Easy Gingerbread Pancakes

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

• 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

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.

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.