Imagine waking up on Christmas morning to the warm, spiced aroma of freshly made gingerbread pancakes drizzled with the sweet, nutty scent of butter pecan syrup. It’s a match so perfect, even Santa would be impressed—and probably hope for an invite!
If you can’t get enough of gingerbread, try our Old Fashioned Gingerbread Cookies or Pumpkin Gingerbread Coffee Cake.
An easy-to-make butter pecan syrup provides the finishing touch.
My favorite part of the holidays is gathering my family around the table, sharing stories, and enjoying a delicious home-cooked meal. These gingerbread pancakes are the perfect holiday breakfast to make that happen and are sure to become a family favorite. Best of all, the pancakes and syrup come together so quickly, you can have this festive breakfast ready in just 15 minutes!
Molasses: Is the classic sweetener for gingerbread. Spraying your measuring cup with non-stick cooking spray before adding the molasses can make it easier to pour since it’s so sticky.
Egg: A standard Grade AA large egg will work perfectly.
Buttermilk: Gives the pancakes a fluffy, tender texture.
All-Purpose Flour: Stick with regular all-purpose flour for fluffy pancakes. Gluten-free options can work but may alter the texture.
Brown Sugar: Adds sweetness and depth of flavor.
Cornstarch: Thickens the syrup and helps make the pancakes fluffier.
Baking Soda: A leavening agent that ensures the perfect rise. Check the expiration date to avoid flat pancakes.
Ground Ginger, Cinnamon, and Cloves: This spice combination gives the perfect gingerbread flavor.
Chopped Pecans: Adds a rich, nutty flavor to the syrup.
To cook your pancakes all the way through without burning them, the key is knowing when to flip. Flip your pancakes once bubbles form on the surface and the edges start to lose their shine. Do not press the pancake down with a spatula as this flattens the pancake and causes it lose its fluffiness.
The first step in this recipe is whipping the softened butter, which is crucial for achieving the right pancake batter. Whipping the butter helps incorporate the molasses and egg before adding the cold buttermilk. Without this step, the cold buttermilk could cause the butter to harden, creating chunks in the batter. Your batter should be smooth and almost fluffy, not chunky or liquidy. In the image above, the left shows what happens if you don’t whip the butter (chunky and liquidy), while the right shows the ideal consistency (smooth and creamy).
Our favorite syrup to pair with homemade gingerbread pancakes is our homemade butter pecan syrup. The buttery, nutty flavor complements the gingerbread perfectly. If you prefer, maple syrup or pancake syrup will work too, but they will slightly alter the flavor. To keep the syrup warm, place it in a microwave-safe gravy boat and heat in 30-second increments. Alternatively, you can warm it in a saucepan over low heat and pour it into the gravy boat before serving.
Once your pancakes are cooked, avoid stacking them, as the steam from the hot pancakes will make them soggy. Instead, place the pancakes in a single layer on a baking sheet in the oven, set to the lowest temperature (mine is 175°F), until you’re ready to serve them all at once.
Refrigerate leftovers after allowing the pancakes to cool completely by stack the pancakes with parchment paper or paper towels between each layer to prevent sticking. Place the stack in an airtight container or a resealable plastic bag. Store in the refrigerator for up to 3 days.
Freeze leftovers by wrapping them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Freeze up to 1 month.
Reheat portions in the microwave on high in 30-second increments or in a skillet until heated through.
