I think gingerbread pancakes smell like Christmas morning. The spices warm up the whole house. It feels like a big, cozy hug.
My grandson always follows his nose into the kitchen. He says it’s better than any store-bought candle. Doesn’t that smell amazing when it starts to cook?
A Little Story About Spices
When my own grandma taught me this, I mixed the spices wrong. I used a whole tablespoon of cloves! We had to start all over. I still laugh at that.
That’s why mixing the dry stuff first matters. You get all those lovely flavors just right. It makes sure every single bite is perfect.
A Secret for Fluffy Pancakes
Do not overmix your batter. I know it’s tempting to stir it smooth. But a few lumps are your friend.
Overmixing makes pancakes tough and flat. Gentle folding keeps them light and fluffy. This little trick makes a huge difference.
What’s your biggest pancake-making challenge? Do they burn, or never cook in the middle? Tell me, I might have a fix for you.
The Magic of Molasses
Molasses gives these pancakes their deep, cozy flavor. It’s what makes them taste like real gingerbread. Just make sure it’s not the blackstrap kind.
*Fun fact*: Molasses is what’s left after sugar is made from sugarcane. It’s packed with a rich, almost smoky sweetness. It’s the heart of the recipe.
Cooking With Patience
See alsoCherry Popover Delights
The smell will stick in your family’s memory for years. It becomes a part of your Christmas story. I hope you make some wonderful memories with it.
Gingerbread Pancakes Recipe for Christmas Morning
Ingredients:
Ingredient
Amount
Notes
flour
2 cups
dark brown sugar
2 tablespoons
baking powder
1½ teaspoons
baking soda
½ teaspoon
coarse kosher salt
1/2 teaspoon
ground ginger
2 teaspoons
ground cinnamon
2 teaspoons
ground allspice
½ teaspoon
ground cloves
1/4 teaspoon
whole milk
1¼ cups
molasses
⅓ cup
not blackstrap
eggs
2
unsalted butter
3 tablespoons
melted
gingerbread syrup
for serving
My Cozy Gingerbread Pancakes for Christmas Morning
Oh, the smell of gingerbread on Christmas morning. It fills the whole house with joy. My grandson says it smells like Christmas in a cup. I have to agree with him. It just feels so warm and special.
This recipe is our family's little tradition. We make it while opening our stockings. The spices make the kitchen feel so cozy. Doesn’t that smell amazing? Let’s get our bowls ready.
Step 1: Grab a big bowl for your dry things. Whisk the flour, brown sugar, and all those lovely spices together. I love the smell of cinnamon and ginger. It reminds me of my own grandma's kitchen. Set this bowl aside for a moment.
Step 2: Now, let's make the wet mix. In another bowl, whisk the milk, molasses, eggs, and melted butter. The molasses makes it all dark and sweet. (A hard-learned tip: don't use blackstrap molasses. It's too strong and bitter for our happy pancakes!).
Step 3: Time to bring the two families together. Pour the wet ingredients into the dry ones. Gently stir them until they just combine. A few small lumps are perfectly fine, I promise. Overmixing makes tough pancakes, and we want them fluffy.
Step 4: Heat your griddle or pan over medium-low heat. Drop about 1/4 cup of batter for each pancake. Now, watch for little bubbles to pop on top. That’s your sign to flip them! I still laugh at the first one I ever flipped. It went right on the floor!
Step 5: Slide those golden pancakes onto a plate. Serve them with a little butter and some gingerbread syrup. The syrup makes everything extra special. What's your favorite Christmas morning smell? Share below!
Cook Time: 20 mins Total Time: 25 mins Yield: 6 servings Category: Breakfast, Holiday
Once you know the basic recipe, you can play with it. My grandkids love helping me invent new versions. It makes breakfast even more fun. Here are a few of our favorite ideas.
Chocolate Chip Joy: Stir a handful of chocolate chips into the batter. The melty chocolate with the spice is so good.
Apple Pie Swirl: Add a spoonful of apple pie filling on top of each pancake before you flip it.
Orange Zest Zing: Mix the zest of one orange into the batter. It makes the kitchen smell like sunshine and spice.
Which one would you try first? Comment below!
Serving Your Gingerbread Pancakes
Now, let's talk about how to make your plate look festive. A little extra touch makes it feel like a party. I love seeing everyone's happy faces when I bring the platter to the table.
For sides, crispy bacon is wonderful. The salty taste is perfect with the sweet pancakes. You could also add a bowl of fresh berries. Their bright color looks so pretty on the plate. A dollop of whipped cream on top never hurts either.
For drinks, a cold glass of milk is the classic choice. For the grown-ups, a hot coffee with a splash of peppermint mocha creamer is just divine. It’s my favorite little treat. Which would you choose tonight?
Gingerbread Pancakes Recipe for Christmas Morning
Keeping Your Gingerbread Pancakes Cozy
You can make these pancakes ahead of time. Let them cool completely first. Then stack them with parchment paper between each one.
Pop the stack into a freezer bag. They will keep for a month. I once made a double batch for my grandson's visit.
It made our morning so peaceful. To reheat, use a toaster or a warm oven. This keeps them from getting soggy.
This matters because a calm kitchen is a happy kitchen. You get to enjoy the day with your family. Have you ever tried storing it this way? Share below!
Simple Fixes for Pancake Problems
Sometimes the pancakes burn outside but are raw inside. Your heat is too high. Cook them low and slow for perfection.
I remember when my first batch turned out tough. I had stirred the batter too much. A few lumps are your friend.
If the spices taste too strong, use a little less next time. Getting this right builds your cooking confidence. It also makes the flavor just right for you.
Fruity pebble treats mix gooey marshmallows with crunchy cereal for a fast and fun no-bake dessert. Kids and adults both love these bright and crispy bars.
Ingredients
Instructions
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, allspice and cloves. Set aside.
In a separate bowl, whisk together the milk, molasses, eggs and melted butter.
Combine the wet ingredients to the dry ingredients and gently stir until combined. Do not overmix, some small lumps are normal.
Heat a nonstick griddle or nonstick skillet over medium-low heat (325°F)*. Measure 1/4 cup of pancake batter and drop onto the heated surface about 6 inches apart. Allow to cook until small bubbles form, then flip and cook for another 1-2 minutes or until lightly browned. Transfer to another plate or warm oven and continue with the remaining batter.
Serve with a pad of butter and gingerbread syrup.
If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!
