Gingerbread Pancakes

5 from 5 votes

These Gingerbread Pancakes are fluffy, cozy, and packed with holiday vibes bringing that perfect mix of molasses, nutmeg, and cinnamon for ultimate Christmas flavor in every bite. And for extra credit, I top each stack with a homemade eggnog maple syrup that will get you all the way into the holiday mood.

Prep Time20

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 209kcal

Author: Jocelyn Delk Adams

Ingredients

For the Pancakes

2 cups cake flour 266 grams
1/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
¾ teaspoon kosher salt
1 cup sour cream room temperature, 227 grams
2 large eggs
2 tablespoons molasses
1 tablespoon unsalted butter melted and cooled 28 grams, plus more for cooking and serving
1 teaspoon vanilla extract
1 1/4 cup half-and-half room temperature, plus up to ¼ cup, as needed 320 grams
vegetable oil or other neutral oil for cooking the pancakes

For the Eggnog Syrup (optional)

1 cup eggnog
1 cup pure maple syrup
1/8 tsp kosher salt
sugared cranberries for garnish for garnish, optional

Instructions

For the Pancakes

In a large bowl, whisk together the flour, sugar, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until combined.
In another large bowl, whisk together the sour cream, eggs, molasses, melted butter, and vanilla until combined. Stir in the half and half. Gently stir the wet ingredients into the dry just until combined-the batter will have some lumps. Let sit for 10 minutes to hydrate-this will give you fluffier pancakes.
Place a large rimmed baking sheet in the oven and preheat to 200°F.
Heat a large cast-iron skillet over medium-low to medium heat until hot. Grease the surface with a small pat of butter and a small drizzle of oil. When the oil starts to shimmer and the butter foam subsides, add about ¼ cup of batter to the skillet. If the batter is not pourable, add 2 more tablespoons of half and half to loosen it up a bit.
Cook until bubbles begin to form on top and the pancakes are golden brown on the bottom, 2 to 3 minutes, then gently flip and cook until golden on the bottom, 2 to 3 minutes. Resist the urge to flip the pancakes back and forth, as it will only toughen their texture.
Transfer the cooked pancakes to the oven to keep warm and repeat with remaining batter, adding more butter and oil to your skillet as needed and adjusting the heat to prevent the pancakes from burning without cooking through.

For the Syrup

Add eggnog and maple syrup to a medium sized pot over medium high heat. Whisk together and heat until warmed then serve with pancakes. Optional: Garnish with sugared cranberries.

Notes

How to store & reheat gingerbread pancakes

Store any leftover pancakes in the fridge or freezer in an airtight container. When you want to reheat, place them in a covered baking dish and wrap them in foil. Just reheat in a 350° F oven for 10-12 minutes or until heated through.

How long will they last in the fridge?

Any leftover ginger pancakes will last in the fridge for up to a week.

Can I freeze gingerbread pancakes?

Absolutely boos! Just lay leftovers on a baking tray and freeze them individually. Next transfer them to a freezer-safe container and pop in the freezer. This way you can easily pull out the exact number of pancakes you wanna indulge in.

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