Soft, fluffy, perfectly spiced Gingerbread Pancakes are a festive way to start your holiday! They're the perfect breakfast for busy Christmas day because they're easy to make ahead and store and super quick to reheat.
Gingerbread Pancakes are a holiday spin on a breakfast favorite. These pancakes are soft and fluffy and spiced just like your favorite gingerbread cookies with cinnamon, ginger, and allspice with the classic sweet flavor of molasses. Top with a powdered sugar glaze for the full gingerbread effect.
They're easy to make or even make ahead and reheat for a festive but incredibly simple and easy Christmas breakfast.
How to Make Your Gingerbread Pancakes Fluffy and Perfectly Cooked
Use these tips to get perfectly cooked fluffy gingerbread pancakes.
- Use a test pancake: On your newly warmed up skillet or griddle, just make one pancake to test the temperature.
- The perfect heat: Different stoves, pans, and griddles will need the temperature to be adjusted accordingly. That's why the test pancake is important. It should take about 2 minutes to cook each side of the pancake. If it's taking much longer, the heat is too low and the inside will be tough and not very fluffy. If the outside of the pancake is browning much faster than 2 minutes, your heat is too high, and by the time the center is cooked through, the outside will be burnt.
- Flip when you see bubbles: At about the 2 minute mark, your pancake will start to pull away from the cooking surface along the edges and bubbles should appear in the center. Now is the time to flip!
What to Serve with Gingerbread Pancakes
Gingerbread pancakes can be served as a main dish for breakfast alongside some fresh fruit such as orange slices or berries. It can also be served as a sweet side next to a classic hearty breakfast of bacon and eggs.
As with all pancakes, the toppings are the best part for these gingerbread pancakes. Try these ideas
- Powdered sugar glaze - This is what's in the recipe. I wanted to add it because it reminds me of the classic icing decorations on gingerbread cookies.
- Maple syrup - A classic for a reason. The maple flavor will go brilliantly with these spiced pancakes.
- Whipped cream - a festive swirl of whipped cream is as fun as it is delicious.
- Festive sprinkles - add some pretty festive sprinkles for a fun serving for the kids.
- Nuts - Nuts can add some welcome crunch and nutty flavor. Try pecans or walnuts on top of these pancakes.
Can I Makes Gingerbread Pancakes Ahead?
Yes! Pancakes are very easy to make ahead. You can make the batter the night before and store covered overnight in the refrigerator until using the next morning.
You can also fully cook the pancakes and store them in the refrigerator for up to a week!
How to Freeze Gingerbread Pancakes
Gingerbread pancakes can also be made ahead and frozen for up to 3 months. Be sure to let your pancakes cool down all the way. Then lay flat on a baking sheet with parchment paper between each layer. Freeze for about 2 hours. Then transfer to a freezer bag and freeze for up to 3 months.
This can be done to make your pancakes ahead or to store leftovers.
How to Reheat Gingerbread Pancakes
The easiest method to reheat pancakes is in the microwave. However, they will be very soft using this method.
Heating them in the toaster until just warmed through is a great method because it keeps the outside crisp while making the insides soft and warm. Your reheating time for pancakes stored in the refrigerator will be about 30 to 60 seconds less than those that were in the freezer.
The last method that's best for reheating for a crowd is warming them up in the oven. Heat your oven to 350˚F. Lay gingerbread pancakes out on a baking sheet in a single layer. Cover the pancakes with foil and pop them in the oven for about four minutes. The foil will keep them from drying out and the single layer will make sure each pancake is in contact with the hot baking pan.
More Holiday Breakfast Recipes You'll Love
- Eggnog French Toast - a super quick and easy, festive Christmas breakfast. French toast made with eggnog and nutmeg.
- Eggnog Muffins - moist muffins with a cinnamon streusel and eggnog drizzle on top.
- Eggnog French Toast Casserole - An easy make ahead breakfast casserole made with real eggnog that turns out fluffy and sweet with a brown sugar streusel topping.
- Crockpot Breakfast Casserole - a savory overnight breakfast casserole with all the breakfast fixin's including eggs, hashbrown, sausage, bacon, and cheese that's easy to make and prep ahead.
- Tater Tot Breakfast Casserole - a mashup of two classics: tater tot casserole and classic breakfast. This casserole features eggs, tater tots, cheese, and bacon smothered in a classic sausage gravy.
Gingerbread Pancakes Video
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon allspice
- ¼ teaspoon salt
- 1¼ cup milk
- ½ cup coffee cooled to room temperature
- ⅓ cup molasses
- 2 large eggs
- 3 tablespoons butter melted
- 1 teaspoon finely grated fresh ginger
- 2 cups powdered sugar
- 2 tablespoons butter melted
- ½ teaspoon vanilla
- 3 to 4 tablespoons milk
- In a large bowl, add flour, brown sugar, baking powder, baking soda, ginger, cinnamon, allspice, and salt. Whisk together to combine.
- Make a well (hole) in the center of these dry ingredients. Set aside.
- In a separate medium mixing bowl, whisk together milk, coffee, molasses, eggs, melted butter, and fresh ginger.
- Pour milk mixture into the well in the dry ingredients. Whisk until just combined (small lumps are okay!).
- Heat a lightly greased griddle or nonstick skillet over medium-low heat.
- Drop the pancakes into the pan by the quarter cup, making sure to leave plenty of room in between. Cook until the batter bubbles on the surface and browns on the bottom, about 2 minutes, then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown (like gingerbread). Repeat until all the batter is used.
- Serve pancakes warm immediately, or keep them warm as you cook by setting them on a baking sheet in a 250°F oven.
For the Glaze
- In a large mixing bowl, whisk together all glaze ingredients. Drizzle over pancakes when serving.
- Storage: Store cooked pancakes covered in the refrigerator for up to a week.
- Freezer Directions: Allow cooked pancakes to cool to room temperature. Then lay flat on a baking sheet with parchment paper between each layer. Freeze for about 2 hours. Then transfer to a freezer bag and freeze for up to 3 months. This can be done to make your pancakes ahead or to store leftovers.
- Reheating: Reheat pancakes in the microwave or toaster for quick individual servings. For a crowd, heat your oven to 350˚F. Lay gingerbread pancakes out on a baking sheet in a single layer. Cover the pancakes with foil and pop them in the oven for about four minutes.
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