Description
These Gingerbread Pancakes are fluffy, spiced, and festive, made with just three ingredients for a quick holiday breakfast. Perfect with syrup, honey, or whipped cream, they bring cozy holiday flavors to the table in just 10 minutes.
Ingredients
1 package (14.5 oz) gingerbread cake mix
1 1/4 cups water
1 egg
Instructions
- In a large bowl, mix the gingerbread cake mix, water, and egg until smooth.
- Heat a griddle or large skillet over medium heat and spray with cooking spray.
- Pour about 1/4 cup of batter per pancake onto the hot surface.
- Cook until bubbles form on top, then flip and cook until golden brown on the second side.
- Serve warm with syrup, honey, powdered sugar, or whipped cream.
Notes
Add mini chocolate chips or chopped pecans to the batter for extra flavor.
Top with caramel sauce, cream cheese glaze, or fresh fruit for variety.
Keep pancakes warm in a 200°F oven while finishing the batch.
Freeze leftovers with parchment paper between layers for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 18g
- Sodium: 370mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
