Dessert

Christmas Gingerbread Pancakes Recipe

Byluca Carter December 10, 2025December 10, 2025

Introduction

These Christmas Gingerbread Pancakes bring the cozy warmth of holiday spices to your breakfast table. Soft, fluffy, and infused with festive ginger, cinnamon, and molasses, they’re a perfect treat for chilly mornings with family and friends.

A stack of four thick, golden brown pancakes sits on a white plate with light ridges. Each pancake is fluffy and slightly uneven around the edges, with darker spots showing where they were cooked. Maple syrup is generously poured over the top pancake, dripping down the sides and pooling on the plate, giving a shiny, sticky texture. On top of the stack is a swirl of white whipped cream sprinkled with brown cinnamon powder, adding texture and a touch of color contrast. The plate rests on a white marbled surface with soft, natural light coming from a nearby window. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
2 tablespoons brown sugar

1 tablespoon baking powder
1 teaspoon ground ginger

1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1/4 teaspoon salt
1 cup milk
1 large egg

2 tablespoons molasses
2 tablespoons melted butter

Instructions

Step 1: In a bowl, combine the flour, brown sugar, baking powder, ginger, cinnamon, nutmeg, and salt. Mix well to evenly distribute the spices.

Step 2: In a separate bowl, whisk together the milk, egg, molasses, and melted butter until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not overmix to keep the pancakes tender.
Step 4: Heat a non-stick skillet or griddle over medium heat. Lightly grease if needed.

Step 5: Pour about 1/4 cup of batter onto the skillet for each pancake.
Step 6: Cook until bubbles start to form on the surface and edges look set, then carefully flip and cook the other side until golden brown, about 1-2 minutes per side.
Step 7: Serve the pancakes warm with maple syrup, butter, or your favorite holiday toppings like whipped cream or fresh fruit.

Tips & Variations

For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
Substitute milk with almond or oat milk for a dairy-free option.
Add chopped crystallized ginger or a handful of chocolate chips to the batter for a fun twist.

Use pumpkin puree in place of some of the milk for a seasonal pumpkin-gingerbread flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or skillet over low heat until heated through. For longer storage, freeze pancakes separated by parchment paper for up to 1 month; reheat directly from frozen using a toaster or microwave.

How to Serve

A stack of five golden brown pancakes sits in the center of a white plate with ridged edges, each pancake showing a slightly uneven, fluffy texture with browned spots. The stack is drizzled with amber syrup that pools around the base, creating a shiny, sticky layer. At the top, a generous swirl of white whipped cream is placed, with soft, smooth peaks, sprinkled with a dusting of light brown cinnamon powder that also lightly covers parts of the pancakes and plate. The scene is on a white marbled texture surface with soft natural light highlighting the pancakes' warm colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Just give it a gentle stir before cooking to recombine any separated ingredients.

What kind of molasses should I use?

Use unsulfured blackstrap or regular molasses—either works well, but blackstrap has a stronger, richer flavor. Adjust the amount if you prefer a milder taste.