These gingerbread pancakes are the ultimate holiday breakfast, filled with warm spices like cinnamon, ginger, cloves, and allspice. They're fluffy, fragrant, and lightly sweetened with banana and brown sugar and perfect for cozy mornings or as a festive Christmas breakfast.
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Why you'll love this recipe
Festive Flavors. Packed with warm gingerbread spices like cinnamon, ginger, and cloves, these pancakes bring the cozy holiday spirit to your breakfast table. If you're not a fan of gingerbread, but still want to get into the spirit, try these Green Spinach Banana Pancakes.
Fluffy & Delicious. Light, fluffy, and perfectly spiced, similar to Pumpkin Spice Pancakes, these holiday pancakes are as satisfying as they are flavourful.
Versatile Toppings. Pair with maple syrup and Greek yoghurt like pictured, or some Raspberry Chia Jam for something a bit fruity.
Ingredients
Milk. Provides moisture and helps create the batter for these gingerbread pancakes; plant-based milks like almond or oat milk can be used as a dairy-free alternative. You may need to adjust slightly depending on the size of your banana and how thick the batter is.
Banana. Adds natural sweetness and helps bind the batter, meaning you don't need eggs. If you prefer, you could rid of the banana and substitute 2 eggs, however the gingerbread pancakes won't be as sweet. For something a bit different, you could make Caramelised Banana Pancakes.
Flour. The base ingredient for fluffy holiday pancakes; whole wheat or gluten-free flour can be used for an allergen-friendly option.
Baking soda. Helps the pancakes rise and become light and airy; baking powder can be used as a substitute with a slight flavor adjustment.
Brown sugar & molasses. Classic flavours in Gingerbread Cookies that give the caramelisation. You can swap with other sweeteners, however the flavour won't be as gingerbready.
Gingerbread spices. The key spices in gingerbread are cinnamon, ginger, allspice and cloves. You can adjust to your preferences by adding more or less, or get a store bought mix for ease.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make gingerbread pancakes
- Combine ingredients
You can combine the ingredients for the gingerbread pancakes in a couple of different ways. If you have a blender, add all the ingredients and blend until smooth.
If you don't have a blender, mash the banana, then add milk and molasses, stirring stir until combined. In a separate bowl, whisk together the dry ingredients and add to the wet ingredients and mix until combined.
Avoid overmixing as this can make the pancakes dense. If the batter is too thick (likely if you use a large banana), add a splash of milk. - Cook pancakes
Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil. Pour small scoops of batter onto the pan, cook the first side until bubbles form and edges set (approx. 2-3 minutes), flip and repeat.
- Serve
Serve warm with your favourite toppings, such as maple syrup, Greek yoghurt, Homemade Chia Jam, or fresh fruit.
Top Tip
Use Ripe Bananas: The riper the banana, the sweeter and easier it is to mash, which enhances the flavour and texture of the pancakes.
Adjust Consistency: If the batter feels too thick, add a splash of milk. If too thin, sprinkle in a little extra flour.
Meal prep and leftovers
You can make gingerbread pancakes ahead of time so you can have a festive, flavourful breakfast meal prep all week long.
Storing
Allow the pancakes to cool completely before storing them in an airtight container or resealable bag. You can even store them as pancake tacos (as pictured) for something that's super easy to pick up and eat on the day.
If storing them as a stack, I recommend placing a piece of parchment paper between and packing toppings separately.
Keep them in the fridge for up to 4 days to maintain freshness.
Reheating
Warm the pancakes in a toaster or skillet over low heat for a crispy edge, or microwave them for 15–30 seconds if you prefer them soft.
I tend to meal prep my pancakes as tacos and eat them cold with yoghurt and fruit. If you want them warm, I suggest keeping any toppings separate that you don't want to heat up (e.g. yoghurt)
Freezing
Freeze the pancakes by placing them in a single layer on a tray until solid (this prevents them from sticking together when stacked), then transfer them to a freezer-safe bag or container. They can be frozen for up to 6 months and reheated directly from frozen.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, pancakes can be frozen for easy meal prep. Allow them to cool completely, then place them in a single layer on a tray and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 6 months and reheated directly from frozen in a toaster, skillet, or microwave.
Yes, pancakes can be made without eggs by using substitutes like mashed bananas, applesauce, or flaxseed mixed with water. These gingerbread pancakes are made without eggs, and so are my Spinach and Banana pancakes.
Pancakes bubble as a result of the baking soda or other leavening agents reacting with the wet ingredients, releasing carbon dioxide. These bubbles help the pancakes rise and create a fluffy texture, making them light and airy.
Other Christmas themed recipes
Gingerbread Granola
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Gingerbread Pancakes
Ingredients
- 310 ml (1 ¼ cups) milk subs Note 1
- 120 g (1 medium) banana see Note 2
- 200 g (1 ½ cups) flour
- 60 g (½ cup) protein optional (See Note 3)
- 10 g (2 tsp) baking powder
- 30 g (2 tbsp) brown sugar
- 8 g (1 tbsp) cinnamon see note 4
- 6 g (1 tbsp) ginger see note 4
- 3 g (1 tsp) allspice see note 4
- 3 g (1 tsp) cloves see note 4
Instructions
Combine Ingredients
- Blender. For a quick method, blend all ingredients until smooth.
- By hand. Without a blender, mash the banana, mix with milk and molasses, and stir. Whisk the dry ingredients separately, then combine with the wet mixture. Avoid overmixing to keep the pancakes fluffy. If the batter is too thick, add a splash of milk.
Cook the Pancakes
- Heat a greased pan or griddle over medium heat. Scoop small amounts of batter onto the pan, cook for 2–3 minutes until bubbles form and edges set, then flip and cook the other side.
Serve
- Serve warm with toppings like maple syrup, Greek yoghurt, chia jam, or fresh fruit for a delicious finish. See post for information on leftovers and meal prep.
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