There’s something about gingerbread flavors that instantly slows everything down. Maybe it’s the warm spices, maybe it’s the way the kitchen smells while they cook, or maybe it’s the memories tied to chilly mornings and holiday breakfasts. Gingerbread pancakes with maple syrup take everything we love about classic gingerbread cookies and turn it into the coziest breakfast imaginable.

These pancakes are soft, fluffy, and deeply spiced, with notes of ginger, cinnamon, and molasses woven into every bite. They’re not overly sweet, which makes the drizzle of real maple syrup absolutely perfect—rich, buttery, and just sweet enough to balance the spices. The result is a breakfast that feels special without being complicated, ideal for slow weekends, holiday mornings, or anytime you want breakfast to feel like a treat.

What makes gingerbread pancakes truly special is their warmth. Not just temperature-wise, but flavor-wise too. The spices don’t overpower; instead, they create that familiar gingerbread comfort that feels nostalgic and inviting. The molasses adds depth and a subtle caramel note, giving the pancakes their signature color and richness.

This recipe is simple enough for everyday cooking but special enough for Christmas morning. You can make them while the coffee brews, stack them high, and let everyone drizzle their own maple syrup. Add a little butter, maybe some whipped cream if you’re feeling indulgent, and suddenly breakfast feels like an event.

Whether you’re making these for family, guests, or just yourself on a quiet winter morning, gingerbread pancakes with maple syrup deliver warmth, comfort, and just a hint of holiday magic.

Ingredients

All-purpose flour
Brown sugar
Baking powder
Baking soda
Ground ginger
Ground cinnamon
Ground nutmeg
Ground cloves
Salt
Eggs
Milk
Molasses
Melted butter
Vanilla extract
Maple syrup, for serving
Butter, for serving

Instructions

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, whisk eggs, milk, molasses, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix.
Let the batter rest for 5 minutes to allow the pancakes to fluff up.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
Pour about ¼ cup of batter per pancake onto the hot skillet.
Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip and cook another 1–2 minutes until golden brown and cooked through.
Transfer pancakes to a warm plate and repeat with remaining batter.
Serve warm with butter and plenty of maple syrup.