There’s something absolutely magical about a stack of pancakes infused with cozy holiday flavors. This Gingerbread Pancakes with Warm Spices Recipe brings together the nostalgic spices of cinnamon and ginger with the deep richness of molasses, transforming a simple breakfast into a festive treat. You’ll love how these fluffy pancakes fill your kitchen with that warm, comforting aroma, making mornings feel extra special.

A stack of six thick, round pancakes with a golden brown color sits on a white wooden plate. On top of the stack, there are two small rounded scoops of creamy butter with a sprinkled light brown spice, slowly melting. A golden syrup is being poured in a thin stream over the butter and pancakes, glistening as it flows down the side. In the background, there is a blurred glass of dark coffee and an out-of-focus stack of more pancakes on a white plate, all placed on a white marbled surface. 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

I’ve made countless pancakes, but these gingerbread pancakes instantly became a favorite for chilly mornings and holiday breakfasts. They’re a perfect blend of fluffy goodness and warm spice that feels like a cozy hug on a plate—plus, they’re easy enough to whip up on any weekend.

Seasonal Warmth: The combination of cinnamon, ginger, and molasses infuses every bite with festive warmth.
Fluffy Texture: Thanks to buttermilk and baking powder, these pancakes stay light and tender.
Simple Ingredients: You likely have everything on hand already, making it an easy go-to recipe.
Customizable Toppings: Whether you want classic maple syrup or a dollop of whipped gingerbread butter, these pancakes pair with lots of favorites.

There is a stack of seven golden brown pancakes on a white plate, each pancake showing a soft, slightly fluffy texture with light browning on top. The top pancake has a round scoop of melting butter that is creamy light brown with specks of cinnamon on it, spreading slowly over the stack. Light golden syrup is dripping down the sides of the pancakes, catching the light and creating a shiny, sticky look. In the blurred background, there is another stack of pancakes and a glass with dark syrup next to a bowl of whipped cream on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Gingerbread Pancakes with Warm Spices Recipe lies in the harmony between the spices and the texture agents. The buttermilk adds just the right tang and tender crumb, while molasses gives those deep, rich notes of traditional gingerbread. Here’s a quick rundown of why each ingredient matters:

Flat lay of a small mound of pale beige all-purpose flour, a small pile of white granulated sugar crystals, a few cinnamon sticks and a small heap of ground cinnamon powder, a tiny heap of ground ginger powder, a small pile of coarse kosher salt crystals, a small white ceramic bowl filled with creamy buttermilk, one large brown egg with an uncracked shell, a small white ceramic bowl holding melted golden unsalted butter, a small white ceramic bowl with thick dark amber molasses, a small white ceramic bowl containing rich amber maple syrup, 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: Provides structure to hold the air bubbles and create fluffy pancakes.
Granulated sugar: Adds sweetness and helps with browning for that golden crust.
Baking powder: Acts as a leavening agent to make pancakes rise light and airy.
Ground cinnamon: The quintessential warm spice that brings cozy flavor.
Ground ginger: Brings that subtle zing reminiscent of classic gingerbread cookies.
Kosher salt: Balances and enhances all the flavors.
Buttermilk: Adds moisture and slight acidity, resulting in tender pancakes with tang.
Large egg: Binds ingredients and contributes to richness and structure.
Unsalted butter: Melted and slightly cooled for moisture and a buttery flavor without overpowering.
Molasses: Essential for giving these pancakes that authentic deep gingerbread taste.
Maple syrup: Perfect for drizzling over the finished stack to add natural sweetness.
Whipped Gingerbread Butter (optional): Adds an extra layer of flavor and creaminess for a special touch.

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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 experimenting with this recipe, tweaking spices or swapping toppings depending on the mood. You should feel free to make this Gingerbread Pancakes with Warm Spices Recipe your own—add a personal flourish or modify to fit your preferences.

Variation: Once, I mixed in some chopped crystallized ginger for an extra spicy kick—it was a game changer and gave the pancakes a nice texture contrast.
Dairy-Free: You can swap buttermilk for a plant-based milk mixed with a splash of vinegar to mimic that acidity and tenderness.
Nutty Add-Ins: Try folding in chopped toasted walnuts or pecans before cooking for crunch and richness.
Spice Levels: Adjust cinnamon and ginger amounts depending on how bold or mild you want the gingerbread flavor to be.

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

Step 1: Mix the Dry Ingredients with Care

I always start by whisking together the flour, sugar, baking powder, cinnamon, ground ginger, and salt. Taking the time to combine the dry ingredients evenly makes a big difference in getting consistent flavor and avoiding pockets of baking powder in my pancakes. Don’t rush this step—give it a good whisk.

Step 2: Whisk Your Wet Ingredients Separately

In another bowl, I combine the buttermilk, room-temperature egg, melted butter, and molasses. I like to make sure the butter isn’t too hot so it doesn't cook the egg. Whisking these ingredients separately before adding them to the dry mix helps me get a smooth batter quickly without over-mixing.

Step 3: Combine the Batter Gently

Pour the wet mixture into the dry ingredients and stir just until everything comes together. I usually stop when I see a few streaks of flour—that way, the pancakes end up tender and not dense. If your batter feels thick, add a splash more buttermilk until it's easy to pour but not runny.

Step 4: Cook with Care on Medium Heat

I preheat my nonstick skillet or griddle to about 300°F and lightly grease it. For this recipe, I pour about ⅓ cup of batter per pancake and spread it gently to about 4 inches wide. I watch for bubbles popping on top—that’s my cue to flip. Cook each side for 3-4 minutes until golden brown. Don’t overcrowd the pan or the pancakes won’t brown evenly.

Step 5: Keep ’Em Warm and Serve

Between batches, I wipe the pan with a paper towel to avoid burnt bits and keep my pancakes tasting fresh. I usually keep the cooked pancakes on a warm oven tray while finishing the rest. Serving them warm with maple syrup is classic, but whipped gingerbread butter is my secret weapon for an extra indulgent morning.

Top Tip

Over time, I’ve learned a few little tricks to get these pancakes just right every time. These simple tips helped me move from so-so to “wow” in my brunch game, and I want you to enjoy the same success.

Perfect Batter Consistency: If your batter is too thick, don’t hesitate to add a tablespoon of buttermilk at a time until it pours easily—this makes flipping so much easier.
Watch Your Heat: Medium heat works best; too hot and pancakes burn outside while staying raw inside.
Don’t Overmix: Stir just until combined—even if you see a few lumps, it’s fine; overmixing can lead to tough pancakes.
Clean Pan Between Batches: Wiping your skillet with a paper towel keeps pancakes from getting burnt bits, which can ruin flavor in subsequent batches.

How to Serve Gingerbread Pancakes with Warm Spices Recipe

Garnishes

I usually top my stacks with classic pure maple syrup—that sweetness pairs beautifully with the spicy molasses flavor. On special mornings, I dollop whipped gingerbread butter for that creamy kick, or sprinkle chopped pecans for extra texture. Fresh cranberries or a dusting of powdered sugar also brighten the plate beautifully.

Side Dishes

These pancakes go wonderfully with crispy bacon or a side of scrambled eggs if you want something savory on the plate. Fresh fruit like orange segments or sliced apples add a juicy balance. At holiday brunches, I love pairing them with spiced apple cider or warm chai tea.

Creative Ways to Present

For festive occasions, I stack the pancakes tall and drizzle caramel sauce instead of syrup. Adding a sprig of fresh rosemary or cinnamon stick for garnish adds charm and aroma. Layering dollops of whipped cream and red berries turns the stack into a true centerpiece that guests always ask about.

Make Ahead and Storage

Storing Leftovers

I let leftover pancakes cool completely before placing them in an airtight container in the fridge. They usually keep well for up to two days without losing their flavor or texture.

Freezing

This recipe freezes beautifully! I arrange cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. That way, I can pull out just what I need for quick breakfasts without sacrificing quality.

Reheating

To reheat, I pop the pancakes in a toaster or warm them in a nonstick skillet over low heat. This method restores their crisp edges and tender insides far better than a microwave, which can make them a little soggy.

Frequently Asked Questions:

Can I make these gingerbread pancakes vegan?

Yes! You can substitute the buttermilk with a plant-based milk like almond or oat milk mixed with a tablespoon of lemon juice or vinegar to mimic acidity. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the large egg and substitute butter with a vegan margarine or coconut oil.

What if I don’t have molasses on hand?

Molasses is key for authentic gingerbread flavor, but if you don’t have it, you can use a dark brown sugar as a substitute. Your pancakes will still be delicious and have some caramel notes, just slightly less intense than molasses.

How do I prevent my pancakes from sticking to the pan?

Make sure your skillet or griddle is preheated to medium heat and lightly greased with cooking spray or melted butter before adding batter. Using a nonstick surface helps, and wiping the pan clean between batches with a paper towel prevents buildup, reducing sticking.

Can I prepare the batter the night before?

Yes, you can prepare the batter the night before and refrigerate it. Just give it a gentle stir before cooking—if it seems too thick, add a little bit of milk to loosen it up. Fresh cooking gives the fluffiest pancakes, so try to eat them within 24 hours.

Final Thoughts

This Gingerbread Pancakes with Warm Spices Recipe is one I hold close to my heart. It’s become my go-to for making cold mornings joyful and holiday breakfasts memorable. I hope it brings you that same warmth and comfort—grab your skillet, pour the batter, and enjoy the delicious cozy hug these pancakes offer. Trust me, once you make them, they’ll be a staple you’ll return to again and again.