Gingerbread Pancakes


Total time: 30 min

Servings: 4


  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1½ cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 tablespoon dark brown sugar
  • 1 tablespoon molasses
  • 1 teaspoon pure vanilla extract
  • Canola oil, for skillet
  • Maple syrup and more butter, for serving.


  1. Whisk flour, baking powder, cinnamon, ginger, baking soda, salt, allspice, and cloves in a large bowl. In a separate medium bowl, whisk milk, melted butter, egg, brown sugar, molasses, and vanilla until smooth. Make a well in the center of the dry ingredients and add wet ingredients, whisking until smooth. Set batter aside, 15 minutes (resting the batter makes for tender pancakes—don’t skip this step!).
  2. Heat a griddle or nonstick skillet over medium-high; brush with oil or butter. Working in batches (and adjusting heat as necessary), scoop ¼-cupfuls of batter onto griddle. Cook pancakes until bottoms are brown and bubbles form on top, about 2 minutes. Flip and cook until pancakes are just cooked through and underside is brown, 1 to 2 minutes longer.Serve pancakes with butter and maple syrup.