Alright, pancake lovers, get ready to flip your world upside down with these delicious Gingerbread Pancakes. Because, let’s face it, classic buttermilk pancakes just can’t compete with the sass and spice of this holiday-inspired deliciousness.
Are you tired of the same old pancake routine? Well, get ready to spice things up with our gingerbread pancakes recipe! These fluffy, spiced pancakes bring the cozy, holiday deliciousness of classic gingerbread spices to your breakfast table, just like our Eggnog Pancakes! With a perfect blend of ginger, cinnamon, nutmeg, and other warm spices, this recipe is basically gingerbread cookies in pancake form. Say goodbye to plain pancakes and let the sass and spice of gingerbread take your breakfast recipes to a whole new level. Get ready for a pancake experience that’s anything but ordinary!
What Are Gingerbread Pancakes?
These sassy, spice-infused flapjacks are a delightful fusion of molasses, ginger, cinnamon, and a pinch of magic. They bring a warm, cozy feeling to your taste buds that can turn any day into a celebration. These fluffy pancakes are the perfect combination of boldness, sweetness, and that unique gingerbread character that makes them utterly irresistible. So, whether it’s the middle of summer or the dead of winter, these pancakes will transport you to a world of cozy flavors.
What You Need to Make Gingerbread Pancakes
- Light Brown Sugar – Packed. You can also use dark brown sugar for a bolder flavor.
- Espresso Powder – Enhances the flavor of the cinnamon powder, ginger, nutmeg, and cloves.
- Unsalted Butter – Melted and Cooled
- Flour – regular AP flour (all-purpose), or whatever flour you like
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Ground Cloves
- Fine Kosher Salt
- Whipped Cream and Cinnamon for Topping
How to Make Gingerbread Pancakes
- Preheat a griddle or large skillet to medium-high heat for tender pancakes.
- Combine the eggs and brown sugar in a large bowl. Add the buttermilk and stir in the espresso powder in a large glass measuring cup. Whisk the rest of the wet ingredients – buttermilk, eggs, and sugar – until completely combined.
- Whisk the dry ingredients – flour, baking powder, soda, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl to combine.
- Pour the butter into the brown sugar mix and combine in the flour mixture.
- Dollop ⅓ cup portions of pancake batter onto a 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 brown on the bottom.
- Serve cooked pancakes with whipped cream, a sprinkle of cinnamon, and pure maple syrup.
What to Serve With Gingerbread Pancakes
Leftovers and Reheating
- Place leftover pancakes in an airtight container in the refrigerator for 3-4 days.
- Store pancakes in an airtight container separated by a layer of parchment paper to prevent them from getting stuck to each other. Keep in the freezer for up to 2-3 months.
- When you’re ready to enjoy the pancakes, simply thaw them in the refrigerator overnight (if frozen). Then, heat them up in a toaster, oven, or microwave.
- Embrace the Spice: Don’t hold back on the spices! Add more ginger, cinnamon, and nutmeg for extra spiciness.
- Do not overmix your pancakes! You want to fold the batter until the ingredients are just combined. There will still be some large lumps, but that’s okay!
- Add some chocolate chips for extra chocolatey goodness, or try our Chocolate Chip Pancakes!
- Use a cookie scoop to get the perfect amount of batter every time!
- Make a homemade molasses glaze instead of maple syrup!
- Add some oatmeal for extra fiber, or just whip up our Oatmeal Chocolate Chip Pancakes instead!
Absolutely! Whole wheat flour can add a nuttier flavor and extra fiber to your pancakes. Just be aware that the texture might be slightly denser compared to using all-purpose flour alone. You can also try a combination of both flours for a balance of flavor and texture.
Absolutely! Use any kind of oil you like. Just make sure to use slightly less oil than butter unless you are using coconut oil. In that case, the ratio is 1:1.
More Breakfast Recipes to Try
And that’s it, the recipe for easy gingerbread pancakes that will make you feel like you’re having dessert for breakfast (without the judgmental glares from your family and friends). These warm, spicy, and sweet pancakes are the perfect way to start your day during the holiday season or any day you want to indulge in a gingerbread flavor. So, whether you’re looking to impress your brunch guests or just want to treat yourself to Christmas breakfast early, these gingerbread pancakes are sure to hit the spot. Just be warned, once you’ve tasted the magic of gingerbread pancakes, regular pancakes will seem like a sad and flavorless substitute. Also, please rate the recipe card and leave a comment below to help out the next reader!
- 2 eggs
- 1/4 cup light brown sugar - packed
- 1 1/2 – 1 3/4 cups buttermilk
- 1 tsp espresso powder
- 1/4 cup unsalted butter - melted and cooled
- 2 cups flour
- 3 tsp baking powder
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- Whipped cream and cinnamon for topping
- Preheat a griddle or skillet to medium high for pancakes.
- 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.
- Whisk the flour, baking powder, soda, cinnamon, ginger, nutmeg, cloves and salt in a bowl to combine.
- Pour the butter into the brown sugar mix and fold in the flour mixture to combine.
- 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.
- Serve with whipped cream and a sprinkle of cinnamon.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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