Gingerbread Pancake Recipe

Perfect gingerbread pancakes in a stack on a white plate with syrup being drizzled on top

5 from 5 votes

These Gingerbread Pancakes are fluffy and are made with a mix of molasses, ground ginger, nutmeg, and cinnamon, and are topped with a homemade eggnog maple syrup!

Prep Time20

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 209kcal

Author: Jocelyn Delk Adams

Equipment

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.

Notes

How to Store

Fridge: Keep leftover pancakes in an airtight container in the refrigerator for up to a week. The eggnog maple syrup can be stored separately in a jar and chilled too.
Freezer: Lay the pancakes on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. They'll keep for up to 3 months.
Reheating: Warm the pancakes in a 350°F oven for 10 to 12 minutes in a covered baking dish. If you're in a rush, pop a few in the microwave in 20 to 30 second bursts until heated through.

Nutrition