Introduction

These Gingerbread Pancakes with Spiced Syrup are a cozy, flavorful twist on a breakfast classic. Infused with warm spices and topped with a fragrant syrup, they’re perfect for chilly mornings or holiday brunches.

A tall stack of seven golden-brown pancakes sits centered on a white plate, each layer fluffy with slightly crisp edges. The stack is topped with a large dollop of creamy, pale yellow butter melting over the warm pancakes. Light brown crumbly bits are sprinkled generously on top, along with a dusting of white powdered sugar covering the stack and plate. Dark amber syrup oozes down the sides and pools slightly at the base. The plate rests on a white marbled surface with a textured silver fork placed to the right side, and a glass of dark tea blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup maple syrup
2 tbsp water
2 cinnamon sticks
6 whole cloves
1 star anise pod
1 ½ cups all-purpose flour
2 tbsp baking powder
½ tsp kosher salt
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
2 eggs
½ cup dark brown sugar
4 tbsp butter, melted (plus more for cooking)
1 ¼ cups whole milk
2 tsp pure vanilla extract
Whipped cream, for serving
Crushed gingerbread cookies, for serving
Powdered sugar, for serving

Instructions

Step 1: Combine the maple syrup, water, cinnamon sticks, cloves, and star anise in a small saucepan over medium heat. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Allow to cool slightly before serving.
Step 2: In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and ground cloves. In a separate bowl, beat the eggs and whisk in the brown sugar until smooth. Then add the melted butter, milk, and vanilla extract, mixing well.
Step 3: Pour about three quarters of the wet ingredients into the dry ingredients and whisk until smooth. Add the remaining wet ingredients and gently stir until just incorporated. Let the batter rest for 5 minutes.
Step 4: Heat a griddle over medium heat and melt a tablespoon or two of butter. Using a ¼ cup measure, ladle the pancake batter onto the griddle in circles.
Step 5: Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another minute or so until golden and cooked through. Adjust the heat if necessary to avoid burning.
Step 6: Keep cooked pancakes warm as you finish cooking the rest. Serve topped with the spiced syrup, whipped cream, crushed gingerbread cookies, and a dusting of powdered sugar.

Tips & Variations

For extra flavor, try adding a splash of molasses to the batter to deepen the gingerbread taste.
If you prefer a thinner syrup, simmer it a bit longer with additional water.
Use non-dairy milk to make this recipe vegan-friendly (along with a substitute for eggs and butter).
Swap star anise for a small piece of fresh ginger if you want a more straightforward ginger flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave until warm. Keep the spiced syrup in a sealed jar in the fridge for up to a week; warm before serving.

How to Serve

A tall stack of nine brown pancakes sits on a white plate against a white marbled background, with a large slice removed to show the thick, soft layers inside. Each pancake layer is light brown and slightly crumbly, stacked evenly. The top is covered in dripping white cream that looks soft and smooth, sprinkled with small crumbs and bits of nuts or spice. There is a dusting of powdered sugar over the cream and pancake top, adding a light snowy touch. Some cream and crumbs have spilled onto the plate near the stack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the spiced syrup ahead of time?

Yes, the spiced syrup can be prepared and refrigerated up to a week in advance. Just reheat gently before serving to bring out the flavors.

What’s the best way to keep pancakes fluffy?

Be careful not to overmix the batter and allow it to rest for a few minutes before cooking. This helps the baking powder work effectively, resulting in fluffier pancakes.

Gingerbread Pancakes with Spiced Syrup Recipe

Print Recipe

★★★★★

4.9 from 82 reviews

Delight in these flavorful Gingerbread Pancakes topped with a warm spiced syrup, whipped cream, crushed gingerbread cookies, and a dusting of powdered sugar. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, these fluffy pancakes offer a cozy twist on a classic breakfast favorite, ideal for holiday mornings or a special weekend brunch.

Author: Bella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 to 10 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Spiced Syrup

1 cup maple syrup
2 tbsp water
2 cinnamon sticks
6 whole cloves
1 star anise pod

Pancakes

1 ½ cups all-purpose flour
2 tbsp baking powder
½ tsp kosher salt
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
2 eggs
½ cup dark brown sugar
4 tbsp butter, melted (plus more for cooking)
1 ¼ cups whole milk
2 tsp pure vanilla extract

For Serving

Whipped cream
Crushed gingerbread cookies
Powdered sugar

Instructions

Make the Spiced Syrup: Combine the maple syrup, water, cinnamon sticks, cloves, and star anise in a small saucepan over medium heat. Bring to a boil, then reduce the heat to low and simmer for 15 minutes to infuse the flavors. Allow it to cool slightly before serving.
Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined.
Mix Wet Ingredients: In a separate mixing bowl, beat the eggs. Whisk in the dark brown sugar until smooth, then add the melted butter, whole milk, and pure vanilla extract, mixing well.
Combine Wet and Dry Ingredients: Pour three-quarters of the wet mixture into the dry ingredient bowl and whisk until smooth. Add the remaining wet ingredients and gently stir until fully incorporated. Let the batter rest for 5 minutes to allow it to thicken slightly.
Heat the Griddle: Preheat a griddle or large non-stick skillet over medium heat. Add a tablespoon or two of butter and let it melt, coating the surface.
Cook the Pancakes: Using a ¼-cup measuring cup, ladle the batter onto the griddle to form pancake circles. Cook the pancakes until the edges are set and bubbles start to form on the surface, about 2 to 3 minutes. Flip and cook the other side for another minute or so until golden and cooked through. Adjust heat to medium-low as needed to avoid burning.
Keep Warm and Serve: Keep cooked pancakes warm while finishing the rest of the batter. Serve the stack warm topped with the spiced syrup, fresh whipped cream, crushed gingerbread cookie crumbs, and a light dusting of powdered sugar.

Notes

Letting the batter rest allows the baking powder to activate, resulting in fluffier pancakes.
If whole cloves or star anise are not available, substitute with ground spices, adjusting to taste.
Use room temperature ingredients for best batter consistency.
Adjust syrup soaking time depending on desired spice intensity.
Butter or oil the griddle before each batch to prevent sticking.

Keywords: Gingerbread pancakes, spiced syrup, holiday breakfast, cinnamon pancakes, maple syrup recipe, autumn brunch, festive pancakes