There’s something irresistibly cozy about a stack of pancakes that warm you up from the inside out. That’s exactly why I adore this Gingerbread Pancakes with Warm Spices Recipe—every bite unleashes comforting spices and rich molasses that make breakfast feel like a festive hug on a plate.

A stack of six golden-brown pancakes sits on a white plate, each pancake showing a soft and fluffy texture with slight browning on the edges. On top of the stack, two rounded dollops of creamy butter with a light dusting of cinnamon rest, slowly melting. Warm honey is being poured from a white pitcher, streaming down over the butter and pancakes, adding a shiny, amber glaze as it drips down the sides. The scene is set against a white marbled texture with blurred background objects including more pancakes and a cup of dark coffee. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Pancakes with Warm Spices Recipe
Top Tip
How to Serve Gingerbread Pancakes with Warm Spices Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Pancakes with Warm Spices Recipe

Why You'll Love This Recipe

Whenever the holidays roll around, I’m all about recipes that bring warmth and nostalgia without fussing over complicated steps. These gingerbread pancakes fit the bill perfectly – they’re quick, packed with festive flavor, and always get raves from anyone I serve them to.

Beautifully Spiced: The blend of cinnamon and ginger with molasses creates that classic gingerbread flavor you crave, but in pancake form.
Buttery & Fluffy: Thanks to buttermilk and baking powder, these pancakes come out light, tender, and perfectly soft.
Simple to Make: No complicated techniques here—just whisk, pour, cook, and enjoy.
Customizable Toppings: Maple syrup works wonders, but I love experimenting with whipped gingerbread butter for an extra special touch.

A stack of seven golden brown pancakes sits on a white plate, each pancake soft with light browning around the edges. On top of the stack is a melting round dollop of butter with a light dusting of cinnamon or spice, slowly melting and dripping down the sides of the pancakes, mixed with shiny amber syrup that glistens in the light. In the background, there is a stack of more pancakes and a blurred glass with a dark liquid, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I like to think of this recipe as a charming balance between pantry staples and a few cozy flavor notes that really shine together. You’ll want fresh spices for the best aroma, and don’t skip the molasses—it’s the star that gives these pancakes their unique depth.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a small white bowl filled with granulated sugar, a small white bowl containing ground cinnamon, a small white bowl with ground ginger, a small white bowl holding kosher salt, a small white ceramic bowl with creamy buttermilk, one whole uncracked brown egg, a small white bowl with melted unsalted butter, a small white bowl of dark molasses, and a small white bowl holding amber maple syrup, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The sturdy base that holds the pancakes together without weighing them down.
Granulated sugar: Just enough sweetness to balance the spices without overpowering.
Baking powder: This is your fluffy factor—helps the pancakes rise beautifully.
Ground cinnamon: A warm, familiar spice that’s essential in gingerbread flavors.
Ground ginger: Adds that distinct bite and warmth that lingers.
Kosher salt: Enhances all the flavors, making sure nothing tastes flat.
Buttermilk: Gives the pancakes a tender crumb and subtle tang that pairs so well with spices.
Large egg: Acts like glue, providing structure while keeping things moist.
Unsalted butter: Melted and cooled, butter adds richness and a tender texture.
Molasses: Brings that deep, earthy sweetness that makes it unmistakably gingerbread.
Maple syrup: The classic topping that complements the spice mix perfectly.
Whipped Gingerbread Butter (optional): If you want to level up, this adds a creamy, spicy finish that’s pure magic.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking these pancakes depending on the season and mood. Adding a pinch of nutmeg or allspice can deepen the flavor, and if you want to make it a little lighter, swapping out some of the all-purpose flour for whole wheat adds a nice nuttiness.

Variation: Once, I experimented by folding in tiny bits of crystallized ginger into the batter—it gave a little zing that surprised and delighted my family.
Dairy-Free Option: You can swap buttermilk for almond milk mixed with a teaspoon of vinegar for a similar tang without dairy.
Make It Vegan: Replace the egg with a flax egg and use dairy-free butter and plant-based milk.

Step-by-Step: How I Make Gingerbread Pancakes with Warm Spices Recipe

Step 1: Mix Your Dry Ingredients with Care

Start by whisking together the flour, sugar, baking powder, cinnamon, ginger, and salt in a large bowl. I find giving this a good mix first helps spread those warm spices evenly throughout every pancake—no surprises here, just balanced flavor.

Step 2: Combine Wet Ingredients Gently

In a medium bowl, whisk your buttermilk, egg, melted butter, and molasses until smooth. Be sure your butter isn’t too hot or it could cook the egg prematurely—cool to just warm. Pour this mixture into the dry ingredients, then stir just until everything’s moistened. Don’t overmix; a few lumps are okay.

Step 3: Heat Things Up and Cook with Patience

Spray your skillet or griddle with cooking spray and heat to medium, around 300°F if you have a thermometer. Pour ⅓ cup of batter per pancake and spread gently for a nice 4-inch circle. Wait until you see bubbles popping on the surface—then flip carefully. Cooking each side 3-4 minutes gives you that golden-brown perfection.

Step 4: Keep the Pan Clean and Repeat

Before you pour the next batch, quickly wipe the pan with a paper towel to get rid of any burnt bits. This keeps your subsequent pancakes fluffy and prevents any bitter aftertaste. Continue cooking until all the batter’s gone, then get ready to indulge!

Top Tip

After countless batches, I learned that managing heat and batter consistency is the real secret to perfect Gingerbread Pancakes with Warm Spices Recipe. Here are my go-to tips so you’ll get it just right the first time.

Temperature Balance: Medium heat is key—too hot cooks too fast and burns the outside before the inside sets.
Batter Thickness: The batter should be pourable but not runny—if it’s too thick, add buttermilk by a tablespoon to loosen it.
Don’t Overmix: Stir until roughly combined; overmixing can make pancakes dense and chewy.
Rest Before Cooking: Letting the batter rest 5-10 minutes can help the baking powder activate fully, giving you fluffier results.

How to Serve Gingerbread Pancakes with Warm Spices Recipe

gingerbread pancakes - Serving Suggestion

Garnishes

My favorite way to top these pancakes is with warm maple syrup and a generous dollop of whipped gingerbread butter—I actually keep a jar of that butter in the fridge during December because it’s THAT good! If you want to keep it simple, just some toasted pecans and a dusting of powdered sugar add beautiful texture and a little crunch.

Side Dishes

I like to serve these with crispy bacon or breakfast sausage to offset the sweetness. For a lighter option, a fresh fruit salad with citrus and pomegranate really brightens the plate. Coffee or chai latte also pairs beautifully with the warm spices.

Creative Ways to Present

For holiday brunches, I love stacking the pancakes high, layering between with the gingerbread butter, and topping with fresh cranberries or candied ginger pieces for a festive look. Dusting the whole stack with cinnamon sugar adds a little sparkle and is sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Any pancakes left over in my house usually go into an airtight container in the fridge and get eaten within 2 days. To keep them from drying out, I stack them with a sheet of parchment paper between each pancake.

Freezing

I freeze extras by layering pancakes between parchment paper and placing them in a zip-top bag. This way, you can pull out just as many as you need without thawing the whole batch. They freeze beautifully and retain their flavor and texture.

Reheating

To reheat, I find the toaster oven or a warm skillet does the trick without making them rubbery. Just heat them gently until warmed through, then add fresh syrup or butter for that just-made experience.

Frequently Asked Questions:

Can I make this recipe ahead of time for a busy morning?

Absolutely! You can prepare the batter the night before and keep it covered in the fridge. Just give it a gentle stir before cooking—it may thicken slightly, so add a splash of buttermilk if needed.

What if I don’t have molasses?

Molasses adds a unique depth, but if you don’t have it, you can try using dark brown sugar in a pinch. The flavor won’t be quite the same, but it will still be deliciously spiced and sweet.

Can I make these pancakes gluten-free?

Yes! Swap the all-purpose flour for a gluten-free baking blend that measures 1:1. Be aware the texture might be slightly different, but you’ll still get the lovely gingerbread flavor.

What’s your favorite way to serve these pancakes?

I love topping them with warm maple syrup and a generous dollop of whipped gingerbread butter. If I’m feeling festive, adding toasted pecans or fresh cranberries elevates them to memorable holiday brunch status.

Final Thoughts

Honestly, this Gingerbread Pancakes with Warm Spices Recipe is one I come back to every holiday season, and sometimes even beyond, because it feels like a little celebration in every bite. It’s easy enough for a regular weekend breakfast but special enough to impress family and friends. I really hope you give it a try—there’s nothing quite like waking up to these spiced, fluffy pancakes ready to brighten your morning.