aim for medium heat and wait for the griddle to get there.

Know when to flip. The edges will start to dry and tiny bubbles will appear in the center. Try to flip the pancakes only once to prevent them from deflating. These tricks are helpful for my lemon blueberry pancakes too!

plate with stack of gingerbread pancakes with dusting of confectioners' sugar and pad of butter on top.

Make Ahead and Storage Tips

Store pancakes in an airtight container in the refrigerator for up to 5 days. Make sure they are completely cooled before storing to avoid condensation.

Freeze pancakes for up to 2 months. Place them in a single layer on a plate or baking sheet. Flash freeze for one hour, then transfer to in an airtight container or freezer bag for storage. Flash freezing prevents them from sticking to each other.

Reheating: Preheat oven (or toaster oven) to 325°F. Place pancakes on a baking sheet and bake until heated through, about 5 minutes if they were in the refrigerator and 10 minutes if they were frozen. You can also reheat in the microwave, but they are more likely to get soggy.

Make ahead tip: Mix the dry ingredients and wet ingredients in separate bowls and store covered in the refrigerator overnight. Unfortunately, the batter cannot be made ahead of time. Once the baking powder is mixed in with the wet ingredients it starts to lose its effectiveness. It’s best to use the batter right away.

Recipe FAQ

How to keep pancakes warm

To keep pancakes warm when cooking in batches, place them on a cookie sheet in the oven at 300°F. Cover them with aluminum foil to keep them fluffy.

Can I make waffles with this batter?

Waffles have more fat in the batter than pancakes. This helps create a crisp texture. If you decide to test the batter in a waffle iron, I suggest doubling the melted butter or trying my gingerbread waffle recipe.

Can I substitute the coffee?

Yes, you can use a strongly brewed tea or more milk.

How to make fluffy pancakes

Make sure the baking powder and baking soda are fresh (not expired). Do not over-mix the batter when combining the wet and dry ingredients. This will cause the batter to deflate.

stack of gingerbread pancakes with maple syrup dripping down the sides.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

fork holding bite from stack of fluffy gingerbread pancakes.

Get the Recipe: Easy Gingerbread Pancakes

Start your morning with these easy gingerbread pancakes. Perfectly spiced and fluffy, they are a delicious treat for breakfast or brunch.
5 (11 ratings)


  • 2 cups (250 g) grams all-purpose flour
  • 2 Tablespoons (25 g) dark brown sugar, (light works too)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • 1 ¼ cups (300 ml) whole milk
  • cup (80 ml) cold coffee
  • cup (80 ml) unsulfured molasses, not blackstrap
  • 2 large eggs
  • 3 Tablespoons (42 g) unsalted butter, melted
  • 1 teaspoon finely grated fresh ginger
  • ½ teaspoon finely grated lemon zest, optional


  • In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, sal, ground cinnamon, ground ginger and ground allspice. Set aside.
  • In a separate bowl, whisk milk, coffee, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined.
  • Add the wet ingredients to the dry ingredients and stir just until combined (don’t over-mix). Let the mixture sit for 10 minutes.
  • Heat a pancake griddle or skillet over medium heat. Add a tablespoon of butter to grease the pan.
  • Once the pan is hot and butter is melted, add 1/4 cup batter. Cook until edges are set and there are bubbles in the center, about 3 to 4 minutes. Flip once and cook another 2 minutes or until brown. Repeat with remaining batter.
  • Serve pancakes warm with maple syrup.


Keep pancakes warm by putting them on a baking sheet in the oven at 300. This is a great option if you’re working in batches.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 2 months. Reheat in the oven at 325 for 10 minutes or until heated through.
Recipe adapted from NYT Cooking.
Serving: 4pancakes, Calories: 493kcal, Carbohydrates: 81g, Protein: 12g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 114mg, Sodium: 795mg, Potassium: 816mg, Fiber: 2g, Sugar: 31g, Vitamin A: 511IU, Vitamin C: 0.5mg, Calcium: 260mg, Iron: 5mg

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