They are as delicious as they sound, perfectly fluffy pancakes filled with gingerbread flavor and drizzled with warm, holiday spiced maple syrup!
The key to making these is using fresh spices and making the batter from scratch. I don’t recommend adding spices to store bought pancake mix because you won’t quite get the flavors you want. Then, use the best quality maple syrup you can buy when you make the spiced syrup. I recommend making the spiced syrup in advance if you can. This gives the syrup time to develop the flavor so it’s even more delicious drizzled over the pancakes.
When you’re making these, I recommend having something salty on the side like bacon or sausage. The pancakes are so sweet you’ll want something a little savory to balance out the meal. Of course, the alternative is to top them with whipped cream and really lean into the sugar. It’s up to you!
I hope you and your family are looking forward to some wonderful together time this holiday season. Be sure to slow down, enjoy some pancakes, watch great movies, and savor the special time together. Cheers!
Gingerbread Pancakes with Spiced Syrup—perfect for the holiday season!
These are so delicious for the holiday season. I love serving them for breakfast in December and have even been known to make them on Christmas morning!
Nikki's Modern Mediterranean
Watch Nikki make it
Holiday Gingerbread Pancakes with Homemade Spiced Syrup Recipe
Press play and cook along — the full recipe is just below.
The recipe
Gingerbread Pancakes with Spiced Syrup
Ingredients
For the pancakes
For the spiced syrup
Method
In a small saucepan, combine the maple syrup, cinnamon stick, ground ginger, cloves, nutmeg, and cinnamon.
Bring to a simmer over low heat, stirring occasionally. Let it cook for about 5-7 minutes to allow the flavors to infuse. Remove from heat and stir in the vanilla extract. Keep warm until ready to serve.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, salt, and brown sugar. In a separate bowl, whisk together the eggs, milk, molasses, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined (some lumps are okay). Be careful not to overmix the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown and cooked through.
Repeat with the remaining batter.
Stack the warm gingerbread pancakes on plates and drizzle generously with the spiced syrup.
For extra holiday flair, you can top the pancakes with whipped cream or a dusting of powdered sugar.
