What spices are used for flavoring?

Ground ginger, cinnamon, and a pinch of cloves provide the signature warm gingerbread flavor.

Can I substitute ingredients for dietary needs?

Yes, swap half the flour with whole wheat for texture or use plant-based milk and butter for a dairy-free option.

Gently fold the batter without overmixing; some lumps help maintain a tender, fluffy result.

Medium-low heat allows pancakes to cook evenly without burning, forming bubbles before flipping.

Top with whipped cream, toasted pecans, or a light dusting of powdered sugar for additional delight.

Fluffy pancakes infused with warm gingerbread spices, perfect for a festive breakfast or winter brunch.

These pancakes have become a seasonal favorite in my home; the cozy spices bring so much joy on cold mornings.

Dry Ingredients: 1½ cups (190 g) all-purpose flour, 1 tbsp baking powder, 1 tsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground cloves, Pinch of salt
Wet Ingredients: 2 large eggs, ¾ cup (190 ml) milk, 2 tbsp molasses, 2 tbsp brown sugar, ½ stick (¼ cup or 65 g) unsalted butter melted (plus more for cooking), ½ tsp vanilla extract

Step 1:: In a large mixing bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt.
Step 2:: In a separate bowl, whisk together the eggs, milk, melted butter, molasses, brown sugar, and vanilla extract until well combined.
Step 3:: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together with a wooden spoon or spatula until just combined> do not overmix (a few lumps are fine).
Step 4:: Heat a heavy-based pan or cast-iron skillet over medium-low heat. Lightly grease with a little butter.
Step 5:: Pour about ⅓ cup of batter per pancake into the pan. Cook for 2–3 minutes, until bubbles begin to form on the surface and the edges look set. Flip and cook for another 2–3 minutes, until golden brown and cooked through.
Step 6:: Repeat with remaining batter, adding more butter to the pan as needed.
Step 7:: Stack pancakes and serve warm, topped with butter and maple syrup.

Making these pancakes has become a lovely weekend ritual with my family, creating warm memories around the breakfast table.

Each serving contains approximately 225 calories with a balanced mix of carbohydrates, protein, and fats to start your day right.

Contains wheat (gluten), eggs, milk, and butter (dairy). Please check ingredients for cross-contamination risk if allergic.

Try using whole wheat flour for a heartier texture or plant-based milk and butter for a dairy-free version.

These gingerbread pancakes are the perfect final touch to a cozy morning; enjoy them with your favorite toppings.

→ What spices are used for flavoring?: Ground ginger, cinnamon, and a pinch of cloves provide the signature warm gingerbread flavor.
→ Can I substitute ingredients for dietary needs?: Yes, swap half the flour with whole wheat for texture or use plant-based milk and butter for a dairy-free option.
→ How do I prevent pancakes from becoming tough?: Gently fold the batter without overmixing; some lumps help maintain a tender, fluffy result.
→ What is the ideal cooking temperature?: Medium-low heat allows pancakes to cook evenly without burning, forming bubbles before flipping.
→ How can I add extra flavor or texture?: Top with whipped cream, toasted pecans, or a light dusting of powdered sugar for additional delight.