Christmas Gingerbread Pancakes

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These Christmas Gingerbread Pancakes are light and fluffy, with a hint of cinnamon and ginger – perfect for Christmas Day Breakfast!

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins

Gingerbread Pancakes wide


  • 180 g plain (all-purpose) flour
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • 2 tbsp dark brown or molasses sugar
  • 2 tbsp granulated sugar
  • Pinch of salt
  • 3/4 tsp dried ginger
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • 1 egg lightly whisked
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 190 ml buttermilk
  • 1 tbsp unsalted butter

To Serve:

  • Butter
  • Maple syrup
  • Mini gingerbread men cake toppers
  • Fresh cranberries
  • Edible gold glitter


  • Place the flour, baking powder, baking soda, both sugars, salt, ginger, cinnamon and cloves into a large bowl. Mix together until combined.
  • Add the egg, vanilla extract, lemon zest and buttermilk, then mix until just combined using a balloon whisk.
  • Melt the butter in a large frying pan (skillet) over a medium heat, then carefully wipe the butter around with a kitchen towel so the pan is finely coated. Pour in enough mixture to make three pancakes (approx. 60ml or ¼ cup of the mixture per pancake). Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm (about 2-3 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture – until all the pancakes are cooked (you can keep the pancakes warm in a very low oven whilst you’re making each batch).
  • Serve the pancakes topped with a pat of butter and a drizzle of maple syrup. You can also decorate with mini gingerbread men cake toppers, cranberries and a little edible glitter.

Recipe Notes

Nutritional Information is per pancake, without toppings.

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