Gingerbread Christmas Pancakes

No ratings yet
Pin RecipeJump to Recipe

These Christmas pancakes are perfect for Christmas breakfast or anytime over the holiday season. They’re soft, fluffy and gently flavored with the warm coziness of gingerbread. Whip up a batch this Christmas morning.

Drizzling a stack of christmas pancakes with maple syrup.

My Favorite Christmas Pancakes

You’re going to swoon over your stack of gingerbread pancakes because:

  • These fluffy pancakes are just so soft, with an unbelievable tender texture.
  • They are warmly spiced like gingerbread, without being too sweet for a generous pouring of maple syrup.

The Ingredients

Besides the standard pancake lineup of flour, eggs, oil and milk, here are a few of the ingredients worth noting:

  • Spices: the recipe uses ground ginger and cinnamon. No long list of spices, just enough for beautiful flavor.
  • Molasses: a little molasses gives these Christmas pancakes an authentic gingerbread flavor. It also adds moisture and caramel undertones. So good. My trick is to warm the molasses slightly first to help it mix in more easily with the rest of the ingredients.
  • Vanilla: a splash of vanilla rounds out this yummy recipe.

How To Make Christmas Pancakes

  • The batter is made with a simple two-bowl process.
  • Whisk dry ingredients in one mixing bowl and mix wet ingredients together separately.
  • Stir the two together to combine and ladle batter onto a warm skillet with melted butter or cooking spray.
  • Cook until golden brown on medium heat and you’re done!

What to Serve Them With

These delicious Christmas pancakes have so many options for serving.

  • I love to top them with pomegranate seeds for a beautiful pop of red.
  • Whipped cream is a topping the kids will love (and while you’re add it, why not put some sprinkles and chocolate chips out for the little ones to decorate with and really lean into the gingerbread cookie charm?)
  • Thinly-sliced cranberries sweetened with maple syrup is another elegant option to garnish and add festive appeal that Santa would approve of.
  • A few red berries would be gorgeous, too.
  • I enjoy a couple tablespoons of thick Greek yogurt to add protein to my pancake breakfast and creaminess as well.
  • Maple syrup is an obvious choice, but a dusting of confectioners’ sugar is another option – and doesn’t it look like SNOW?!
A plate of christmas pancakes with a knife and fork.

Make Ahead Instructions and How to Store

To prep this Christmas pancake recipe before the big morning,

  • Mix up the dry ingredients and leave them at room temperature for several days.
  • 1-2 days before serving, you can whisk up the wet ingredients and keep them in an airtight container in the fridge until ready to use.
  • Bring the cold wet ingredients to room temperature quickly by submerging the container in hot-ish water, then combine with the dry ingredients and proceed.

I love to make a big batch of festive pancakes and stash them away in my freezer for cold December mornings. Freeze them first on a parchment-lined baking sheet in a single layer (this prevents them sticking together). Pack in freezer bags or airtight containers, the pop them in the toaster just before serving.

Dusting a stack of christmas pancakes with icing sugar.

Save this recipe!
Get this recipe link sent straight to your inbox to make it later!
Please enable JavaScript in your browser to complete this form.
No ratings yet

Gingerbread Christmas Pancake Recipe

This Christmas pancake recipe is perfect for a holiday breakfast. They're soft, fluffy and gently flavored with the warm coziness of gingerbread.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4


  • 2 ¼ cups all purpose flour
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp kosher salt
  • 2 eggs
  • 1 ⅔ cups milk
  • cup molasses warmed slightly
  • 2 tbsp vegetable oil plus more for pan
  • 1 tsp pure vanilla extract
Save this recipe!
Get this recipe link sent straight to your inbox to make it later!
Please enable JavaScript in your browser to complete this form.


  • Preheat your griddle or nonstick pan over medium-low heat while you make the pancake batter.
  • In a large bowl, whisk together flour, baking powder, baking soda, spices and salt.
  • In a separate bowl, lightly whisk the eggs. Whisk in the milk, warmed molasses (I do it in 20 seconds in the microwave), vegetable oil and vanilla. Pour it into the flour mixture and whisk until just combined (no more floury streaks, but still lumpy).
  • Lightly oil the griddle or pan, then scoop out batter by scant 1/3-cupfuls to make pancakes.  Cook until brown on the bottom and bubbles start to appear on the surface, about 2-3 minutes, then flip and cook until browned on the other side, another 2-3 minutes.


Calories: 428kcal | Carbohydrates: 78g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 788mg | Potassium: 645mg | Fiber: 8g | Sugar: 29g | Vitamin A: 290IU | Vitamin C: 0.04mg | Calcium: 431mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Leave a comment!

You’ll Also Love These

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating