Gingerbread Pancakes with Spiced Syrup

Soft, fluffy pancakes infused with warm holiday spices, drizzled with a rich spiced maple syrup — the perfect festive breakfast treat.

Why You’ll Love This Recipe

These pancakes bring all the cozy flavors of gingerbread into your morning routine — cinnamon, ginger, nutmeg, and cloves — but in a familiar, comforting pancake form. The spiced syrup elevates it, adding warmth and depth. Whether for a holiday breakfast or a special weekend brunch, these pancakes feel festive without being difficult.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup maple syrup

• 2 tbsp water

• 2 cinnamon sticks

• 6 whole cloves

• 1 star anise pod

• 1 ½ cups all‑purpose flour

• 2 tbsp baking powder

• ½ tsp kosher salt

• 1 ½ tsp ground cinnamon

• 1 ½ tsp ground ginger

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• 2 eggs

• ½ cup dark brown sugar

• 4 tbsp butter, melted (plus more for cooking)

• 1 ¼ cups whole milk

• 2 tsp pure vanilla extract

• Whipped cream, for serving

• Crushed gingerbread cookies, for serving

• Powdered sugar, for serving

Directions

1. In a small saucepan over medium heat, combine the maple syrup, water, cinnamon sticks, whole cloves, and the star anise. Bring to a boil, then reduce heat to low and simmer for about 15 minutes. Let it cool slightly before serving.

2. Meanwhile, in a mixing bowl, whisk together the flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.

3. In a separate bowl, beat the eggs and whisk in the dark brown sugar until smooth. Then whisk in the melted butter, milk, and vanilla extract.

4. Pour about three‑quarters of the wet mixture into the dry ingredients, whisking until smooth, then add the remaining wet ingredients and gently stir until just combined. Let the batter rest for 5 minutes.

5. Heat a griddle or nonstick pan over medium heat and add a little butter to melt. Using a ¼ cup measure, pour batter onto the griddle in rounds (in batches).

6. Cook until bubbles form on the surface and edges look set (2–3 minutes), then flip and cook another minute or so, adjusting heat down if pancakes are browning too quickly.

7. Keep cooked pancakes warm while you finish the rest. Serve with the spiced syrup, and top with whipped cream, crushed gingerbread cookies, and a dusting of powdered sugar.

Servings and timing

Makes about 4–6 servings
Active prep time: ~15 minutes
Cooking + simmering time: ~20–25 minutes
Total time: ~35–40 minutes

Variations

• Use half whole‑wheat flour and half all‑purpose for a heartier texture.

• Substitute dairy milk with almond, oat, or another milk alternative (adjust consistency if needed).

• Add a small pinch of cardamom or mace to the spice mix for extra warmth.

• Stir in a handful of chopped nuts or chocolate chips to the batter.

• Make the pancakes ahead and freeze; reheat in toaster or oven.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 2 days.

• To reheat, warm pancakes in a toaster oven or in a skillet over low heat until just heated through.

• Keep the spiced syrup separately in a sealed jar in the fridge for up to a week; rewarm gently before serving.

FAQs

1. Can I make these pancakes gluten free?

Yes — you can substitute a gluten‑free all‑purpose flour blend (make sure it includes xanthan gum). You may need to adjust the liquid slightly as gluten‑free flours sometimes absorb more moisture.

2. Can I skip the spiced syrup and use plain maple syrup?

You can, but the spiced syrup really enhances the holiday flavor. If you prefer plain maple, it’s okay — just note it won’t have the extra warmth of the infused spices.

3. Can I prepare the batter in advance?

You can mix the batter ahead, but for best results cook it soon after resting. If refrigerating, give it a gentle stir (don’t overmix) before cooking.

4. How do I make sure the pancakes cook through without burning?

Use medium to medium‑low heat. If the griddle is too hot, the outside will brown fast while the inside remains undercooked.

5. Can I freeze these pancakes?

Yes — layer them with parchment between, put in a freezer bag or container, and freeze. Reheat in an oven or toaster. Syrup should be stored separately.

6. What if my batter is too thick?

Add a tablespoon or two of milk to loosen it until it’s pourable but still thick enough to hold shape.

7. Can I use light brown sugar instead of dark brown sugar?

Yes — it will yield a slightly lighter flavor, but still tasty. Dark brown brings more depth because of its higher molasses content.

8. Can I double this recipe?

Yes — it scales well. Just be sure your mixing bowls are large enough, and you may want to cook in smaller batches so you maintain control of heat and consistency.

9. Are these pancakes sweet enough on their own?

They have sweetness from the brown sugar in the batter, but the spiced syrup gives the extra sweet finishing touch. Without syrup, they are pleasantly sweet but not overpowering.

10. Can I convert this into waffles?

Yes — the batter is similar in consistency to waffle batter. Cook following your waffle iron’s instructions, but you may need to reduce liquid slightly or add a touch more fat to prevent sticking.

Conclusion

These gingerbread pancakes with spiced syrup are a delightful twist on classic pancakes, bringing holiday cheer to your breakfast table. With warming spices in both batter and syrup, they’re a treat that feels special without being overly complicated. Whether you’re serving them on a chilly weekend morning or as part of a festive brunch, they’re sure to be a hit.