These Gingerbread Pancakes are easy to whip up and perfect for breakfast during the holiday season. Serve these warm with a little maple syrup for a treat that everyone will love!
I have a serious love for breakfast food. In fact, I’m a firm believer in breakfast for dinner. Who says that you can only eat pancakes for breakfast?
We eat breakfast for dinner (or BFD as it’s refer to in our home) at least once a week. It’s secretly my favorite dinner during the week too.
Plus when it’s cold outside nothing screams comfort food quite like a warm, fluffy pancake. Especially one that’s perfectly spiced like gingerbread. Yes, gingerbread! Can we talk about these gingerbread pancakes for a minute? Because they’ve quickly become my new favorite.
Ingredients in This Recipe
It’s so easy to make pancakes from scratch! Here’s what you’ll need for these festive Christmas pancakes:
- Flour: I’ve only made this recipe using all-purpose flour, but I’m sure a 1:1 gluten-free substitute would work.
- Baking powder and baking soda: Makes the pancakes light and fluffy.
- Spices: Salt, ginger, cinnamon, and cloves gives these homemade pancakes an authentic gingerbread flavor.
- Milk: I used an almond milk cashew milk blend, but any kind of milk will work fine here!
- Eggs: Helps bind everything together.
- Brown sugar: Sweetens the batter while adding a slight caramel flavor.
- Molasses: Any kind of molasses will work, as long as it’s not blackstrap molasses.
- Oil: Use a neutral oil, like vegetable or canola.
- Vanilla extract: Pure vanilla extract delivers the best flavor.
How to Make Gingerbread Pancakes
The base of the recipe starts with simple ingredients, the flour, baking powder, baking soda and salt. Then come the spices, I used a mix of ground ginger, ground cinnamon, and ground cloves.
Next up you’ll mix together your wet ingredients, almond milk, eggs, a little bit of oil, brown sugar, molasses, and some vanilla extract. Then you’ll add the wet ingredients to the dry ingredients, mix until just combined, and start cooking your pancakes. Told you it was easy, right?
Once they’re all cooked, pour on some maple syrup and dig in!
Frequently Asked Questions
How do you store these pancakes?
Leftover gingerbread pancakes can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. If freezing, let the pancakes harden on a baking tray before sealing them in a freezer bag. This way you don’t squish them!
How do reheat them?
I recommend reheating pancakes in the microwave, toaster, or oven. Pancakes reheated in the microwave can come out a little rubbery though, so warm for 15-second bursts at a time.
What are some different pancake toppings?
To dress up these Christmas pancakes, add some toppings! A few of my favorites include:
- Pure maple syrup
- Candied pecans (roughly chopped)
- Whipped cream
- Salted caramel sauce
- Don’t use blackstrap molasses in this easy pancake recipe. It’s far too bitter!
- You’re welcome to add more or less spices to suit your own tastes.
- If you have a nut allergy, you can use another non-dairy milk of your choice.
More Holiday Breakfast Recipes to Make!
- Classic Buttermilk Pancakes
- The BEST French Toast
- Whole Wheat Pancakes
- Grandma’s Cinnamon Rolls
- Apple Streusel French Toast Casserole
- 2 cups (250 grams) all-purpose flour , spooned & leveled (or whole wheat flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 and 3/4 cups Almond Breeze Almondmilk Cashewmilk Blend
- 2 large eggs
- 1/4 cup (50 grams) light or dark brown sugar
- 3 tablespoons molasses (not blackstrap)
- 2 tablespoons (30 ml) oil (canola, vegetable, or coconut oil all work well)
- 1 teaspoon vanilla extract
- Heat a large skillet or griddle to medium heat and spray well with non stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground cloves until well combined. Set aside.
- In a separate bowl, mix together the Almond Breeze Almondmilk Cashewmilk, eggs, brown sugar, molasses, oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, flip and let cook for another 1-2 minutes.
- Serve warm with maple syrup and enjoy!
Breakfast for dinner is the bet! It’s my go-to meal for when I don’t feel like making anything else! 🙂 These pancakes look amazing! I love the gingerbread flavor. So perfect for this time of year!
Mine too, it’s just so easy to make!
Breakfast for dinner ROCKS! We have pancakes a LOT for dinner! Gingerbread is my all-time favorite Christmas flavor, and in pancakes? Even better!
Glad I’m not the only one 😉 Pancakes for dinner are the best!
What an absolutely delicious Christmas breakfast idea 🙂
I’m all about gingerbread during the holidays, and I’m loving these pancakes, Danielle! I definitely need to try that almond cashew milk blend — it sounds delicious!
If you love almond milk, you would love this blend! I’m obsessed with it 😉
I could definitely dig into a big stack of these gingerbread pancakes – yum!! What a perfect winter breakfast 🙂
Love these pancakes! I could definitely have them for “breakfast for dinner”! Pinned!
Eeeek! I am in love! What a gorgeous recipe! I love gingerbread in every form, but I have never had gingerbread pancakes – sounds like the best treat ever!
Thank you so much, Jess!
Gingerbread AND pancakes? This looks like the best Christmas breakfast ever!! Pinning. 🙂
I was going to make stir fry for dinner, but now I’m thinking that these gingerbread pancakes might be the better option. Haha. Oh my goodness. I’m drooling. 🙂
These are totally acceptable for dinner, Erin 😉 Thank you for the kind comment!
Just the other day hubby was commenting that it’s been too long since we’ve had pancakes! He will go crazy for these gingerbread flavored cakes!! Love it, Danielle!
Sounds like it’s about time to make some pancakes then! Thanks, Annie 😉
Oh my gosh, these look seriously SO fluffy, Danielle! Gingerbread everything is my weakness right now so these are just gonna have to happen. I think tonight is just a BFD night for sure. 😉
Yay for BFD! Thanks, Sarah 🙂
Pancakes are kind of our thing here on the weekend. I definitely need to add these to our list to try here sometime this winter — they look so good!
I love both BFD and almond milk, so this is the post for me! Love that you put a gingerbread spin on it!
Same here, Mir! You’d definitely love these 🙂
All the pancakes please!! Love that you aren’t afraid to infuse flavor in these and they look so fluffy!! YUM!
Breakfast is my favorite! These look amazing, Danielle! Love the festive gingerbread flavors – they’re perfect for the holidays!
Pancakes are my favorite comfort food, and these ones look so light and fluffy! I love gingerbread and can’t wait to try it in pancake form!
I am all about breakfast foods. Love them. I could eat breakfast for dinner all the time. Wish my hubby was that way, but maybe I could sneak in these yummy pancakes. We could have pancakes for dessert right? Looks delicious! Pinned.
You’ll have to convince him that breakfast for dinner is a thing now! Thanks, Cyndi 😉
Breakfast for dinner is the best and I LOVE that you made Gingerbread Pancakes! Such a perfect Christmas treat!
Breakfast is my favorite meal, too, and we have breakfast for dinner night every week. There’s just something so comforting about a plate of warm pancakes! I love this gingerbread version!
Yummy! I love thick and fluffy pancakes and these were just that w/a good gingerbread flavor. I used whole wheat pastry flour and added some toasted pecans and mini chocolate chips because I enjoy those in my pancakes. Thanks for sharing!
Toasted pecans sound like they would be so wonderful with these pancakes, Debbie! So glad you enjoyed the pancakes 🙂