Gingerbread Pancakes Soft And Fluffy Wellplated Com

Thick, fluffy pancakes spiced with cinnamon, cloves, and ginger, then smothered in a holiday-appropriate maple cream cheese drizzle, these homemade gingerbread pancakes are everything a winter morning should be: cozy, sweet, and best enjoyed in pajamas. Dibs on the last gingerbread pancake if the pajamas have feet! They’re comfort and warmth in pancake form. Their delightful gingerbread flavor comes from the combination of brewed coffee, dark brown sugar, and classic winter spices. Their sky-high height and fluffy texture are thanks to the addition of buttermilk. Enjoy them as they are, or add a dollop of the sweet and tangy maple cream cheese topping for a truly out-of-this-world breakfast experience! While these easy gingerbread pancakes certainly step into the spotlight during the holidays, I petition that we find ways to include them in our breakfast routine all winter long (I’ve even shared a few variations below for inspiration). No matter how you serve these tasty little gingerbread beauties, I know they’ll be a hit!

How to Make Gingerbread Pancakes

When I think of a special holiday breakfast, it’s hard to imagine a better choice than these easy gingerbread pancakes.

The Ingredients

White Whole Wheat Flour. To make these somewhat healthy gingerbread pancakes, I opted to use white whole wheat flour. The swap is imperceptible, but it helps boost the fiber and protein content. Translation: you can feel great about that third (or fourth) pancake you’ll be craving!

Dark Brown Sugar. To channel that classic gingerbread flavor, I used dark brown sugar for sweetness. It also helps make the pancakes ultra moist. Buttermilk. The key to deliciously tender and fluffy pancakes. Coffee. I wanted to make gingerbread pancakes no molasses, because I found that molasses made the pancakes too dense and heavy. To create the same rich gingerbread flavor, I added a bit of brewed coffee to the batter. You can’t actually taste the coffee, but it gives the pancakes just the depth I was seeking.Spices. The classic winter spice crew! A mix of cinnamon, ginger, nutmeg, and cloves gives these pancakes the ideal gingerbread-like flavor.Butter. For richness and fabulous flavor. Maple Cream Cheese Topping. The icing on the (pan)cake! The maple cream cheese topping is sweet, tangy, and absolutely scrumptious.

The Directions

Storage Tips

To Store. Refrigerate leftover pancakes in an airtight storage container for up to 2 days. To Reheat. Reheat pancakes gently in the toaster or microwave. To Freeze. Freeze pancakes in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen in the toaster, or thaw overnight in the refrigerator before microwaving.

Recommended Tools to Make this Recipe

Griddle. Perfect for making gingerbread pancakes. Small Whisk. So much easier to use than larger-sized whisks. Mixing Bowls. This set of glass mixing bowls has every size you need.

These gingerbread pancakes have become a beloved holiday tradition in our household, and I hope they bring you and your family just as much joy!

Banana Gingerbread Pancakes. Top your pancakes with banana slices (chopped pecans would be delish with this combo). Gingerbread Pancakes with Lemon Sauce. Swap the maple cream cheese topping for the lemon glaze from this Blueberry Biscuits recipe.