Imagine waking up on Christmas morning to the warm, spicy aroma of freshly made gingerbread pancakes with the sweet, nutty scent of butter pecan syrup. It's a match so perfect, even Santa will be impressed—and probably hoping for an invite!
If you can't get enough gingerbread, try ours Old Fashioned Gingerbread Cookies or Pumpkin Gingerbread Coffee Cake.
Why our recipe?
- Gingerbread spice in pancake form for a festive holiday taste in breakfast form!
- 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 and are sure to become a family favorite. Best of all, pancakes and syrup come together so quickly, you can whip up this festive breakfast in just 15 minutes!
Material notes
- butter: Use salted butter or unsalted butter with a pinch of salt. Make sure it softens at room temperature.
- molasses: Classic dessert for gingerbread. Spraying your measuring cup with non-stick cooking spray before adding the molasses may make it easier to pour as it is very sticky.
- the egg: A standard grade AA large egg will work perfectly.
- Buttermilk: Gives pancakes a fluffy, soft texture.
- All-purpose flour: Stick with regular all-purpose flour for fluffy pancakes. Gluten-free alternatives can work but may change the texture.
- Brown sugar: Adds sweetness and depth of flavor.
- Cornstarch: Thickens the syrup and helps make the pancakes fluffy.
- Baking soda: A leavening agent that ensures perfect rise. Check the expiration date to avoid flat pancakes.
- Ginger, cinnamon and cloves: This combination of spices gives the perfect gingerbread taste.
- chopped pecans: Adds a rich, nutty flavor to the syrup.
Know when to reverse
To cook your pancakes all the way through without burning them, the key is knowing when to flip. Flip your pancakes when bubbles form on the surface and the edges start to lose their shine. Do not press the pancake with a spatula as this flattens the pancake and loses its fluffiness.
Important: Whip the butter
The first step in this recipe is to whip the softened butter, which is crucial to achieving the right pancake batter. Beating the butter before adding the cold butter helps to incorporate the molasses and eggs. Without this step, cold buttermilk can harden the butter, creating lumps in the batter. Your batter should be smooth and almost fluffy, not lumpy or runny. In the picture above, the left shows what happens if you don't add butter (chunky and liquid), the right shows the ideal consistency (smooth and creamy).
Butter pecan syrup
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 also work, but they will change the flavor slightly. To keep the syrup warm, place it in a microwave-safe gravy boat and heat in 30-second increments. Alternatively, you can heat it in a saucepan on low heat and pour it into the gravy boat before serving.
Keep pancakes warm
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.
Storage and reheating instructions
Keep in fridge After allowing the pancakes to cool completely, stack the pancakes with parchment paper or paper towels between each layer to prevent leftovers from sticking. Place the stack in an airtight container or a resealable plastic bag. Store in the refrigerator for up to 3 days.
to freeze Wrap leftovers tightly in plastic wrap or aluminum foil and place in a freezer-safe bag or container. Freeze for up to 1 month.
Reheat Microwave portions in 30-second increments or until heated in a skillet.
