One week ago today most families across America were gathering with friends and family to enjoy a bountiful Thanksgiving meal. And whether you’re ready or not, Christmas will be here in three weeks! It is amazing how quickly the holidays can sneak up on a person.

During the busyness of the season I love to create memories in our kitchen. Whipping up hot chocolate, baking and decorating cookies, preparing memorable homemade weekend breakfasts, and hosting evening holiday parties with great food is what I look forward to the most during the holidays.

Today I have a wonderful homemade gingerbread pancake recipe for you that I absolutely love. These fluffy pancakes are made with sour cream and the perfect blend of spices to put you in the holiday mood. The batter is made with a touch of molasses, ginger, cinnamon, nutmeg, and cloves. What I appreciate the most about these pancakes is their subtle gingerbread flavor, which is not overpowering yet noticeably present. I find kids generally do not like strong ginger flavored foods (with perhaps the exception of cookies) yet they love these pancakes.

Whether you are hosting family over the Winter break or just want to treat your family to a holiday themed breakfast (or brunch), these memorable pancakes are sure to delight those who will enjoy them.

Recipe: Gingerbread Pancakes Recipe

  • Prep Time: 5 min(s)
  • Cook Time: 10-15 min(s)
  • Total Time: 15-20 min(s)
  • Servings: 12 pancakes

PBS Gingerbread Pancakes recipe from scratch - This recipe is a great seasonal spiced pancake with hints of cinnamon, ginger, nutmeg, and cloves. The flavor is not too overwhelming but is more subtle. Kids love these pancakes and you will too!


    1 cup milk
    2/3 cup sour cream
    2 eggs
    4 tablespoons butter, melted
    2 tablespoons molasses
    ½ teaspoon vanilla extract
    2 cups flour
    1/3 cup sugar
    2 teaspoons baking powder
    1 ½ teaspoon ground ginger
    1 ½ teaspoon cinnamon
    1 teaspoon baking soda
    ¼ teaspoon nutmeg
    ¼ teaspoon cloves
    1/4 teaspoon salt
    Up to 4 additional tablespoons milk or water, if needed


    In a large bowl, whisk the milk, sour cream, eggs, butter, molasses, and vanilla until well mixed – the mixture should not have any clumps of sour cream.  Tip : Use a blender on medium-low speed to mix the wet ingredients.
    Sift the flour, sugar, baking powder, ginger, cinnamon, baking soda, nutmeg, cloves, and salt over the large bowl holding the wet ingredient mixture.
    Slowly whisk the ingredients until the batter is smooth.  The batter should not be runny but also not too thick.  You can add more water or milk if needed.
    Heat a non-stick frying pan on medium low heat and coat it with non-stick spray.
    Pour 1/4 cup of the pancake batter in the pan. Spread the batter in a 5 inch circle.
    Watch for the pancake to start forming bubbles around the 1 minute mark.  When this happens, gently flip the pancake over and cook for 60 seconds or until golden.
    Spray non-stick spray between cooking new pancakes.
    Serve immediately.

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