Oh boy, I love pancakes. Who doesn’t love them? These gingerbread pancakes are perfectly sweet, fluffy and full of the gorgeous holiday flavor that we all love.
Gingerbread just makes me feel all the happy holiday feelings. It brings back memories of childhood – making gingerbread with my mom and eating it with lots of fresh whipped cream on top.
Gingerbread for breakfast? Yes, please. Gingerbread pancakes for the win!
I’ve made these a few times now, and my family eats them almost as fast as I can flip them out of the pan. They’re just so delicious. I like mine with butter and a little powdered sugar. My husband and my boys like them with syrup.
The ingredients are so easy to throw together and I’m confident you’ll want to make these gingerbread pancakes over and over. I think they’ll be just perfect for Thanksgiving and Christmas.
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Gingerbread Cake Mix – I use Betty Crocker Gingerbread Cake and Cookie Mix. Other brands might work but I haven’t tried them.
Eggs – The box only calls for one egg, but I double it to solidify the texture of the pancakes a bit. Gingerbread cake is fairly moist and soft and I want the pancakes to hold together a little more.
Vegan Butter – This is in addition to the box directions. It helps make the flavor a little richer and also helps them brown to a beautiful color.
Water – The box calls for water, but I’ve reduced it in this recipe.
How to Make Gingerbread Pancakes
Step 1: In a large mixing bowl – preferably one with a pouring spout like a batter bowl – mix together the gingerbread mix, eggs and water. Whisk them together thoroughly then add the melted vegan butter. Blend until smooth.
Step 2: My favorite way to make pancakes is using a pancake pen like this one. Open the bottom of the pancake pen and pour the batter into the container. Secure the bottom back on and then you have an easy way to get just the right amount of batter in your pan.
Step 3: Heat a nonstick skillet or griddle on medium-low. If needed, spray some cooking spray in your pan.
Step 4: Using the pancake pen or a measuring cup, pour a little batter in your pan. You can do more than one in the pan, just leave plenty of room for flipping.
Step 5: When the pancakes start to bubble, they’re almost ready to flip. Wait until they’re quite bubbly and starting to look a bit less shiny around the edges. (pictured below).
With a flexible spatula like this one, lift the edge to see if it’s nicely browned and not burning. If it lifts early and looks golden in color, go ahead and flip it.
Step 6: Repeat steps 4 and 5, spraying some cooking spray in the pan between each batch.
The image above shows you how to tell when your pancakes are ready to flip.
Serving Suggestions for Gingerbread Pancakes
- powdered sugar
- fresh fruit
- 1 box gingerbread cake mix
- 2 eggs
- 1 cup water
- ¼ cup vegan butter - melted
- In a large mixing bowl, mix together gingerbread cake mix, eggs and water. Whisk thoroughly and then add the butter. Mix in well.
- Heat a nonstick skillet or griddle on medium-low heat.
- Spray the pan with non stick spray.
- Using a pancake pen or measuring cup, pour small amounts of the batter into the pan. You can do more than one pancake in the pan, just leave room for flipping.
- When the pancakes bubble up and the edges start to look less glossy, flip them with a flexible spatula.
- Repeat until all the batter us used up. Serve immediately or store in an airtight container in the refrigerator for up to one week.
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Here’s a recipe for a breakfast casserole that’s a bit different. Mushrooms give it an earthy flavor while the zing of the vegan cheeses really set it off nicely. This Sausage and Rye Breakfast Casserole is the perfect breakfast or brunch dish for your next get together.