Fluffy Gingerbread Pancakes With Cream Cheese Drizzle
Gingerbread is one of my favorite flavors of the whole holiday season, and I don’t think it should be saved only for cookies. Every December I start craving it at breakfast too, and these gingerbread pancakes are how I get my fix.
They’re soft, tall buttermilk pancakes with molasses, ginger, cinnamon and a pinch of cloves stirred right into the batter. They taste just like a warm gingerbread cookie, but light and fluffy. A quick cream cheese drizzle on top makes them feel like a real Christmas treat.
The batter comes together in one bowl in about 10 minutes, so they’re easy enough for any December weekend, not just Christmas morning. I like to make a big stack and let everyone add their own toppings.
Why You’ll Love These Gingerbread Pancakes
- Real gingerbread flavor. Molasses and warm spices give them that cozy cookie taste.
- Light and fluffy. Buttermilk keeps them soft and tender.
- Ready in 30 minutes. No special equipment, just a bowl and a griddle.
- Freezer friendly. Make a double batch and toast them on busy mornings.
- Festive without the fuss. They look and smell like Christmas with almost no extra effort.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s what matters most.
- Molasses: This is the heart of the gingerbread flavor. Use regular unsulphured molasses. Blackstrap is too bitter here.
- Buttermilk: Makes the pancakes tender and helps them rise. No buttermilk? Stir 1 1/2 tablespoons of lemon juice into 1 1/2 cups milk and let it sit 5 minutes.
- Ginger, cinnamon, cloves and nutmeg: The classic gingerbread spice mix. You can use 1 tablespoon of pumpkin pie spice plus 1 teaspoon ginger instead.
- Baking powder and baking soda: Both are needed. The soda reacts with the buttermilk and molasses for extra lift.
- Cream cheese: For the tangy drizzle. Maple syrup or whipped cream are great too.
How to Make Gingerbread Pancakes
- Mix the dry ingredients. Whisk flour, brown sugar, leaveners, salt and spices in a big bowl.
- Mix the wet ingredients. Whisk buttermilk, molasses, eggs, melted butter and vanilla.
- Combine gently. Stir until just mixed. Lumps are fine. Rest the batter 5 minutes.
- Cook on medium-low. Use 1/4 cup batter per pancake and flip when bubbles form on top.
- Drizzle and serve. Whisk the cream cheese drizzle and pour it over the warm stack.
My Tips for the Best Gingerbread Pancakes
- Keep the heat at medium-low. The molasses makes these brown faster than regular pancakes.
- Don’t overmix the batter. Overmixing makes pancakes tough and flat.
- Use room temperature buttermilk and eggs so the melted butter doesn’t clump.
- Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.
Variations to Try
- Chocolate chip: Sprinkle mini chocolate chips onto each pancake right after pouring.
- Gingerbread waffles: Use the same batter in a greased waffle iron.
- Lemon whipped cream: Fold a little lemon zest into whipped cream for a bright topping.
- Whole wheat: Swap half the flour for white whole wheat flour.
Make-Ahead, Storage and Reheating
- Make ahead: Mix the dry ingredients the night before and store them covered on the counter.
- Storage: Refrigerate cooled pancakes in a sealed bag for up to 3 days.
- Freeze: Freeze in a single layer, then transfer to a bag with parchment between them for up to 2 months.
- Reheat: Pop them in the toaster or microwave for 20 to 30 seconds each.
What to Serve With It
I love these pancakes with crispy bacon or breakfast sausage and a bowl of clementines or berries. For a bigger holiday brunch, serve them alongside a savory egg dish like my Overnight Christmas Breakfast Casserole. A mug of coffee or hot cocoa finishes it off.
Frequently Asked Questions
Can I use blackstrap molasses? I don’t recommend it. Blackstrap is very strong and bitter. Regular or “mild” molasses gives the best flavor.
Why are my pancakes burning on the outside? The heat is too high. Molasses and brown sugar caramelize fast, so medium-low heat is best.
Can I make the batter the night before? It’s best fresh, because the leaveners start working as soon as they get wet. Mix the dry ingredients ahead instead.
Can I use a pancake mix? Yes. Add 2 tablespoons molasses, 1 1/2 teaspoons ginger and 1 teaspoon cinnamon to 2 cups of mix, then follow the package for liquid.
One Last Thing
These gingerbread pancakes are such a simple way to bring a little Christmas magic to the breakfast table. If you try them, please leave a comment and a star rating below. I’d love to know what toppings you used. And save this recipe to your Christmas breakfast board on Pinterest so you can find it every December!
Gingerbread Pancakes
Ingredients
Pancakes:
- 2 cups all-purpose flour
- 2 tbsp packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 1/2 cups buttermilk at room temperature
- 1/4 cup unsulphured molasses not blackstrap
- 2 large eggs
- 3 tbsp unsalted butter melted and slightly cooled, plus more for the pan
- 1 tsp vanilla extract
Cream cheese drizzle:
- 2 oz cream cheese softened
- 1/2 cup powdered sugar
- 2 to 3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
- In another bowl, whisk the buttermilk, molasses, eggs, melted butter and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are fine. Let the batter rest for 5 minutes.
- Heat a griddle or nonstick skillet over medium-low heat and brush lightly with butter. Pour about 1/4 cup batter per pancake.
- Cook for 2 to 3 minutes, until bubbles form on top and the edges look set, then flip and cook 1 to 2 minutes more. Keep the heat moderate, because molasses browns quickly.
- For the drizzle, beat the cream cheese, powdered sugar, vanilla and enough milk to make it pourable. Drizzle over warm pancakes and serve.
Notes
Storage: Refrigerate cooled pancakes for up to 3 days or freeze for up to 2 months with parchment between them.
Reheat: Toast or microwave for 20 to 30 seconds each.
Variations: Add chocolate chips, swap the drizzle for whipped cream, or use 1 1/2 cups milk plus 1 1/2 tbsp lemon juice instead of buttermilk.
