Save These gingerbread pancakes with vanilla glaze deliver the coziest breakfast for chilly mornings and special winter celebrations. Warm spices mingle with deep molasses flavor in pillowy stacks, all finished with a silky vanilla glaze that feels like dessert for breakfast. They are easy enough to whip up on a weekend yet always feel festive and lovingly homemade.
When my kids smell the scent of cinnamon and ginger wafting from the stove, everyone gathers in the kitchen without being called. These pancakes are requested every December and have become a family tradition on snowy Sundays.
Ingredients
- All-purpose flour: The backbone for fluffy pancakes Choose fresh flour without any musty aroma for best results
- Brown sugar: Adds warmth and moisture Opt for dark brown sugar for a richer caramel note
- Baking powder and baking soda: Work together so pancakes rise high Check expiration dates so leavening power is strong
- Salt: Balances sweetness Use fine sea salt for even mixing
- Ground cinnamon and ginger: The key gingerbread spices Always use fresh for assertive fragrance
- Ground nutmeg and cloves: Deepens spice profile and adds that signature holiday flavor Use whole spices and grate fresh for the boldest aroma
- Whole milk: Ensures richness and tender crumb You can substitute with plant-based milk if dairy-free
- Large eggs: Structure and binding Room temperature eggs mix more evenly into batter
- Unsulphured molasses: Classic gingerbread depth Look for unsulphured as it tastes smoother and is less harsh
- Unsalted butter: Adds richness and helps browning Use real butter for flavor but plant-based butter works for dairy-free versions
- Vanilla extract: Beautiful in both pancake and glaze Always choose pure extract for clean vanilla notes
- Powdered sugar: Sift first for ultra-smooth glaze
- Milk: Thins the glaze to perfect drizzling consistency Use any milk you prefer
- Vanilla extract: Infuses the glaze with comforting sweetness
- Pinch of salt: Cuts sweetness and enhances vanilla
Instructions
- Prepare your dry ingredients:
- In a large bowl, whisk together the all-purpose flour brown sugar baking powder baking soda salt ground cinnamon ginger nutmeg and cloves Take your time to fully blend the spices so every bite tastes warm and spiced
- Mix the wet ingredients:
- In a separate medium bowl whisk the whole milk large eggs unsulphured molasses melted butter and vanilla extract Be sure the melted butter is not hot or it could scramble the eggs Combine until the mixture is silky and all the molasses is dissolved
- Combine wet and dry:
- Gently pour the wet mixture into the dry ingredients Use a spatula to fold the batter together with a light hand Stop stirring as soon as you no longer see dry flour streaks It is okay if there are a few lumps Overmixing creates tough pancakes
- Preheat skillet and grease:
- Heat a nonstick skillet or griddle over medium heat Once hot brush lightly with melted butter to coat the surface This prevents sticking and gives the pancakes a golden crust
- Cook the pancakes:
- Scoop about a quarter cup of batter for each pancake onto the hot skillet Watch for bubbles rising to the surface and the edges setting which should take about two to three minutes Flip each pancake with a spatula and cook another minute or two until the underside is golden Transfer cooked pancakes to a plate and keep them warm under a towel
- Make the vanilla glaze:
- Whisk together powdered sugar milk vanilla extract and a pinch of salt in a small bowl Start with two tablespoons of milk and add more as needed You want the glaze to be thick yet pourable It should drip but not run off the spoon
- Finish and serve:
- Stack pancakes on serving plates and drizzle generously with the vanilla glaze Serve immediately for the best flavor and texture
Save Molasses is my favorite part of these pancakes It gives the most unforgettable deep gingerbread flavor and brings back sweet memories of baking with my grandmother every Christmas morning The moment I drizzle that vanilla glaze my kitchen turns into a holiday bakery
Storage Tips
Cool the pancakes completely before storing Stack with wax or parchment sheets between each to prevent sticking Place in airtight containers and refrigerate up to three days For longer storage freeze pancakes and reheat in a toaster or microwave for a quick holiday breakfast
Ingredient Substitutions
To go dairy-free use plant-based milk and vegan butter Gluten-free flour blends work in place of regular All-purpose flour for pancakes that are still fluffy If you do not have molasses try maple syrup for a milder flavor Bakers who love extra spice can add allspice or even a tiny bit of black pepper for boldness
Serving Suggestions
Serve stacks adorned with extra vanilla glaze fresh berries toasted nuts or whipped cream For a full holiday spread pair with fruit salad spiced hot chocolate or crispy breakfast potatoes Individual pancakes can be cut into fun shapes with cookie cutters for festive kids plates
A Gingerbread Tradition
Gingerbread has roots in old European baking and the blend of cinnamon ginger and cloves is deeply comforting These pancakes recreate those classic flavors in morning form I started making them as a family antidote to icy days and quickly discovered that one bite brings everyone to the table with smiles
Seasonal Adaptations
Add orange zest to the batter for a bright wintery twist Top with roasted pears or spiced apples when in season for extra comfort Swap vanilla glaze for a cream cheese drizzle around Christmas for extra richness
Success Stories
Many home cooks tell me these pancakes become a new holiday tradition after just one try The easy recipe allows little helpers in the kitchen and the dramatic scent of warm gingerbread makes every visitor ask for seconds I once packed a batch for a holiday road trip and friends requested the recipe before dessert
Freezer Meal Conversion
Let the pancakes cool then double wrap and freeze in a large bag or airtight container They reheat in the toaster or oven and still taste fresh Gently warm the prepared glaze in the microwave or make it fresh while the pancakes toast
Save Make these gingerbread pancakes next time you crave something cozy You will taste holiday mornings in every fluffy, spiced bite
Kitchen Guide
- → What makes these pancakes fluffy?
The combination of baking powder and baking soda, along with proper mixing, ensures a light and airy texture.
- → Can I use other spices?
Absolutely; try a pinch of black pepper or orange zest for added depth and aroma.
- → How do I make this dairy-free?
Substitute plant-based milk and butter to prepare a dairy-free version while maintaining flavor and texture.
- → Is there a gluten-free option?
Use gluten-free all-purpose flour and confirm all other ingredients for allergy safety.
- → What toppings go well with these pancakes?
Fresh fruit, toasted pecans, or whipped cream add delicious contrast and extra festive flair.
- → How do I achieve the ideal glaze consistency?
Add milk gradually to your powdered sugar until the glaze is pourable but thick enough to hold on pancakes.