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Gingerbread Pancakes Recipe

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Gingerbread Pancakes. Bring a classic holiday flavor into your breakfast with this easy pancake recipe. Cinnamon, Ginger, and nutmeg blend together with molasses for that beautiful holiday blend! 

Gingerbread Pancakes

Soft and Fluffy Gingerbread Pancakes

Pancake Sunday. This is a tradition that was started years and years ago in our household. 

My then five year old would request pancakes every. single. day. We had to put a stop to his syrup addiction and proclaimed that the only day we could eat pancakes was on Sunday. It was on a whim, and not something I thought would stick, but here we are six years later and we ALL look forward to that special day.

We gather in the kitchen and work together to build the perfect pancake breakfast. Occasionally we like to shake things up and try a new flavor. Flavor of the season this year? Gingerbread.

gingerbread pancakes stacked on white plate and dusted with powdered sugar

Gingerbread Pancakes Ingredients:

  • All-Purpose Flour- This is the classic white flour that is used in most baked goods. 
  • Wheat Flour- Most gingerbread recipes call for a mixture of both all-purpose and wheat, and this pancake is no different.
  • Brown Sugar- Brown sugar adds a rich flavor that is needed in this easy pancake. 
  • Baking Powder- Baking powder is a leavening agent which creates a chemical reactions that cause the batter and dough to expand. This gives you that fluffy pancake experience.
  • Baking Soda- Same as baking powder, this is a leavening agent giving it that classic puff. 
  • Salt- The main function of salt in most recipes, including pancakes, is to enhance the flavor. It helps the other spices to be heightened. 
  • Ginger, Cinnamon, Nutmeg- When you combine all of these spices together they create magic! 
  • Egg- Eggs work with the gluten in the pancake and bind everything together! 
  • Vanilla Extract- Be sure to use pure vanilla, not imitation. 
  • Molasses- The key to any gingerbread! Molasses adds a sweetness (notice no sugar listed??) and a little more brown sugar flavor to the pancake itself. 
  • Water- Regular ol’ H2O.

How to make copycat Ihop Gingerbread Pancakes:

  1. Whisk together your flours, baking powder, baking soda, salt, ginger, cinnamon, and sugar.
  2. In a small measuring cup combine the egg, vanilla, molasses, and water. Stir into the dry ingredients.
  3. Heat a skillet over medium/low heat. Pour 1/2 cup (or 1/4 for smaller pancakes) of batter onto the pan. Cook until edges are slightly browned and bubbles appear on the top. Flip and cook 1-2 minutes more or until lightly browned.
  4. Continue with remaining batter.
  5. Serve with syrup.
Gingerbread Pancake Recipe

Tips for this recipe:

  • Use room temperature ingredients for fluffy pancakes. I take my eggs and milk out of the refrigerator 20 minutes before starting.
  • Do not over mix the batter. This recipe turns out best if you gently fold the ingredients together.
  • Clarified butter is what I use when greasing my pan. It tends to brown less quickly and gives my pancakes a beautiful golden color.

Be sure to hop over and check out 15 Amazing Christmas Brunch Recipes.

More Gingerbread Recipes:

More Pancake Recipes:

Gingerbread Pancakes

Gingerbread Pancakes

Yield: 6 medium
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Gingerbread Pancakes. Bring a classic holiday flavor into your breakfast with this easy pancake recipe. Cinnamon, Ginger, and nutmeg blend together with molasses for that beautiful holiday blend! 

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup wheat flour
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • pinch nutmeg
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1 cup water

Instructions

  1. Whisk together your flours, baking powder, baking soda, salt, ginger, cinnamon, and sugar.
  2. In a small measuring cup combine the egg, vanilla, molasses, and water. Stir into the dry ingredients.
  3. Heat a skillet over medium/low heat. Pour 1/2 cup (or 1/4 for smaller pancakes) of batter onto the pan. Cook until edges are slightly browned and bubbles appear on the top. Flip and cook 1-2 minutes more or until lightly browned.
  4. Continue with remaining batter.
  5. Serve with syrup.

Notes

Yield: 6 medium pancakes or 10-12 small

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Nutrition Information:
Yield: 6 Serving Size: 1 medium pancake
Amount Per Serving: Calories: 184Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 323mgCarbohydrates: 39gFiber: 1gSugar: 14gProtein: 4g
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Gingerbread Pancakes. Bring a classic holiday flavor into your breakfast with this easy pancake recipe. Cinnamon, Ginger, and nutmeg blend together with molasses for that beautiful holiday blend! 

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