Gingerbread Pancakes recipe from Weelicious.comPin

Kenya has been jonesing to make gingerbread for weeks, so I finally got out my baking pan and all of the ingredients when he said to me with most intense, focused voice, “Mommy, I wanted to make gingerbread COOKIES”. That entire time I had thought Kenya wanted to make gingerbread but in his mind it was all about the iconic shape of the gingerbread cookie. After all, what’s cuter or more fun than a cookie whose arms, head and feet you can eat right off before devouring the middle?

Gingerbread Pancakes recipe from Weelicious.comPin

After a lengthy conversation with Kenya about the difference between gingerbread and gingerbread cookies, I asked him if instead he wanted to make gingerbread pancakes. He immediately broke out into a huge smile. It doesn’t take much to persuade my kids to eat pancakes no matter what their flavor. As long as the word “pancake” is involved, they’re excited both to eat and make them (just for the record, Kenya got to make the cookies as well and had a blast doing both).

Packed with iron, potassium and calcium from the rich molasses, they also offer a sweet, raisin-like flavor that I find kids adore. If you haven’t ever tried gingerbread pancakes, this is definitely the time of year to do it. Festive and delicious, it’s the kind of dish that really makes this time of year feel special!


Gingerbread Pancakes

5 from 2 votes
Author: Catherine McCord
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • 1 1/2 cups all purpose flour
  • 1/3 cup dark brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon kosher salt
  • 1 1/4 cup milk
  • 2 tablespoons molasses
  • 2 large eggs
  • 2 tablespoons melted butter


  • Whisk the dry ingredients in a bowl.
  • In a separate bowl whisk the liquid ingredients.
  • Add the flour mixture to the liquid mixture and whisk until just combined.
  • Let the batter stand for 10-15 minutes to thicken.
  • Place 2 tablespoons of the mixture in a large, greased sauté pan over medium heat and cook for 2-3 minutes on each side.
  • Serve with maple syrup or honey.


Calories: 370kcal | Carbohydrates: 67g | Protein: 9g | Fat: 8g | Cholesterol: 20mg | Sodium: 670mg | Fiber: 2g | Sugar: 27g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. Wow how smart. A ginger bread pancake. These sound amazing. Cant wait to try and i bet my son will love them. Thanks for such a great recipe.

  2. I have seen several comments about making round pancakes and then cutting them out. Can you place cookie cutters (metal ones) in the pan and pour the batter into it? Does that leak or cause them to cook unevenly?

  3. […] As long as the word “pancake” is involved, kids will be excited to both to eat and make them. Therefore gingerbread pancakes, shaped like little men and flavored like gingerbread, could result in an excitement overload. You’ve been warned. (Recipe) […]

  4. I made these this evening. The batter made 14 good sized pancakes. DH said that he is not a gingerbread fan but liked these pancakes…infact he ate 2 of them in one sitting. DS ate one pancake before bath time as a treat 🙂

  5. Yum! Perfect easy pancake variation. I don’t keep molasses on hand, and used dark agave instead.

  6. Just made these this morning- they are delicious! Just the right sweetness. My 3 year old and 16 month old loved them! Thank you for another great recipe.

  7. Could I make the batter today and put in the fridge till tomorrow? Not sure with the melted butter if that would work…maybe mix the dry in a bag and mix in wet in the AM?

  8. Finally tried these this morning. Didn’t have cloves and they still turned out yummy! Loved by my 2.5 year old and not overly sweet like I thought they could be. I also used 1/2 white flour and 1/2 brown flour…still nice and fluffy. Thanks Catherine for another great recipe!

  9. MY husband makes breakfast for our kids and I every Saturday morning. I found this recipe a couple days a go and e-mailed it to him. Then put in a special reuest 🙂 He made them this morning and they were delicious! He made some whipped cream, and we added a dolop on top of the maple syrup! Thanks for the great recipe!

  10. I made these for breakfast today and my 2 year old and I agreed that they were perfect. I used buttermilk and it worked well! Thanks for another amazing and creative recipe!

  11. I just made these this morning with light brown sugar and with the first batch in the pan a little extra brown on the circumference. They were loved by my 2 1/2 year old. I had to turn my heat down to just under the middle (4 on my knob). They were fluffy and super yummy!

  12. Brown Rice Syrup is similar in consistency to molasses so you should be able to use it as a substitute, but it will alter the flavor of these pancakes. Happy experimenting!

  13. Hi, just wonderinf if I can use Brown syrup in place of the molasses? Please let me know, thanks!

  14. I can’t wait to try these. Just wanted to let you know that I love weelicious. I’ve made many of the recipes. My toddlers love them and my husband too!

  15. This batter is a little thick for a waffle maker, but try adding some more milk to thin it out. Good idea – I can’t wait to try that myself!

  16. So yummy! We had these for breakfast yesterday and I’m making the other half of the batter for breakfast today. Big hit with my boys!

  17. I can’t wait to try this receipe.

    Could I use Golden Syrup in place of the Molasses?

    also how did you make the gingerbread man shaped pancake?

  18. Have you tried updating your software recently? When there are glitches with the app, that is often the problem. I try to update mine every month because I find that the app’s move faster. I’m hoping that works so you can try a bunch of the recipes!

  19. I have been using a white whole wheat flour from Eagle Mills (bought it at wallmart)It says it is “Ultragrain whole wheat flout and has 4-1/2 times the fiber of regular flour. The color is not a pure white, but everything I have made comes out fine. Catherine – do you know about this? It is easier than mixing white and whole wheat.

  20. Rachel – I use ALL whole wheat pastry flour all the time in lieu of white or 1/2 and 1/2. Haven’t (yet!) tried it with this recipe, but I’m sure it’ll work.
    I also have issues with the app. So dissapointed, as I love this site!

  21. Wow! I think we will try these this weekend! Have you tried any whole wheat flour in place of the all purpose? I usually do half and half.

    On another note, I love your site on the computer, but have been struggling with it on my iPod. When I search for recipes from your app, it shows the one I want for a moment and then goes back to the current post. When I look through Safari (the browser) it has a window about the app over the screen that I can’t get to close. 🙁 This means I’m having to waste paper to print the recipes from the computer (if I have time with the wee ones to run upstairs to print it!)… I’m hoping this can be fixed so I can test more of your recipes. I’m hoping to try some teething biscuits, holiday cookies, and more!

  22. Love the addition of the blackstrap molasses. SUCH a mineral dense, healthy ingredient! Making these in the am!

  23. I made these today for my 2 1/2 year old and 9 month old and they devoured them! I loved them, also. Great recipe 🙂

  24. How did you make the shape?!
    BTW, I made hte almond cookies and they were lovely – thanks for much!

  25. I always use the ‘when they start to bubble on top, flip them’ timing method for pancakes and it works perfectly to keep them from burning!

  26. Did you cook them over medium heat? It’s so tough to offer a time with pancakes as everyone’s flame and pan’s are so different! I hope you enjoyed them!

  27. i kept scaling the cooking time back as i was making these (the 1st 2 came out burned.) i ended up cooking the for 2:20 – 1:55…

  28. OH MY GOSH. I just made these, and my boys will be lucky if there are any left when they wake up! ha ha …

    I wanted to ask, what kind of temperature did you cook these at? It was almost as if the molasses and brown sugar made the pancakes darken a little quicker than normal pancakes would, so I had to flip them earlier (and messier!)


  29. I made this yesterday for dinner. I used coconut oil instead of the butter. I also didn’t have molasses so i used a bit more than the brown sugar. They were delicious and my son loved them!!!

  30. What could you uses instead of the butter? My little one has a dairy/soy allergy. I would replace the milk with rice milk.

  31. Yes it is a man-shape! I poured the batter into a greased cookie cutter to make the shape. It took a little longer, but was so much fun to have this shape! You could definitely cut the shapes out post-cooking, and have the little scraps to munch on while preparing everyone else’s breakfast.

  32. I’ve tried both – it’s a lot easier to cut them out after cooking. And I get to nibble the “scraps”!

  33. Is that a man shaped pancake? Did you pour the batter in a cookie cutter or cut it after you finished cooking it?

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