Gingerbread Pancakes

Breakfast, Pancakes


Like everyone on planet earth, the sight of the weekend makes me giddy. Sure, most of it has to do with not having to go to work, but the biggest part? 1.) Being able to wake up at my leisure 2.) Drinking coffee in mismatched pajamas 3.) Make whatever I fancy for breakfast.

This weekend’s breakfast of choice? Gingerbread Pancakes.

Don’t tell autumn, but I’m already looking ahead. It’s not my fault, I swear. I think I’ve been brainwashed or something. The other day I was shopping in the mall and caught myself singing along to the Christmas music. Christmas music before Thanksgiving! It seems like every year they break it out even sooner than the one before. So, forgive me, autumn–don’t blame me.

Even if you’re not in the mood to embrace winter or Christmas, please make these. They’re worth it. They’re a little spicy, perfectly sweet (not too sweet), moist, but not mealy, and totally amazing.


Look at all that beautiful sugar mixed in with spicy spices! Spices make me blush. Now you know.


Falling flour mix into the coffee, eggs and water mixture. Beau-ti-ful.


I topped the pancakes some crushed pecans I had in the pantry. And some pure maple syrup.


Gingerbread Pancakes

Adapted from La Note Restaurant, Berkeley, CA

Print this recipe!

Yields 8 pancakes (2-3 servings)

I changed this recipe like nobody’s business. I read the various reviews and a lot of people complained about it being too thick. So I took matters into my own hands and halved all of the dry ingredients, kept all of the wet ingredients the same, and tweaked a few other things–it worked out amazingly. Make sure the coffee AND butter are completely cooled, or you’ll have scrambled eggs on your hands…not pretty.

1 1/2 cups all-purpose flour
1/2 cup packed dark brown sugar
1/2 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/16 teaspoon ground cloves
1/2 cup water
1/2 cup brewed coffee, room temperature or cold
2 large eggs
1/2 stick (1/4 cup) of unsalted butter, melted and cooled
1/8 cup of freshly squeezed lemon juice
Vegetable oil for brushing pan or griddle
Accompaniment: pure maple syrup

Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).

Brush a griddle or 12-inch non-stick skillet with oil and butter, heat over moderate heat until hot but not smoking.

Working in batches of 3 or 4, pour 1/4 cup batter per pancakes onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.


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Leave a Reply

  • Reply Jen December 15, 2013 at 7:08 am

    Hey there! I made this recipe this weekend and loved the addition of the coffee. Super different and great. I did notice that the unit of measure is missing for the baking soda in the ingredients. I went with tablespoon… worked out fine but not sure if I was right.

    • Reply Adrianna Adarme December 15, 2013 at 8:19 am

      Ahh! It was supposed to be 3/4 teaspoon baking soda. 1 tablespoon is pretty close – so glad it worked out! Phew.

  • Reply Isabel December 30, 2010 at 9:01 pm

    I made these for my family today and they loved them!! I used half wheat flour and added chopped walnuts and they were delicious. Thanks for the recipe!

  • Reply Hanna January 28, 2010 at 7:03 pm

    Found and bookmarked this post forever ago but just got a chance to try it out last sunday! These pancakes are delicious, I have been eating them almost every day this week, thanks for posting!

  • Reply megan December 20, 2009 at 8:57 pm

    These are great! I finally got around to making them, and I already made them twice. I’m posting about them on my blog tomorrow. 🙂 thanks for a great recipe! They’re light and fluffy, with a perfect, yet subtle, Christmas flavor

  • Reply isabelle December 4, 2009 at 6:29 pm

    Merci Adrianna pour cette recette, je l’ai essayée, et elle est parfaite ! Nous sommes vraiment régalés 🙂

  • Reply la mujer November 14, 2009 at 9:16 pm

    These look yummy! I am not much of a fan of pancakes, but these look absolutely delicious! I love gingerbread during the holidays!

  • Reply megan November 9, 2009 at 3:24 pm

    these look amazing. I was going to make a nice healthy whole wheat pancake recipe for breakfast for dinner this week, but I think I’m going to switch my recipe to this one! yum 🙂

  • Reply heather November 9, 2009 at 5:36 pm

    made gingerbread pancakes the other weekend for my boyfriend and i — what a treat! i could eat them every day, given the opportunity. yours look equally as delicious.



  • Reply Jessica November 9, 2009 at 3:39 pm

    These look delicious! Gingerbead is such a great flavor during the holiday season!

  • Reply Adrianna November 9, 2009 at 3:37 pm

    Megan, You could always sub out all-purpose flour for whole wheat flour. I bet they’d taste just as amazing!

  • Reply Lauri November 9, 2009 at 12:32 pm

    These look delicious!! I am going right now to make these!! Thank you SOOO much, what a GREAT holiday treat!!

  • Reply Michelle November 9, 2009 at 10:17 am

    These look like a perfect way to start your day.