There’s something incredibly comforting about the aroma of spices mingling with warm, fluffy pancakes, and that’s exactly why this Gingerbread Pancakes with Warm Spices Recipe always gets me excited to cook. It’s like wrapping yourself in a cozy blanket, but in breakfast form—rich molasses, cinnamon, and a hint of ginger coming together in every bite. Trust me, you’ll want to make these all season long.

A stack of six thick, golden-brown pancakes sits on a round white plate, showing a soft and fluffy texture with slightly crisp edges. On the top pancake, two dollops of melting light brown butter soften and spread over the surface. A thin stream of amber syrup is being poured from above, slowly flowing down the side of the pancake stack, adding shine and a sticky texture. The scene is set on a white marbled surface with blurred bowls and another stack of pancakes in the background, creating a warm, cozy feeling. 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 honestly can’t get enough of these pancakes because they combine classic comfort with festive flavors that immediately brighten up any morning. I remember the first time I made them, I thought, why wait for December? They’re actually perfect for chilly weekends any time of year.

Fluffy Texture: Thanks to the buttermilk and baking powder, these pancakes come out tender and airy, perfect for soaking up syrup.
Warm, Inviting Spices: Cinnamon and ginger add just the right blend of warmth without overpowering the pancake’s softness.
Molasses Magic: Adding molasses is a game-changer for that deep, rich gingerbread flavor that makes these pancakes feel extra special.
Easy to Customize: Whether you want to keep it traditional or add your twist, this recipe is forgiving and versatile.

A stack of seven thick, round pancakes with a golden-brown top layer sits in the middle of a wooden plate, with syrup dripping down the sides and a dollop of melting butter on top that has a light beige color with specks, adding a soft texture. In the background, there is another stack of pancakes, slightly blurred, and a glass of dark syrup, all set against a white marbled surface. The colors are warm and rich, with the pancakes’ fluffy texture clearly visible along the edges, and the syrup shining under soft light. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing the right ingredients brings all those warm spices and fluffy goodness together perfectly. None of the components are complicated, but each one plays a key role in the texture and flavor of these Gingerbread Pancakes with Warm Spices Recipe.

Flat lay of a small mound of fine all-purpose flour, a neat pile of granulated sugar crystals, a small white ceramic bowl filled with light brown ground cinnamon powder, another small white bowl with warm reddish-brown ground ginger, a tiny white bowl containing coarse kosher salt crystals, a simple white bowl holding creamy buttermilk, one large whole egg with a smooth clean shell, a small white bowl with melted golden unsalted butter, a small white bowl of thick dark molasses, and a small white bowl filled with amber maple syrup, all arranged in perfect symmetry 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 backbone of our pancakes for structure and fluffiness.
Granulated sugar: Just enough sweetness to balance the spices without overwhelming.
Baking powder: Helps with rising and that light, airy texture.
Ground cinnamon: Classic warm spice that complements ginger and molasses beautifully.
Ground ginger: Adds a subtle heat and authenticity to the gingerbread flavor.
Kosher salt: Enhances all the flavors and keeps the sweetness in check.
Buttermilk: Makes the pancakes tender and adds a slight tanginess that balances the sweetness.
Egg: Binds everything together and adds richness.
Unsalted butter: For moisture and a luscious mouthfeel — melted is key.
Molasses: The soul of the recipe — deep, rich, and unmistakably gingerbread.
Maple syrup: The classic topping that pairs perfectly with the warm spice mix.
Whipped Gingerbread Butter (optional): An indulgent topping that amps up the cozy vibes even more.

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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

While I love the classic combo of warm spices and molasses, I often experiment a bit depending on the mood or what I have in the pantry. Feel free to tailor this recipe so it feels just right for you!

Add More Spice: I sometimes toss in a pinch of nutmeg or cloves to bump up the holiday vibe—just a little goes a long way.
Dairy-Free Version: Swap buttermilk with a mixture of plant milk and lemon juice or apple cider vinegar to keep it tangy for vegan or lactose-free diets.
Fruity Twist: Add fresh apple chunks or raisins to the batter for texture and a hint of extra sweetness.
Sweetener Swap: If you prefer, try honey or maple syrup instead of sugar to bring a different nuance of sweetness.

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

Step 1: Mix the Dry Ingredients

First, grab a large bowl and whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt. This step ensures that your spices are evenly distributed throughout the batter and that the rising agents and sugar won’t clump. Trust me, taking a few extra seconds here makes a smoother batter and fluffier pancakes.

Step 2: Combine the Wet Ingredients

In another bowl, whisk the buttermilk, egg, melted butter, and molasses. The molasses is a thicker ingredient, so make sure it’s well combined. Make sure your egg is at room temperature to mix more easily — cold eggs resist blending and can affect texture.

Step 3: Bring It All Together

Pour the wet mixture into the dry and stir just until combined—don’t overmix! The batter can be a little thick; if you find it too stiff to pour, add a splash of buttermilk. A lumpy batter is okay here; it’s better than overworking the flour, which can make pancakes tough.

Step 4: Cook on a Hot Griddle

Heat your nonstick skillet or griddle over medium heat and lightly spray with cooking spray. When it reaches about 300°F, pour ⅓ cup of batter and gently spread it out to about 4 inches in diameter. Bubbles will start popping on top in 3-4 minutes—that’s your sign to gently flip. Cook for another 3-4 minutes on the other side until golden brown. Keep a paper towel handy to wipe the pan between batches for even cooking and no burnt bits.

Top Tip

Over the years, I’ve learned a few tricks that make this Gingerbread Pancakes with Warm Spices Recipe shine even brighter. Here are my go-to tips so you can get picture-perfect results every time.

Don’t Rush the Flip: Wait for the surface bubbles to burst before flipping—this helps ensure the crumb is cooked through and the pancakes hold together.
Keep the Pan Clean: Wipe out your skillet between batches to avoid burnt bits that can make pancakes taste bitter.
Molasses Quality Matters: Use good-quality molasses for a richer flavor—it makes a noticeable difference.
Buttermilk is Key: Don’t substitute with regular milk unless you adjust acidity, as buttermilk tenderizes and adds a subtle tang to balance sweetness and spices.

How to Serve Gingerbread Pancakes with Warm Spices Recipe

gingerbread pancakes - Serving Suggestion

Garnishes

I love topping these pancakes with warm maple syrup and a pat of whipped gingerbread butter when I want to treat myself. The butter’s spiced aroma takes things to another level. If you’re feeling festive, a dusting of powdered sugar or a few toasted pecans adds a lovely crunch and elegance.

Side Dishes

Fresh fruit like sliced pears or stewed apples pairs beautifully alongside these pancakes. For something savory, crispy bacon or a light veggie omelet balances the sweet spices nicely.

Creative Ways to Present

For holiday breakfasts, I like to stack the pancakes high, layer them with whipped gingerbread butter between each layer, and top with a drizzle of caramel sauce along with fresh cranberries for color. It feels festive and festive, making mornings feel extra special.

Make Ahead and Storage

Storing Leftovers

These pancakes store well in an airtight container in the fridge for up to 2 days. I find layering them with parchment paper helps keep them from sticking together, making reheating easier without clumping.

Freezing

Freezing leftovers works like a charm. Lay the pancakes flat on parchment-lined baking sheets, freeze individually for a few hours, then stack and store in freezer bags. When you want a quick breakfast, pop them in the toaster or oven straight from frozen.

Reheating

I reheat by toasting them or gently warming them in a skillet over low heat to retain crisp edges and avoid drying out. Microwaving works in a pinch, but pancakes get a bit soggy, so I save that for emergencies.

Frequently Asked Questions:

Can I make these pancakes dairy-free?

Absolutely! You can substitute buttermilk with a plant-based milk (like almond or oat milk) mixed with a tablespoon of lemon juice or apple cider vinegar to mimic the acidity and tang that buttermilk provides.

Can I prepare the batter the night before?

While you can mix the batter the night before, I recommend cooking the pancakes fresh the next morning for the best texture. The leavening agents start working immediately, so batter sitting too long can lead to less fluffy results.

What’s the best way to get even cooking on both sides?

Make sure your pan or griddle is preheated to medium heat before pouring the batter. Wait until bubbles form and pop on the surface before flipping—quickly but gently—to avoid deflating the batter.

Can I add other mix-ins like nuts or fruit?

Yes! Adding chopped nuts like pecans or walnuts or mix-ins like blueberries or chopped apples can work wonderfully. Just fold them gently into the batter before cooking.

Final Thoughts

This Gingerbread Pancakes with Warm Spices Recipe feels like a warm hug on a plate, especially on crisp mornings when you want a little extra coziness. Sharing these with friends or family (or sneaking a few yourself!) always brings a smile to my face. I hope you enjoy making and savoring them as much as I do—it truly turns an ordinary breakfast into a special occasion.