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Fluffy gingerbread pancakes with maple syrup and whipped cream on a white plate beside berried branches.

Fluffy Gingerbread Pancakes

  • Author: Asha
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Cuisine: American


These fluffy gingerbread pancakes are so amazing. They have the perfect texture and the gingerbread flavour is accentuated with fresh ginger and lemon zest. A delicious winter holiday breakfast treat!



Gingerbread Pancakes:

2 cups (240 g) all purpose flour

2 tablespoons light brown sugar, packed

2 tablespoons granulated sugar

2 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1 3/4 cups (415 ml) buttermilk

1/4 cup (60 ml) molasses (not blackstrap)

2 large eggs

1/4 cup (115 g) unsalted butter, melted

1/2 teaspoon fresh ginger, finely grated

1/2 teaspoon lemon zest, finely grated

Serve with:

maple syrup

whipped cream


In a medium bowl, sift together flour, brown sugar, sugar, baking powder, baking soda, salt, ground ginger, cinnamon, and allspice. Set aside.

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

Very gently mix the dry ingredients into the wet ingredients. Do not overmix this batter. It should be lumpy and clumpy with the dry ingredients mixed in just enough that you don't see powder.

Cook the pancakes on a griddle preheated to 350°F/175°C degrees. Or, cook them in a skillet over medium-high heat. Grease the griddle or skillet with a bit of unsalted butter.

Use a 1/3 cup (80 ml) measuring cup to measure and pour the batter. Don't overcrowd the pancakes. Cook for 2-3 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. Re-grease between batches.

Serve topped with maple syrup and whipped cream.


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.

If you have an exceptionally hot stove burner (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.


  • Serving Size:
  • Calories: 547
  • Sugar: 32 g
  • Sodium: 323 mg
  • Fat: 18.2 g
  • Carbohydrates: 84.2 g
  • Protein: 13.3 g
  • Cholesterol: 135.3 mg

Keywords: gingerbead pancakes, Christmas pancakes, pancakes

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