Gingerbread Pancakes

I never get to host holiday dinners anymore, seeing as 1) my apartment is too small, 2) my mother is allergic to my dogs, and 3) I don’t own a table (we eat meals at our breakfast bar).

To make up for that, I cook a special breakfast in the morning. It’s also partly carrying on a tradition from my childhood. My father would make any breakfast item we wanted on holiday mornings. He would have Bisquick on hand for pancakes; thick, stale bread for French toast; eggs that he would cook any way we liked them; Pillsbury cinnamon rolls in the oven; and both bacon AND sausage.

I don’t go quite so far as he did. I don’t take breakfast orders, but I will choose a special recipe to make as a treat. For Thanksgiving, I made pumpkin cinnamon rolls. I had an idea in my head of what I wanted for Christmas breakfast — pancakes — but couldn’t find a “just right” recipe, so I decided to experiment early.

To me, Christmas flavors are peppermint, eggnog, and gingerbread. I felt gingerbread would be the best flavor to adapt into a pancake recipe. I wanted a fluffy pancake with warm spicy flavors.

They were definitely fluffy, and had lots of flavor! I found the batter to be very thick and difficult to shape into a circle on the griddle, so you can either add a little more milk to thin it out, or make smaller, silver-dollar-size pancakes.

Gingerbread Pancakes

Serves 4 to 6 panckes
Meal type Breakfast
Misc Child Friendly, Freezable
Occasion Christmas
Website Adapted from Allrecipes


  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 Large egg
  • ½ cup milk
  • 2 tablespoons molasses


Step 1
In a medium mixing bowl, stir together the dry ingredients (flour through cloves).
Step 2
In a small mixing bowl, stir together the wet ingredients (egg, milk and molasses). Pour over the dry ingredients and stir just until combined.
Step 3
Preheat an electric griddle to 350 degrees. Spray with nonstick cooking spray. Drop spoonfuls of the batter onto the griddle and cook until lightly browned. Flip with a spatula and cook until lightly browned. Serve warm with butter and maple syrup.



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