Gingerbread Pancakes

Fluffy gingerbread pancakes with cinnamon maple syrup! 

Gingerbread Pancakes

My house has a perma-smell of all things Christmas…

Cinnamon? Check. Eggnog? Check. Peppermint? Check. Gingerbread? Check.

And it just keeps on comin’.

Gingerbread Pancakes

Gingerbread Pancakes


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!

Gingerbread Pancakes

Gingerbread Pancakes

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.

Gingerbread Pancakes

Gingerbread Pancakes
Prep time
Cook time
Total time
Fluffy gingerbread pancakes with cinnamon maple syrup!
Recipe type: Breakfast
Serves: 4-6
  • 1¼ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon ground ginger
  • ⅛ teaspoon cloves
  • ⅛ teaspoon nutmeg
  • ¼ cup brown sugar
  • 2 tablespoons molasses
  • 2 eggs
  • 4 tablespoons butter, melted
  • ¾ cup milk
  • 1 cup maple syrup + 1 teaspoon cinnamon
  • optional: powdered sugar
  1. Preheat a griddle or skillet to medium heat (about 350 degrees). In a medium bowl whisk together flour and next 7 ingredients.
  2. In a large bowl mix together brown sugar, molasses, 2 eggs, melted butter, and milk.
  3. Add dry ingredients to wet ingredients and stir until just combined. Don't over mix, there should still be a few lumps throughout.
  4. Lightly grease the preheated griddle. Pour ¼ 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.
  5. For cinnamon syrup, heat syrup in a small sauce pan over medium heat for about 5 minutes. Stir in cinnamon. Serve with warm pancakes.


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I liked how you showed the whole entire table in some of pictures and the food sitting next to the big window. It’s also a very cute table btw. Wish I had a table like that. 🙂

Oh my! These look A-MAAAAZING! I could have a stack of these right now. The photography and food styling is absolutely stunning. And that table is gorgeous in the photos. Pinned!

    Thank you so much!!! 🙂 🙂

Absolutely beautiful — I have been craving everything gingerbread lately! 🙂 Xo, Alison

These look amazing! Couple questions. 1. How many does this make? I like to freeze leftovers for quick dinner nights. 2. Would you need to alter anything if you used white whole wheat flour? Thanks!

Oh my! I cannot WAIT to make these!! You always have THE BEST EVER pancake recipes!! This is going to be crazy good! I already know!

Can you just bottle up your house’s Christmas smells and sell it as perfume? Or a candle? Because I’d totally buy a year’s supply. Those are my favorite flavors — and smells — of the entire year! And gingerbread pancakes… Seriously brilliant. Pinned!

Would you try this batter as a waffle batter?

    Hi Steve, I’m not sure how this recipe would work for waffles, but I’d probably try a buttermilk waffle recipe with gingerbread spices!

Oh, how I love this time of year – especially when I can eat these pancakes! Yum!

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 : )

Made these for Christmas brunch and they were a hit! I think we have found a new Christmas tradition.

I substituted 1/3 cup each whole wheat and spelt flour for equal amounts of white flour and increased the milk by 1/2 again to make the batter runny. This makes the pancake more like a crepe ( my mom called them crumpets)

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!

These look so yummy! Breakfast is my favorite meal and I could happily eat breakfast foods all the time. *grin* In fact, we often have breakfast-for-dinner. We have a Christmas morning tradition of Danish abekiever. This year my daughter requested gingerbread pancakes – not sure if I will do regular pancakes, gingerbread men, or use my abelskiever pan.

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.

Hi! I like this recipe! I just had pumpkin spice pancakes for b’fast yesterday at cracker barrel. This sounds even better! We like to have something savory for breakfast to go with all the sweets on Christmas morning. I usually make sausage rice casserole. I box uncle Bens wild rice, 1 cup cooked white rice, 1 can cream of mushroom soup, 1 lb roll of hot sausage, cooked and drained. 1 cup extra sharp cheddar. Cook uncle Bens according to directions. Mix with the white rice , and all other ingredients. Top with cheese in a casserole dish and bake at 400 until it’s hot and bubbling and slightly brown on top, usually 30-40 minutes.

i just made these pancakes for christmas lunch for myself and they were really good. the batter was thick so after the first few, i just added alittle more milk. added some butter, powdered sugar and sugar free syrup………….really yummy pancakes. ill make these again. thanks…………….kari from vancouver

This is literally the best pancake recipe ever! They’re so fluffy and tasty! Thank you!

This is our 3rd year to use this recipe for christmas morning breakfast, so thank you! Question: Can you make the batter the day before and just refrigerate until ready to use?

    Hi Emily – I have not tried to make the batter ahead of time, but I don’t see why that wouldn’t work. Let me know how it goes!