Name: Gingerbread Pancakes with Warm Spices Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour (187.5 g); ¼ cup granulated sugar (50 g); 3 ½ teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon kosher salt; 1 ⅓ cups buttermilk (327 g); 1 large egg (room temperature); 3 tablespoons unsalted butter (melted and cooled slightly); 3 tablespoons molasses; Maple syrup; Whipped Gingerbread Butter (optional)

There’s something truly cozy about waking up to warm, fragrant pancakes that taste like a holiday hug. This Gingerbread Pancakes with Warm Spices Recipe brings together fluffy buttermilk goodness with the nostalgic cozy flavors of ginger, cinnamon, and molasses — it’s like breakfast and dessert rolled into one plateful.

A stack of seven thick, golden-brown pancakes sits on a round wooden plate on a white marbled surface. On top, two rounded scoops of light beige butter with specks of cinnamon slowly melt, while amber syrup pours in a steady stream from a white pitcher, running down the sides of the pancakes. In the blurred background, a glass of dark coffee and additional pancakes stacked on a wooden plate are visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Pancakes with Warm Spices Recipe
Top Tip
How to Serve Gingerbread Pancakes with Warm Spices Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Pancakes with Warm Spices Recipe

Why You'll Love This Recipe

I’m a huge fan of pancakes that go beyond basic — this one transforms your usual stack into something truly special with warm spices and molasses for that deep, rich flavor. It’s become my go-to for holiday mornings or when I want to impress family without stress.

Fluffy & Flavorful: The buttermilk keeps these pancakes light, while the warm spices and molasses add a cozy, gingerbread charm.
Simple Ingredients: Most of what you need is probably already in your pantry — no fancy syrups required.
Versatile for Toppings: Whether you top with maple syrup or whipped gingerbread butter, these pancakes soak up every bit deliciously.
Perfect for Any Morning: It’s festive enough for holidays but easy enough for busy weekdays.

A stack of seven thick, golden-brown pancakes sits on a round wooden plate, each pancake having a slightly uneven, fluffy texture with darker browned spots. On the top pancake, there is a dollop of melting butter with a speckled cinnamon-like topping, slowly melting and blending with amber syrup that drips down the sides of the stack. In the blurry background, another stack of pancakes is visible, along with a glass of dark syrup and a bowl of whipped cream, all set on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances baking basics with a few warm, fragrant add-ins that bring each bite to life. The buttermilk is key for tenderness, while molasses offers a deep, subtle sweetness. Here are some tips on the ingredients I always keep in mind:

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a small white bowl filled with granulated sugar, a small white bowl containing reddish-brown ground cinnamon powder, a small white bowl with light brown ground ginger powder, a small white bowl holding fine kosher salt crystals, a whole large egg with a smooth clean shell, a small white bowl of creamy buttermilk, a small white bowl with melted golden unsalted butter, a small white bowl filled with dark amber molasses placed in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The perfect base to give your pancakes structure while staying tender.
Granulated sugar: Just enough sweetness to balance the spices without overpowering.
Baking powder: Helps catch those magical bubbles — fluffiness is a must!
Ground cinnamon: A warm staple that brightens the gingerbread flavors.
Ground ginger: Adds just the right spicy kick — freshly ground if you can!
Kosher salt: Enhances all the flavors; don’t skip this one.
Buttermilk: Tangy and tenderizing — I never make pancakes without it.
Egg: Acts as a binder and adds richness; I like using room-temperature eggs for smooth mixing.
Unsalted butter: Melted and cooled so it blends smoothly without cooking the egg.
Molasses: The star ingredient — it gives these pancakes that classic gingerbread depth.
Maple syrup (for topping): Because everything is better with maple, right?
Whipped gingerbread butter (optional): Trust me, it’s a game changer and worth whipping up if you have the time.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this Gingerbread Pancakes with Warm Spices Recipe by adding a few of my favorite twists. You can make it your own whether you’re in the mood for extra warmth or a lighter touch.

Variation: Sometimes I add a pinch of nutmeg or cloves for an even richer holiday flavor — it’s amazing how a tiny tweak can layer in complexity.
Dairy-free swap: Use almond or oat milk mixed with a splash of lemon juice instead of buttermilk for a tasty alternative that still gives you that tender crumb.
Make it vegan: Replace the egg with flax or chia egg, and swap butter with coconut oil. The pancakes remain deliciously cozy with just a small texture difference.
Extra indulgence: Stir in mini chocolate chips or pecans right before cooking for a delightful surprise.

Step-by-Step: How I Make Gingerbread Pancakes with Warm Spices Recipe

Step 1: Mix the dry ingredients thoughtfully

Start by whisking together the flour, sugar, baking powder, cinnamon, ginger, and salt in a large bowl. I like giving it a good whisk so the leavening and spices are evenly distributed — this ensures every bite is just as flavorful as the last!

Step 2: Combine the wet ingredients smoothly

In a separate bowl, whisk the buttermilk, egg, melted butter, and molasses until well blended. Be sure your butter isn't too hot — you don’t want to scramble the egg when mixing. The molasses adds that classic depth, so don’t skip it.

Step 3: Bring it all together carefully

Pour the wet ingredients into the dry, then stir just until combined. Slight lumps are okay — overmixing can make the pancakes tough. If your batter feels thick, add a splash more buttermilk to get that perfect pourable consistency.

Step 4: Cook to golden perfection

Heat a nonstick skillet or griddle over medium (about 300°F) and spray with cooking spray. Pour about ⅓ cup of batter for each pancake, spreading gently into a 4-inch circle. Cook in batches so you don’t crowd the pan.

Watch for bubbles popping on top and the edges looking set — usually 3 to 4 minutes — before flipping quickly but gently. Cook for another 3 to 4 minutes until golden on the flip side. Pro tip: wipe the pan between batches to avoid any burnt bits.

Step 5: Serve warm and smile!

Stack ’em up while they’re hot and drizzle with maple syrup or go all in with whipped gingerbread butter. I promise, there’s nothing like that first bite with warm spices mingling with sweet syrup — it’s the perfect morning treat.

Top Tip

From many batches of testing and breakfast favorites shared with friends, these tips helped me nail the fluffiness and flavor every single time:

Don’t Overmix the Batter: It’s tempting to stir out every lump, but keeping them slightly lumpy ensures tender pancakes.
Room Temperature Eggs: I learned the hard way that cold eggs can create a dense batter. Letting them warm up helps everything blend better.
Medium Heat is Key: Too hot, and you risk burning the outsides while the insides stay raw. Medium heat gives a nice golden crust and even cooking.
Molasses Quality Matters: Using a good-quality molasses really lifts the flavor — cheaper versions tend to be bitter.

How to Serve Gingerbread Pancakes with Warm Spices Recipe

gingerbread pancakes - Serving Suggestion

Garnishes

I adore topping these pancakes with a drizzle of pure maple syrup combined with a generous dollop of whipped gingerbread butter — it’s the ultimate cozy combo. You can also try a sprinkle of chopped toasted pecans for a little crunch or even a few fresh cranberries for a pop of color and tartness.

Side Dishes

Pair these pancakes with crispy bacon or sausage for that perfect sweet-and-savory balance. I also love serving a side of fresh fruit salad — something juicy and bright cuts through the richness beautifully.

Creative Ways to Present

For holiday brunches, I like to stack these pancakes high, layer each with a smear of whipped gingerbread butter between them, and top with a dusting of powdered sugar and cinnamon. Garnishing with fresh rosemary sprigs gives a rustic, festive touch that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap your pancakes tightly in plastic wrap or store in an airtight container in the fridge for up to 3 days. Reheat gently so they don’t dry out — a low oven or quick microwave session with a damp paper towel works well.

Freezing

I often freeze extra pancakes in a single layer on a baking sheet, then transfer them to a resealable bag once frozen solid. They freeze beautifully for up to 2 months. When you want them, pop a few in the toaster or oven — quick and convenient!

Reheating

To keep them fluffy when reheating, I prefer warming pancakes in a 350°F oven for about 8–10 minutes, wrapped in foil to lock in moisture. Alternatively, the microwave with a damp paper towel for 30 seconds to a minute does the job in a pinch.

Frequently Asked Questions:

Can I make these pancakes gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend. Just keep an eye on the batter consistency—it might need a bit more buttermilk to keep it pourable.

What makes these pancakes taste like gingerbread?

The magic comes from the combination of warm spices like cinnamon and ground ginger, along with molasses, which provides that signature rich, slightly smoky sweetness typical of gingerbread.

Can I prepare the batter the night before?

Yes, you can mix the dry and wet ingredients separately the night before, then combine them right before cooking for best fluffiness. Storing the fully combined batter overnight can cause it to lose some rise.

How do I know when the pancakes are ready to flip?

Look for bubbles forming and popping on the surface, with edges looking set and slightly dry—typically about 3-4 minutes. The bottom side should be golden brown when gently lifted with a spatula.

Final Thoughts

These Gingerbread Pancakes with Warm Spices Recipe hold a special place in my heart — they remind me of chilly mornings filled with warmth and good company. The blend of cozy spices and fluffy texture is something I’m excited to share with you, whether it’s for holiday cheer or a simple weekend treat. Give this recipe a try, and I’m confident you’ll find it becomes a beloved breakfast tradition in your home too.