Fluffy Gingerbread Pancakes

These gingerbread pancakes are amazing - perfectly spiced with a divine, fluffy texture, and a flavour that is accentuated with fresh ginger and lemon zest. Drizzle them with a touch of maple syrup and a dollop of whipped cream.

this recipe

I would love to wake up to these for breakfast all winter long. Especially on Christmas morning, what a special treat!

This recipe was inspired by Mildred's Temple Kitchen's famous pancakes, because their pancakes are perfect in my eyes and I wanted that same wonderful, buttermilk pancake texture.

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• Ingredients
• Instructions
• Equipment
• Storage
• Tips for the best success
• 📖 Recipe

Ingredients

• all purpose flour
• light brown sugar
• granulated sugar
• baking powder
• baking soda
• salt
• ginger, ground
• cinnamon, ground
• allspice, ground
• buttermilk (buttermilk pancakes are the best!)
• molasses (not blackstrap molasses)
• eggs
• unsalted butter
• fresh ginger
• lemon zest

See the recipe card at the bottom of this post for quantities.

Instructions

In a medium bowl, sift together the all purpose flour, light brown sugar, granulated sugar, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground allspice. Set it aside for now.

In a large bowl, stir together the buttermilk, molasses, eggs, melted butter, grated ginger, and lemon zest.

Tip: I like to leave the buttermilk and eggs out of the fridge for a little bit to bring up the temperature. If they're too cold, the melted butter will instantly harden into clumps when mixed together.

Next, very gently mix the dry ingredients into the wet ingredients. It is very important that you do not overmix this batter. It should be lumpy and clumpy (like pictured below) with the dry ingredients mixed in just enough that you don't see powder.

I cooked the pancakes on my Griddler that was preheated to 350°F/175°C degrees. You could also make them in a skillet over medium-high heat. If you have an exceptionally hot stove (they can vary) I would reduce the heat to medium. Cooking the pancakes too quickly will not give them time to rise and get fluffy.

Grease your griddle or skillet with a bit of unsalted butter. Use a one-third cup (80 ml) measuring cup to measure and pour the batter onto your griddle. Don't overcrowd the pancakes as they will expand a bit. And try not to disturb them while they're cooking for two to three minutes on each side.

When the edges begin to brown and bubbles come to the surface of the pancake, it is ready to be flipped. Try to flip it over in one swoop, then leave it alone to give it time to puff up. Re-grease between batches.

Serve the pancakes with maple syrup and a dollop of whipped cream.

Equipment

For making pancakes, I love to use my Griddler because the temperature is so precise and stays exactly where you want it, giving you perfect results every time. However, if you don't have an electric griddle, you can make this recipe in a skillet. Just be mindful of the temperature - if your stove is extra hot (they can vary), reduce the heat from medium-high to medium to allow the pancakes to cook a bit slower and have time to fluff up.

Griddler

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Storage

You can store leftover pancakes (if you have any!) in the fridge for up to two to three days. I like to individually plastic wrap them and store them in an airtight, resealable plastic bag.

You can also freeze them this way in a freezer bag for up to three months. Reheat them in a pan with a little bit of butter, or use a microwave.

Tips for the best success

Don't overmix the batter! Lumpy is good in this case. Use the photo in the instructions above for reference.

Also, before you start, preheat your oven to 250°F/120°C. Store cooked pancakes on a baking tray in the oven while you finish cooking the rest. That way everyone gets to enjoy them warm together.

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📖 Recipe