30-Minute Kelly's Gingerbread Pancakes
Fluffy pancakes infused with the warm spices of gingerbread - molasses, cinnamon, ginger, nutmeg, and cloves - studded with plump raisins. These breakfast treats capture all the cozy flavors of the classic cookie in pancake form. The molasses gives them a deep, rich color and distinctive flavor that pairs beautifully with butter and maple syrup. Perfect for holiday mornings or whenever you crave something special for breakfast. The batter comes together quickly with basic pantry ingredients, making these an accessible way to bring gingerbread magic to your breakfast table.
Ingredients
- 1 large egg
- 1 ¼ cups flour
- 1 cup milk
- ½ cup molasses
- ½ cup raisins
- 4 tablespoons unsalted butter, melted
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon baking soda
Instructions
- 1
Whisk flour, baking powder, cinnamon, salt, ginger, nutmeg, cloves and baking soda in large bowl
- 2
Whisk egg until fluffy in medium bowl
- 3
Whisk milk, molasses, melted butter and vanilla into the egg
- 4
Stir in raisins
- 5
Pour wet ingredients over dry ingredients and fold until moistened but batter remains lumpy
- 6
Scoop batter onto hot non-stick griddle over medium-low heat
- 7
Cook until brown on both sides, turning once when edges are dry and bubbles stop forming on top
- 8
Serve with softened butter and warm maple syrup
Tips
Don't flip pancakes too early or make them too large - wait until edges are dry and bubbles stop forming on top to avoid a messy flip
Use a 1/3 cup measuring cup to scoop batter for consistent pancake size and easy pouring
Keep batter lumpy after mixing wet and dry ingredients - overmixing will make pancakes tough
Good to Know
Store leftover pancakes in refrigerator up to 3 days or freeze up to 2 months in airtight container with parchment between layers
Mix dry ingredients up to 1 week ahead and store covered. Combine wet ingredients just before cooking
Serve immediately while warm with softened butter and warm maple syrup
Common Mistakes
Don't flip pancakes too early or they'll break apart - wait for dry edges and no new bubbles
Don't overmix batter or pancakes will be tough - fold just until moistened and lumpy
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I make the batter ahead of time?
Mix dry ingredients ahead, but combine with wet ingredients just before cooking for best texture and rise.
What if I don't have molasses?
You can substitute with dark corn syrup or honey, but you'll lose the distinctive gingerbread flavor molasses provides.
How do I know when to flip the pancakes?
Wait until the edges look dry and bubbles stop forming on the surface before flipping to avoid breaking.