Pull on that cozy sweater and grab your spatula—we’re making gingerbread pancakes that taste just like a holiday hug. They’re fluffy, warmly spiced, and crowned with the dreamiest maple whipped cream. These are the kind of pancakes that bring everyone to the table—no alarm clock needed. Trust me, your weekend brunch just got a major upgrade.
Why You’ll Love This Recipe
When my kids smell these pancakes sizzling on the griddle, it’s like a homing device straight to the kitchen. I made this recipe because we needed something equal parts festive and comforting during those chilly mornings. A splash of molasses and gingerbread spices turns everyday pancakes into a little celebration on a plate.
- Cozy spices bring out warm holiday vibes without being too sweet.
- The maple whipped cream is light, fluffy, and just indulgent enough.
- Perfect for Christmas morning or any slow-moving Sunday.
- Easy to make ahead—yes, even the batter!
- Kid-approved and freezer-friendly for those busy mornings.
Ingredients Breakdown
Essentials
- 1 1/2 cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional, but lovely)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1/4 cup dark molasses
- 1 large egg
- 2 tablespoons unsalted butter, melted (+ more for the pan)
- 1/2 teaspoon vanilla extract
Pro Tips
- No buttermilk? Stir 1 tbsp lemon juice or white vinegar into 1 cup milk and let it sit 5 minutes to curdle.
- Dark or robust molasses will give the richest flavor—just avoid blackstrap, which is too bitter.
- Letting the batter rest is a small step that makes a big difference for fluffy pancakes!
- Use real maple syrup for whipped cream—it makes it feel extra special.
Step-by-Step Instructions
- Make the maple whipped cream: Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour cold heavy cream into the bowl, add maple syrup, vanilla, and a pinch of salt (if using). Whip on medium-high to soft peaks, then continue until stiff peaks form. Refrigerate until ready to use.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves (if using).
- Mix the wet ingredients: In a medium bowl, whisk together buttermilk, molasses, egg, melted butter, and vanilla extract.
- Combine: Pour the wet ingredients into the dry and gently whisk just until combined. Don’t overmix—it’s okay if it’s a little lumpy! Let the batter rest for 10–15 minutes.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and add a small pat of butter. Scoop 1/4 cup of batter for each pancake and spread slightly. Cook until bubbles form and the edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden.
- Serve warm: Stack pancakes high, top with maple whipped cream, and drizzle with extra maple syrup. Add toasted pecans or a dust of cinnamon for flair!
Chef’s Tips and Tricks
- If making a large batch, keep cooked pancakes warm in a 200°F oven between batches.
- Use a nonstick griddle or cast iron pan for even browning and crisp edges.
- Folding in whipped egg whites (separating the egg and beating the whites) makes these pancakes extra airy—great for brunch guests!
- Make extra maple whipped cream—it’s heavenly on waffles or even stirred into hot cocoa!
Recipe Variations and Serving Suggestions
- Dairy-Free: Use almond milk with lemon juice in place of buttermilk and whipped coconut cream for topping.
- Ginger Boost: Stir in 1 tablespoon freshly grated ginger to amp up the spice.
- Fun Toppings: Chopped candied ginger, chocolate chips, or a sprinkle of orange zest are divine additions.
- Leftovers: Freeze extra pancakes in a single layer, then pop in the toaster for a quick weekday treat.
FAQs
Can I make the batter the night before?
Absolutely! Just cover and store it in the fridge. Whisk gently before cooking.
Can I use regular milk instead of buttermilk?
Yes! Add 1 tablespoon lemon juice or vinegar to 1 cup of milk, stir, and let it sit for 5 minutes to curdle. It mimics buttermilk beautifully.
How do I store leftover pancakes?
Let them cool completely, then freeze in a single layer. Once frozen, stack them in a resealable bag. Reheat in a toaster or warm oven.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1/4 cup molasses
- 1 egg
- 2 tablespoons melted butter (plus more for cooking)
- 1/2 teaspoon vanilla extract
- 1 cup cold heavy cream
- 2–3 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions:
- Chill bowl and beaters, then whip cold cream with maple syrup and vanilla until stiff peaks form. Refrigerate.
- Whisk together dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, salt, and spices.
- In another bowl, mix buttermilk, molasses, egg, butter, and vanilla.
- Combine wet and dry ingredients; stir gently until just mixed. Let batter rest for 10–15 minutes.
- Cook on a buttered skillet over medium heat, using 1/4 cup batter per pancake. Flip when bubbles form; cook until golden.
- Top warm pancakes with maple whipped cream and extra syrup or pecans. Serve immediately.
Nutrition: ~280 calories per serving
If you try this recipe, I’d love to hear what you think! Drop a comment below, snap a photo and tag me on Instagram @thekitchensaid, or share it with someone who needs a little stack of joy this weekend!
