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    Home » Breakfast

    Gingerbread Pancakes

    December 7, 2022 | by Kelsey Sackmann | Leave a Comment

    Jump to Recipe
    Gingerbread pancakes put a festive spin on a breakfast classic. These are sure to leave you feeling merry, bright, and satisfied with this 100% whole grains and protein-packed stack.

    It's the most wonderful time of the year! And what better way to spread holiday cheer than with gingerbread for breakfast? I'm talking fluffy, yet hearty and nutritious... gingerbread pancakes.

    You'll be feeling merry, bright, and satisfied with 100% whole grains and 15 grams of protein per serving. Serve them up, along with a piping hot mug of coffee, Christmas morning or any morning for the most perfect seasonal treat!

    Just like my Peanut Butter and Jelly Pancakes, these are an effortless way to make pancake mix taste homemade. All you need is a box of pancake mix (obviously), molasses, and a cozy blend of ginger, cinnamon and allspice.

    Jump to:
    • Ingredients
    • How To Make Gingerbread Pancakes
    • Toppings For Gingerbread Pancakes
    • Storage Tips
    • Gingerbread Protein Pancakes

    Ingredients

    Oh so fluffy, satiating pancakes using just 5 ingredients! Here's everything you need to make these quick and easy gingerbread pancakes.

    • Pancake Mix: I like using Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix because they're made with whole grains and packed with protein, but any pancake mix, or homemade batter, will do.
    • Cozy spices: mix in 1 tablespoon of my homemade Gingerbread Spice Mix or use a store-bought blend.
    • Eggs: for extra fluffy pancakes.
    • Milk: adds richness and moisture. Feel free to use any milk (regular or almond/oat for a dairy free version). Depending on the pancake mix, you may need a few extra tablespoons of milk. We want the batter to be thin and slightly lumpy. Batter that's to thick results in dry, rubbery pancakes.
    • Molasses: gingerbread isn't gingerbread without molasses. The strength of your molasses will determine the intensity of the gingerbread flavor. Light molasses imparts less flavor, while blackstrap molasses can be overwhelming.
    • Toppings: add a dollop of Greek yogurt, candied nuts, dried fruit, maple syrup or stir in some chocolate chips!

    How To Make Gingerbread Pancakes

    These easy gingerbread pancakes use your favorite pancake mix, like Kodiak Cakes Flapjack Mix, and a few pantry staples. Add liquid, a sprinkle of gingerbread spice, and you're ready to go! Prep the batter the night before or make the morning of so you can get back to what really matters... opening presents, of course.

    Combine pancake mix and Gingerbread Spice.

    In a separate bowl, beat eggs, milk, and molasses.

    Combine wet and dry ingredients. Mix until JUST combined but still lumpy.

    Pour batter onto a medium-high griddle or pan. Flip once pancakes begin to bubble. Add your favorite toppings and enjoy!

    Pro-Tips: Don't over-mix!! You want a few lumps in the batter. If you over-mix, it develops gluten, making your pancakes chewy instead of fluffy.

    Use any leftover Gingerbread Spice Mix for this Quick Pear Crisp!

    stack of gingerbread pancakes

    Toppings For Gingerbread Pancakes

    One of my family's favorite Christmas morning traditions is our Gingerbread Pancake Board. We fill the board with ALL the classic toppings like maple syrup, whipped cream, chocolate chips, and candied nuts along with fresh or dried fruit, nut butters and Greek yogurt. There possibilities are endless!

    Storage Tips

    Refrigerate any leftover pancakes in an air-tight container up to 2 days. After that, they can be frozen in a freezer-safe storage container for up to 3 months. Reheat frozen pancakes in the toaster, or thaw overnight in the refrigerator before microwaving. 

    stack of gingerbread pancakes

    Gingerbread Protein Pancakes

    Gingerbread pancakes put a festive spin on a breakfast classic. These are sure to leave you feeling merry, bright, and satisfied with this 100% whole grains and protein-packed stack.
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 8 pancakes
    Course Breakfast, Brunch
    Cuisine American
    Author Kelsey Sackmann

    Ingredients

    • 2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle mix
    • 1 ½ tablespoon Gingerbread Spice Mix
    • 2 eggs
    • 2 cups milk
    • 2 tablespoon molasses
    • Butter

    TOPPINGS

    • Maple syrup
    • Almond butter
    • Vanilla Greek yogurt
    • Toasted or candied nuts (pecans, almonds, walnuts)
    • Pomegranate seeds

    Instructions

    • In a small bowl, combine pancake mix and gingerbread spice.
    • In a separate bowl, beat the eggs, milk, and molasses. Add wet ingredients to the dry and mix until batter is just combined but a little lumpy.
    • Pour batter onto a heated griddle or pan greased with butter. Cook on medium-high heat until bubbles form (about 1-2 min). Flip and cook until golden brown.
    • Add your choice of toppings and enjoy!

    Notes

    To Store: leftover pancakes can be refrigerated in an air-tight container up to 2 days.
    To Reheat: warm leftovers in the microwave or toaster.
    To Freeze: freeze pancakes in an freezer-safe storage container for up to 3 months. Reheat from frozen in the toaster, or thaw overnight in the refrigerator before microwaving. 
    Tried this recipe?Don't forget to tag @kelseyandcooperskitchen!

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    Registered dietitian and dog mom helping busy millennials shop smart and eat well on a budget. I share my passion for cooking with quick and easy recipes, grocery tips & time-saving kitchen hacks.  We’ll also discuss my dislike of cheese and cook with my dog, Cooper, from time to time.

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