Rating: 4 stars
28 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0
  • 28 Ratings

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.


Read the full recipe after the video.

Recipe Summary

20 mins
35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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!).

  • 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.