How To Fluffy Gingerbread Pancake Recipe – Grandma’s Gingerbread

The delicious and fluffy Gingerbread pancake! These quick and easy pancakes are the best for breakfast or morning meals. It is a good treat for Sunday or holiday. Mostly these Gingerbread pancakes are made every Sunday in our home. My whole family likes these pancakes. If you use it for topping maple syrup or any other type of ketchup.

This recipe came from my Grandmother’s home. Now my mom has a full command of this recipe. For this recipe, you need some basic ingredients and a few minutes to make it. I suggest that everyone try this recipe at home because when you make this recipe at home you can use pure ingredients. try other many ease recipe.

If you have not tried this recipe before, do not worry get ready I am sharing the recipe for a Gingerbread pancake, try this recipe at home at once.

Gingerbread Pancake Recipe

The delicious and fluffy Gingerbread pancake! These quick and easy pancakes are the best for breakfast or morning meals. It is a good treat for Sunday or holiday.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 3

Calories 496 kcal

Equipment

• Bwol
• Large skillet or griddle
• Oven

Ingredients

  

• 250 grams of all-purpose flour
• 12 grams baking powder
• 3 grams of baking soda
• a pinch of salt
• 15 grams of ground ginger
• 8 grams of ground cinnamon
• 6 grams of ground cloves
• 300 ml whole milk
• 2 or 3 large eggs
• 85 ml un sulphured molasses
• 52 grams unsalted butter melted

Instructions

 

• Add dry ingredients flour, baking powder, baking soda, salt, and ginger in a bowl and mix properly.
• Add wet ingredients milk, eggs, molasses, and melted butter in another bowl and mix them properly.
• Add the dry ingredients to wet ingredients and mix until complete.
• Lightly grease with butter and heat the nonstick skillet oven on medium heat.
• Pour ¼ to ⅓ cup of batter per pancake, working in batches, into the skillet. Cook for 2 to 3 minutes, or until the bottom is golden brown and bubbles form on top.
• After turning, cook for two more minutes, or until the other side is golden. Proceed, butting the pan in between each batch. If desired, top the warm pancakes with maple syrup and butter.

Keyword Gingerbread pancake recipe

RATING 5(21)

How to make this Gingerbread pancake recipe

Ingredients needed.

• Baking powder & baking soda. To get the best pancake texture, you’ll need both raising agents.
• Warm spices. A base of ground ginger, cinnamon, and cloves makes up this comforting pancake recipe. If necessary, you can add a twist by substituting three times as much grated fresh ginger for the dried ground ginger.
• Whole milk. You can use any kind of plant-based or dairy milk you like, but I personally like the richer mouthfeel that full-fat dairy provides.
• Eggs. Make use of large eggs and let them come to room temperature if you have the time. If not, place them in a bowl of warm water and let them soak while you prepare the remaining ingredients.
• Unsulphured molasses. You should have no trouble finding molasses at the supermarket because the majority of it is unsulphured. Just steer clear of using blackstrap molasses as it affects the pancakes’ frying time due to its higher acidity.
• Unsalted butter + salt. Although starting with unsalted butter will give you more control over the finished product, salted butter adds richness to the batter. Leave out the extra salt if you’re using salted butter.

Step-by-step instructions

1. Add dry ingredients flour, baking powder, baking soda, salt, and ginger in a bowl and mix properly.
2. Add wet ingredients milk, eggs, molasses, and melted butter in another bowl and mix them properly.
3. Add the dry ingredients to the wet ingredients and mix until complete.
4. Lightly grease with butter and heat the nonstick skillet oven on medium heat.
5. Pour ¼ to ⅓ cup of batter per pancake, working in batches, into the skillet. Cook for 2 to 3 minutes, or until the bottom is golden brown and bubbles form on top.
6. After turning, cook for two more minutes, or until the other side is golden. Proceed, butting the pan in between each batch. If desired, top the warm pancakes with maple syrup and butter.

Storage instructions 

• For up to a week, keep in the refrigerator in an airtight container.
• Cool pancakes completely before freezing. Place them in the freezer to solidify until they are arranged in a single layer on a baking sheet. The frozen pancakes can then be kept in the freezer for up to two months by transferring them to an airtight container. Use a microwave or toaster to reheat.

FAQs

Differences Between Gingerbread pancakes and Dutch pancakes?

Gingerbread Pancake:

• Fluffy, spiced pancakes made with flour, baking powder, ginger, cinnamon, cloves, milk, eggs, molasses, and butter. Perfect for breakfast or holidays with a rich, warm flavor.

Dutch Pancake (Pannenkoeken):

• Thin, crepe-like pancakes made with flour, milk, eggs, and a pinch of salt. They are versatile, often topped with sweet or savory ingredients, and can be enjoyed for breakfast, lunch, or dinner.

What should I serve with them?

In our house, we really enjoy serving our simple gingerbread pancakes with a sweet cascade of pure maple syrup and a generous swirl of whipped cream on top. We frequently choose sliced bananas, a berry medley, or these warmly spiced skillet-fried apples for a light and healthy twist.

Can I make them ahead of time?

Yes, of course! After cooking, I recommend letting them cool on a wire rack. After they reach room temperature, stack them and divide the layers with pieces of parchment paper before putting them in an airtight container or zip-top bag. They can be stored for up to 6 weeks in the freezer or for 5–7 days in the refrigerator. To serve, just reheat in a toaster oven until thoroughly heated.

Can I make them gluten-free?

Use the alternative instructions on the package to replace your favorite gluten-free cup-for-cup all-purpose flour, then mix the flour into the pancake batter according to the recipe’s directions. To avoid a gritty consistency, allow the batter to rest for 30 minutes to allow the flour to rehydrate.