25-Minute Gingerbread Pancakes with Maple Yogurt Bliss

Name: 25-Minute Gingerbread Pancakes with Maple Yogurt Bliss
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp ground ginger; 1/2 tsp cinnamon; 1/4 tsp ground cloves; 1/4 tsp salt; 1 egg; 3/4 cup buttermilk; 2 tbsp molasses; 1 tbsp melted butter; 1/2 cup plain yogurt; 1 tbsp maple syrup

Author: lia

Published: November 20, 2025

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There’s nothing quite like waking up to the warm, spicy aroma of gingerbread pancakes with maple yogurt filling the kitchen. It instantly transports me back to those magical Christmas mornings at my grandma’s house, where she’d always have a stack ready when we came downstairs in our pajamas. These fluffy pancakes packed with ginger, cinnamon, and molasses taste like holiday cheer in every bite – especially when topped with that dreamy maple yogurt that makes them extra special. Trust me, once you try this combination, it’ll become your new favorite winter breakfast tradition too!

Why You’ll Love These Gingerbread Pancakes with Maple Yogurt

These aren’t just any pancakes – they’re little rounds of holiday magic! Here’s why they’ll become your new breakfast obsession:

They come together in just 25 minutes – perfect for sleepy weekend mornings when you want something special without the fuss
The warm gingerbread spices make your whole kitchen smell like Christmas morning
That creamy maple yogurt topping is the perfect balance of tangy and sweet – way better than plain old syrup
They’re softer than a snowflake with the most incredible fluffy texture that melts in your mouth

Ingredients for Gingerbread Pancakes with Maple Yogurt

Gathering the right ingredients makes all the difference with these gingerbread pancakes! Here’s what you’ll need to create that perfect balance of spicy, sweet, and fluffy goodness:

Dry Ingredients:
- 1 cup all-purpose flour (spooned and leveled)
- 1 tablespoon granulated sugar
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground ginger (use ¾ tsp if you love extra spice!)
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients:
- 1 large egg, at room temperature
- ¾ cup buttermilk (shake before measuring)
- 2 tablespoons molasses (not blackstrap)
- 1 tablespoon melted butter, slightly cooled
For the Maple Yogurt:
- ½ cup plain whole milk yogurt
- 1 tablespoon pure maple syrup (plus extra for drizzling)

A quick tip: Measure your molasses by coating the spoon with a tiny bit of oil first – it’ll slide right off!

Equipment You’ll Need

You probably have everything already! Just grab:

2 mixing bowls (one big, one medium)
A trusty whisk
Nonstick skillet or griddle
Rubber spatula for flipping
¼ cup measure for perfect pancakes

That’s it – no fancy gadgets required!

How to Make Gingerbread Pancakes with Maple Yogurt

Making these gingerbread pancakes is as easy as 1-2-3, but I’ve got some tricks to take them from good to “oh my goodness!” Let’s walk through each step together – I promise even first-time pancake makers will nail this recipe.

Mixing the Dry Ingredients

Start by whisking all your dry ingredients together in that big bowl. Here’s my grandma’s trick: use a fork to lightly mix the flour before spooning it into your measuring cup – no packed flour allowed! Add the spices last so their aromas hit you all at once. That ginger-cinnamon-clove combo will make your kitchen smell like holiday magic already. Whatever you do, resist the urge to overmix – a few small lumps are totally fine!

Preparing the Wet Ingredients

In your medium bowl, whisk that room-temperature egg until it’s nice and smooth – this helps create super fluffy pancakes. Then pour in the buttermilk (give it a good shake first!), molasses (not too thick, not too runny – think pancake syrup consistency), and slightly cooled melted butter. Whisk it all together until you get this gorgeous caramel-colored liquid that smells absolutely divine. The molasses might sink at first – just keep whisking!

Cook the Pancakes

Heat your skillet or griddle over medium heat – I test it by flicking a few water drops on the surface. When they dance around, you’re ready! Lightly grease the pan, then pour ¼ cup batter per pancake. Watch for little bubbles forming on top and the edges looking set – that’s your cue to flip (about 2-3 minutes). Cook the other side until it’s that perfect golden-brown (another minute or two). Keep finished pancakes warm in a 200°F oven while you cook the rest. And don’t worry if the first one’s a little wonky – that’s the cook’s treat!

For the maple yogurt? Simply stir together the yogurt and maple syrup in a small bowl. Easy peasy! Now slather it on those warm pancakes and get ready for bliss.

Tips for Perfect Gingerbread Pancakes with Maple Yogurt

Want to take your gingerbread pancakes from good to “Oh wow!”? Here are my foolproof tricks:

Batter thickness is key – It should pour slowly off your spoon but still spread easily. Too thick? Add a splash of buttermilk. Too thin? Sprinkle in a bit more flour.
Make the spices sing – Love that ginger zing? Bump it up to ¾ teaspoon! Not sure about cloves? Start with ⅛ teaspoon and taste the batter (I won’t tell).
Keep ’em cozy – Stack cooked pancakes on a baking sheet in a 200°F oven with a tea towel over top. They’ll stay warm and perfect for the whole family to enjoy together.

See? Pro-level pancakes, no culinary degree required!

Pumpkin spice pancakes are another great fall breakfast option.

Serving Suggestions

Oh, the possibilities! While these gingerbread pancakes shine with just maple yogurt, here are my favorite ways to gild the lily:

A drizzle of warm maple syrup over the yogurt for extra sweetness
Crunchy toasted pecans or walnuts sprinkled on top
Fresh pomegranate seeds or sliced bananas for festive color
A dusting of powdered sugar because…well, why not?

Honestly? They’re magical straight off the griddle too – no adornment needed!

Storage and Reheating

Leftovers? (As if!) Store cooled pancakes in an airtight container in the fridge for up to 3 days. When that gingerbread craving hits again, pop them in the toaster or warm in a 300°F oven for 5 minutes – they’ll taste just-made!

Nutritional Information

Just so you know what you’re enjoying (because balance is everything!), here’s the scoop for two pancakes with maple yogurt. Remember, these are estimates since ingredients can vary:

280 calories – Perfect for a satisfying breakfast
48g carbs – That molasses gives the best energy boost
8g protein – Thanks to the egg and yogurt
6g fat – Just enough richness from the butter

See? Holiday flavors don’t have to mean holiday guilt – these are totally breakfast-worthy!

Frequently Asked Questions

I get asked about these gingerbread pancakes all the time – here are the answers to the questions that pop up most often:

Can I make the batter ahead?
Absolutely! Mix the dry and wet ingredients separately the night before, then combine them in the morning. The batter might thicken a bit overnight – just stir in a splash of buttermilk to loosen it up. The flavors actually deepen, making the spices even more delicious!

What can I use instead of molasses?
In a pinch, dark corn syrup or honey works, but you’ll lose that rich gingerbread flavor. My favorite swap is equal parts maple syrup and dark brown sugar – it gives similar depth while keeping that cozy holiday taste.

Can I freeze the pancakes?
You bet! Let them cool completely, then stack with parchment between each pancake in a freezer bag. They’ll keep for 2 months! Reheat straight from frozen in the toaster – they taste just as fluffy and spiced as fresh-made.

For more delicious recipes, check out Recipes Lia on Pinterest.