Gingerbread Pancakes

Why You’ll Love This Recipe

I like how quick and easy these pancakes are to prepare—just three ingredients and a few minutes on the griddle. The gingerbread cake mix gives me all the seasonal spice I crave without needing to measure out lots of different spices. They’re perfect for a last-minute holiday breakfast or anytime I want something comforting and sweet.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 package 14.5 oz gingerbread cake mix
1 1/4 cup water
1 egg

Directions

I start by mixing the gingerbread cake mix, water, and egg in a large bowl until the batter is smooth.

I heat a griddle or large skillet over medium heat and spray it with cooking spray. Using about 1/4 cup of batter for each pancake, I pour it onto the hot surface.

I cook the pancakes until bubbles form on top, then flip them and cook until the second side is golden brown.

I serve them warm with syrup or honey, though they’re delicious with powdered sugar or whipped cream too.

Servings and Timing

This recipe makes 4 servings. It takes about 5 minutes to prepare and 5 minutes to cook, for a total of 10 minutes.

Variations

Sometimes I stir in mini chocolate chips or chopped pecans to make them extra special. I also like topping them with caramel sauce or cream cheese glaze instead of syrup. For a lighter twist, I’ve served them with fresh fruit like orange slices or berries.

Storage/Reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the microwave for about 20 seconds or pop them in the toaster. For longer storage, I freeze them in a single layer, then stack them in a freezer bag. They reheat beautifully straight from frozen.

FAQs

Can I use a different cake mix?

Yes, but gingerbread gives the best holiday flavor. Spice cake mix is a good alternative.

Can I make these pancakes dairy-free?

Yes, since this recipe doesn’t use milk or butter, it’s naturally dairy-free.

How do I keep pancakes warm while cooking the rest?

I place them on a baking sheet in a 200°F oven until ready to serve.

Can I make waffles with this batter?

Yes, I’ve used the same batter in a waffle maker and it works great.

What toppings go best with gingerbread pancakes?

I love syrup, honey, whipped cream, or even cream cheese frosting for a decadent option.

Can I add spices to enhance the flavor?

Yes, I sometimes add extra cinnamon, nutmeg, or cloves for a stronger spice profile.

How do I make them fluffier?

I make sure not to overmix the batter—some lumps are fine, and they puff up better.

Can I make mini pancakes with this recipe?

Yes, I just use a tablespoon of batter for each and reduce the cooking time slightly.

Can I freeze them for later?

Yes, they freeze very well. I separate layers with parchment paper and freeze for up to 2 months.

Do I need to grease the skillet every time?

If I’m using nonstick spray, I usually reapply lightly every couple of batches to prevent sticking.

Conclusion

These gingerbread pancakes are one of my favorite quick breakfasts during the holiday season. With their warm spice and fluffy texture, they bring comfort to the table in just 10 minutes. I love how versatile they are, whether I dress them up with toppings or keep them simple with syrup.