Name: Gingerbread Pancakes
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 14
Ingredients: 2 eggs; 1 1/3 cup milk; 3 tablespoons molasses; 1/4 cup brown sugar packed; 2 cups all-purpose flour; 3 tsp baking powder; 1 tsp pumpkin pie spice; 1/4 tsp ground ginger; 1/4 tsp salt

gingerbread pancakes being drizzled with syrup and topped with butter

A Recipe for Gingerbread Pancakes

Don’t you love when you can take a bread recipe you already have and make a few tweaks to turn it into an excuse to eat dessert for breakfast?

Us? Well, we're sharing with you anyway! That’s what we did here with these gingerbread pancakes.

We took a combination of our gingerbread quick bread and made a few tweaks to turn it into a satisfying, fluffy pancake recipe.

We did play around a lot with the milk, but found 1 1/3 cup turned to be a little thicker/dense pancake which we preferred.

If you like your pancakes to be a little fluffier and lighter, we'd recommend upping the milk even to 1 1/2 cups.

We've eaten them with and without syrup and love them equally as much!

Gingerbread Pancake Recipe Ingredients

Eggs
Milk
Molasses
Brown sugar
All-purpose flour
Baking powder
Pumpkin pie spice
Ground ginger
Salt

HOW TO MAKE GINGERBREAD PANCAKES

Super plain, super straightforward! You’ll make them as you would normal pancakes, but using these ingredients.

If you’ve made pancakes from a box or a carton, you can definitely make these.

Tips for making Well-balanced Ginger Pancakes Recipe

It’s important not to over mix your batter. Once you’ve added the flour in, you’ll want to mix until all of the flour is wet. It’ll still be lumpy and that’s okay.

DON’T, we repeat Don’t Mash the pancakes down with your spatula. If you let them do their thing, they’ll fluff up nice and beautiful and tall like the ones pictured.

We prefer to spray our pan/griddle with cooking spray between each pancake. It’s probably not necessary, but we never end up with a stuck one.

Do you always have the first sacrificial pancake? The one that gets burned and then you continue to the rest? We'll let you in on some tips:

1. Turn your pan/griddle heat down. You shouldn’t be cooking pancakes above medium heat.

2. You’re probably turning them too late. You want to flip them when the bubbles start to pop and the edges are beginning to set.

3. Use cooking spray!

gingerbread pancakes being sliced with a fork

How to keep and Freeze Gingerbread Pancake Recipe

Make a big ‘ol batch and throw them in a freezer safe container or bag and chunk them in the freezer. Get them out one by one as you’d like!

Prep 5 minutesCook 3 minutesTotal 8 minutesMakes 14

Ingredients

2 eggs
1 1/3 cup milk
3 tablespoons molasses
1/4 cup brown sugar packed
2 cups all-purpose flour
3 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp ground ginger
1/4 tsp salt

Method

In a large mixing bowl, beat eggs with milk and molasses until well combined.
Add in the brown sugar and whisk again until mixed well.
Add the remaining ingredients and stir until the mixture is wet and flour is incorporated. It will still be lumpy, but don’t over mix!
Preheat your griddle or pan over medium heat, spray with cooking spray.
Using a 1/4 cup measuring cup, scoop onto the hot griddle or pan. Cook as you would normal pancakes. On the first side, cook for about 1 minute until bubbles begin to pop on the top and the edges begin to set. Flip and cook on the other side until browned. DO NOT mash down pancakes. They will fluff up nice and tall.