Gingerbread Pancakes are a delicious way to start a chilly, winter morning. This fluffy and flavorful Gingerbread Pancake Recipe is just as easy to make as my fluffy pancake recipe, but brings great holiday cheer to the breakfast table.
Pancake recipes are a favorite of mine. I make pancakes at least once a week for my family. My Fluffy Pancakes Recipe is my staple. Chocolate chips or blueberries often get added to those fluffy pancakes. This time of year my Pumpkin Pancakes are a huge hit with my youngest daughter.
When December rolls around, Peppermint Chocolate Pancakes are on the menu.
We even have Hot Chocolate Pancakes!
Gingerbread Pancake Recipe
I’m excited to add these Gingerbread Pancakes to our holiday pancake line up! Now the question is which one wins as the Christmas breakfast recipe?
For whatever reason, I never tend to think of myself as a gingerbread person. It’s not because I don’t like gingerbread, because I do. Maybe it’s because gingerbread makes it’s appearance during the holidays, along with so many other tempting treats. While peppermint seems to always grab my attention, good old gingerbread really needs more time to shine.
Let’s take a moment to celebrate all things gingerbread with some of my favorite gingerbread recipes. My soft and chewy gingerbread cookies are always a hit with friends and family. Even people who swear they don’t like gingerbread gobble them up!
These Gingerbread Bars with cream cheese frosting are another holiday favorite. The Cookie Rookie makes a super yummy Slow Cooker Gingerbread Latte that is a great way to warm up. She Wears Many Hats makes the best classic Homemade Gingerbread Loaf. And for something with a little kick, toast with Nutmeg Nanny’s Gingerbread Martini recipe. Gingerbread is full of such warm and comforting flavors, and they really do shine in these gingerbread pancakes.
Christmas Breakfast Ideas
You can top these however you like. Traditionalists will probably want to go with maple syrup. Some of you might be like my dad, and can take on the bold topping of molasses on these. I personally like these gingerbread pancakes with some butter, a sprinkle of powdered sugar and whipped cream on top. Obviously I’ve got the tastebuds of a seven year old. But hey, it’s mighty good that way!
- 1 cup all-purpose flour
- 2 tbsp brown sugar light or dark, packed
- 2 tbsp granulated sugar
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp ground nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 large egg
- 3 tbsp molasses
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- In a large mixing bowl combine dry ingredients and stir well to combine.
- In a separate container combine wet ingredients and mix well to combine.
- Pour wet mixture into dry mixture and stir until combined but do not over mix. The batter will be lumpy and thick. Let batter sit 2-3 minutes prior to cooking, to allow batter to rise a bit.
- Using a skillet or griddle that is preheated to medium heat and has been prepared with oil or cooking spray, scoop approximately 1/4 cup of the batter onto the cooking surface.
- Cook until sides start to lightly brown and pancake begins to get small air bubble around edges indicating the first side has cooked, then flip to other side and cook until golden brown.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
I hope your family enjoys these gingerbread pancakes as much as mine does!