These Gingerbread Pancakes are easy to whip up and perfect for breakfast during the holiday season. Serve these warm with a little maple syrup for a treat that everyone will love!
I have a serious love for breakfast food. In fact, I’m a firm believerin breakfast for dinner. Who says that you can only eat pancakes for breakfast?
Not me.
We eat breakfast for dinner (or BFD as it’s refer to in our home) at least once a week. It’s secretly my favorite dinner during the week too.
Plus when it’s cold outside nothing screams comfort food quite like a warm, fluffy pancake. Especially one that’s perfectly spiced like gingerbread. Yes, gingerbread! Can we talk about these gingerbread pancakes for a minute? Because they’ve quickly become my new favorite.
Ingredients in This Recipe
It’s so easy to make pancakes from scratch! Here’s what you’ll need for these festive Christmas pancakes:
- Flour:I’ve only made this recipe using all-purpose flour, but I’m sure a 1:1 gluten-free substitute would work.
- Baking powder and baking soda:Makes the pancakes light and fluffy.
- Spices:Salt, ginger, cinnamon, and cloves gives these homemade pancakes an authentic gingerbread flavor.
- Milk:I used an almond milk cashew milk blend, but any kind of milk will work fine here!
- Eggs:Helps bind everything together.
- Brown sugar:Sweetens the batter while adding a slight caramel flavor.
- Molasses:Any kind of molasses will work, as long as it’s not blackstrap molasses.
- Oil:Use a neutral oil, like vegetable or canola.
- Vanilla extract:Pure vanilla extract delivers the best flavor.
How to Make Gingerbread Pancakes
The base of the recipe starts with simple ingredients, the flour, baking powder, baking soda and salt. Then come the spices, I used a mix of ground ginger, ground cinnamon, and ground cloves.
Next up you’ll mix together your wet ingredients, almond milk, eggs, a little bit of oil, brown sugar, molasses, and some vanilla extract.Then you’ll add the wet ingredients to the dry ingredients, mix until just combined, and start cooking your pancakes. Told you it was easy, right?
Once they’re all cooked, pour on some maple syrup and dig in!
Frequently Asked Questions
How do you store these pancakes?
Leftover gingerbread pancakes can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. If freezing, let the pancakes harden on a baking tray before sealing them in a freezer bag. This way you don’t squish them!
How do reheat them?
I recommend reheating pancakes in the microwave, toaster, or oven. Pancakes reheated in the microwave can come out a little rubbery though, so warm for 15-second bursts at a time.
What are some different pancake toppings?
To dress up these Christmas pancakes, add some toppings! A few of my favorites include:
- Pure maple syrup
- Candied pecans (roughly chopped)
- Whipped cream
- Salted caramel sauce
Baking Tips
- Don’t use blackstrap molasses in this easy pancake recipe. It’s far too bitter!
- You’re welcome to add more or less spices to suit your own tastes.
- If you have a nut allergy, you can use another non-dairy milk of your choice.
More Holiday Breakfast Recipes to Make!
- Classic Buttermilk Pancakes
- The BEST French Toast
- Whole Wheat Pancakes
- Grandma’s Cinnamon Rolls
- Apple Streusel French Toast Casserole
Gingerbread Pancakes
5 from 2 ratings
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
These Gingerbread Pancakes are easy to whip up and perfect for breakfast during the holiday season. Serve these warm with a little maple syrup for a treat that everyone will love!
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Ingredients
Servings: 14 pancakes
- 2 cups (250 grams) all-purpose flour (or whole wheat flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 and 3/4 cups Almond Breeze Almondmilk Cashewmilk Blend
- 2 large eggs
- 1/4 cup (50 grams) light or dark brown sugar
- 3 tablespoons molasses (not blackstrap)
- 2 tablespoons (30 ml) oil (canola, vegetable, or coconut oil all work well)
- 1 teaspoon vanilla extract
Instructions
Heat a large skillet or griddle to medium heat and spray well with non stick cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground cloves until well combined. Set aside.
In a separate bowl, mix together the Almond Breeze Almondmilk Cashewmilk, eggs, brown sugar, molasses, oil, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, flip and let cook for another 1-2 minutes.
Serve warm with maple syrup and enjoy!
Notes
Storage instructions:Leftover gingerbread pancakes can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. If freezing, let the pancakes harden on a baking tray before sealing them in a freezer bag. This way you don't squish them!
Cuisine: American
Course: Breakfast
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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