These Gingerbread Pancakes make for the perfect Christmas morning breakfast! Full of holiday spices and easy to make ahead of time!
As part of my meal planning, I always dedicate Saturday to pancakes.
It seems to be a weekly ritual! I make a big batch of pancakes, and we sit and watch a movie together.
Pancakes are a cozy breakfast OR dinner, and I like to experiment. Especially during the holidays.
These Gingerbread Pancakes are perfect for those cold Winter mornings! They’re full of spice and festive flavors and so easy to meal prep for the week.
Scroll to the bottom of the post to get to the recipe card. Or keep reading for extra tips!
Why You’ll Love This Recipe
-Freezer friendly: Make a huge batch to save time on breakfast!
-Cozy breakfast: Great for Christmas morning!
-Easy to make: Done in about 20 minutes!
Ingredients
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Ginger
- Cinnamon
- Milk
- Eggs
- Molasses
- Olive oil (or butter)
How to Make
Combine ingredients
In a large bowl, combine the flour, baking powder, baking soda, salt, ginger, and cinnamon.
In a medium bowl, combine the eggs, milk, molasses, and oil. Pour the wet ingredients into the dry ingredients and whisk until combined.
Scoop and cook
Use a 1/4 cup to scoop the mixture onto a greased, preheated skillet. Cook 1-2 minutes on each side, waiting until bubbles form on top before flipping. Continue cooking until golden brown on both sides.
Serve with syrup and your favorite toppings.
Turn These Into Mini Pancakes
If you’re making these for a holiday brunch, you can turn this recipe into miniature pancakes for more of a bite-sized treat!
Instead of using a 1/4 cup measuring cup, use a tablespoon and make your pancakes either one or two tablespoons worth of mix.
How to Store
Once the pancakes have cooled to room temperature, store in an airtight container in the fridge. They’ll stay fresh for up to 5 days.
How to Freeze
Lay the pancakes in a single layer on a baking sheet lined with parchment paper. Place them in the freezer until completely frozen, then transfer to a labeled gallon-sized freezer bag.
This is called flash freezing, and helps make sure the pancakes don’t freeze together in one big clump!
What to Serve With Gingerbread Pancakes
I almost always serve a protein with whatever I make.
Here are some easy ideas to go with these pancakes:
- Scrambled eggs
- Sausage links or patties
- Cottage cheese
- Bacon
Print the Recipe
You’ll love these cozy pancakes, especially on Christmas morning! Print the recipe now:
Gingerbread Pancakes
These Gingerbread Pancakes make for the perfect Christmas morning breakfast! Full of holiday spices and easy to make ahead of time!
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 1/4 cup milk
- 2 eggs
- 1/3 cup molasses
- 4 tablespoons olive oil
Instructions
- In a large bowl, combine the flour, baking powder, baking soda, salt, ginger, and cinnamon.
- In a medium bowl, combine the eggs, milk, molasses, and oil. Pour the wet ingredients into the dry ingredients and whisk until combined.
- Use a 1/4 cup to scoop the mixture onto a greased, preheated skillet. Cook 1-2 minutes on each side, waiting until bubbles form on top before flipping. Continue cooking until golden brown on both sides.
- Serve with syrup and your favorite toppings.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 113Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 208mgCarbohydrates: 17gFiber: 1gSugar: 6gProtein: 3g
Jaime is a Nutrition Coach through the ISSA and professional writer. She has 4 years experience coaching and 9 years experience in writing. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.