Add a new idea for this holiday season, and make these whimsical pancakes for Christmas breakfast or brunch. The spiced flavors of gingerbread are very present but not overwhelming, and the whipped cream topping with syrup finishes the outfit.
Sweet holiday pancakes
These pancakes take Christmas morning to a whole new level of festive.
They have all the qualities of great pancakes: soft, fluffy and easy to make. With the added gingerbread flavor and mound of whipped cream that make them unmistakably celebratory.
I personally adore gingerbread spices! Together with pumpkin, I think they trump every other flavor, including apple cinnamon, chocolate, you name it. I know, I'm not normal.
We celebrate Christmas Eve more than the morning of the 25th. So, my cooking and baking are more in line with dinner. And the next day celebrations usually include leftovers, like in every normal house after a festivity.
But, I do gather friends for a holiday brunch whenever I can. And these pancakes are a must when we're a reduced number, together with this easy Panettone bread pudding, as there's always one lying around.
If your needs are for a larger crowd, I'm more into making gingerbread doughnuts, this cranberry French toast casserole or the best monkey bread.
FAQ
Yes, you can prepare the pancake batter in advance and refrigerate it for 2 days. Always use an airtight container (preferably glass) or tightly cover the bowl. For the best results, cook the pancakes fresh.
Overmixing the batter can lead to dense pancakes. Gently fold the ingredients together and stop as soon as they are *just* combined to maintain a light and soft texture. You don't want a completely smooth batter; a few lumps are fine and help with fluffiness.
Steps to make gingerbread pancakes
Pancake size: these pancakes are intense, so I don't recommend making large ones. I use ¼ cup of batter at them most for each pancake.
Dry ingredients
Stir the flour mixture, spices and sugar in a mixing bowl large enough to hold the whole pancake batter.
The key is to go easy on the spices and adjust. Too much, and your pancakes might be overwhelming to eat.
Wet ingredients
Mix the eggs, buttermilk, molasses and melted butter until integrated but don't beat or overmix! This is key for fluffy pancakes.
Mixing both preparations
Just dump the wet part in the dry one. Stir but leave a few lumps; they will help you get light and soft pancakes. Don't make a completely smooth batter.
Cooking pancakes
Preheat the griddle, use medium heat and adjust as needed so your pancakes are golden brown but not burned in places.
You can cook several at a time. Be sure to leave space between them so they're easy to flip.
Cook them on demand
It's always good to make them as needed so you always have fresh pancakes.
That said, you can keep them warm by placing them in a baking tray in a very low oven, or stacked on a plate covered with a clean kitchen towel (that also retains moisture).
Storage
- Prep: ensure your pancakes have cooled completely before transferring them to an airtight container. Use parchment paper to separate each layer and prevent sticking.
- Refrigerate: after allowing them to cool and separate with parchment paper, put them in an airtight container and refrigerate for 2-3 days.
- Freezing: for longer storage, wrap them tightly in plastic wrap and place them in a sealed freezer bag. They can be stored in the freezer for about 1-2 months.
- Reheating: when ready to enjoy, reheat using a toaster, oven, or microwave for an easy and delicious breakfast.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Don’t overmix: avoid overmixing the batter; a few lumps are okay. Overmixing can lead to dense pancakes, activating gluten development in the batter.
- Let the batter rest: allow the batter to rest for a few minutes before cooking; this helps the ingredients meld together, contributing to a smoother texture and better flavor in the finished pancakes.
- Make consistently sized pancakes: use a spoon or measuring cup to pour the batter onto the griddle, allowing for even cooking and a visually appealing stack.
- Cook over medium heat to achieve that perfect golden-brown exterior while ensuring the inside cooks thoroughly but is creamy.
- Be patient: resist the urge to flip the pancakes too soon. Wait for bubbles to form on the surface before flipping to ensure a beautifully cooked and tender interior.
- Prevent pancakes from sticking by using a pancake skillet or griddle and a pancake spatula. Their non-stick coatings help with this issue. That said, coat the pan lightly with butter before pouring the pancake batter. It also adds flavor.
Related recipes you might like:
Before you go
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Gingerbread Pancakes with Whipped Cream
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon brown sugar, light or dark
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ to 1 teaspoon gingerbread spices, store-bought or homemade gingerbread mix
- 1 cup buttermilk, at room temperature
- 1 large egg, at room temperature
- 2 tablespoons molasses
- 2 tablespoons melted butter, warm not hot
For the topping:
- 1 cup heavy or heavy whipping cream
- 1 tablespoon powdered sugar
- ¾ cup maple syrup, to serve
- gingerbread cookies, ground cinnamon and holiday sprinkles, optional, to decorate and serve
Instructions
- Whisk together 1 cup all-purpose flour, 1 tablespoon brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt and ½ to 1 teaspoon gingerbread spices in a large mixing bowl. If it's your first time, start with the small amount of spice and adjust.
- In a medium bowl, whisk together 1 cup buttermilk, 1 large egg, 2 tablespoons molasses and 2 tablespoons melted butter until well combined. Don’t beat, just integrate well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Let the batter rest at room temperature for half an hour before using.
- Heat a pancake griddle or non-stick skillet over medium heat and dab with some butter.
- Pour ¼ cup batter for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1 or 2 minutes or until golden brown. Repeat with the remaining batter.
For the topping:
- Beat 1 cup heavy or heavy whipping cream with 1 tablespoon powdered sugar in a medium bowl until medium-firm or firm peaks form. Don't overbeat it, or it will curdle.
- Serve the gingerbread pancakes warm with whipped cream, ¾ cup maple syrup, gingerbread cookies, ground cinnamon and holiday sprinkles or other topping of choice.
Rate and review this recipe