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Gingerbread Pancakes

Get festive! It’s Gingerbread Pancake time! 

Gingerbread Pancakes | Kita Roberts


Are you in final countdown mode? The holiday’s are upon us with only a few more days to go before we are ringing in the new year and starting all over again. Hard to believe 2014 is almost over!

Our house, not prepared. Soooo not prepared. After a long flight back from Cambodia last weekend, we decided to tough it out and go to the mall to do some last minute gift shopping. On top of the reverse culture-shock, the crowds, the noise, the hustle and bustle, we really only accomplished one thing, ice cream. And it was so worth it. Needless to say, we had to reorganize some thoughts and we will be boldly stepping into the might mall one more time before Santa starts heading our way. (any tips on what to get dad would be 100% appreciated).

We are keeping it simple this year, downsizing the presents and decorations around our house and not throwing a holiday party like we normally do. It’s kind of obvious to say, but being gone for a large portion of the month really put a pause on the holiday plans. I do have 9 million photos to sift through from my recent travels and am hoping to at least get a 2015 calendar or two made from our adventures this year for post holiday gifting to a few friends and family.

How are the holidays in your house? Set and ready or still hunting for that last little gift? Leave a comment below chiming in and letting me know!

Selected for you :   Dairy Free Spiked Nog

Gingerbread Pancakes | Kita Roberts


Gingerbread Pancakes | Kita Roberts

Gingerbread Pancake


  • 2 eggs
  • 1/4 cup light brown sugar, packed
  • 1 1/2 - 1 3/4 cups buttermilk
  • 1 teas espresso powder
  • 1/4 cup unsalted butter, melted and cooled
  • 2 cups flour
  • 3 teas baking powder
  • 2 teas baking soda
  • 2 teas ground cinnamon
  • 1/2 teas ground ginger
  • 1/2 teas ground nutmeg
  • 1/4 teas ground cloves
  • 1/2 teaspoon salt
  • Whipped cream and cinnamon for topping


  1. Preheat a griddle or skillet to medium high for pancakes.
  2. Combine the eggs and brown sugar in a bowl. In a large glass measuring cup, add the buttermilk and stir in the espresso powder. Whisk the buttermilk into the eggs and sugar until completely combined.
  3. Whisk the flour, baking powder, soda, cinnamon, ginger, nutmeg, cloves and salt in a bowl to combine.
  4. Pour the butter into the brown sugar mix and fold in the flour mixture to combine.
  5. Dollop 1/3 cup portions on to you preheated griddle and cook until bubbles appear on the edges and begin to pop ( 3 to 5 minutes). Flip and cook 2 minutes longer, until golden on the bottom.
  6. Serve with whipped cream and a sprinkle of cinnamon.

Gingerbread Pancakes | Kita Roberts


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Classic Buttermilk Pancakes - Pass The Sushi

Tuesday 18th of September 2018

[…] Gingerbread Pancakes […]


Wednesday 24th of December 2014

I have no tips for dad gifting. He was the one person who always stumped me!

You know what I love about this recipe? That there is no molasses! I always forget to buy it at the store for holiday baking and pouring it and measuring it is such a pain. These pancakes look amazing, too. The addition of the espresso powder sounds pretty epic.

Happy Holidays!

Jill and the boys

Tuesday 23rd of December 2014

I will definitely make these for my silly boys on Christmas morning. Where do you get espresso powder Kita?


Tuesday 23rd of December 2014

I grabbed a bottle of it at Williams-Sonoma. It's pricey, but it lasts forever. A dash here and there in brownies and chocolate cakes goes a long way. Let me know how they like em!

Lisa @ Healthy Nibbles & Bits

Tuesday 23rd of December 2014

The last time I went to Cambodia was about 6 years ago, and I miss traveling in that area so much! Yum, gingerbread pancakes is such a great "welcome back to America" kind of breakfast!

Emily @ Life on Food

Monday 22nd of December 2014

Oh love! Pancakes for breakfast always makes for a good day!