Save It Nothing says cozy winter breakfast like this gingerbread pancake stack topped with fluffy maple whipped cream. These are the pancakes I make when I want to bring a little holiday magic to the table and fill the whole kitchen with sweet spicy aromas. Super-soft and fragrant these pancakes hit the perfect balance between gingerbread warmth and classic breakfast comfort.
The first time I made these pancakes was on Christmas Eve for a snowed-in breakfast and now everyone expects them every holiday weekend. They taste so nostalgic but also extra special with that billowy maple cream.
Ingredients
- All-purpose flour: gives structure to the pancakes and keeps them soft
- Whole wheat flour: adds nutty flavor and a little more fiber
- Baking powder and baking soda: for extra lift and tender texture
- Brown sugar: brings a molasses-like richness try to use dark brown for more depth
- Ground ginger cinnamon nutmeg and cloves: for signature gingerbread warmth buy fresh spices for the best aroma
- Eggs: provide binding and softness always use fresh from the fridge
- Buttermilk: gives tang and makes the pancakes fluffy use real buttermilk rather than milk plus lemon
- Unsalted butter: melted for richness and helps with the golden crust
- Vanilla extract: rounds out the spice blend and adds bakery-style flavor
- Molasses: traditional in gingerbread and gives that deep wintry sweetness choose robust unsulphured kind
- Heavy cream: for the whipped cream topping cold from the fridge for best whipping
- Pure maple syrup: for infusing the whipped cream and drizzling on top opt for Grade A or B for rich flavor
Instructions
- Make the Batter:
- Whisk together all-purpose flour whole wheat flour baking powder baking soda brown sugar and all your ground spices in a large bowl until combined and no lumps of spice remain
- Mix Wet Ingredients:
- In a separate bowl beat the eggs lightly then whisk in buttermilk melted butter molasses and vanilla extract until totally smooth
- Combine Mixtures:
- Pour the wet ingredients into the dry and fold gently just until you see a few streaks of flour Do not overmix or pancakes will be tough Let batter rest for five minutes to hydrate the flours
- Preheat the Pan:
- While batter rests preheat a large skillet or griddle over medium heat Add a thin swipe of butter for the first batch to prevent sticking and promote crisp edges
- Cook the Pancakes:
- For each pancake scoop about a third cup of batter into the hot pan Cook until the edges look set and you see bubbles forming in the middle about two to three minutes Flip carefully then cook another one to two minutes until golden Pancakes should spring back when lightly pressed
- Make Maple Whipped Cream:
- In a cold metal bowl beat heavy cream with a hand mixer until soft peaks form Slowly drizzle in maple syrup and beat until medium to stiff peaks Taste and adjust sweetness if you like
- Stack and Top:
- Layer warm pancakes in a tall stack Spoon billowy maple whipped cream over the top letting some drip down the sides Finish with an extra drizzle of maple syrup and a pinch more cinnamon if desired
Save It Every time I whip up the maple cream I think of my kids racing down the stairs to peek in the bowl It is my favorite touch and makes every bite feel like a holiday
Storage Tips
Store leftover pancakes in an airtight container in the fridge for up to three days Carefully layer them with parchment so they do not stick To reheat use the toaster or a dry skillet for the best texture The maple whipped cream is best right after making but can be kept cold and rewhipped if needed
Ingredient Substitutions
Out of buttermilk Stir together half cup plain yogurt with half cup milk as a substitute Only have all-purpose flour Use that for the whole recipe if you want pancakes extra fluffy No molasses Try dark honey for similar depth though it will not taste exactly the same
Serving Suggestions
Serve these pancakes piled high with candied ginger for an extra zing or scatter fresh berries for pop and contrast For a full brunch make with scrambled eggs and crispy bacon or simple fruit salad
Cultural and Seasonal Notes
Gingerbread flavors date back to medieval holiday feasts but now mean comforting winter treats My family always pulls out these pancakes when it snows or on a December Sunday morning They also taste delicious in the early fall paired with roasted pears or apples for the perfect harvest breakfast
Save It Make a batch now and you might find these pancakes become your family's own snowy morning tradition too.
Common Questions About Recipes
- → What spices create the gingerbread flavor?
Cinnamon, ginger, nutmeg, and cloves are often combined for signature warmth and depth.
- → Can I use store-bought whipped cream?
Yes, but making maple whipped cream at home gives a uniquely rich and fresh flavor.
- → How can I make pancakes extra fluffy?
Use fresh baking powder and avoid overmixing the batter for light, airy pancakes.
- → Are these suitable for a holiday brunch?
Absolutely! Their warm spices and festive toppings make them a seasonal favorite.
- → What toppings go well besides maple whipped cream?
Candied pecans, caramel sauce, or fresh berries enhance both flavor and texture.