Need a fun holiday breakfast that doesn't take all morning? These Gingerbread Pancakes are ready in less than 30 minutes! They're so easy to make, and you can shape them into gingerbread men or keep them as regular round pancakes.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
The warm spices and molasses give these homemade pancakes that classic gingerbread flavor without being overwhelming.
Top them off with maple syrup, or make them super festive & cute with mini chocolate chips and sprinkles!
If you love gingerbread flavor, you have to try my gingerbread brownies and gingerbread muffins, too!
Jump to:
Why You'll Love This Recipe
- They're ready in 30 minutes max - perfect for busy holiday mornings when you want something special without spending all day cooking.
- You can make fun shapes - use metal cookie cutters to create gingerbread men or other festive shapes! Playing with your food is welcome here 😉
- The spice level is just right - there's a good amount of cinnamon, ginger, and nutmeg, but it's not overpowering. You can easily adjust the spices if you want more or less!
- They're soft & fluffy - the light and airy batter gives them the best texture!
Recipe Ingredients
You'll need the following ingredients to make these gingerbread pancakes:
Ingredient Notes:
- I use all-purpose flour, but you're welcome to try others and let me know how they turn out in the comments! I highly recommend weighing it in grams with a food scale.
- Baking powder makes these pancakes rise with fluffy texture. Make sure yours isn't expired. If you're not sure, mix a little bit with a splash of warm water - it should fizz!
- The warm spices (cinnamon, ginger, and nutmeg) give these pancakes their gingerbread flavor. Feel free to adjust the amounts to your taste preferences!
- Molasses is what makes them gingerbread! The flavor is noticeable but not super strong. It gives the pancakes a little sweetness. I use Grandma's Unsulphured Molasses, but you can really use any.
- Lifeway's Organic Plain Kefir adds tang and helps create a tender, fluffy texture. My friends at Lifeway sponsored this recipe, but I'd use it regardless! I have it in my smoothies every day.
- Melted butter adds richness and flavor. Make sure to measure it before you melt it, and let it cool slightly before mixing it in so it doesn't cook the egg.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Don't have kefir? Feel free to replace it with buttermilk or make your own by mixing ½ cup milk with 1½ teaspoons white vinegar or lemon juice. Let it sit for 5 minutes before using.
- Spice It Up or Down! Want more gingerbread flavor? Add an extra dash of each spice. If you prefer a milder flavor, cut the spices in half or omit any you don't like.
- Add Mix-Ins: Fold in mini chocolate chips or chopped pecans for extra flavor and texture.
- Different Shapes: Use any festive cookie cutters you have! Just make sure they're metal.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Gingerbread Pancakes
Before you get started, preheat a nonstick skillet to low-medium heat while you mix the batter.
If you're making shaped pancakes, make sure your cookie cutters are metal since they'll be placed directly on your hot pan. Also, if you're using a nonstick pan, be careful not to move the cutter around too much so you don't scratch the surface!
Step 1: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Step 2: In a separate bowl, mix together the egg, molasses, kefir, and cooled melted butter until well combined.
Step 3: Gently stir the wet ingredients into the dry ingredients just until combined. Don't over-mix - a few lumps are totally fine!
Step 4: Grease your preheated skillet and your metal cookie cutter (if using) with a little butter or nonstick spray.
Step 5 (For shaped pancakes): Place the greased cookie cutter on the skillet and spoon batter into it so it's about ¼-inch thick. Once the pancake's edges look slightly cooked and there are bubbles around the edges, carefully lift the hot cookie cutter (I use tongs) and set it aside. Gently flip the gingerbread man pancake so it can finish cooking on the other side.
Step 5 (For round pancakes): Pour about ¼ cup of batter onto the greased skillet. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on both sides.
Expert Baking Tips
- Don't rest or chill the batter. Unlike some pancake recipes, I don't recommend making this batter ahead of time or letting it rest. The batter is light and airy, which makes the pancakes soft and fluffy. If you chill it, it'll lose that airiness. I just preheat my skillet while making the batter and then cook the pancakes right away.
- Watch for the bubble clues. You'll know the pancakes are ready to flip when you see bubbles forming around the edges and the edges look slightly set. This usually takes about 1-2 minutes.
- Do a first pancake test! It's hard to predict the perfect heat setting. I always make the first pancake as a test to see if I need to increase or lower the heat.
- Grease between batches. Add a little more butter or spray between each pancake to prevent sticking.
- Get creative! Once your gingerbread man pancakes are on the plate, use mini chocolate chips and sprinkles to give them faces and buttons. Kids (and adults!) love this!
Common Questions
I don't recommend making the batter ahead. For the fluffiest pancakes, mix the batter and cook it right away. However, you can cook all the pancakes and reheat them later!
No problem! You can absolutely make these as regular round pancakes. They'll taste just as delicious!
Look for slightly cooked edges with bubbles forming around them. The center might still look a little wet, but that's okay, it'll cook through after you flip!
You can find Lifeway Kefir in many grocery stores in the refrigerated dairy aisle, or on lifewaykefir.com/where-to-buy!
Storage
Room Temperature
These gingerbread pancakes are best enjoyed fresh, but you can keep them at room temperature for an hour or two if you're serving them for brunch.
Refrigerator
Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a warm oven.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Gingerbread Pancakes (Fun Holiday Breakfast!)
Equipment
- Mixing bowls
- Whisk
- Spatula
- Nonstick skillet
- Metal cookie cutter(s) optional
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- 1 large egg room temperature
- 3 tablespoons (45 g) molasses
- ½ cup (120 g) Lifeway Plain Organic Kefir room temperature
- 2 tablespoons (28 g) unsalted butter measured, then melted and cooled
- ¼ cup (60 g) water room temperature
- maple syrup, mini chocolate chips, sprinkles optional toppings
Instructions
- Before you start: Preheat a nonstick skillet to low-medium heat.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.1 cup all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon salt
- In a separate bowl, mix together the egg, molasses, kefir, cooled melted butter, and water.1 large egg, 3 tablespoons molasses, ½ cup Lifeway Plain Organic Kefir, 2 tablespoons unsalted butter, ¼ cup water
- Gently stir the wet ingredients into the dry ingredients just until combined. Don't over-mix - a few clumps are okay!
- Lightly grease your skillet and metal cookie cutter (if you're making shaped pancakes) with butter or nonstick spray.
- For shaped pancakes: Place the cookie cutter on the skillet and spoon batter into it so it's about ¼ inch thick. Once the edges look slightly cooked and there are bubbles around the edges, carefully lift the hot cookie cutter with tongs. Gently flip the pancake and cook until done.For regular pancakes: Pour about ¼ cup batter onto the skillet. Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown.
- Serve warm with your favorite toppings.If you made festive gingerbread man pancakes, decorate them with mini chocolate chips, and sprinkles!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Chris says
These are perfect for the holidays!! The texture of these is perfect. Had these with a little bit of of maple syrup and the added sweetness nicely balances the warm spices 🙂
-Chris, Kayla’s husband