Warm Spiced Holiday Pancakes

Mixing molasses with warm spices like ginger, cinnamon, and cloves creates pancake batter that tastes like gingerbread cookies but cooks up fluffy and tender. The molasses provides deep, rich sweetness while the spices deliver that cozy, festive flavor perfect for Christmas morning. These come together faster than making actual gingerbread, using mostly pantry staples you probably already have. Top with maple syrup and whipped cream for breakfast that feels special without requiring hours of work.

Gingerbread pancakes became my Christmas morning tradition after realizing they deliver all that cozy gingerbread flavor in a fraction of the time actual gingerbread cookies require. The first time I made these, I was worried the molasses would make them dense and heavy, but they turned out surprisingly light and fluffy. The combination of baking powder and baking soda creates the perfect rise. Now I make extra batches and freeze them so I can have gingerbread-flavored breakfast throughout the entire winter without standing over the griddle every morning.

Ingredients and Why They Matter

• All-purpose flour: (2 cups) - Structure for the pancakes
• Baking powder: (2 teaspoons) - Primary leavening agent
• Baking soda: (½ teaspoon) - Reacts with acidic molasses for extra lift
• Ground ginger: (1½ teaspoons) - Main spice that defines gingerbread flavor; fresh grated ginger (3 times as much) substitutes
• Ground cinnamon: (1 teaspoon) - Warm sweetness
• Ground cloves: (¼ teaspoon) - Aromatic depth; don't add more or it becomes medicinal
• Salt: (½ teaspoon) - Enhances sweetness and balances flavors
• Whole milk: (1½ cups) - Creates tender crumb; any milk works
• Large eggs: (2, room temperature preferred) - Bind and add richness
• Unsulphured molasses: (⅓ cup) - Provides signature gingerbread flavor; avoid blackstrap which is too strong
• Unsalted butter: (3 tablespoons, melted) - Adds richness and tender texture
• Additional butter: (for cooking) - Prevents sticking on the griddle

How To Make It

Mix dry ingredients:

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves. Whisk for about 30 seconds to ensure all the spices and leavening agents are evenly distributed throughout the flour. No lumps of baking powder or concentrated pockets of spices should remain. Set this bowl aside while you prepare the wet ingredients.

Combine wet ingredients:

In a separate medium bowl, whisk together the milk, eggs, molasses, and melted butter. Whisk vigorously for about 1 minute until everything is completely combined and uniform. The eggs should be fully incorporated with no streaks remaining, and the molasses should be evenly distributed throughout rather than sitting in clumps. The mixture will look smooth and slightly thick from the molasses.

Mix wet and dry:

Pour all the wet ingredients into the bowl with the dry ingredients. Use a whisk or wooden spoon to gently stir everything together, mixing just until the flour disappears. Stop mixing as soon as you don't see any dry flour streaks - the batter should still look lumpy and slightly rough, which is perfect. Overmixing develops gluten that makes tough, rubbery pancakes instead of fluffy ones. A few lumps are completely fine and will cook out. The batter will be thick and pourable, similar to regular pancake batter but slightly darker from the molasses.

Heat the griddle:

Preheat a griddle or large non-stick skillet over medium heat. Let it heat for at least 3-4 minutes until properly hot. Test by flicking a few drops of water onto the surface - they should sizzle and evaporate immediately. Add about ½ teaspoon butter to the griddle and let it melt, spreading it around to coat the cooking surface. The butter should foam and sizzle but not brown immediately.

Cook the pancakes:

Using a ¼ to ⅓ cup measuring cup or ladle, pour batter onto the hot griddle, spacing pancakes about 2 inches apart. Don't spread the batter - let it settle into rounds naturally. Cook without moving them for 2-3 minutes until you see bubbles forming on the surface and the edges start looking dry and set. The bottom should be deep golden brown. Use a thin, wide spatula to carefully flip each pancake. Cook the second side for another 2 minutes until golden brown and cooked through. The pancakes should feel springy when gently pressed.

Keep warm and repeat:

Transfer cooked pancakes to a wire rack set on a baking sheet in a 200°F oven to keep warm while you cook the remaining batches. Add a bit more butter to the griddle between batches as needed. You should get about 12 pancakes from this recipe. Serve the warm pancakes stacked high with butter, maple syrup, whipped cream, or your favorite toppings. They taste best served fresh and hot off the griddle.

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Molasses types confused me until learning the differences. Regular unsulphured molasses (sometimes called mild or original) has balanced sweetness and deep flavor perfect for baking. Blackstrap molasses is much stronger, more bitter, and higher in acidity - it's a byproduct of the third boiling of sugar and isn't ideal for pancakes. Sulphured molasses has preservatives that create off-flavors. Always choose unsulphured molasses for the cleanest, best flavor in baked goods and pancakes.

The Role of Molasses

Molasses provides the signature gingerbread flavor while adding moisture that keeps pancakes tender. The thick syrup also adds deep color and slight tangy-sweetness. It contains acid that reacts with baking soda to create lift and light texture. Without molasses, these would just be spiced pancakes rather than gingerbread pancakes. The amount used creates pronounced flavor without being overwhelmingly strong. If you want sweeter pancakes with less molasses intensity, replace 2 tablespoons of molasses with dark brown sugar.

Spice Blend Balance

The combination of ginger, cinnamon, and cloves creates classic gingerbread flavor profile. Ginger provides warm, slightly spicy bite. Cinnamon adds sweet warmth. Cloves contribute aromatic depth - but too much makes things taste medicinal, so stick to the small amount specified. Fresh grated ginger can replace ground ginger at a 3:1 ratio (so 4½ teaspoons fresh for 1½ teaspoons ground). The fresh version provides more vibrant, zingy flavor.

Leavening Combination

Using both baking powder and baking soda creates optimal rise and texture. Baking powder provides most of the lift and works independently. Baking soda reacts specifically with the acidic molasses, creating additional rise and helping neutralize some of the acidity. Together they create fluffy, light pancakes with good structure. Using only one or the other wouldn't create the same results.

Mixing Technique

The key to fluffy pancakes is minimal mixing once wet and dry ingredients combine. Mix just until the flour disappears - about 15-20 gentle strokes. Lumps are completely fine and will cook out. Overmixing develops gluten strands that create tough, chewy texture instead of tender, fluffy pancakes. Think of it as stirring rather than beating. If you see dry flour streaks, mix a bit more, but stop as soon as everything is moistened.

Temperature Control

Getting griddle temperature right determines success or failure. Medium heat works for most stoves, but adjust based on how your pancakes cook. If they're browning in less than 2 minutes or burning before cooking through, reduce heat. If they're pale after 3 minutes or not releasing easily, increase heat. Test one pancake first to dial in temperature before cooking the whole batch. Electric griddles maintain more consistent temperature than stovetop.

Storage and Freezing

These pancakes keep and freeze beautifully, making batch cooking practical. Store cooled pancakes in the refrigerator for 5-7 days in airtight containers or zip-top bags with parchment between layers to prevent sticking. Freeze for up to 6 weeks the same way. Reheat individual pancakes in the toaster or toaster oven directly from frozen. Or microwave for 30-60 seconds, though this creates softer rather than crispy edges. Having frozen pancakes ready means quick holiday breakfasts without any cooking.

Serving Suggestions

Traditional toppings work beautifully - butter and maple syrup, whipped cream, powdered sugar. For festive flair, try cream cheese frosting, caramel sauce, or spiced apple compote. Add fresh or dried fruit like bananas, berries, or dried cranberries. Sprinkle with chopped pecans or walnuts for crunch. Serve with crispy bacon or sausage for savory contrast. The gingerbread flavor pairs with both sweet and savory accompaniments.

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These gingerbread pancakes represent the kind of holiday cooking that creates special memories without requiring hours of work. The combination of warm spices, rich molasses, and fluffy texture creates breakfast that tastes festive and feels indulgent while being secretly simple. When you serve a stack of these on Christmas morning and watch everyone's faces light up at the first bite, you know you've created something that might become a tradition. Sometimes the best recipes are the ones that bring holiday magic to ordinary mornings, and these pancakes definitely accomplish that goal perfectly every single time you make them.

Frequently Asked Questions

→ Can I make the batter ahead of time?

Yes, you can mix the batter and keep it in the fridge for up to 2 hours before cooking. Just give it a gentle stir before using.

→ What can I use instead of molasses?

You can substitute with honey or maple syrup, but the flavor won't be as rich. Dark corn syrup also works in a pinch.

→ How do I keep pancakes from sticking?

Make sure your pan is properly heated and greased with butter before each batch. A nonstick skillet works best.

→ Can I freeze leftover pancakes?

Absolutely! Let them cool completely, then stack with parchment paper between each one and freeze in a sealed bag for up to 2 months.

→ Why are my pancakes turning out flat?

Check that your baking powder is fresh and don't overmix the batter. Lumps are fine and help create fluffy pancakes.

→ What toppings go well with these?

Maple syrup and butter are classic, but whipped cream, chopped pecans, or a dusting of powdered sugar also taste great.