Name: Homemade Gingerbread Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: Dry Ingredients; 2 cups all-purpose flour; ¼ cup brown sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 teaspoons ground cinnamon; 1 ½ teaspoons ground ginger; ½ teaspoon ground allspice; Wet Ingredients; ¼ cup butter, melted; 2 eggs; ½ cup molasses (not blackstrap); 1 ¼ cup milk; Garnishes; slivered almonds; maple syrup; butter

These easy from scratch gingerbread pancakes are great for fall and taste like gingerbread cookies! Serve for Sunday brunch, the holidays or for breakfast during the week! Freeze or refrigerate the extras and great with chocolate chips!

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These wonderful homemade gingerbread pancakes are sure to be a fall favorite! Each bite has the flavors that remind me of the holiday season like cinnamon, ginger, allspice and molasses.

You can serve them for a Christmas or Thanksgiving brunch, weekday breakfast or breakfast for dinner, like we do at our house!

Breakfast for dinner has always been a favorite of mine!

I've always been a night owl and never got up super early to make a good, hearty breakfast. And now with baby Hazel, I sleep in as late as possible, so breakfast for lunch or dinner is a regular thing.

My daughter, Ella is a pancake lover, but only regular, plain pancakes. My boyfriend and I are much more adventurous when it comes to food, so these pancakes were right up our alley!

These pancakes are delicious topped with butter, almonds, whipped cream, caramel drizzle or maple syrup! You can add in chocolate chips, bananas, nuts, vanilla or even almond extract to jazz it up every time you make them.

What are the ingredients in this recipe?

all-purpose flour
brown sugar
baking powder
baking soda
salt
ground cinnamon
ground ginger
ground allspice
butter
eggs
molasses (not blackstrap)
milk
slivered almonds, maple syrup or butter, for topping

Recipe tips:

Make it dairy-free: Use your favorite non-dairy milk and non-dairy butter
Like less sweet pancakes? Add 2 tablespoons of brown sugar
Have extra pancakes? Freeze in an airtight container for up to a month
Check the freshness of your baking powder. If your baking powder is old or expired, you’ll end up with flat pancakes, not light and fluffy ones
If you don't have molasses, you can substitute honey instead
Wipe out the pan between batches
I personally believe that pancakes should always be fried in butter. The one problem with frying your pancakes in butter is that the butter will eventually burn in the skillet. To avoid any off-tasting or burned bits, just wipe the skillet clean and add a dab more butter between batches

Scroll down to the printable recipe card for measurements and instructions!

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This recipe is ready in these steps:

You can add or substitute with the following ingredients:

vanilla extract
sliced bananas
chocolate chips
oatmeal
chopped pecans
chopped apples
honey instead of molasses

Pancake stack with butter, nuts and syrup

Looking for more sweet breakfast recipes?

I hope you enjoy this recipe as much as we did!

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Homemade Gingerbread Pancakes

Yield: 2 dozen small pancakes

Author: Hot Eats and Cool Reads

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

Dry Ingredients
2 cups all-purpose flour
¼ cup brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
½ teaspoon ground allspice
Wet Ingredients
¼ cup butter, melted
2 eggs
½ cup molasses (not blackstrap)
1 ¼ cup milk
Garnishes
slivered almonds
maple syrup
butter

Instructions

Preheat a lightly greased griddle or nonstick skillet over medium-low heat.
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, allspice and set aside.
In a medium-size bowl, mix butter, eggs, molasses, milk until well combined.
Make a well in the center of the dry ingredients, then add the wet ingredients and mix until just combined. A few small lumps are fine.
Test if the griddle or skillet is ready by dropping water and it sizzles. Then pour ⅛ cup batter into the pan and cook until the batter bubbles on the surface, then flip it with a spatula and cook on the opposite sides for 1 to 2 minutes. Repeat until all the batter is used.
Serve pancakes immediately or keep them warm as you cook by setting them on a baking sheet in a 200 degree F oven.

Notes:

Make it dairy-free: Use your favorite non-dairy milk and non-dairy butter Like less sweet pancakes?: Add 2 tablespoons of brown sugar Have extra pancakes?: Freeze in an airtight container for up to a month