There’s something about the aroma of cinnamon and molasses swirling through the kitchen that just makes your morning feel cozy and special. That’s exactly what you get with this Gingerbread Pancakes with Warm Spices Recipe—fluffy, tender pancakes infused with those rich, nostalgic flavors that hug you from the inside out.

A stack of six thick, golden brown pancakes sits on a white plate with a visible fluffy texture. On top, there are two small dollops of creamy butter lightly sprinkled with cinnamon. A stream of amber syrup is being poured from a white jug, slowly flowing over the butter and down the sides of the stack. In the background, there is a blurry stack of more pancakes on a white plate and a glass with a dark drink. The whole scene rests on a white marbled surface with some green herbs adding a soft touch of color in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Pancakes with Warm Spices Recipe
Top Tip
How to Serve Gingerbread Pancakes with Warm Spices Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Pancakes with Warm Spices Recipe

Why You'll Love This Recipe

This recipe hits just the right balance between classic buttermilk pancakes and the spicy-sweet warmth of gingerbread. It’s my go-to when I want breakfast to feel festive without a ton of fuss—and trust me, that molasses does wonders.

Familiar yet special: It’s your everyday pancake with a seasonal twist, perfect for chilly mornings or holiday brunches.
Simple ingredients: No need to hunt for anything fancy—most of this is pantry staples you already have.
Rich, cozy flavors: The warm spices and molasses create a depth that feels like a warm hug on a plate.
Versatile toppings: Whether you want to keep it classic with maple syrup or jazz it up with whipped gingerbread butter, the options are endless.

A stack of six golden brown pancakes sits centered on a round wooden plate, each pancake thick and fluffy with slightly uneven edges. On top of the stack is a dollop of melting butter with a light golden color, spreading softly down the pancakes. A light drizzle of clear maple syrup cascades gently down the sides, catching light and adding a glossy texture. In the background, out of focus, there is another smaller stack of pancakes and a clear glass filled with dark syrup, all set on a surface with a white marbled texture. The photo is bright and inviting, giving a warm, homemade feeling. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in creating those perfectly fluffy pancakes loaded with warmth and subtle sweetness. A quick note before you shop: fresh spices make a big difference, and molasses is your secret weapon for that iconic gingerbread taste.

Flat lay of a small bowl of all-purpose flour, a small bowl of granulated sugar, a small bowl with baking powder, ground cinnamon, ground ginger, and kosher salt together, a small white bowl of buttermilk, a single large whole egg with a clean shell, a small white bowl of melted unsalted butter, a small white bowl of dark molasses, and a small white bowl of amber maple syrup, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure and tenderness; stick with all-purpose for that classic pancake texture.
Granulated sugar: Adds just a touch of sweetness to elevate the warm spices.
Baking powder: Ensures your pancakes rise beautifully and stay fluffy.
Ground cinnamon: The heart of the warm spice flavor—freshly ground if possible.
Ground ginger: Gives that gentle kick that defines gingerbread’s warmth.
Kosher salt: Balances sweetness and enhances all the flavors.
Buttermilk: Adds a tangy richness and helps tenderize with its acidity.
Egg: Binds ingredients and adds richness—room temperature is key for even mixing.
Unsalted butter: Melted and cooled, it provides moisture and flavor without overwhelming salt.
Molasses: The showstopper ingredient—adds deep, complex sweetness and that unmistakable gingerbread note.
Maple syrup: Classic topping to drizzle that pairs so well with warm spices.
Whipped gingerbread butter (optional): Because sometimes you want pancakes that feel extra special and indulgent.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Gingerbread Pancakes with Warm Spices Recipe depending on the season and my mood. If you want to get creative, there are a few tasty twists that can make these pancakes your own signature treat.

Add-ins: Toss in some chopped crystallized ginger or toasted pecans for an added texture surprise—I swear it takes the flavor to the next level.
Vegan swap: Use a plant-based milk with a tablespoon of lemon juice instead of buttermilk, and swap the egg for a flax egg. It works surprisingly well with the warm spices.
Seasonal flair: Try stirring in fresh grated orange zest for a bright note that contrasts beautifully with the molasses.
Spicy kick: If you like it bolder, a pinch of ground cloves or nutmeg amps up the gingerbread vibe without overpowering.

Step-by-Step: How I Make Gingerbread Pancakes with Warm Spices Recipe

Step 1: Mix Your Dry Ingredients Thoroughly

Start by whisking together the flour, sugar, baking powder, cinnamon, ginger, and salt in a large bowl. I like to use a balloon whisk here—it makes sure the spices and leavening distribute evenly, so every bite has that warm, balanced flavor.

Step 2: Combine Wet Ingredients Separately

In a medium bowl, whisk buttermilk, egg, melted butter, and molasses. I always let the butter cool a bit before mixing so it doesn’t scramble the egg. The molasses gives the batter this gorgeous deep amber color that’s so inviting.

Step 3: Bring It All Together

Pour the wet ingredients into the dry and stir gently until just combined. The batter will be thick but pourable—if it feels too stiff, adding a splash more buttermilk does the trick. Don’t overmix, or your pancakes could turn out tough.

Step 4: Cook with Care

Heat a nonstick skillet or griddle over medium heat (aim for about 300°F). Spray lightly with cooking spray. Pour ⅓ cup of batter per pancake, spreading gently to about 4 inches wide. Cook until bubbles pop on top and edges look set, around 3-4 minutes, then flip and cook another 3-4 minutes until golden brown. Wipe the pan between batches for that perfect crust.

Top Tip

Over the years, I've learned a few tricks that always help these pancakes turn out just right—especially with those warm spices and molasses in play.

Use room temperature eggs: This prevents the butter from clumping and helps the batter combine smoothly.
Don’t overmix the batter: Lumps are okay! Overworking can lead to tougher pancakes, so stir just until everything is moistened.
Control your heat: Medium heat is perfect—too hot and the outside burns before the inside cooks; too low and you lose that golden color.
Wipe the skillet between batches: Residual bits can burn and flavor the next batch negatively—keep your pancakes tasting fresh and clean.

How to Serve Gingerbread Pancakes with Warm Spices Recipe

gingerbread pancakes - Serving Suggestion

Garnishes

I’m partial to a generous drizzle of pure maple syrup—it complements the molasses perfectly. For an extra special touch, I sometimes add a dollop of whipped gingerbread butter, which makes every bite feel decadent and festive.

Side Dishes

To round out the meal, crispy bacon or sausage links are my personal favorites—they balance the sweet spices with savory goodness. Fresh fruit like sliced apples or pears also adds a refreshing counterpoint.

Creative Ways to Present

For holiday brunches, I’ve stacked multiple pancakes high, sprinkled with chopped toasted nuts and a dusting of powdered sugar. Another touch that wows guests is adding a side of spiced apple compote—it’s like autumn on a plate and pairs beautifully.

Make Ahead and Storage

Storing Leftovers

These pancakes store pretty well in the fridge for up to 3 days. I like to layer them between sheets of parchment paper in an airtight container to prevent sticking and sogginess.

Freezing

They freeze beautifully! Just flash freeze individual pancakes on a baking sheet, then transfer to a freezer bag. You can keep them frozen for up to 2 months—perfect for pre-made breakfasts.

Reheating

I reheat frozen pancakes in a toaster or toaster oven to keep edges crisp. If refrigerated, a quick zap in the microwave with a damp paper towel works when you’re in a hurry, though the toaster method keeps them closer to fresh.

Frequently Asked Questions:

Can I use regular milk instead of buttermilk?

Yes! To mimic buttermilk's acidity, add 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and let it sit for 5 minutes before using. This helps achieve the tender crumb and tanginess but buttermilk is preferred for best flavor.

What makes these pancakes different from regular gingerbread?

These pancakes are lighter and fluffier than traditional gingerbread cookies or cakes, thanks to the baking powder and buttermilk. They capture the warm spice flavors and molasses richness but in a soft, tender pancake form perfect for breakfast.

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for a 1-to-1 gluten-free flour blend that includes xanthan gum. Keep the other ingredients the same. The texture might be slightly different but still delicious and full of gingerbread flavor.

How do I make whipped gingerbread butter for topping?

Whipped gingerbread butter is super simple! Just combine softened unsalted butter with a bit of powdered sugar, molasses, and ground warm spices like cinnamon and ginger. Whip until fluffy and spreadable for a decadent pancake topping that’s a crowd-pleaser.

Final Thoughts

I honestly can’t recommend this Gingerbread Pancakes with Warm Spices Recipe enough when you want breakfast to feel like a cozy celebration. Every bite reminds me of crisp fall mornings and joyful holidays spent with family. So go ahead, make a batch for yourself (and maybe a few friends), and enjoy that golden stack of comfort and spice—you deserve it!