Gingerbread Pancakes

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Everyone’s favourite winter cookie can now be enjoyed as a breakfast treat. These gingerbread pancakes are filled with the warming flavours of cinnamon, spices, and rich molasses – perfect for those chilly winter mornings.

Makes: 12 pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes


  • 60g / 1/4 cup Crystal margarine, melted
  • 190g / 1½ cups flour
  • 3g / 1 tsp. baking powder
  • 1g / ¼ tsp. baking soda
  • 1g / ¼ tsp. salt
  • 2g / ½ tsp. ground ginger
  • 2g / ¼ tsp. allspice
  • 2g / ¼ tsp ground cloves
  • 3g / 1 tsp. cinnamon
  • 1 egg
  • 5ml / 1 tsp. vanilla extract
  • 60g / ¼ cup molasses
  • 350ml / 1 ½ cups buttermilk


  1. In a large bowl, mix dry ingredients. Whisk until combined.
  2. In a separate bowl, beat together egg, melted Crystal margarine, vanilla, and molasses. Slowly mix in buttermilk until completely combined.
  3. Whisk wet and dry mixtures together until mostly combined.
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  5. Heat skillet over medium-high heat. Coat with Crystal margarine. Using ¼ cup scoop, drop batter into skillet. Once bubbles start to form and the edges start to set, flip and cook for another minute.
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  7. Serve immediately, topped with maple syrup or a little extra molasses.

Chef Notes

  • To keep pancakes warm, heat your oven to 200F and layer the pancakes up on a cookie sheet as they are done, covering loosely with foil.

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