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Gingerbread Pancake Recipe

Gingerbread Pancakes

Course Breakfast
Cuisine American
Delicious and easy Gingerbread Pancakes are a great way to start a chilly winter morning. This gingerbread pancake recipe is also a great choice for a Christmas morning breakfast idea! 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 pancakes


  • 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.


While you can replace the buttermilk with milk, I highly recommend using buttermilk. Not only does it impart great flavor and texture, it also helps with the rise. Buttermilk goes a long way in creating that great fluffy texture we all know and love in pancakes. 


Calories: 143kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 266mg | Potassium: 290mg | Fiber: 0g | Sugar: 12g | Vitamin A: 65IU | Calcium: 110mg | Iron: 1.3mg
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