There is a specific, singular smell that means Christmas to me. It’s not pine, or cookies, but the spicy, molasses-rich scent of gingerbread pancakes hitting a hot griddle on a dark December morning. My dad was the pancake wizard, and his Christmas morning specialty was these tiny, spiced cakes, flipping them with a flick of his wrist so they’d land in a perfect, fluffy stack. He’d make them mini—so you could eat six without guilt, and so the syrup-to-cake ratio was astronomically in your favor. These are his recipe, perfected over years of my own testing. They’re not just pancakes; they’re edible Christmas ornaments. Warm, spiced, and perfect for dipping in a bowl of maple syrup or dolloping with whipped cream. They turn breakfast into a celebration, one tiny, perfect bite at a time.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 mins | 15 mins | 25 mins | 2-3 people (makes ~30 mini pancakes) | Easy |
Why You’ll Love This Recipe
- The flavor is pure Christmas. The warm spices and dark molastes create a cozy, nostalgic taste in every bite.
- The mini size is irresistible and fun. Perfect for kids, for stacking, for dipping, and for feeling like you’re having a feast.
- The batter can be made the night before. Just give it a quick stir in the morning—the spices even deepen overnight.
- They freeze beautifully. Make a double batch and have instant Christmas mornings all month long.
Grab These
For the Dry Team:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ⅛ tsp ground nutmeg (freshly grated if you can)
For the Wet Team:
- 1 large egg
- ¾ cup buttermilk (see alternative below if you don’t have any)
- 3 tbsp molasses (not blackstrap—it’s too bitter)
- 2 tbsp melted butter, cooled slightly
- 2 tbsp dark brown sugar
- 1 tsp pure vanilla extract
For Cooking & Serving:
- Butter or neutral oil, for the griddle
- Pure maple syrup, warmed
- Whipped cream or vanilla yogurt
- Candied ginger, finely chopped (for the brave)
Let’s Make It
First, get your griddle or large non-stick skillet preheating over medium-low heat. This is key—gingerbread burns easily. You want it to be hot enough that a drop of water sizzles, but not smoking.
Now, make your batter. In a large bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, salt, and all those glorious spices. In a separate bowl or large measuring jug, whisk the egg. Then, whisk in the buttermilk, molasses, melted butter, brown sugar, and vanilla until it’s smooth and homogenous. The molasses will try to sink to the bottom, so whisk thoroughly.
Here’s the pancake golden rule: make a well in the center of your dry ingredients and pour the wet mixture in all at once. Stir with a wooden spoon or spatula until the flour is just moistened. Stop. I mean it. The batter should be lumpy, thick, and pourable. If you see a few dry streaks of flour, that’s fine. Overmixing is the enemy of fluffy pancakes—it develops the gluten and makes them tough.
Test your griddle. Flick a few drops of water onto it—they should dance and evaporate quickly. Lightly grease it with butter or oil. Now, for the mini magic. I use a ½-tablespoon measuring spoon or a small cookie scoop to pour the batter. You want silver-dollar-sized circles. Don’t crowd the pan.
Watch for bubbles. These are thick pancakes, so they take a little longer than your standard buttermilk. Wait until the bubbles that form on the surface pop and the edges look set and dry, about 2-3 minutes. Then, slide your spatula underneath and flip. They should be a deep, reddish-brown. Cook for another 1-2 minutes on the second side until puffed and cooked through.
Keep them warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish the batch. They’ll stay perfect.
Nutritional Facts (Per 5 mini pancakes)
| Nutrient | Amount |
|---|---|
| Calories | ~ 180 kcal |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 5g |
| Fiber | 1g |
| Sugar | 12g |
| Note: | Values are estimates. |
Health Benefits
- Ginger’s Gift: Gingerol, the active compound in ginger, is renowned for its anti-inflammatory and antioxidant properties, and can help soothe nausea—perfect for a rich holiday season.
- Iron Boost: Molasses is a surprising source of non-heme iron, which is especially helpful for plant-based diets.
- Warming Spices: Cinnamon has been shown to help regulate blood sugar, providing more stable energy after a sweet meal.
Alternatives
- No Buttermilk? Make your own “soured milk”: add 2 tsp white vinegar or lemon juice to ¾ cup of regular milk. Let it sit for 5 minutes until it curdles slightly. Or, use ½ cup plain yogurt thinned with ¼ cup milk.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. The batter may be slightly thinner.
- Vegan: Use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins), plant-based milk + vinegar for buttermilk, and melted coconut oil.
- Less Sweet: Reduce the brown sugar to 1 tbsp. The molasses provides plenty of deep sweetness on its own.
Variations & Add-Ins
- Orange Zest: Add the zest of one small orange to the wet ingredients for a bright, sunny note that cuts through the spice.
- Chocolate Chip: Fold in ¼ cup of mini chocolate chips into the batter. The melty chocolate with the spice is a next-level combination.
- “Gingerbread House” Pancakes: Add 2 tbsp of finely crushed gingersnap cookies to the dry ingredients for extra crunch and ginger punch.
Pitfalls to Watch Out For
- The Burnt Exterior/Raw Interior: This means your heat is too high. Gingerbread batter is dark, so you can’t rely on color alone. Medium-low heat is mandatory. Cook them slowly and patiently.
- The Flat, Tough Disc: You overmixed the batter. Stir until combined, then walk away. Those lumps are pockets of potential fluffiness.
- The Sticky Demise: Flipping too early. Wait until those surface bubbles pop and stay open. If the pancake resists the flip, it’s not ready. Give it 30 more seconds.
- The Bland Cake: Old spices. Ground spices lose their potency after about 6 months. If your cinnamon or ginger has been in the cupboard since last Christmas, it’s time for a fresh jar. They should smell pungent when you open them.
My Two Cents
The single most important tool for perfect mini pancakes is a ½-tablespoon measure or a small cookie scoop. It gives you uniform size, which means even cooking, and that adorable, bite-sized shape. Trying to free-pour from a spoon will give you lopsided, uneven cakes. Embrace the scoop. It’s a game-changer for presentation and texture.
Serve these warm, in a towering stack dusted with powdered sugar “snow,” with a bowl of warm maple syrup for communal dipping. They’re the taste of Christmas morning, pure and simple.