There’s just something magical about the smell of gingerbread, isn’t there? It instantly makes me think of cozy mornings, crackling fires, and all things festive. That’s exactly what inspired me to whip up this Gingerbread Pancake Stack. It takes that warm, spicy goodness we all love and turns it into a breakfast dream. Seriously, imagine fluffy pancakes infused with all those classic gingerbread spices – yes, please! This isn’t just any pancake recipe; it’s a little bit of holiday magic for your breakfast table, perfect for those chilly mornings when you just want to feel extra snuggly.

Why You’ll Love This Gingerbread Pancake Stack

These gingerbread pancakes are such a treat, and here’s why you’ll absolutely adore them:

So Easy to Whip Up: Honestly, they come together in a flash. Perfect for when you want something special without a fuss.
Cozy, Spiced Flavor: That signature gingerbread taste—warm ginger, cinnamon, and cozy spices—makes every bite feel like a hug.
Fluffy & Delicious: They’re wonderfully light and fluffy, just the way pancakes should be.
Perfect for Any Occasion: Whether it’s a holiday morning or just a weekend craving, these pancakes are sure to impress.

Gather Your Gingerbread Pancake Stack Ingredients

Alright, let’s get these cozy gingerbread pancakes made! The beauty of this recipe is that it uses pretty standard pantry staples, plus those lovely warming spices. Here’s what you’ll want to have ready:

You’ll need:

2 cups of all-purpose flour – our base for fluffy pancakes!
2 tablespoons of granulated sugar – just enough sweetness.
2 teaspoons of baking powder – this is our secret for getting that amazing lift.
1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves – these are our gingerbread stars! Don’t skimp on these, they make the cake!
1/2 teaspoon of salt – it just balances all those flavors.
1 3/4 cups of milk – any kind will work here.
2 large eggs – they help bind everything together and add richness.
1/4 cup of unsalted butter, all melted – make sure it’s not too hot when you add it in!
1 teaspoon of vanilla extract – a little extra yummy flavor.

Step-by-Step Guide to Making Your Gingerbread Pancake Stack

Okay, now for the fun part! Making these gingerbread pancakes is a breeze, and honestly, the smell alone is worth it. We’re going to keep it simple and super effective so you get fluffy, flavorful pancakes every single time. Trust me, it’s all about a few key steps.

Mixing the Dry Ingredients for Your Gingerbread Pancake Stack

First things first, grab a big bowl and toss in your flour, sugar, baking powder, and all those amazing gingerbread spices – the ginger, cinnamon, nutmeg, and cloves. Don’t forget that pinch of salt! Give it all a really good whisk. This isn’t just a quick stir; a good whisking makes sure all those leavening agents and spices are perfectly distributed. It might seem small, but it’s super important for getting fluffy pancakes that taste consistently delicious in every bite.

Combining Wet and Dry Ingredients for the Gingerbread Pancake Stack Batter

Now, in a separate bowl, let’s get our wet ingredients ready. Whisk together the milk, those lovely eggs, the melted butter (make sure it’s not piping hot!), and the vanilla extract. Pour all of this into the bowl with your dry ingredients. Here’s the golden rule: whisk *just until* everything is combined. Seriously, don’t go crazy with the whisk! A few little lumps in the batter are totally fine, even welcome. Overmixing is the enemy of fluffy pancakes; it develops the gluten too much and can make them tough. We want light and airy here!

Cooking Your Perfect Gingerbread Pancake Stack

Time to heat up your griddle or frying pan! You want it on medium heat. A little spritz of oil or a tiny bit of butter works wonders to keep them from sticking. Once it’s nice and hot – a drop of water should sizzle and evaporate quickly – it’s time to pour your batter. Use about 1/4 cup of batter for each pancake. They’ll spread out a bit, so give them some space. Cook them for about 2-3 minutes on the first side. You’ll see little bubbles starting to form on the surface, and the edges will look set. That’s your cue to flip! Another 2-3 minutes on the other side until they’re beautifully golden brown. You should get about 8-10 perfect pancakes out of this batch, ready to be stacked!

If you’re looking for more tips on getting that perfect pancake flip and fluffy texture, check out my super fluffy buttermilk pancake recipe! It’s got some great pointers that apply here too.

Tips for the Ultimate Gingerbread Pancake Stack

Okay, so you’ve got the batter mixed and you’re ready to griddle, but let’s make sure these gingerbread pancakes are absolutely *chef’s kiss* perfect. A few little tricks can really elevate them from good to spectacular. First off, even though this batter is pretty forgiving, making sure your wet ingredients aren’t straight from the fridge really helps. Room temperature milk and eggs tend to combine more smoothly with the butter and other ingredients. And don’t worry about resting the batter for this one; it’s designed to go straight onto the griddle for maximum fluffiness straight away!

Temperature control for your griddle is key, too. Medium heat is your best friend here. If it’s too high, the outside will burn before the inside cooks. Too low, and they can end up a bit flat and greasy. Keep a close eye on that first pancake – it’s always a test batch to make sure your heat is just right! For extra fancy pancakes, or if you’re going for that super tall, fluffy Japanese style, you might want to check out my guide to Japanese pancakes; some of those techniques can be adapted!

Serving Suggestions for Your Gingerbread Pancake Stack

Now that you’ve got a beautiful stack of gingerbread pancakes, it’s time for the fun part – dressing them up! You can never go wrong with a classic drizzle of warm maple syrup. But for an extra special touch, a dollop of whipped cream or a spoonful of crème fraîche is divine. I also love a light dusting of powdered sugar, it makes them look so elegant! If you’re feeling really festive, a drizzle of caramel sauce or even some candied pecans would be absolutely heavenly.

Storage and Reheating Your Gingerbread Pancake Stack

Got leftover gingerbread pancakes? Lucky you! To store them, let them cool completely, then pop them into an airtight container in the fridge for up to 3 days. If you want to keep them longer, you can actually freeze them! Lay them flat on a baking sheet lined with parchment paper until frozen, then transfer them to a freezer bag. Reheating is super easy – just pop them in the toaster, microwave, or a warm oven for a few minutes until they’re cozy and ready to eat again.

Frequently Asked Questions about Gingerbread Pancake Stack

Got some burning questions about these cozy gingerbread pancakes? I’ve got you covered!

Can I make the gingerbread pancake batter ahead of time?

While this batter is best used right away to get those super fluffy results, you *can* technically mix the dry ingredients together a day ahead. Store them in an airtight container. Then, just whisk up your wet ingredients and combine them right before you’re ready to cook. That way, you’re not scrambling in the morning! For more pancake tips, check out my protein pancake ideas.

What if I don’t have all the gingerbread spices?

Oh, don’t you worry about that! If you’re missing one of the spices, just omit it or use a bit more of the cinnamon and ginger. The magic of gingerbread really comes from that warm spice blend. You could also use a good quality “pumpkin pie spice” blend in a pinch, which usually has all the right warming spices.

How do I make sure my gingerbread pancakes are extra fluffy?

The key is not to overmix the batter! Seriously, just stir until the wet and dry ingredients are *barely* combined. Little lumps are your friends here. Also, make sure your baking powder is fresh – stale baking powder won’t give you that lift. And cooking on medium heat, letting those little bubbles show up before you flip, really helps too!

Estimated Nutritional Information

Just a heads-up, these numbers are estimates and can wiggle around a bit depending on exactly what you use and how big your pancakes end up. But for about 2 pancakes, you’re looking at roughly 250 calories, 10g of fat, 8g of protein, and 35g of carbs. This gives you a good idea of what you’re working with for a delicious and satisfying breakfast!

Gingerbread Pancake Stack

Author: habibarecipes
Total Time: 25 min
Yield: 8-10 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

A stack of fluffy gingerbread pancakes, perfect for a festive breakfast.

Ingredients

Scale

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 3/4 cups milk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour about 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Stack the pancakes and serve immediately.

Notes

Serve with maple syrup, whipped cream, or a dusting of powdered sugar.
For a richer flavor, you can add 1 tablespoon of molasses to the wet ingredients.

Prep Time: 10 min
Cook Time: 15 min
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 250
Sugar: 10g
Sodium: 300mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 8g
Cholesterol: 70mg

Keywords: gingerbread pancakes, pancake stack, breakfast, holiday breakfast, spiced pancakes

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