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Gingerbread Pancakes

  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • 1/3 cup packed light brown sugar
  • 2 tablespoons vegetable oil, plus more for cooking
  • 3 large eggs, beaten
  • 3 cups milk (I used almond milk – use what you love)


  1. Preheat oven to 200 degrees F. Place a piece of foil in the oven.
  2. In a large bowl, stir together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and brown sugar until well combined. Add the eggs, oil, and milk and stir until just incorporated. A few lumps are okay.
  3. Preheat a large skillet over medium heat. I use a stainless steel skillet but non-stick will work. Add enough oil to lightly coat the bottom of the pan. Place dollops of about ¼ cup of batter in the skillet. Cook for about 1 minute and 30 seconds or until you start to see bubbles forming. Flip the pancakes and cook an additional minute. Continue flipping every 30 seconds until the pancakes are golden brown and fully cooked. You may check them with a toothpick, which should come out clean or with a few moist crumbs.
  4. Place pancakes on the foil in the oven until all of them have been cooked. Serve immediately with maple syrup.


Recipe adapted from Martha Stewart

Dry ingredients can be mixed together the night before.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes