Christmas Morning Pancakes

Gingerbread and Christmas go hand in hand, but have you ever wondered why? Its story goes back centuries, to ancient Greece and China, where ginger was prized not just for its flavor but for its ability to preserve food. It traveled to medieval Europe, where it became a sign of celebration—spices like ginger were expensive and reserved for special occasions. By the 16th century, gingerbread houses had popped up in Germany, inspired by the fairy tale Hansel and Gretel.

There’s something about gingerbread that feels like a warm hug. It’s the perfect balance of cozy spices and just the right amount of sweetness. Those flavors have stayed a Christmas tradition because they’re comforting, festive, and a little nostalgic.

This year, I love the idea of turning gingerbread into breakfast. Gingerbread Pancakes with Spiced Maple Syrup take all those classic flavors and make them feel fresh. Plus, they’re ridiculously easy to whip up on a slow Christmas morning.

It’s a simple way to embrace a bit of history while making new traditions. And isn’t that what Christmas is all about?

The Recipe

Gingerbread Pancakes with Spiced Maple Syrup

Serves: 4

Ingredients:

For the Pancakes:

• 1 1/2 cups all-purpose flour (or gluten-free flour blend with xanthan gum)

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/4 teaspoon salt

• 2 tablespoons brown sugar

• 1 large egg

• 1 1/4 cups milk (dairy or non-dairy)

• 2 tablespoons unsalted butter, melted (plus extra for cooking)

• 1 teaspoon vanilla extract

• 2 tablespoons molasses

For the Spiced Maple Syrup:

• 1/2 cup pure maple syrup

• 1/4 teaspoon ground cinnamon

• Pinch of ground nutmeg

Instructions:

1. Make the Pancake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, salt, and brown sugar. In another bowl, whisk the egg, milk, melted butter, vanilla extract, and molasses. Gradually add the wet ingredients to the dry ingredients and whisk until just combined. Let the batter rest for 5-10 minutes.

2. Prepare the Spiced Maple Syrup: In a small saucepan, heat the maple syrup over low heat. Stir in the cinnamon and nutmeg. Keep warm until ready to serve.

3. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2 minutes, then flip and cook for another 1-2 minutes until golden brown.

4. Serve: Stack the pancakes on plates, drizzle generously with spiced maple syrup, and garnish with powdered sugar or a dollop of whipped cream if desired.