The Smell That Started It All
The first time I made these pancakes, my kitchen smelled like a holiday morning. Warm ginger, sweet molasses, and cinnamon filled the air. My kids ran downstairs, still in pajamas, asking, “Is it Christmas?” Ever wondered how you could turn breakfast into a cozy moment like this? These pancakes do more than fill your belly—they spark joy. Try them, and you’ll see why they’re my winter staple.My Pancake Disaster (And Why It Worked)
My first batch was a mess. I overmixed the batter, and the pancakes turned out tough. But my family still devoured them, syrup dripping everywhere. Cooking isn’t about perfection—it’s about love and laughter. Even flops can become favorites. Now, I embrace the lumps in the batter. What’s your funniest kitchen fail? Share below!Why These Flavors Sing
– The molasses adds deep sweetness, like a hug in every bite. – Spices like ginger and cloves give a warm, tingly kick. Which flavor combo surprises you most? Is it the ginger-cinnamon duo or the molasses-butter magic? Vote in your head—or tell me in the comments!A Slice of History
Gingerbread dates back to medieval Europe, where spices were prized. Cooks used them in breads and cakes. *Did you know molasses was once cheaper than sugar?* That’s why it’s in so many old recipes. These pancakes carry that cozy, frugal charm. Want more history bites? Ask me—I’ve got stories!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Flour | 2 cups | |
| Dark brown sugar | 2 tablespoons | |
| Baking powder | 1½ teaspoons | |
| Baking soda | ½ teaspoon | |
| Coarse kosher salt | ½ teaspoon | |
| Ground ginger | 2 teaspoons | |
| Ground cinnamon | 2 teaspoons | |
| Ground allspice | ½ teaspoon | |
| Ground cloves | ¼ teaspoon | |
| Whole milk | 1¼ cups | |
| Molasses | â…“ cup | not blackstrap |
| Eggs | 2 | |
| Unsalted butter | 3 tablespoons | melted |
| Gingerbread syrup | As needed | for serving |
How to Make Gingerbread Pancakes Like a Pro
Step 1 Grab a big bowl for dry stuff. Whisk flour, sugar, baking powder, and spices. Set it aside.
Step 2 In another bowl, mix milk, molasses, eggs, and melted butter. Stir until smooth.
Step 3 Pour wet mix into dry mix. Gently fold—don’t overmix. Lumps are okay.
Step 4 Heat a skillet on medium-low. Drop ¼ cup batter per pancake.
Step 5 Flip when bubbles form. Cook 1–2 more minutes. Keep warm. (*Hard-learned tip: Low heat prevents burnt edges. Patience makes perfect pancakes!*)
What’s the best way to tell when to flip a pancake? Share below!
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Breakfast, Holiday
3 Fun Twists on Gingerbread Pancakes
1. Apple Spice Fold in grated apple and extra cinnamon. Top with caramel drizzle.
2. Chocolate Chip Add dark chocolate chips to the batter. Sweet and spicy combo.
3. Pumpkin Swirl Mix pumpkin puree into half the batter. Swirl for a fall twist.
Which twist would you try first? Vote in the comments!
Serving Ideas for Gingerbread Pancakes
Pair with crispy bacon or fresh fruit. Garnish with whipped cream. Sip hot cocoa or spiced chai for a cozy drink. Adults might like coffee with bourbon cream.Which would you choose tonight? Let us know!
Keep Them Fresh or Freeze for Later
These gingerbread pancakes stay fluffy for 2 days in the fridge. Just wrap them tight or use airtight containers. Reheat in a toaster or skillet for that fresh-off-the-griddle taste. *Fun fact: My grandkids sneak them cold from the fridge—still tasty!* Why this matters: Proper storage keeps the spices vibrant. Want to freeze? Layer pancakes between parchment paper and stash for up to 3 months. Batch-cook tip: Double the recipe and freeze half for lazy mornings. Do you prefer fridge or freezer pancakes?Pancake Problems? Easy Fixes
Too dense? You might have overmixed the batter—keep it lumpy. Spices too strong? Reduce ginger by half next time. Sticking to the pan? Lower the heat and grease lightly between batches. Why this matters: Small tweaks make big flavor differences. My neighbor once burned a batch but salvaged them as crumbled toppings for yogurt. Share your pancake rescue stories below!Your Questions, Answered
Q: Can I make these gluten-free?
A: Swap flour for a 1:1 gluten-free blend. Add 1/2 tsp xanthan gum.
Q: Can I prep the batter ahead?
A: Yes! Refrigerate overnight. Stir gently before cooking.
Q: What’s a good molasses swap?
A: Use honey or maple syrup, but reduce milk by 2 tbsp.
Q: How do I halve the recipe?
A: Cut all ingredients in half. Use 1 egg plus 1 tbsp milk.
Q: Can I skip the spices?
A: Try just cinnamon and ginger for a simpler taste.
Warm Wishes from My Kitchen
Nothing beats cozy mornings with these spiced pancakes. I hope they become your family’s new favorite.Tag @SpoonSway on Pinterest with your pancake stacks!
Happy cooking! —Sarah Cooper.
Cozy Gingerbread Pancakes for Chilly Mornings
Description
Cozy Gingerbread Pancakes for Chilly Mornings, perfect for warming up on cold days with rich molasses and warm spices.
Ingredients
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, allspice and cloves. Set aside.
- In a separate bowl, whisk together the milk, molasses, eggs and melted butter.
- Combine the wet ingredients to the dry ingredients and gently stir until combined. Do not overmix, some small lumps are normal.
- Heat a nonstick griddle or nonstick skillet over medium-low heat (325°F). Measure 1/4 cup of pancake batter and drop onto the heated surface about 6 inches apart. Allow to cook until small bubbles form, then flip and cook for another 1-2 minutes or until lightly browned. Transfer to another plate or warm oven and continue with the remaining batter.
- Serve with a pad of butter and gingerbread syrup.
Notes
- For extra flavor, add a pinch of nutmeg or top with whipped cream.
Gingerbread, Pancakes, Breakfast, Holiday
