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Gingerbread Pancake Stack

Gingerbread Pancake Stack – Christmas Morning Breakfast

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons brown sugar (light or dark)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional, for extra warmth)
  • 1 1/4 cups buttermilk (plus 1–2 tablespoons if batter is too thick)
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted and slightly cooled (plus more for the pan)
  • 3 tablespoons unsulfured molasses
  • 1 teaspoon vanilla extract
  • Maple syrup, whipped cream, and a dusting of cinnamon sugar, for serving
  • Optional toppings: toasted pecans, candied ginger, orange zest

Method
 

  1. Preheat your griddle or pan: Heat a nonstick skillet or griddle over medium heat. Lightly butter the surface once hot. You want a steady, even heat, not scorching.
  2. Mix the dry ingredients: In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until evenly combined.
  3. Combine the wet ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, molasses, and vanilla until smooth. Make sure the butter isn’t hot so it doesn’t scramble the eggs.
  4. Bring it together: Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. A few small lumps are fine. If the batter seems too thick, add a tablespoon or two of buttermilk.
  5. Cook the pancakes: Scoop about 1/4 cup batter per pancake onto the hot surface. Cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more, until puffed and cooked through.
  6. Keep warm: Transfer finished pancakes to a low oven (200°F/95°C) on a baking sheet while you finish the batch. Don’t stack them too tightly or they’ll steam.
  7. Serve: Stack the pancakes and top with maple syrup, whipped cream, and a sprinkle of cinnamon sugar. Add toasted pecans or a bit of orange zest if you like a citrusy pop.