TL;DR
- Prep time: 5 minutes Cook time: 20 minutes
- Meal prep: Serve with some yogurt and fresh fruit for a balanced breakfast.
- Fridge storage: 4-5 days.
- Freezer storage: Place parchment paper between each pancake and store for up to 3 months.
- Reheating: Reheat in microwave, on stove top or even in toaster (or eat cold)
- Customise: Adjust gingerbread flavours to preference
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Why you'll love this recipe
Festive Flavors. Packed with warm gingerbread spices these pancakes bring the cozy holiday spirit to your breakfast table like my gingerbread granola.
Fluffy. These pancakes are light and fluffy like my pumpkin spice pancakes or spinach pancakes (which are also perfect for Christmas)
Versatile Toppings. Pair with maple syrup and Greek yoghurt like pictured, or some Raspberry Chia Jam for something a bit fruity.
Ingredients and substitutions
Milk. You can use cows or plant-based milks like almond or oat milk. 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.
Brown sugar and 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.
How to make gingerbread pancakes
Step 1: 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.
Step 2: 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.
Step 3: Serve warm with your favourite toppings, such as maple syrup, Greek yoghurt, Homemade Chia Jam, or fresh fruit.
My Top Tips
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 prepping pancakes
You can make gingerbread pancakes ahead of time so you can have a festive, flavourful breakfast meal prep all week long.
Serve with some yogurt and fresh fruit to make it a balanced breakfast - you could even add some of my homemade snickers ice cream for something super decadent.
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 4-5 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 breakfasts
Or, you can have a browse through my Christmas recipes for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
I'd love to hear from you! Sign up for my email list and follow along on Instagram, Facebook, Youtube or Pinterest. If you loved my recipe, please consider leaving a star rating and comment down below.
Recipe
Gingerbread Pancakes
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Equipment
- Shallow pan
Ingredients
- 310 ml (1 ¼ cups) milk, subs Note 1
- 120 g (¾ cups) banana, see Note 2
- 200 g (1 ? cups) flour
- 60 g (½ cups) protein, optional (See Note 3)
- 10 g (2 teaspoon) baking powder
- 30 g (2 tablespoon) brown sugar
- 15 g (1 tablespoon) molasses
- 8 g (1 tablespoon) cinnamon, see note 4
- 6 g (1 tablespoon) ginger, see note 4
- 3 g (1 teaspoon) allspice, see note 4
- 3 g (1 teaspoon) cloves, see note 4
Instructions
Combine Ingredients
- Blender. For a quick method, blend all ingredients until smooth.
- By hand. Without a blender, mash the 120 g (¾ cups) banana, mix with 310 ml milk and 15 g (1 tablespoon) molasses then add 200 g (1 ? cups) flour, 60 g (½ cups) protein, 10 g (2 teaspoon) baking powder, 30 g (2 tablespoon) brown sugar, 8 g (1 tablespoon) cinnamon, 6 g (1 tablespoon) ginger, 3 g (1 teaspoon) allspice, 3 g (1 teaspoon) cloves until JUST combined. 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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