Gingerbread Pancakes

Gingerbread is just as good in pancake form—and perfect with a cup of coffee on a holiday morning!
Publish date:
gingerbread pancakes topped with orange zest

Recipe by Anna Theoktisto

  • 4Servings


  • 2 cups self-rising flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. ground ginger
  • 1 1/4 cups buttermilk
  • 1/4 cup (packed) dark brown sugar
  • 1/4 cup butter, melted, plus more for griddle
  • 1/4 cup molasses, plus more for topping
  • 2 large eggs
  • Butter and orange zest, for topping


In bowl, whisk flour and spices. In another bowl, whisk buttermilk, brown sugar, 1/4 cup butter, 1/4 cup molasses, and eggs; stir into dry ingredients just until combined. On greased griddle, cook 1/4 cupfuls of batter over medium-high heat until edges are dry, about 3 minutes. Flip; cook until browned, about 2 minutes. Top with butter, more molasses, and orange zest.