4 ingredient gingerbread pancakes | easy christmas breakfast recipe from your pantry

The sound of Perry Como’s soothing, seductive voice emanating from the dresser-sized record player filling our living room with Christmas music was a holiday tradition growing up and always stirred a recognition in my soul of a simpler time. In the spirit of simplicity during this Christmas and winter season, I offer this amazingly easy, 4 ingredient gingerbread pancake recipes that’s a festive option for easy Christmas breakfast or anytime when you’re craving the warming flavors of gingerbread.

This year my inbox delivered delivered delicious inspiration for adorable gingerbread pancakes. Though that recipe was simple, I immediately thought of an even easier way to pull off these show stopping wonders by using the pancake mix already in my cupboard. Using just a few other pantry ingredients to transform the batter into gingerbread pancakes, I knew this was a recipe I could pull off anytime with minimal effort.

DIY Edible Gift Idea

The recipe uses pre-mixed gingerbread spice mix, but you can also use the individual spices as listed. If you are feeling crafty, a large batch of homemade gingerbread spice mix makes a great gift when divided into small mason jars, spice bottles or baggies. The mix is great even for non-bakers, as it’s a fun way to dress up a cup of coffee, hot chocolate, oatmeal, yogurt or add sugar and sprinkle on some buttered toast or popcorn. Olivia at Liv for Cake has a great recipe you can use for a batch of gingerbread spice mix that you can scale as desired.

Photo Credit: Liv for Cake

Cooking Tips

Creating the Shapes

It took some practice to perfect the technique of filling and flipping. When making the pancakes be sure to grease the cookie cutters well so the pancakes will easily release. Fill each cutter no more than half way and try to keep it slightly under half. Check that the batter is evenly distributed in the cookie cutter. You can use a chopstick or end of a spoon to spread out if necessary.

I use tongs to tap and release the pancakes in the cutter, and then to remove from the pancake before turning over. Be sure to re-grease the cookie cutters each time you make a new batch. After the first few rounds, you’ll be a gingerbread pancake master.  Or if you prefer, you can always ditch the cookie cutters and make these normally.

Easy Decorating

The kids enjoyed decorating the gingerbread pancakes with some maple butter. For the ‘frosting’, I took some softened butter and added maple syrup to taste with a pinch of salt. A small sandwich bag serves as a no-clean up piping bag. If you’re craving chocolate, you could also use nutella to decorate. To dress them up even more, raid your pantry for anything small like sprinkles, chocolate chips, mini chocolate, or crushed candy canes. The goal is to use whatever you have on hand.


The ease of this recipe makes it a great option for an easy Christmas breakfast or any time during the winter when you’re feeling festive. If Christmas morning is too hectic, you can also make them and freeze ahead of time. Another option is to prepare waffles as directed by the package and add the molasses, brown sugar and spice mix to the batter for gingerbread waffles! Either way, they are sure to be a crowd pleaser and fill everyone’s tummies with the flavors of the season.

4 Ingredient Gingerbread Pancakes | Easy Christmas Breakfast Recipe from Your Pantry
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2 c pancake mix

1 T molasses

1 T brown sugar

1 T gingerbread spice mix or the recipe spice blend listed below

spice blend (if not using gingerbread spice mix)

1 1/4 t cinnamon

1 1/4 t ground ginger

1/4 t allspice

1/4 t nutmeg

1/4 t cloves

maple butter (optional)

4 T softened butter

2 T maple syrup


  1. Preheat electric griddle to 375°F or place a large non-stick pan or griddle pan on stove over medium-high heat.
  2. Fill liquid measuring cup with the amount of water listed by pancake mix recipe when using 2 c of mix. Add molasses to water and mix.
  3. Measure dry pancake mix into medium bowl. Add water mixture and mix until only small lumps remain.
  4. Place cookie cutters on griddle or pan and spray thoroughly with oil. Spoon pancake mix into each cutter filling about 1/3 full. Spread out batter to fully cover each cookie cutter if necessary using a chopstick or end of any utensil.
  5. When bubbles appear all over batter use tongs to tap and release pancake from cutter. Then use tongs to remove cutter and set aside for next batch. Flip pancake over and finish cooking until golden brown.Repeat until you use all the batter.

Remember to take it easy this holiday season and enjoy the moment.

Happy holidays!

kris signature from sayyum


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