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Ultra close-up macro of a tall fluffy stack of spiced gingerbread pancakes drizzled with warm maple butter glaze

Fluffy Spiced Gingerbread Pancakes with Maple Glaze

Extra thick and fluffy spiced buttermilk gingerbread pancakes infused with dark molasses, ground ginger, cinnamon, and nutmeg, crowned with a rich warm maple butter glaze. The ultimate cozy holiday breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings (approx 8-10 pancakes)
Calories: 310
Ingredients Method Nutrition

Ingredients
  

Dry Spiced Flour Blend
  • 2 cups all-purpose flour, spooned and leveled
  • 3 tbsp dark brown sugar, packed
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
Wet Molasses & Buttermilk Base
  • 1 3/4 cups low-fat buttermilk (room temperature)
  • 1/3 cup dark unsulphured molasses (like Grandma's)
  • 2 large eggs (room temperature)
  • 3 tbsp unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
Warm Maple Butter Glaze & Serving
  • 1/2 cup pure grade-A maple syrup
  • 2 tbsp unsalted butter, gently warmed together with syrup
  • 1 tbsp powdered sugar (optional dusting)
  • 1/4 cup fresh pomegranate arils for festive garnish

Method
 

Whisk Dry & Wet Ingredients
  1. In a large mixing bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves until completely combined and lump-free.
  2. In a separate medium bowl, whisk together buttermilk, dark molasses, eggs, melted butter, and vanilla extract until smooth and uniform.
Fold Batter & Rest
  1. Pour the wet molasses mixture into the dry flour blend. Gently fold with a rubber spatula just until combined and no dry flour streaks remain. Do not overmix—small flour pockets and lumps guarantee tall, tender pancakes! Let the batter rest for 5 minutes at room temperature so the baking soda reacts with the acidic buttermilk.
Griddle to Golden Perfection
  1. Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat (350°F / 175°C). Brush lightly with butter or neutral oil.
  2. Pour 1/3 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes until bubbles appear on the surface and edges look matte and set. Carefully flip and cook for an additional 1 to 2 minutes on the second side until puffed and cooked through.
  3. Stack pancakes high on serving plates. Drizzle generously with warm maple butter glaze and dust lightly with powdered sugar before serving warm.

Nutrition

Serving: 2gCalories: 310kcalCarbohydrates: 54gProtein: 7gFat: 8gSaturated Fat: 4.5gCholesterol: 55mgSodium: 340mgPotassium: 420mgFiber: 2gSugar: 24gVitamin A: 320IUCalcium: 165mgIron: 2.4mg

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