Easy Gingerbread Pancakes

These easy gingerbread pancakes are denser and intenser than your everyday buttermilk pancakes and imbued with just the right amount of cinnamon, ginger, cloves, and nutmeg. Oh, and bacon and maple syrup, anyone?

A stack of easy gingerbread pancakes topped with bacon, maple syrup, and creme fraiche in a white bowl.

These easy gingerbread pancakes aren’t your usual light and fluffy pancakes. These are denser and intenser and imbued with just the right amount of sugar and spice and, yes, everything nice—and by “everything nice” we mean not just what’s in the pancakes but what’s on the pancakes, namely the familiar lilt of maple syrup, the salty smokiness of bacon, and the shameless richness of a generous dollop of sour cream or crème fraîche. You’re gonna wanna try these. Trust us.–Renee Schettler

How to make extra-spicy gingerbread pancakes

Though most definitely reminiscent of gingerbread, the gingerbread pancakes recipe below is sorta subtle in terms of its spicing. And that’s exactly how we like it. If you’re craving a more intense gingerbread experience, simply stir the below spices into the batter in place of those listed in the recipe.

2 teaspoons (4 grams) ground cinnamon
2 teaspoons(4 grams) ground ginger
1/4 teaspoon (.25 gram) ground cloves
1/4 teaspoon (.25 gram) freshly grated nutmeg

Easy Gingerbread Pancakes

  • Quick Glance
  • (2)
  • 25 M
  • 25 M
  • Makes 8 to 12
5/5 - 2 reviews
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Ingredients

  • To serve

Directions

Preheat the oven to 225°F (107°C).

Dump the flour, sugar, baking powder, cinnamon, ginger, and salt in a large bowl. Give them a quick stir to combine everything and make a well in the center. Add the lemon zest and, if using, split the vanilla bean open and scrape the seeds into the bowl or just sprinkle in a few drops vanilla extract. Then gradually pour the milk in, bit by bit, stirring all the time until you have a fairly smooth mixture. Beat the egg and stir it into the batter. The batter will be really quite thick. If you wish, you can add more milk to thin the batter somewhat.

Cook the bacon in a large skillet over medium heat until nice and crisp, about 10 minutes. Grab your tongs and place the slices on paper towels or a brown paper bag to drain. If desired, transfer the drained bacon to a baking sheet and slide it in the oven to keep warm.

Pour out any excess bacon grease from the skillet and reduce the heat to low or, if desired, wipe out the skillet and add about a tablespoon oil. Spoon 4 dollops of batter into the skillet, using a scant 1/4 cup batter for each and gently spreading each dollop to 4 inches in diameter with the back of the spoon or the measuring cup. Cook until the underside is golden, 1 1/2 to 2 minutes, and then flip and cook for another 1 1/2 to 2 minutes. Slide the finished pancakes onto a baking sheet and slide it in the oven to keep warm. (You really don’t want to let these pancakes cool or they’ll turn tough.) Repeat with the remaining batter. You should have 8 to 12 pancakes.

Once you’ve made the last of the pancakes, divvy them up among 4 plates. Pile the bacon high on the pancakes, drizzle everything with maple syrup, and plop a dollop of sour cream or crème fraîche on top. Originally published December 19, 2015.

Print RecipeBuy the Everyday Easy cookbook

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    *How To Make Self-Rising Flour

    • Don’t want to run to the store for self-rising flour? Keep this handy little equation in mind.
      1 cup self-rising flour = 1 1/2 teaspoons baking powder + 1/2 teaspoon salt + 1 cup all-purpose flour.

    Recipe Testers' Reviews

    These were absolutely delicious. Total "mix to table" time was under 35 minutes. Two thumbs up from our family, and a definite new addition to our breakfast menu!

    This is a great recipe to bring the children into the kitchen to "help." The measurements are simple and stirring is a breeze. The total amount of lemon zest I used was right under 1 teaspoon. I also used about 3/4 teaspoon vanilla bean paste instead of the bean or extract. I heated my nonstick skillet and used only 1 drop sunflower oil. I plopped 2 heaping tablespoons batter into the skillet, and it spread to well over 4 inches in diameter. 2 minutes per side is all you need for these delicious treats.

    The pancakes aren't overly full of the gingerbread flavor, but that doesn't stop these from being perfectly wonderful on a beautiful fall Sunday morning. Heating the maple syrup just a tad before serving over the pancakes is a special touch.

    These were a lovely change from regular pancakes. You could taste the gingerbread, but it wasn't overpowering. Overall, a great pancake recipe. It served the 4 of us (2 adults and 2 kids) but probably wouldn't feed 4 hungry adults.

    I cooked the bacon in the pan while preparing the pancake ingredients. The bacon finished cooking just as I finished making the batter, which took about 10 minutes. Cooking the pancakes took another 15 minutes. I used 1/4 teaspoon vanilla extract, and my lemon zest measured a scant tablespoon. The lemon zest seemed a bit strange to me, though in the end, I couldn't taste it at all. Maybe in the future I'll just use buttermilk and skip the lemon zest and regular milk.

    I added the milk and then egg as described but found that the batter was still way too thick. I added an additional 1/4 cup milk to the batter, which made it a more pourable consistency, though still quite thick. I think I could've added more milk to make a thinner, more spreadable pancake. I left about 1 tablespoon bacon fat in the pan and cooked the pancakes in that, which worked well. My "dollops" were about 1/3 cup batter, which yielded 8 pancakes about 5 inches in diameter. They took 3 minutes to cook on the first side and 2 minutes on the second side, resulting in nicely browned, fluffy pancakes. Overall, an excellent flavor that was enjoyed by all.

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    Comments

    1. Definitely no need to wait for the holidays with this recipe! Enjoyed it greatly, and thought I would extrapolate on the “all good flavors combined” theme, and incorporated a shot of espresso into the milk before adding. Lovely! Might be gluttonous and add some peaches next time (gilding the lily?)

      1. Thanks Michael. We’re thrilled you enjoyed it so much. The shot of espresso sounds like a fantastic addition and I think peaches on top would be divine. Do let us know how it turns out!

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