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4.8 from 75 votes

Soft and Fluffy Gingerbread Pancakes with Ginger Molasses Maple Syrup

I love the flavors of gingerbread and molasses so much and these pancakes that taste like gingerbread cookies. They’re light, soft, fluffy and there’s a pleasant boldness to them. They’re well-spiced without being overdone, but if you’re more sensitive to spices, tone them down, possibly even halving them; and dial the molasses back to taste. To keep them lighter, I didn’t fry them in butter and instead just sprayed my skillet with cooking spray. Tip – To keep pancakes warm for up to 1 hour, transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm. The pancakes are the perfect warm, comforting start to any chilly winter morning, and they’d be a great brunch or breakfast-in-bed treat, a fabulous Christmas morning option, or eat as for brinner (breakfast-for-dinner). It’ll taste like you’re eating gingerbread cookies for breakfast or dinner.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
14 mins
Total Time
30 mins
Servings: 8 medium pancakes
Calories: 188 kcal
Course: Breakfast

Ingredients

Pancakes
  • 1 cup all-purpose flour
  • 2 tablespoons dark brown sugar packed (light brown may be substituted)
  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cloves
  • pinch salt optional and to taste
  • ¾ cup buttermilk
  • 1 large egg
  • 3 tablespoons light medium, or dark molasses (not blackstrap; it’s too pungent)
  • 1 tablespoon canola or vegetable oil
  • 1 teaspoon vanilla extract
Ginger Molasses Maple Syrup
  • ½ cup maple syrup
  • 1 teaspoon to 2 tablespoons light medium, or dark molasses, or to taste
  • ½ to 1 teaspoon ground ginger or to taste

Instructions

    Cup of Yum
  1. Pancakes – In a large mixing bowl, add first 11 ingredients, through optional salt, and whisk to combine; set aside.
  2. In a large glass measuring cup or medium bowl, add remaining 5 ingredients, through vanilla, and whisk to combine.
  3. Pour wet mixture over dry ingredients, stirring until just combined. Batter will be fairly thick and some lumps will be present; don’t try to stir them smooth.
  4. Pre-heat a skillet over medium heat and spray with cooking spray (or use melted butter if you prefer).
  5. Using a 1/4-cup measure sprayed with cooking spray for easy release, scoop batter onto warm skillet. Cook for about 2 1/2 to 3 minutes. Take a peek at the underside with a spatula, and when golden, flip over.
  6. Reduce heat to medium-low and cook for 2 to 3 minutes, or until done. Repeat process with the remaining batter, adding more cooking spray to the skillet as needed, and wiping any black residue with a paper towel as needed. Serve immediately. Tip – To keep pancakes warm for up to 1 hour, transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
  7. Ginger Molasses Maple Syrup – Combine all syrup ingredients in a small bowl or serving pitcher and whisk until smooth. Warm syrup mixture in microwave for about 30 seconds if desired. Pour over pancakes. Extra syrup will keep airtight in the refrigerator for many months.

Nutrition Information

Serving 1 Calories 188kcal (9%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Cholesterol 24mg (8%) Sodium 294mg (12%) Fiber 1g (4%) Sugar 23g (46%)

Nutrition Facts

Serving: 8medium pancakes

Amount Per Serving

Calories 188

% Daily Value*

Serving 1
Calories 188kcal 9%
Carbohydrates 38g 13%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Cholesterol 24mg 8%
Sodium 294mg 12%
Fiber 1g 4%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.