Bring the flavors of the holidays to your breakfast table with this easy, winter-inspired gingerbread pancake recipe. A decadent, delicious way to start the day, complete with homemade peppermint whipped cream. Sure to become a family favorite!
It's no secret that I love to put a fun spin on a pancake breakfast. Homemade pancakes are super simple, and easy to dress up in endless ways to satisfy any craving!
Whether you're in the mood for basic fluffy homemade buttermilk pancakes or something more creative (like these birthday cake confetti pancakes with sprinkles, or these mocha chip pancakes), I've got you covered!
I've been making these gingerbread pancakes, along with the accompanying peppermint whipped cream, with my virtual cooking classes for several years now. They're always a HUGE hit with kids and grown-ups alike!
- 🧡 Why we love this recipe
- 📝 Ingredients
- 🥣 Ingredient spotlight: baking powder
- ✅ How to make this recipe
- 📌 Tips
- 🥣 Tips for measuring flour
- 💡 What to serve with gingerbread pancakes
- 🔪 Equipment
- 🥡 Additional tips and storage recommendations
- 📖 Recipe
🧡 Why we love this gingerbread pancake recipe
- It's festive - perfect for holiday breakfast or brunch.
- Kids can help make it! Pancakes are a perfect way to get kids involved in the kitchen.
- The peppermint whipped cream is the perfect complement to the warm gingerbread spices and molasses.
- Any time you get to crush up some candy to go on top of a meal, it's a good time!
- This is basically an excuse to eat gingerbread for breakfast. Santa would absolutely approve!
Here's everything you need to make these festive pancakes (see recipe card below for ingredient amounts and full directions):
- All-purpose flour
- Granulated sugar
- Baking powder
- Fine-grain salt
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Ground allspice
- Ground mace
- Ground ginger
- Unsalted butter - for the pancake mix, plus extra for the griddle
- Buttermilk - be sure to shake it in the container before measuring!
- Molasses - I usually use one labeled "original - unsulphured" NOT blackstrap molasses. Here's a great article all about molasses from Southern Living.
- Vanilla extract
Note that the spice mix for the pancakes is flexible. If you don’t have ones like mace or allspice, no need to go buy them. Your pancakes will still have plenty of flavor from the other spices.
🥣 Ingredient Spotlight: Baking Powder
Baking powder increases the volume of baked goods, creating a nice rise and light, fluffy texture.
In most cases, recipes that call for baking powder refer to double-acting baking powder, though there are some instances when single-acting baking powder is used.
Please note that many brands of baking powder contain aluminum, which can cause a metallic or bitter taste, especially when used in larger quantities.
✅ How to make this recipe
These festive pancakes come together pretty easily. Just follow a few steps:
- Preheat a griddle (or nonstick skillet) over medium heat (or 375°F).
- Whisk together the dry ingredients in a large bowl.
- Melt butter in a small, microwave-safe bowl. (You can also do this in a small saucepan on the stovetop if desired.)
- Whisk together the wet ingredients in a medium bowl.
- Pour the wet ingredients into the dry ingredients (or vice versa) and stir to combine, being careful not to overmix.
- Cook the batter onto a preheated, buttered griddle until golden brown on both sides.
- Serve pancakes with maple syrup, peppermint whipped cream, and crushed peppermint candies (or candy canes) as desired.
See recipe card below for full instructions.
One of my favorite things about making pancakes is that they tell you when they’re ready to be flipped.
You’ll notice that small bubbles will form on the surface of your pancakes as they cook. Once those bubbles pop, that’s your indicator that it’s time to flip.
They should be nice and golden brown. If for some reason they aren’t, no worries! You can always flip them back over to continue cooking.
An added benefit of using a measuring cup (or another standardized scoop to portion out your batter) is that they all cook at the same rate.
Of course, skillets and griddles could have hot spots, so certain positions may brown more quickly than others. Patience and a bit of experimentation are key!
I find that the pancakes take less time to cook on the second side than the first and that the second doesn’t get quite as brown when it’s done.
🥣 Tips for measuring flour
When measuring flour, especially for baked goods, pancakes, and waffles, I recommend using the "scoop and sweep" method to ensure proper measurements.
Use a spoon to scoop flour from your container into the measuring cups, being sure to overfill them a bit. Then, sweep across the top to level it off before adding to your recipe.
You can sweep with the back of a knife, the handle of a spoon or spatula, or even your finger (hey, clean hands are great kitchen tools!).
Try to avoid plunging the measuring cup into your container of flour and compressing it against the side of the container when measuring. This will pack more flour into each cup and could negatively impact the final texture of your baked goods.
💡 What to serve with gingerbread pancakes
These pancakes are great all by themselves, and pretty filling. You can for sure dress them up with some fun toppings and/or sides.
We like these pancakes served with some peppermint whipped cream, crushed candy canes or peppermint candies, and maple syrup. A dusting of powdered sugar would be nice. Regular whipped cream would be a fun addition, too.
Mini marshmallows and a drizzle of melted white chocolate could be a fun alternative to the whipped cream and mint combo.
You don’t need a ton of special equipment to make these gingerbread cake pancakes. I usually cook ours on our Griddler, which we’ve had for a million years and it still gets a lot of use (especially for breakfast foods!).
- Griddle or large nonstick skillet
- Measuring cups
- Measuring spoons
- Medium bowl
- Large bowl
- Small microwave-safe bowl and microwave OR a small saucepan and stovetop
- Flexible spatula or spoon
- Spatula or turner for flipping pancakes
- Sheet pan and wire rack (optional) if keeping pancakes warm in the oven
🥡 Additional tips and storage recommendations
If you’d like to serve your pancakes all at once, you may want to keep them warm while you finish cooking the rest. If you have a super large griddle, you won’t need this tip, but most of us will likely have to work in batches.
When you start cooking, place a baking sheet in your oven and set it to “keep warm” or whatever the lowest temperature setting is. If you have a wire baking rack, be sure to put that on the sheet pan, too, as this will allow the heat to go fully around your pancakes.
As your pancakes finish cooking, transfer them from the griddle or skillet onto the tray in the warm oven. Keep them there while you cook, so they stay nice and warm until you’re ready to serve.
Pancakes freeze really well! My recommendation is to freeze them in a single layer first, then you can stack them and place them into an airtight container. Freezing them separately first will help keep them from sticking together once frozen.
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Bring the flavors of the holidays to your breakfast table with this easy, winter-inspired gingerbread pancake recipe. A family favorite!
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon fine-grain salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon ground mace
- ¼ teaspoon ground ginger
- 4 tablespoons unsalted butter, plus extra for the griddle
- 2 cups buttermilk (shaken before measuring)
- 2 large eggs, beaten
- 1 tablespoon molasses
- 1 ½ teaspoons vanilla extract
To serve (optional - see more suggestions in post above):
- Peppermint whipped cream (recipe coming soon!)
- Maple syrup
- Crushed peppermint candy or candy canes
- Preheat griddle over medium heat (or 375°F).
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, allspice, mace, and ginger.
- Melt 4 tablespoons of butter in a small, microwave-safe bowl.
- In a large mixing bowl, whisk together the buttermilk, melted butter, egg, molasses, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir together until no dry pockets of flour remain. The batter will be lumpy - you don’t want to overmix!
- Melt a tablespoon of butter onto the hot griddle, spreading it around with a spatula. Use a ¼-cup measure to scoop out equal portions of batter onto the preheated griddle, being sure to leave a few inches of space around each pancake.
- Cook until bubbles appear across the entire surface and then pop, then flip to cook the second side until golden brown. Repeat with remaining batter.
- Serve with peppermint whipped cream, maple syrup, or any other desired toppings.
I like to melt the butter with a microwave-safe cover at 50% power, stirring or swirling the bowl after each 20-30 second increment, until fully melted. You can also melt it in a saucepan on the stovetop, if desired.
The spice mix for the pancakes is flexible. If you don’t have ones like mace or allspice, no need to go buy them. Your pancakes will still have plenty of flavor from the other spices.
- Serving Size: About 3 pancakes (recipe makes 16-18 pancakes total)
- Calories: 350
- Sugar: 15.3 g
- Sodium: 313.4 mg
- Fat: 12.6 g
- Saturated Fat: 7 g
- Carbohydrates: 51 g
- Fiber: 1.7 g
- Protein: 9.2 g
- Cholesterol: 91.3 mg
Keywords: cozy breakfast, holiday recipe, gingerbread