Christmas Gingerbread Pancakes

When it comes to breakfast, there’s nothing quite like a stack of warm, fluffy pancakes. But what if I told you that you could take this breakfast classic to a whole new level with a dash of gingerbread magic?

Christmas gingerbread pancakes are a delightful twist on the traditional morning treat. If you’re ready to make them, simply hit the “jump to recipe” button. Otherwise scroll through for some recipe tips and a bit of gingerbread history.

Christmas Gingerbread Pancakes

Since it’s the holiday season, I’ve been craving gingerbread and decided to try and make it into an acceptable breakfast. (You know, other than my other holiday breakfast choices like pie or cookies dipped in coffee.) I’ve even been on the hunt for a gingerbread man pancake mold, but I’ve only found cookie cutters which are a bit too small.

When I first shared this recipe back in 2010 on my bed and breakfast blog, I had loads of gingerbread pancake recipes submitted by fellow innkeepers. So many recipes, I didn’t know which one to try. Some with raisins, some with currants, and some with cocoa. But I just wanted to stick with a basic gingerbread pancake. Something that reminded me of Christmas. I eenie-meenie-minnie-moed through the submitted recipes and chose this gingerbread pancake recipe with a couple of modifications.

Step-By-Step Easy Gingerbread Pancake Recipe

These gingerbread pancakes will bring a touch of warmth and nostalgia to your breakfast table. The combination of cinnamon, ginger, and molasses creates a flavor that’s reminiscent of gingerbread cookies, but in a soft, fluffy pancake form.

Ingredients To Make Gingerbread Pancakes

Before we start mixing, let’s gather the ingredients:

• 2 1/3 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/4 cup sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• A pinch of salt
• 1 cup milk
• 1/4 cup molasses
• 1 egg, beaten
• 3 tbsp vegetable oil

Now, grab your spatula, and let’s get started on this mouthwatering journey.

Combine Dry Ingredients

In a mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, sugar, baking powder, baking soda, and a pinch of salt. These spices will give your pancakes that delightful gingerbread flavor.

Wet Ingredients

In another bowl, combine the milk, molasses, beaten egg, and vegetable oil. The molasses is the key to achieving that rich gingerbread taste.

Mix It Up

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are totally fine.

Let It Rest

Give your pancake batter a little break and let it rest for about 10 minutes. This allows the flavors to meld and the baking powder and soda to do their thing, making your pancakes wonderfully fluffy.

Cooking Time

Heat a skillet or griddle over medium heat and lightly grease it with a bit of vegetable oil. For each pancake, ladle in a portion of the batter, and use the back of the ladle to spread it into a circle. Cook until bubbles form on the surface and the edges look set.

Flip and Finish

Carefully flip the pancakes and cook for another minute or two until they’re golden brown and cooked through.

Serve and Enjoy

Stack those gingerbread pancakes high on a plate, and if you want to go all out, drizzle some warm maple syrup over them. Maybe add a dollop of whipped cream for extra indulgence.

These pancakes are perfect for a cozy morning by the fireplace or as a delightful holiday breakfast that will leave your house smelling like a winter wonderland. 

Now that’s a leave-for-santa worthy Christmas gingerbread pancake. I could eat them like cookies. But instead of eating with my fingers I’ll fancy it up with a bit of butter, maple syrup and festive star fruit. And of course, a fork and knife. Still in my pajamas though. Enjoy!

Variations and Toppings

While the basic recipe is fantastic as is, you can always add your own twist to these gingerbread pancakes. Here are a few ideas:

• Cream Cheese Frosting: Top your pancakes with a dollop of cream cheese frosting and a sprinkle of crushed gingersnap cookies for an extra layer of sweetness.
• Whipped Cream: A bit of whipped cream is another topping alternative that’s a bit lighter than cream cheese frosting.
• Fruit Compote: A warm fruit compote, like spiced apples or pears, pairs wonderfully with the gingerbread flavors.
• Nutty Crunch: Add some chopped pecans or walnuts to your pancake batter for a delightful crunch.
• Starfruit: I like to garnish with sliced starfruit for a festive holiday feel.

More Holiday Recipes We Think You’ll Love

• Welsh Gingerbread
• Holiday Sangria
• Chocolate Peppermint Marshmallows
• French Canadian Meat Pie
• Oatcakes

The History of Gingerbread

Ever wonder how gingerbread came to be? I did! And I was surprised to learn its history. Gingerbread has been enjoyed for centuries, and its origins can be traced back to ancient Greece and Egypt. It was the Greeks who first discovered the magic of ginger and created a spiced bread with it. The Romans, not to be outdone, improved the recipe by adding honey, and gingerbread quickly became a popular treat in Europe.

Fast forward to medieval Europe, and gingerbread took on new forms. It was shaped into intricate works of art, often depicting everything from royalty to everyday life. In fact, gingerbread was so beloved that it even had its own guild in some cities. As it evolved, gingerbread was used for everything from religious ceremonies to medicinal purposes. If you ever visit Croatia, look for their traditional gingerbread hearts! They’re more for decorating than eating. I brought one home as a Christmas ornament.

The gingerbread we know today, with its sweet and spicy flavor, is often associated with the holiday season. Gingerbread houses, gingerbread cookies, and now gingerbread pancakes have become staples of festive celebrations. So, I hope you enjoy whipping up some gingerbread pancake magic to honor this delightful tradition.

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Originally published on my innkeeping blog, Inn The Kitchen, Dec 11, 2010. Updated 2023.