Gingerbread Pancakes (Gluten-Free Option)

These gingerbread pancakes are how we kick off the holiday season at my house. They’re fluffy, warmly spiced with ginger and cinnamon, and sweetened with a little brown sugar. They taste like a gingerbread cookie in pancake form. They start with baking mix, so they’re on the table in 15 minutes, and they’re easy to make gluten-free with my Gluten-Free Homemade Bisquick Mix.

They’re my go-to for Christmas morning, holiday brunch or any cozy weekend in December. Dust them with powdered sugar, or use a cookie cutter to cut them into gingerbread men, and the kids go crazy for them. Serve them with my Gluten-Free Classic Homemade Eggnog or a mug of hot chocolate made with my Easy Hot Chocolate Mix.

Table of contents

• What are Gingerbread Pancakes?
• Why You’ll Love Gingerbread Pancakes
• Ingredient Notes
• How to Make Gingerbread Pancakes
• Tips for Making Gingerbread Pancakes
• Variations of Gingerbread Pancakes
• Frequently Asked Questions
• What to Serve With Gingerbread Pancakes
• Storage Tips

What are Gingerbread Pancakes?

Gingerbread pancakes are fluffy pancakes flavored with the warm spices of gingerbread, like ground ginger, cinnamon, and brown sugar. Some versions add molasses. This easy version uses baking mix like Bisquick for a quick holiday breakfast that can be made gluten-free.

Why You’ll Love Gingerbread Pancakes

• Ready in 15 minutes with baking mix
• 10 simple ingredients
• Gluten-free with gluten-free baking mix
• Makes 8 pancakes
• Freezer-friendly for easy holiday mornings

Ingredient Notes

• Baking mix: Bisquick or my Gluten-Free Homemade Bisquick Mix. It already has the flour, leavening and fat, which is why these are so quick.
• Milk: Any milk works. Use a little more for thinner pancakes.
• Eggs: Make the pancakes tender and fluffy.
• Vanilla: Rounds out the spices.
• Brown sugar: Adds that caramel-y gingerbread sweetness.
• Ground ginger: The star of the show.
• Cinnamon: The classic partner for ginger.
• Kosher salt: Balances the sweetness.
• Toppings: Powdered sugar and maple syrup are my favorites.

How to Make Gingerbread Pancakes

1. In a large bowl, whisk together the baking mix and the milk.
2. Whisk in the eggs, vanilla, brown sugar, ginger, cinnamon, and salt.
3. In a greased skillet or griddle, turn it on to medium heat.
4. Then, pour about 1/4 cup of the batter onto the skillet.
5. This will cook until it starts to bubble, then flip over.
6. Continue cooking until all batter has been used, this made 8 pancakes. It will vary though based on size.
7. Sprinkle with powdered sugar as the snow and top with your favorite maple syrup.
8. If you want to add the design in powdered sugar, use a cookie cutter placed on top of the pancake and sprinkle the snow over the pancake, then remove the cookie cutter.

Tips for Making Gingerbread Pancakes

• Don’t overmix. Stir just until combined. Overmixed batter makes tough, flat pancakes.
• Let the batter rest 5 minutes. The baking mix hydrates, and the pancakes cook up fluffier.
• Keep the heat at medium. Brown sugar burns quickly, so lower the heat if they brown before the centers set.
• Test one pancake first. It tells you whether the griddle is the right temperature.
• Keep them warm. Hold finished pancakes on a baking sheet in a 200°F oven while you cook the rest.
• Gluten-free batter thickens as it sits. Add a splash of milk if it gets too thick to pour.
• Use a cookie cutter. Use a cookie cutter in the shape of a gingerbread man on top and sprinkle the powdered sugar around it to get the gingerbread outline.

Variations of Gingerbread Pancakes

Classic gingerbread flavor: Add 2 tablespoons of molasses with the eggs, plus a pinch of cloves and nutmeg.

Gluten-free: Use a gluten-free baking mix, or my Gluten-Free Homemade Bisquick Mix.

Dairy-free: Use almond or oat milk, and make sure your baking mix is dairy-free.

Gingerbread waffles: Pour the batter into a greased waffle iron.

Mix-ins: Fold in white chocolate chips, chopped pecans or crushed gingersnaps.

Toppings: Try cream cheese glaze, whipped cream, or warm maple syrup with a pinch of cinnamon.

Frequently Asked Questions

Yes. This recipe is made with baking mix like Bisquick, which makes them quick and fluffy.

Ginger pancakes focus on ginger and cinnamon. Classic gingerbread pancakes often add molasses and cloves. This recipe works both ways, so just add molasses for the deeper gingerbread flavor.

They are when you use a gluten-free baking mix

Yes. Cook and cool them, then freeze with parchment between each pancake. Reheat in the toaster or microwave.

You can use 1 tablespoon of finely grated fresh ginger, but ground ginger gives the classic gingerbread flavor.

Powdered sugar and maple syrup are classic. Whipped cream, cream cheese glaze, or a drizzle of warm butter also work well.

What to Serve With Gingerbread Pancakes

• Crockpot Breakfast Casserole
• Sausage Breakfast Casserole
• Homemade Pumpkin Spice Latte
• Easy Iced Mocha
• Gluten-Free Classic Homemade Eggnog
• Easy Hot Chocolate Mix
• Easy Gluten-Free Breakfast Recipe Ideas

Storage Tips

• Fridge: Store cooled pancakes in an airtight container for up to 3 days.
• Freezer: Freeze in a single layer on a baking sheet, then move to a freezer bag with parchment between them. They keep for up to 3 months.
• Reheating: Toast them from frozen, microwave for 30–60 seconds, or warm on a baking sheet at 350°F for 8–10 minutes.

These gingerbread pancakes are the easiest way to make a morning feel like Christmas with very little effort on your part. Keep a bag in the freezer for December, pull them out on Christmas morning with a cookie cutter and sprinkle a little snow around it…just like Santa would have left them.