Few aromas bring back cozy family memories like the smell of gingerbread wafting through the kitchen. Imagine waking up on a chilly morning to the comforting scent of warm spices, rich molasses, and sizzling pancakes—this is the essence of Grandma’s Gingerbread Pancakes. More than just breakfast, these pancakes capture tradition, comfort, and flavor in every bite. Whether you’re making them for holiday mornings, weekend brunch, or simply to treat yourself, this recipe delivers a fluffy, spiced pancake that feels both nostalgic and indulgent.

Contents show

Ingredients (Detailed Measurements)

To achieve the perfect balance of flavor and texture, use these precise ingredient amounts:

1 ½ cups (190 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 tablespoons (25 g) brown sugar
1 large egg
1 cup (240 ml) whole milk
2 tablespoons (30 ml) unsulfured molasses
2 tablespoons (30 g) unsalted butter, melted
1 teaspoon pure vanilla extract

Optional toppings: maple syrup, powdered sugar, whipped cream, or fresh fruit.

Grandmas Gingerbread Pancakes Grandma’s Gingerbread Pancakes Recipe | Fluffy, Spiced & Easy Breakfast

Save

Instructions (Step-by-Step Guide)

Step 1: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and brown sugar. Mixing these thoroughly ensures the spices distribute evenly, giving every bite consistent flavor.

Step 2: Prepare Wet Ingredients

In a separate large bowl, beat the egg lightly. Add the milk, molasses, melted butter, and vanilla extract. Whisk until the mixture looks smooth and well combined.

Step 3: Combine Wet and Dry Mixtures

Slowly pour the dry ingredients into the wet mixture. Gently fold with a spatula or whisk until just combined. Do not overmix—small lumps in the batter are fine. Overmixing makes pancakes dense instead of fluffy.

Step 4: Preheat the Pan or Griddle

Place a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. The pan is ready when a drop of water sizzles on contact.

Step 5: Cook the Pancakes

Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook another 1–2 minutes, until golden brown and cooked through.

Step 6: Serve Warm

Transfer pancakes to a plate and keep them warm in a low oven (200°F / 95°C) if making a large batch. Serve stacked high, topped with syrup, fruit, or whipped cream.

Conservation and Storage

To enjoy Grandma’s Gingerbread Pancakes beyond the day you make them, follow these storage tips:

Refrigerator: Place cooled pancakes in an airtight container. Store for up to 3 days. Reheat in a toaster or skillet to revive the crisp edges.
Freezer: Stack pancakes with parchment paper between each layer. Place in a freezer-safe bag and freeze for up to 2 months. Reheat directly from frozen in a toaster or warm oven.
Batter Storage: The batter can be stored covered in the refrigerator for up to 24 hours, but fresh cooking gives the best results.

Variations

Whole Wheat Version: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber.
Vegan Option: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), almond milk, and coconut oil instead of butter.
Extra Spiced: Increase the ginger to 2 teaspoons and cinnamon to 1 ½ teaspoons for a bolder flavor.
Chocolate Gingerbread Pancakes: Add ¼ cup cocoa powder to the dry ingredients for a rich chocolate twist.
Apple Gingerbread Pancakes: Fold in ½ cup finely grated apple for added moisture and sweetness.

Serving Suggestions

Classic: Drizzle with warm maple syrup and dust with powdered sugar.
Holiday Style: Top with whipped cream, crushed ginger snaps, and a sprinkle of cinnamon.
Healthy Touch: Serve with Greek yogurt and fresh berries for a lighter breakfast.
Indulgent: Layer with cream cheese frosting between pancake stacks for a dessert-style treat.
Savory Twist: Pair with crispy bacon or breakfast sausage to balance the sweetness with saltiness.

Conclusion

Grandma’s Gingerbread Pancakes transform simple ingredients into a dish full of warmth and nostalgia. Their fluffy texture, balanced with the bold flavors of ginger, cinnamon, and molasses, makes them versatile enough for everyday breakfasts or festive gatherings. With easy storage options, creative variations, and countless serving styles, this recipe proves both practical and flavorful. Once you’ve made them, you’ll understand why they remain a timeless family favorite.

Grandma’s Gingerbread Pancakes Recipe | Fluffy, Spiced & Easy Breakfast

Author: Eleanor
Total Time: 25 minutes
Yield: About 8 pancakes (4 servings) 1x
Diet: Vegetarian

Print Recipe

Description

Warm, fluffy, and full of holiday spice, these gingerbread pancakes bring together molasses, cinnamon, ginger, and cloves for a cozy breakfast classic. Perfect for holiday mornings, weekend brunch, or anytime you want a comforting treat.

Ingredients

Scale

1 ½ cups (190 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 tablespoons (25 g) brown sugar
1 large egg
1 cup (240 ml) whole milk
2 tablespoons (30 ml) unsulfured molasses
2 tablespoons (30 g) unsalted butter, melted
1 teaspoon pure vanilla extract

Optional toppings: maple syrup, powdered sugar, whipped cream, fresh fruit

Instructions

Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and brown sugar.
Prepare Wet Ingredients: In a large bowl, beat the egg, then whisk in milk, molasses, melted butter, and vanilla.
Combine: Add dry mixture to wet and fold until just combined. Do not overmix.
Preheat Pan: Heat skillet or griddle on medium. Lightly grease with butter or oil.
Cook Pancakes: Pour ¼ cup batter for each pancake. Cook 2–3 minutes until bubbles form, flip, then cook 1–2 minutes more until golden.
Serve: Keep warm in a 200°F (95°C) oven if making a batch. Top and serve immediately.

Notes

Do not overmix the batter or pancakes will turn dense.
Batter may be stored in the fridge up to 24 hours.
Freeze cooked pancakes up to 2 months, reheating directly in toaster or oven.
For stronger flavor, add more ginger or molasses.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Stovetop / Skillet
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 280 kcal
Sugar: 12 g
Sodium: 280 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 55 mg

Keywords: Grandma’s gingerbread pancakes, gingerbread pancakes recipe, holiday breakfast, spiced pancakes, molasses pancakes