Fluffy Gingerbread Pancakes Recipe

Introduction

These fluffy gingerbread pancakes bring warm spices and a hint of molasses into your breakfast routine. Perfectly tender and lightly spiced, they make a cozy start to any morning during the colder months or whenever you’re craving something comforting.

Ingredients

• 1 1/3 cup (151 grams) whole wheat pastry flour or white whole wheat flour (or use all-purpose flour*)
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon allspice
• ¼ teaspoon kosher salt
• 3/4 cup (180 grams) milk of choice
• 1 large egg, at room temperature
• 3 tablespoons molasses (blackstrap is lovely!)
• 1 to 2 tablespoons coconut sugar or brown sugar, depending on sweetness preference
• 2 tablespoons melted & cooled coconut oil (or melted butter)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a medium bowl, whisk together the whole wheat pastry flour, baking powder, cinnamon, ginger, allspice, and kosher salt. Set aside.
2. Step 2: In a separate large bowl, whisk the egg, molasses, coconut sugar, vanilla extract, and milk until combined.
3. Step 3: Add the dry ingredients to the wet ingredients and gently mix with a spoon until just combined. Avoid overmixing to keep the pancakes light.
4. Step 4: Stir in the melted and cooled coconut oil or butter gently.
5. Step 5: Heat a large nonstick skillet or griddle over medium heat and lightly coat with coconut oil or butter.
6. Step 6: Drop about 1/3 cup of batter onto the skillet for each pancake. Spread slightly if needed.
7. Step 7: Cook until bubbles form on the surface, about 2 minutes, then flip and cook the other side until golden brown, another 2 minutes.
8. Step 8: Wipe the skillet clean between batches and add more oil or butter. Lower the heat to medium-low if pancakes cook too quickly or burn.
9. Step 9: Serve warm topped with butter and pure maple syrup. This recipe makes about 8 pancakes, serving 4 people.

Tips & Variations

• For a sweeter pancake, increase the sugar slightly or add a dash of ground nutmeg for extra spice depth.
• If you prefer a lighter texture, use all-purpose flour instead of whole wheat pastry flour.
• Try substituting pumpkin puree for half the oil for a seasonal twist and added moisture.
• Make dairy-free by using plant-based milk and coconut oil instead of butter.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or in a low oven until warm. For longer storage, freeze pancakes in a single layer and transfer to a freezer bag; reheat directly from frozen using a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 1 hour in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking as some settling may occur.

What can I use instead of molasses?

If you don’t have molasses, you can substitute with dark corn syrup, honey, or maple syrup, though flavor and color will be slightly different. Blackstrap molasses offers a rich, distinctive taste that complements the spices best.

Fluffy Gingerbread Pancakes Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 149 reviews

These Fluffy Gingerbread Pancakes offer a warm, spiced twist on a classic breakfast favorite. Made with whole wheat pastry flour and aromatic spices like cinnamon, ginger, and allspice, they’re perfectly sweetened with molasses and coconut sugar for an irresistible holiday-inspired treat. Light and tender, these pancakes are ideal for cozy mornings and can be topped with butter and pure maple syrup for extra indulgence.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings (about 8 pancakes) 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/3 cup (151 grams) whole wheat pastry flour or white whole wheat flour (or use all-purpose flour)
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon allspice
• ¼ teaspoon kosher salt

Wet Ingredients

• 3/4 cup (180 grams) milk of choice
• 1 large egg, at room temperature
• 3 tablespoons molasses (blackstrap recommended)
• 1 to 2 tablespoons coconut sugar or brown sugar, depending on sweetness preference
• 2 tablespoons melted and cooled coconut oil (or melted butter)
• 1 teaspoon vanilla extract

Instructions

1. Whisk the Dry Ingredients: In a medium bowl, combine the whole wheat pastry flour, baking powder, cinnamon, ginger, allspice, and kosher salt. Whisk thoroughly to evenly distribute the spices and leavening agent. Set this bowl aside.
2. Mix the Batter: In a separate large bowl, whisk together the egg, molasses, coconut sugar, vanilla extract, and milk until well combined. Gradually add the dry ingredients into the wet mixture and stir gently with a spoon until just combined, ensuring not to overmix. Fold in the melted and cooled coconut oil or butter carefully to keep the batter light and fluffy.
3. Cook the Pancakes: Lightly grease a large nonstick skillet or griddle with coconut oil or butter and heat it over medium heat. Using a 1/3 cup measuring cup, pour batter onto the skillet and spread slightly if needed. Cook the pancakes until bubbles appear on the surface, approximately 2 minutes. Flip them carefully and cook the other side until golden brown, about 2 minutes more. After the first batch, wipe the skillet clean and add more coconut oil or butter before continuing. Adjust the heat to medium-low or low as necessary to prevent burning. Repeat with remaining batter.
4. Serve: Serve the pancakes warm, topped with butter and/or pure maple syrup as desired. The recipe yields 4 servings, about 2 pancakes per person.

Notes

• For a lighter texture, avoid overmixing the batter to prevent tough pancakes.
• Use blackstrap molasses for a richer, more robust flavor, but regular molasses can be substituted.
• Adjust the sweetness by varying the amount of coconut or brown sugar according to taste.
• Whole wheat pastry flour is recommended for a tender crumb, but all-purpose flour works as a substitute.
• Keep the skillet temperature moderate to cook pancakes evenly without burning.
• These pancakes can be made with any milk of choice, including dairy, almond, soy, or oat milk.

Keywords: gingerbread pancakes, spiced pancakes, whole wheat pancakes, breakfast recipe, molasses pancakes, holiday pancakes