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Gingerbread Pancakes

We packed all the flavors of gingerbread cookies into these stackable pancakes. They’re barely sweet with a little dark brown sugar and molasses—this is breakfast after all—but that means you can use as much maple syrup as you like. This recipe makes about 12 3½-inch wide pancakes so depending on the size of your griddle or skillet you’ll likely need to work in batches. To keep the first batch warm while you make the second and third and so on, place the pancakes on a wire rack set over a baking sheet in a 250° oven. Everyone’s pancakes will be ready at once and you won’t feel like a short-order cook.

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Gingerbread Pancakes 3.9 9 5 1
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  • Serves 4
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We packed all the flavors of gingerbread cookies into these stackable pancakes. They’re barely sweet with a little dark brown sugar and molasses—this is breakfast after all—but that means you can use as much maple syrup as you like. This recipe makes about 12 3½-inch wide pancakes so depending on the size of your griddle or skillet you’ll likely need to work in batches. To keep the first batch warm while you make the second and third and so on, place the pancakes on a wire rack set over a baking sheet in a 250° oven. Everyone’s pancakes will be ready at once and you won’t feel like a short-order cook.

Ingredients

  1. Check cups all purpose flour
  2. Check 1 teaspoon baking powder
  3. Check 1 teaspoon cinnamon
  4. Check 1 teaspoon ground ginger
  5. Check ½ teaspoon baking soda
  6. Check ½ teaspoon kosher salt
  7. Check ¼ teaspoon ground allspice
  8. Check ¼ teaspoon ground cloves
  9. Check cups whole milk
  10. Check 2 tablespoons unsalted butter, melted
  11. Check 1 large egg
  12. Check 1 tablespoon dark brown sugar
  13. Check 1 tablespoon molasses
  14. Check 1 teaspoon pure vanilla extract
  15. Check Canola oil, for skillet
  16. Check Maple syrup and more butter, for serving

Directions

  1. Whisk flour, baking powder, cinnamon, ginger, baking soda, salt, allspice, and cloves in a large bowl. In a separate medium bowl, whisk milk, melted butter, egg, brown sugar, molasses, and vanilla until smooth. Make a well in the center of the dry ingredients and add wet ingredients, whisking until smooth. Set batter aside, 15 minutes (resting the batter makes for tender pancakes—don’t skip this step!).
  2. Heat a griddle or nonstick skillet over medium-high; brush with oil or butter. Working in batches (and adjusting heat as necessary), scoop ¼-cupfuls of batter onto griddle. Cook pancakes until bottoms are brown and bubbles form on top, about 2 minutes. Flip and cook until pancakes are just cooked through and underside is brown, 1 to 2 minutes longer. Serve pancakes with butter and maple syrup.