Entering the holiday season with the coziest, most festive breakfast recipe: gingerbread pancakes with spiced syrup! The pancakes are soft and fluffy, speckled with warm winter spices, full of gingerbread flavor, and incredibly delicious. The spiced syrup drizzled over top adds even more sweet warmth. Top it all off with whipped cream, crushed gingerbread cookies, and powdered sugar…because every breakfast in December needs that “over the top” special touch.
This recipe is sponsored by Bob’s Red Mill.
Christmas breakfast is one of my favorite meals of the entire holiday season. 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 for a late breakfast treat.
These gingerbread pancakes are the perfect option…not only to make on Christmas morning, but for any weekend leading up to it!
gingerbread pancakes with spiced syrup – the details
The best part about these pancakes is that they’re as simple as any other pancake recipe, but feel extra special. All because of the spices. To the pancake batter, you’ll add cinnamon, ginger, nutmeg, and cloves. The spices, plus the dark brown sugar, create the gingerbread taste.
The batter is cooked in hot, bubbling butter until golden and cooked through. Meanwhile, you’ll have maple syrup simmering away on the stovetop with cinnamon sticks, cloves, and a star anise pod. The whole spices infuse into the syrup and result in the most delicious, intoxicating syrup to drizzle over the pancakes.
For these gingerbread pancakes, I use my go-to baking staple: Bob’s Red Mill All-Purpose Organic Flour. You can’t do the holidays without a good all-purpose flour on hand, and Bob’s is simply the best. It’s milled from high-quality wheat and is super versatile.
It absorbs all of the gingerbread flavors and makes for soft, tender pancakes. So stock up on a few bags for December, and get these pancakes on your “to make” list!Print
Gingerbread Pancakes with Spiced Syrup
soft gingerbread pancakes flavored with warming spices and brown sugar, drizzled with spiced syrup, and topped with whipped cream
- 1 cup maple syrup
- 2 tbsp water
- 2 cinnamon sticks
- 6 whole cloves
- 1 star anise pod
- 1 ½ cups all-purpose flour
- 2 tbsp baking powder
- ½ tsp kosher salt
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 eggs
- ½ cup dark brown sugar
- 4 tbsp butter, melted (plus more for cooking)
- 1 ¼ cups whole milk
- 2 tsp pure vanilla extract
- whipped cream, for serving
- crushed gingerbread cookies, for serving
- powdered sugar, for serving
- Combine the maple syrup, water, cinnamon sticks, cloves, and star anise in a small saucepan over medium heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes. Allow to cool slightly before serving.
- Meanwhile, combine the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a mixing bowl. Whisk to combine. In another mixing bowl, beat the eggs. Whisk in the brown sugar until smooth. Then, whisk in the melted butter, 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. All the batter to sit for 5 minutes.
- Heat a griddle over medium heat. Add a tablespoon or two of butter at a time and let it melt. Working in batches, use a ¼ cup measurer to ladle the pancake batter into circles on the griddle.
- Cook the pancakes until set on one side and bubbles begin to form, 2-3 minutes. Flip the pancakes and finish cooking on the other side, another minute or so (adjust the heat to medium-low as needed so they don’t burn).
- Keep the pancakes warm while you finish cooking the rest of the batter. Serve the pancakes with the spiced syrup, fresh whipped cream, crushed gingerbread cookies, and a dusting of powdered sugar over top.