Entering the Christmas weekend with one thing on my mind: holiday gingerbread pancakes! They’re soft and fluffy, speckled with warm winter spices, full of gingerbread flavor, and incredibly delicious.
This entire season is full of menu planning. I’m constantly dreaming up what I’ll be making for my family and friends around this time of year, whether it be for a cozy meal in or for our line-up of Christmas baking. Yet, one of my absolute favorite meals to prepare for is Christmas breakfast.
There’s something so cozy and kind of magical about waking up, having the whole day ahead of you to simply enjoy, and settling in to a late breakfast treat. Now, in our family we sometimes do our big breakfast on Christmas Eve, and then Christmas day is left for eating cookies and brownies (yes, we usually always do this).
No matter what day, or even if you make a special breakfast over the weekend, it’s always a wonderful tradition to have a really festive Christmas breakfast at some point during the holiday.
In the past, I’ve done this Nutella Brioche Bread Pudding, which is a complete MUST if you haven’t made it yet. This year, I’m so excited to add these gingerbread pancakes to the mix.
My dad and I made these last weekend. He’s been perfecting his classic pancake recipe for awhile now, and I wanted to start with that as the base. We added lots of gingerbread spice to this with cinnamon, cloves, ground ginger, and a little dash of nutmeg. Oh, and a heaping bit of molasses.
And I’d say, we got the gingerbread flavor down just perfectly. And when smeared with a little butter, stacked high, topped with whipped cream, and covered in maple syrup? It is Christmas morning heaven.
So, gather up these ingredients and plan the most perfect cozy morning…with Christmas movies, holiday candles, a burning fire, and all the good stuff that makes for a sweet, special morning at home so wonderful!!Print
Holiday Gingerbread Pancakes
festive holiday gingerbread pancakes full of spice and topped with whipped cream
yield: approximately 24 pancakes
- 3 cups all-purpose flour
- 2 tsp kosher salt
- ¾ cup + 2 tbsp sugar
- 4 tbsp baking powder
- 2 tsp ground cinnamon
- 1 ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 3 eggs
- 6 tbsp oil
- 3 tbsp molasses
- 2 ¾ cups whole milk
- 1 tbsp vanilla extract
- butter, for cooking
- softened butter
- maple syrup
- whipped cream
- crushed gingerbread cookies
- powdered sugar
- In a mixing bowl, whisk together the flour, salt, sugar, baking powder, cinnamon, ginger, cloves, and nutmeg. Set aside.
- In another mixing bowl, beat the eggs. Whisk in the oil and molasses until smooth. Incorporate the milk and vanilla.
- Pour ¾ of the wet ingredients into the dry ingredients and whisk until smooth. Add the remaining wet ingredients and gently stir until incorporated.
- Heat a griddle over medium heat. Add a tablespoon or two of butter at a time and let melt. Working in batches, ladle the pancake batter into 4 to 5-inch circles on the griddle. Cook the pancakes until set on one side and bubbles begin to form. Flip the pancakes and finish cooking on the other side for another couple of minutes.
- Keep the pancakes warm while you finish cooking the rest of the batter.
- Serve the pancakes with a smear of softened butter, lots of maple syrup, fresh whipped cream, crushed gingerbread cookies, and a dusting of powdered sugar.
This recipe makes a lot of pancakes if you’re serving a crowd or simply want leftovers. If you want to cut the recipe down, I recommend going down in thirds.