If you’re a gingerbread fan, like we are, you will love Gingerbread Pancakes with Cinnamon Syrup. It’s a quick and festive fix for your gingerbread craving! Just imagine warm gingerbread in pancake form, topped with a creamy cinnamon syrup. Pure heaven!

If you have never made homemade pancakes, this recipe is a tasty place to start. Add sliced bananas and whipped cream for an extra layer of flavor that hits the spot with this unique pancake.

Why we love this holiday recipe:

Great beginner recipe for the holidays!

Gingerbread adds a special twist to a simple pancake recipe. 

It only takes minutes to make this recipe.

Your house will be filled with a sweet and spicy gingerbread aroma!

Here’s what you need to make Gingerbread Pancakes:

Molasses

Cinnamon and ginger

Baking soda, powder, and salt

Milk and eggs

Flour and sugar

Butter

Bananas, raisins, and whipping cream –  if you’d like

Corn syrup, cream, cinnamon, and sugar for the syrup.

Gingerbread Pancakes with Cinnamon Syrup comes from our dear friends and neighbors Jolene and Nick Cash. Enjoy this recipe as a quick, festive addition to your next holiday breakfast or brunch gathering.

Other breakfast recipes you’re sure to enjoy are Gruyère and Bacon Egg Bites, Overnight Croissant Breakfast Bake, and Overnight Cinnamon Rolls. Check out all our ABK breakfast recipes! 

We know your family will love this “Merry and Bright” recipe for Gingerbread Pancakes. Merry Christmas!

THIS RECIPE WAS ORIGINALLY PUBLISHED DECEMBER, 2011 AND HAS BEEN UPDATED WITH NEW PHOTOS AND CONTENT

Gingerbread Pancakes with Cinnamon Syrup

Print Pin
Pouring Cinnamon Syrup on Gingerbread Pancakes
Author: Si Foster
Course: Breakfast, brunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Nick and Jo Cash

Ingredients 

Gingerbread Pancakes

  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 4 tablespoons sugar
  • 1/4 cup molasses
  • 2 cups milk
  • 2 eggs
  • 6 tablespoons butter, melted
  • 1 cup raisins (optional); I like golden raisins best
  • Bananas and whipped cream for topping, if desired

Cinnamon Syrup

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 teaspoon cinnamon
  • 1/2 cup heavy cream

Instructions

for pancakes:

  • Combine all dry ingredients in a small bowl. Mix all wet ingredients in a large bowl. Fold dry ingredients into wet ingredients. Stir in raisins (if using).
  • Using a 1/4 measuring cup, scoop batter onto a hot griddle or skillet that has been coated with butter. Cook until bubbles appear. Flip pancakes once. Do not pat down.
  • Pancakes are done when center of pancake springs back after poking the pancake lightly with a spatula.
  • Makes 18-24 three-to four-inch pancakes.

for syrup:

  • In a medium saucepan, stir together sugar, corn syrup, water, and cinnamon.
  • Stirring constantly, bring to a boil over moderate heat. Boil for 2 minutes.
  • Remove from heat and stir in cream. Syrup will thicken as it cools.
  • Makes 1 1/3 cups. Store any leftovers in fridge.

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!

Cinnamon Syrup

Print Pin
Pouring Cinnamon Syrup on Gingerbread Pancakes
Author: Si Foster

Ingredients 

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 teaspoon cinnamon
  • 1/2 cup heavy cream

Instructions

  • In a medium saucepan, stir together sugar, corn syrup, water, and cinnamon.
  • Stirring constantly, bring to a boil over moderate heat. Boil for 2 minutes.
  • Remove from heat and stir in cream. Syrup will thicken as it cools.
  • Makes 1 ⅓ cups. Store any leftovers in fridge.

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!