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Fluffy Gingerbread Pancakes Recipe Easy Homemade with Cinnamon Butter and Maple Syrup

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These fluffy gingerbread pancakes are tender, airy, and bursting with warm spices, topped with a creamy cinnamon butter and drizzled with real maple syrup for a cozy, comforting breakfast.

Ingredients

Scale
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup (50 grams) brown sugar
  • 1/4 cup (60 ml) molasses
  • 1 cup (240 ml) buttermilk
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted, plus extra for cooking
  • For the cinnamon butter topping:
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1 cup (120 grams) powdered sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Maple syrup for drizzling

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, salt, and brown sugar. Whisk to blend evenly. (5 minutes)
  2. Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, egg, molasses, and melted unsalted butter until well mixed. (3 minutes)
  3. Make the Batter: Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Batter should be thick but pourable. (2 minutes)
  4. Preheat the Skillet: Warm a non-stick skillet or griddle over medium heat. Lightly grease with butter. (5 minutes)
  5. Cook the Pancakes: Pour about 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the other side until golden brown, about 2 minutes. Adjust heat as needed. (15 minutes)
  6. Make Cinnamon Butter: While pancakes cook, beat softened unsalted butter with powdered sugar, ground cinnamon, and vanilla extract until creamy and fluffy. (5 minutes)
  7. Serve: Stack warm pancakes, spread a generous dollop of cinnamon butter on top, and drizzle with maple syrup. (2 minutes)

Notes

Do not overmix the batter; lumps are okay to keep pancakes tender. Use medium heat to avoid burning. The cinnamon butter can be made ahead and refrigerated. Keep cooked pancakes warm in a 200°F (95°C) oven if needed. For gluten-free option, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend. Vegan adaptation includes flax egg, plant-based milk with vinegar, and vegan butter or coconut oil.

Nutrition

Keywords: gingerbread pancakes, cinnamon butter, maple syrup, holiday breakfast, easy pancakes, fluffy pancakes, homemade pancakes, gingerbread spices

Find it online: https://blingbite.com/fluffy-gingerbread-pancakes-recipe-easy-homemade-with-cinnamon-butter-and-maple-syrup/