One of our favorite flavors of the holiday season: gingerbread! A few weeks ago, we received a special request for gingerbead pancakes. So, we decided to come up with a recipe that tastes just like a gingerbread cookie but in the shape of a pancake! This recipe is a great way to kick-start the Holiday season and bring these delicious flavors to your home. This recipe is really easy to make and comes together in just a few minutes.
gingerbread pancakes

Gingerbread Pancakes

Anti-Inflammatory Spices

This gingerbread pancake recipe is full of anti-inflammatory spices such as ginger, cinnamon, and nutmeg. These spices and molasses make this recipe extra nutritious and delicious.

Check out our step-by-step video here.

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gingerbread pancakes

Gingerbread Pancake Recipe

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  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 8 pancakes 1x


  • 1 c. of whole-wheat flour
  • 3/4 t. baking powder
  • 1/4 t. baking soda
  • 1/4 t. salt
  • 1 1/4 t. ground ginger
  • 1 t. ground cinnamon
  • 1/8 t. ground nutmeg
  • 1/8 t. ground cloves
  • 3/4 c. water
  • 1/4 c. molasses (can also use honey, maple syrup)
  • 1 egg
  • 1/2 t. vanilla extract
  • 1 T. melted butter


  1. Start by mixing the dry ingredients in a bowl
  2. In a separate bowl, mix in the molasses, water, egg, vanilla, and melted butter
  3. Add the wet ingredients to the dry ingredients and mix until combined.
  4. Heat a non-stick pan and add 1/4-cup scoops of the batter. Cook pancakes on one side until bubbles begin to form, then flip and cook on the other side.
  5. Serve with your favorite toppings!


  • Serving Size: 2 pancakes
  • Calories: 212
  • Sugar: 15.9 g
  • Sodium: 254.4 mg
  • Fat: 4.9 g
  • Carbohydrates: 39.3 g
  • Protein: 5.6 g
  • Cholesterol: 54.1 mg