Fluffy Gingerbread Pancakes with cinnamon maple syrup!
My house has a perma-smell of all things Christmas…
Cinnamon? Check. Eggnog? Check. Peppermint? Check. Gingerbread? Check.
And it just keeps on comin’.
I’m thinking that gingerbread pancakes just might have to be a new Christmas morning tradition. Actually if I had it my way we probably wouldn’t have a turkey or ham on Christmas and we would just have breakfast foods all day long. Pancakes, waffles, cinnamon rolls, bear claws, caramel sticky buns… you get the picture. What’s your favorite Christmas breakfast food?? I’m looking for some new ideas so in all seriousness – spill! I want to know!
This pancake recipe looks like it calls for a lot of ingredients but I promise it’s just the gingerbread spices you most likely already have in your cabinet. And it just requires two bowls, one for dry ingredients and one for wet ingredients. Then stir them all together with a whisk or spatula. Pour the batter onto a preheated griddle and wait a couple of minutes for that sweet gingerbread magic to happen. I usually don’t care for gingerbread men because they generally are hard but I love the gingerbread flavor so these fluffy soft pancakes are perfect for me. Try them! They’ll make your house smell like heaven. Holiday pancake heaven.
What people are saying about these Gingerbread Pancakes
“I made these pancakes, along with the syrup, tonight for dinner. Everyone loved them!! They are really good. I don’t like regular pancakes, so I thought I’d give these a try. I’m really glad I did and will be making them again in the near future. The cinnamon added to the syrup was the perfect complement to the ginger flavor. Thank you for the recipe!! God Bless :)” – Susan
“Made these for Christmas brunch and they were a hit! I think we have found a new Christmas tradition.” – Michelle
“I had a dream that I was making gingerbread pancakes the other night. Found this recipe, and lo and behold, the dream has become a reality. I feel like these burn a little bit more easily than regular pancakes. Even after turning the heat down, if I waited for the bubbles to form, the bottom would be burned. I flipped them earlier than normal, and they turned out beautifully.” – Kaylene
“I made these today for my son and his friend who has celiac using Namaste GF Organic Perfect Flour Blend and they were to die for! I will add more milk next time to thin it out. The cinnamon made the maple syrup a bit grainy, so I will try simmering with a cinnamon stick next time. I also mixed some Trader Joe’s salted caramel sauce with maple syrup. Y-U-M! This is a keeper!” – Susan
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/4 cup brown sugar
- 2 tablespoons molasses
- 2 eggs
- 4 tablespoons butter, melted
- 3/4 cup milk
- 1 cup maple syrup
- 1 teaspoon cinnamon
- optional: powdered sugar
- Preheat a griddle or skillet to medium heat (about 350 degrees). In a medium bowl whisk together flour and next 7 ingredients.
- In a large bowl mix together brown sugar, molasses, 2 eggs, melted butter, and milk.
- Add dry ingredients to wet ingredients and stir until just combined. Don't over mix, there should still be a few lumps throughout.
- Lightly grease the preheated griddle. Pour 1/4 cup of batter onto griddle. Cook 1-2 minutes until edges begin to look "dry" and bubbles form in the batter. Use a thin spatula to flip the pancake and allow to cook another minute or two until the second side is lightly browned. Repeat with remaining batter.
- For cinnamon syrup, heat syrup in a small sauce pan over medium heat for about 5 minutes. Stir in cinnamon. Serve with warm pancakes.