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.
Course Breakfast
Cuisine American
Keyword Gingerbread Pancakes
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8servings
Calories 393kcal
Author Michelle
Ingredients
2cupsall-purpose flour
3tablespoonsbrown sugar
1½teaspoonsbaking powder
½teaspoonbaking soda
2teaspoonsground ginger
2teaspoonscinnamon
½teaspoonallspice
¼teaspoonsalt
1¼cupmilk
½cupcoffeecooled to room temperature
⅓cupmolasses
2large eggs
3tablespoonsbuttermelted
1teaspoonfinely grated fresh ginger
Glaze Syrup
2cupspowdered sugar
2tablespoonsbuttermelted
½teaspoonvanilla
3 to 4 tablespoonsmilk
Instructions
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.
Video
Notes
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.