Brace yourself boos! My Gingerbread Pancakes are seriously about to level up your Christmas morning breakfast game for good! Fluffy, cozy, and packed with holiday vibes, they’re bringing that perfect mix of molasses, nutmeg, and cinnamon for ultimate Christmas flavor in every bite. And for extra credit, I top each gingerbread pancake stack with a homemade eggnog maple syrup that will get you all the way into the holiday mood. Get into it.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“These were amazing! The pancakes alone were so light, fluffy and full of flavor. I love egg nog and this syrup just took it to another level. thank you thank you!”
—CARLYN
When the holiday season kicks in, I gotta update them with a nice seasonal update. These gingerbread pancakes are it boos. My fluffy pancakes get an upgrade with warm spices and molasses taking them over the top. I’m pretty sure making these will become your new holiday morning tradition.
The Lowdown of This Gingerbread Pancakes
Cuisine Inspiration: Holiday breakfast vibes
Primary Cooking Method: Griddle-cooked
Dietary Info: Contains dairy and gluten; Can be made gluten free with ingredient swaps.
Key Flavor: Warm gingerbread spices with a hint of molasses and eggnog notes.
Skill Level: Easy y’all (no sweat fam!)
Ingredients you’ll need to make this gingerbread pancake recipe
- Flour & Leavening: Cake flour and baking powder create a light, fluffy pancake base with that signature rise we love boos.
- Warm Spices: Ground ginger, cinnamon, cloves, and nutmeg bring the cozy gingerbread vibes that make these pancakes holiday-ready.
- Flavors: Molasses adds a deep, rich sweetness that gives all the gingerbread notes. And a little splash of vanilla rounds it all out.
- Moisture Agents: Sour cream and half-and-half give these pancakes their ultra-soft, moist texture, keeping each bite rich and super tender.
- Eggnog Syrup: I combine eggnog and pure maple syrup for a smooth, seasonal topping with a hint of holiday flair. Add a pinch of salt to balance the sweetness y’all.
- Sugared Cranberries: For an extra festive touch, top with sugared cranberries to add color and a tart pop.
How to make gingerbread pancakes
What to serve with this gingerbread pancakes recipe
- Dollop It Up: Make your stack super indulgent by adding a scoop of fresh whipped cream on top of your pancakes.
- Fruity Toppings: Add some toppings like fried apples, apple butter or even strawberry preserves to the top of a pancake instead of syrup for a switch up.
- Classic Southern Breakfast: Scramble some eggs, add some candied bacon, hash browns and cheese grits. A whole mood boos.
- Weekend Brunch: Instead of chicken and waffles, swap the waffles for these pancakes and top with this delish fried chicken.
Recipe Substitutions
- Cake Flour: If you don’t have any around, you can make homemade cake flour with all-purpose flour and cornstarch.
- Granulated Sugar: Get even more rich flavor by swapping in homemade brown sugar made with granulated sugar.
- Spices: Instead of using ginger, cinnamon, cloves and nutmeg, you can swap in a pumpkin pie spice or apple pie spice to keep it no fuss.
- Half-And-Half: You can use whole milk or even heavy whipping cream for a richer flavor.
Recipe Variations and Additions
- Zest it Up: Add some citrus flavor by adding in some orange or lemon zest to brighten up the batter.
- Add Depth: Just a tablespoon of cocoa powder added to the batter can really add some extra notes of depth.
- Get Nutty: Fold some chopped pecans or even candied pecans into your pancake batter for more texture.
- Drizzle It Up: Add drizzles of caramel sauce or chocolate ganache over the top.
Expert Tips and Tricks for making the best ginger pancake recipe
- Go Room Temp: Make sure the eggs, sour cream and half-and-half are all room temp so the batter ends up blending together smoothly.
- Don’t Overmix Boos: Lumps are fine. Don’t keep going because you will end up with super tough pancakes y’all.
- Give it a Rest: These pancakes require a 10 minute resting period so the batter can perfectly hydrate resulting in fluffier pancakes ya dig?
How to store & reheat gingerbread pancakes
Store any leftover pancakes in the fridge or freezer in an airtight container. When you want to reheat, place them in a covered baking dish and wrap them in foil. Just reheat in a 350° F oven for 10-12 minutes or until heated through.
How long will gingerbread pancakes last in the fridge?
Any leftover ginger pancakes will last in the fridge for up to a week.
Can I freeze gingerbread pancakes?
Absolutely boos! Just lay leftovers on a baking tray and freeze them individually. Next transfer them to a freezer-safe container and pop in the freezer. This way you can easily pull out the exact number of pancakes you wanna indulge in.
Frequently asked questions
I believe in cooking my pancakes in oil. Butter has a lower smoke point so those flapjacks can burn super quickly as the heat cranks up. Using oil allows you to get that nice crisp edge without burning your pancakes.
Honesty boos, it is best to make the batter fresh to keep those pancakes super fluffy. However, if you wanna save some prep time, you can mix the dry ingredients and wet ingredients separately the night before, then combine them right before cooking them up!
Give these gingerbread pancakes a try boos. You will be absolutely amazed at how delish they are. The flavors are poppin y’all, and they are a great way to get your holiday mornings started.
More gingerbread recipes
- Gingerbread Cupcakes
- Gingerbread Bundt Cake
- Gingerbread Crinkle Cookies
- Ginger Brown Butter Blondies
Gingerbread Pancakes
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Ingredients
For the Pancakes
- 2 cups cake flour 266 grams
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- ¾ teaspoon kosher salt
- 1 cup sour cream room temperature, 227 grams
- 2 large eggs
- 2 tablespoons molasses
- 1 tablespoon unsalted butter melted and cooled 28 grams, plus more for cooking and serving
- 1 teaspoon vanilla extract
- 1 1/4 cup half-and-half room temperature, plus up to ¼ cup, as needed 320 grams
- vegetable oil or other neutral oil for cooking the pancakes
For the Eggnog Syrup (optional)
- 1 cup eggnog
- 1 cup pure maple syrup
- 1/8 tsp kosher salt
- sugared cranberries for garnish for garnish, optional
Instructions
For the Pancakes
- In a large bowl, whisk together the flour, sugar, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until combined.
- In another large bowl, whisk together the sour cream, eggs, molasses, melted butter, and vanilla until combined. Stir in the half and half. Gently stir the wet ingredients into the dry just until combined-the batter will have some lumps. Let sit for 10 minutes to hydrate-this will give you fluffier pancakes.
- Place a large rimmed baking sheet in the oven and preheat to 200°F.
- Heat a large cast-iron skillet over medium-low to medium heat until hot. Grease the surface with a small pat of butter and a small drizzle of oil. When the oil starts to shimmer and the butter foam subsides, add about ¼ cup of batter to the skillet. If the batter is not pourable, add 2 more tablespoons of half and half to loosen it up a bit.
- Cook until bubbles begin to form on top and the pancakes are golden brown on the bottom, 2 to 3 minutes, then gently flip and cook until golden on the bottom, 2 to 3 minutes. Resist the urge to flip the pancakes back and forth, as it will only toughen their texture.
- Transfer the cooked pancakes to the oven to keep warm and repeat with remaining batter, adding more butter and oil to your skillet as needed and adjusting the heat to prevent the pancakes from burning without cooking through.
For the Syrup
- Add eggnog and maple syrup to a medium sized pot over medium high heat. Whisk together and heat until warmed then serve with pancakes. Optional: Garnish with sugared cranberries.
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Welcome to my club, girl! I’m absolutely in love with pancakes and I actually can’t wait to make them for Christmas. So yummy. They must taste absolutely delicious with a cup of hot chocolate :). Breakfast of champions, heh :)?
Oh my gosh, that stack of pancakes!
Wow Jocelyn! These look incredible. So perfectly holiday! Wish I had that plate full in front of me right now!
Well this is another bit of amazing-ness from you! LOVE the eggnog syrup
You truly are the pancake queen! These look incredible, I love all the warm, seasonal flavors!
Your “spirit animal” lol! They are mine too! These look amazing, I especially love the syrup!
My students are so into spirit animals. I’ve always had a hard time imagining mine, but if it’s food, well then, yeah. That’s much easier to think about! And pancakes are a great choice. With eggnog syrup, too, and I had no idea that was a thing!
This looks yummy! you have inspired me to attempt this recipe!
OMG I WANT EGGNOG SYRUP
We are all about pancakes especially during the holidays! Love the gingerbread and eggnog syrup!