My Christmas morning breakfast ain’t complete without a stack of these gingerbread pancakes with eggnog maple syrup, boos. They get BIG flavor from the molasses, nutmeg, cloves, and cinnamon, and are super easy to make. That’s my #1 rule when cooking during the holidays. I also love that these gingerbread pancakes turn out so fluffy. They soak up the syrup like a dream! Which by the way tastes a thousand times better if you make it with my homemade eggnog. Get into it.
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How to Make Gingerbread Pancakes
These step-by-step photos show how to make Christmas gingerbread pancakes, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Gingerbread Pancakes Recipe
1. Whisk the dry ingredients
Add cake flour, sugar, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt to a large bowl. Whisk until combined.
2. Mix the wet ingredients
Whisk together the sour cream, eggs, molasses, melted butter, and vanilla in a separate bowl. Stir in the half-and-half.
3. Gently fold the wet ingredients into the dry
Mix just until combined. The batter will be lumpy. Let it rest.
4. Cook the gingerbread pancake batter
Heat a cast-iron skillet and grease it with butter and a little oil. Pour in about ¼ cup batter per pancake, cook until bubbles form and the bottom browns, flip, and finish cooking. Keep pancakes warm in a preheated oven.
5. Make the eggnog maple syrup
Add eggnog and maple syrup to a medium pot and whisk over medium-high heat until warmed through.
6. Pour the warm eggnog syrup over your pancakes
Garnish with sugared cranberries, and enjoy!
PRO TIP: I can’t stress this enough, boos. Let the batter rest while your skillet heats! I tested this recipe both ways and resting really does make a difference. The flour hydrates, the batter thickens, and the pancakes cook up fluffier.
Full Gingerbread Pancakes Recipe
Gingerbread Pancake Recipe
These Gingerbread Pancakes are fluffy and are made with a mix of molasses, ground ginger, nutmeg, and cinnamon, and are topped with a homemade eggnog maple syrup!
For the Eggnog Syrup (optional)
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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.
How to Store
Fridge: Keep leftover pancakes in an airtight container in the refrigerator for up to a week. The eggnog maple syrup can be stored separately in a jar and chilled too.
Freezer: Lay the pancakes on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months.
Reheating: Warm the pancakes in a 350°F oven for 10 to 12 minutes in a covered baking dish. If you’re in a rush, pop a few in the microwave in 20 to 30 second bursts until heated through.
Calories: 209kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 240mg | Potassium: 173mg | Fiber: 0.5g | Sugar: 20g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg
Recipe Tips
Bring everything to room temp so the batter mixes smooth. That means your eggs, sour cream and half-and-half.
Don’t overmix, y’all. A few lumps are fine. Too much stirring will make your pancakes tough.
Watch the heat. Every stove acts different, so adjust as you go. If the pancakes brown too fast, turn it down. If they stay pale and won’t flip clean after a couple minutes, turn it up.
Use a big, flat spatula. A tiny one will have your Christmas morning pancakes folding up like laundry!
Pour the batter slowly with a ladle or measuring cup. It helps you get those neat, even circles every time.
Recipe Help
Your pan was probably too hot, cooking the outside faster than the inside. Turn the heat down a bit and give the batter time to cook through.
Honey or maple syrup, boo.
If your pancakes are too thin, add a tablespoon of flour to the batter and gently mix it in. Add a little more as needed until it thickens up. If your pancakes are too thick, loosen the batter with a small splash of half-and-half and stir.
