Gingerbread Pancakes with Spiced Syrup

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soft gingerbread pancakes flavored with warming spices and brown sugar, drizzled with spiced syrup, and topped with whipped cream

servings: 4-6


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.