Chef Lynn’s Gingerbread Pancakes

Good days start with pancakes, but holiday mornings are worthy of something special. Kick this breakfast staple up a notch with the irresistible and festive flavour of gingerbread. Sweet and spicy, it’s hard to resist this combination of comfort foods. Once the batter hits the pan, the smell alone will have everyone leaping out of bed bounding into the kitchen.

Prep Time:
5 min
Cook Time:
7 min


Nutrition Facts

Dry Ingredients

  • 1 3/4 cups (440 mL) all-purpose flour
  • 1 1/2 tsp (7.5 mL) baking powder
  • 3/4 tsp (4 mL) baking soda
  • 3/4 tsp (4 mL) salt
  • 1 1/2 tsp (7.5 mL) cinnamon
  • 1 1/2 tsp (7.5 mL) ground ginger
  • 1/4 tsp (1.25 mL) nutmeg
  • 1/3 cup (75 mL) brown sugar

Wet Ingredients

  • 3 eggs
  • 1 1/8 cup (285 mL) milk
  • 3 tbsp (45 mL) fancy molasses
  • 6 tbsp (90 mL) butter, melted


  1. Preheat a griddle or nonstick skillet to medium heat and grease.

  2. In a large bowl, whisk eggs, milk, molasses, and melted butter. Fold in dry ingredients until just combined.

  3. Pour batter by 1/4 cupful onto hot griddle or skillet. Turn when bubbles on top begin to pop; cook until the second side is golden brown.

  4. Heat maple syrup in a small saucepan over medium heat for about 5 minutes. Serve with warm pancakes.


Serve with maple syrup.