Why You’ll Love This Recipe

I love this recipe because it turns classic gingerbread flavors into a hearty, satisfying breakfast. The batter comes together quickly, the spices shine without overwhelming, and the pancakes stay soft and fluffy. They feel festive for the holidays but are delicious any time I’m craving something warm and comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground dried ginger
1 teaspoon ground cinnamon
1 egg
½ teaspoon vanilla extract
¼ cup molasses
1 ½ cups water

Directions

1. I whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon together in a bowl and set it aside.

2. In a separate bowl, I beat the egg with the vanilla and molasses until smooth. I whisk in the water until the mixture is fully combined.

3. I stir the dry ingredients into the molasses mixture just until combined; a few small lumps are perfectly fine.

4. I heat a lightly oiled griddle over medium-high heat.

5. I drop the batter onto the griddle in large spoonfuls and cook until bubbles form and the edges look set.

6. I flip each pancake and cook until the other side is golden brown. I repeat with the remaining batter and serve warm.

Servings and Timing

This recipe makes 10 pancakes.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• I stir in a pinch of cloves or nutmeg for a deeper spice profile.

• I replace some of the water with milk for a richer texture.

• I fold in chopped pecans or walnuts for crunch.

• I add mini chocolate chips for a fun twist.

• I top the pancakes with whipped cream, lemon curd, or caramel sauce for a decadent finish.

Storage/Reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet, toaster oven, or microwave. These pancakes also freeze well—I freeze them in a single layer, then stack and store them in a freezer bag, reheating as needed.

FAQs

Why are my pancakes dense?

Overmixing can cause dense pancakes. I stir the batter gently and leave a few lumps.

Can I substitute blackstrap molasses?

I avoid blackstrap because it’s bitter and can overpower the spices.

Can I use milk instead of water?

Yes, milk gives the pancakes a slightly richer texture.

Why are my pancakes sticking to the pan?

The griddle may not be hot enough or lightly oiled, so I make sure it’s preheated and greased.

Can I make the batter ahead?

I prefer mixing it fresh, but I can combine the dry ingredients in advance.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free baking flour blend.

Can I double the spices?

Absolutely—doubling the ginger and cinnamon gives a bolder flavor.

Can I freeze the cooked pancakes?

Yes, they freeze beautifully and reheat well in a toaster or oven.

What toppings work best?

I love maple syrup, yogurt, berries, caramelized apples, or whipped cream.

How do I keep the pancakes warm while cooking the rest?

I place them on a baking sheet in a low oven (about 200°F) until ready to serve.

Conclusion

I love how these gingerbread pancakes bring warmth, spice, and nostalgia to the breakfast table. They’re simple to make, full of cozy flavor, and perfect for holiday mornings or any day I want something comforting and delicious.