Gingerbread Pancakes Recipe (2024)

I suggest:-Adding 1/2 cup cold coffee to liquid ingredients. This enhances the gingerbread flavor and solves the thick batter that some reviewers mentioned.* Coffee is an ingredient in the famous gingerbread pancakes from Magnolia Cafe in Austin. -Letting the batter sit for 10 minutes before using to let the gluten work its magic. These pancakes were delicious, fluffy, tender. A kitchen scale is useful to weigh ingredients and saves cleanup. *Too much flour makes a tough, dense pancake.

For those who don’t have fresh ginger on hand, I learned something from my daughter-in-law whose family comes from India - I wash and peel fresh ginger root, cut into appx two-inch knobs and freeze it. It fine grates easily right out of the freezer and you always have fresh ginger for whatever calls for it.

Based on comments of overly thick batter, I did 3/4 cup buttermilk, 1/2 cup whole milk. Really fluffy this way. These were amazing and so gingery!

Very tasty. Thick and sturdy. Subbed half whole wheat flour.

I second the suggestion above to add half a cup of cold coffee to the liquid ingredients. Worked like a charm!

We made these pancakes following the recipe closely (except: didn’t have allspice and added an extra teaspoon of the fresh ginger). Then we did a test pancake, the importance of which can’t be overemphasized, as it is the key to adding more flour or liquid. In our case, the test pancake rose nicely and was light and fluffy. Taste was good, but for us, a bit more ginger would not have been amiss. We got about 16 four-inch pancakes. On the whole, this is an excellent recipe, which we will remake.

I made the latest batch replacing 1/4 of the flour with rolled oats that I blitzed in the food processor. I think it improved the texture of the finished pancakes and helped them cook more evenly somehow. (I also used oat milk since that's what I always have on hand.) Definitely a nice recipe to repeat throughout the winter.

Perversely, I made these as written and found the batter quite thin. My personal preference would also be for a somewhat spicier waffle, possibly through the addition of some finely chopped candied ginger in addition to the dried and fresh ginger.

To avoid wasting lemon zest, I always zest an entire lemon and freeze the extra. Whenever I eat an orange or juice a lemon or lime, I zest the fruit first and freeze the zest. I have three containers of zest in my freezer, ready to go: lemon, lime and orange.

These are AMAZING! My husband loves them and requested (demanded) them for Christmas morning. I followed the recipe to a “t” but the butter hardened in the liquids before I mixed them. Next time I will whisk the butter in as I pour it.

In my endeavor to limit using only all purpose flour in pancakes, I used 1 cup ap flour, 3/4 cup wheat/white flour and 1/4 cup wheat germ. I used 3/4 cup buttermilk and 1/2 cup whole milk plus 1/4 cup coffee. More fresh ginger was a super flavor booster. After 40 years of making pancakes, my hubby said these are his favorite.

So delicious - subtle and fluffy - about half an inch high. I used almond milk instead of whole milk and added 1/4 to 1/3 cup extra (though not sure if I really needed to). I used 2 Trader Joe’s frozen ginger cubes (each is equivalent to 1 tsp) since that’s what I had. They include some lemon juice so I skipped the zest. Served with caramelized pears and maple syrup. Will definitely make again - would be nice for a seasonal brunch.

Molasses makes them burn more easily; use lower heat, otherwise excellent

These were DELICIOUS. I made a few changes: I ran out of fresh ginger, so I added 1/2 tsp extra to my dry ingredients. The batter was too thick, so I ended up adding 1 3/4 C Total milk. AND I added 1/4 TSP ground white pepper (I have that in a gingerbread cookie dough recipe, and it's super).

These are my new favorite pancakes! I added the coffee as recommended in the comments and about 1/2 cup of Greek yogurt added to the total amount of milk. Dare I say these are better than Kerby Lane?!

This is a great recipe! I heeded others’ advice and added 1/4 cooled light roast coffee. I didn’t have any lemon juice or fresh ginger and it was still great. Was a hit with the whole family.

Warm milk slightly or let it come to room temperature (eggs, too) so that the melted butter doesn't re-solidify when you mix them together.

To avoid wasting lemon zest, I always zest an entire lemon and freeze the extra. Whenever I eat an orange or juice a lemon or lime, I zest the fruit first and freeze the zest. I have three containers of zest in my freezer, ready to go: lemon, lime and orange.

These are delicious. We prefer to omit the fresh ginger and double the lemon zest. We serve with apple cider syrup, not maple. Great seasonal breakfast!

These were perfect as written. Don’t skimp on the maple syrup and even better with a dollop of creme fraiche or whole milk yogurt on the side with pecans.

Delicious. Used 3/4 cup Buttermilk, 1/2 cup Coconut Milk and added ~1/4 cup cold coffee to liquid. Let batter sit while griddle heated up. I don't love pancakes but these were outstanding. I didn't need syrup.

Yummy

These are my current favorite! I’ve had to make them gluten free- I use at least 1 c buckwheat flour and will either do all buckwheat, or mix it with gf flour and/or almond flour. Regardless of the combination, it works. Might not appeal to some but they are also great with some blueberries or chocolate chips thrown in - even better with both!Bon appétit!

Having made elisenlebkuchen last winter, I used that spice blend in place of those called for here. Also added that coffee, then some almond flour to rethicken it. A pancake worthy of making again.

These came out so thick and fluffy! I added the 1/2 coffee as suggested but reduced the milk to accommodate for the coffee. I might in the future add some cloves or allspice...? I feel like it needs a little extra spicy kick.