Gingerbread Cinnamon Roll Pancakes
These Gingerbread Cinnamon Roll Pancakes are soft, fluffy, and perfectly spiced with warm gingerbread flavor in every bite. Each pancake has gooey caramelized cinnamon sugar swirls laced throughout, creating the ultimate blend of a cinnamon roll and a cozy stack of pancakes. Served warm with butter, maple syrup, a dusting of powdered sugar, and a hot cup of coffee — they’re the perfect festive breakfast for the holiday season.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: The base of the batter that creates soft, fluffy pancakes with structure.
Granulated Sugar: Adds a touch of sweetness and helps the pancakes brown beautifully on the griddle.
Baking Powder: Provides lift for tall, airy pancakes.
Baking Soda: Works with the buttermilk and Greek yogurt to create a light, tender texture.
Salt: Balances sweetness and enhances the warm spice flavors.
Cinnamon: Adds cozy warmth and depth to the classic gingerbread flavor.
Ground Ginger: Gives that signature spicy-sweet gingerbread kick.
Nutmeg: Adds aromatic depth and blends perfectly with the other warm spices.
Cloves: Intensifies the spiced flavor and gives the pancakes that classic holiday aroma.
Buttermilk: Keeps the pancakes extra soft, tender, and flavorful (or make your own with milk and vinegar).
Greek Yogurt Or Sour Cream: Adds richness, moisture, and a slight tang for perfectly fluffy pancakes.
Eggs: Bind the batter together and help create a light, airy texture.
Molasses: The key to that deep, rich gingerbread flavor and dark golden color.
Vanilla Bean Paste Or Extract: Adds sweetness and enhances the warm gingerbread spices.
Salted Butter: Adds richness and a touch of buttery flavor to both the batter and the swirl.
Cinnamon (For Swirl): Creates the caramelized cinnamon roll swirl throughout each pancake.
Sugar (For Swirl): Sweetens and caramelizes as it cooks, forming gooey ribbons of cinnamon sugar.
Gingerbread Pancake Batter (For Swirl): A small amount of batter mixed in helps the swirl stay smooth and blend perfectly into the pancakes.
Why You’ll Love Gingerbread Cinnamon Roll Pancakes:
Soft And Fluffy Texture: Each pancake is light, tender, and perfectly fluffy with a melt-in-your-mouth bite.
Caramelized Cinnamon Sugar Swirls: The gooey cinnamon roll-inspired swirls create ribbons of sweet, spiced flavor in every bite.
Cozy Gingerbread Flavor: A blend of molasses, cinnamon, ginger, and cloves makes these pancakes taste like Christmas morning.
Festive And Comforting: The warm spices and rich aroma instantly bring cozy holiday vibes to your breakfast table.
Beautiful Presentation: The golden pancakes with visible swirls look just as indulgent as they taste.
Easy To Make: Made with simple ingredients and minimal prep, but taste like something from your favorite brunch spot.
Perfect Holiday Breakfast: Ideal for Christmas morning, weekend brunch, or a cozy winter breakfast.
Customizable Toppings: Delicious with butter, maple syrup, or even a drizzle of cream cheese glaze.
Crowd Favorite: A guaranteed hit for both kids and adults who love pancakes and cinnamon rolls alike.
Best Served Warm: Nothing beats a stack of freshly made gingerbread pancakes with melted butter and syrup.
Tips for Making Gingerbread Cinnamon Roll Pancakes:
Use Room Temperature Ingredients: Bring your eggs and milk to room temperature before mixing for a smoother batter and even cooking.
Don’t Overmix The Batter: Mix until just combined. Overmixing can make the pancakes dense instead of soft and fluffy.
Let The Batter Rest: Allow the batter to rest for 5–10 minutes before cooking to let the gluten relax and produce fluffier pancakes.
Make The Cinnamon Swirl Mixture First: Combine melted butter, brown sugar, and cinnamon before cooking so it’s ready to swirl into the pancakes while they’re on the griddle.
Use A Squeeze Bottle Or Piping Bag: This makes it easy to create neat, even cinnamon swirls on top of the pancakes.
Cook On Medium-Low Heat: Cooking slowly prevents burning the cinnamon swirl and ensures the pancakes cook evenly all the way through.
Flip Carefully: Wait until bubbles form on the surface and the edges look set before flipping to keep the swirls intact.
Wipe The Pan Between Batches: The cinnamon sugar mixture can caramelize and burn if left on the pan. Wipe it clean and lightly re-grease before cooking the next batch.
Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a 200°F oven to stay warm until ready to serve.
Top With Butter And Maple Syrup: The rich molasses flavor pairs perfectly with a pat of butter, a drizzle of syrup, and a dusting of powdered sugar.
How to Store Gingerbread Cinnamon Roll Pancakes:
Room Temperature: Store leftover pancakes at room temperature for up to 1 day in an airtight container if you plan to enjoy them the same day.
Refrigerator: Keep pancakes in an airtight container or resealable bag in the fridge for up to 4 days. Reheat before serving for the best flavor and texture.
Freezer: Freeze cooled pancakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Store for up to 2 months.
Reheat In The Oven: Warm pancakes in a 325°F oven for 5–7 minutes or until heated through. This method keeps them soft without drying out.
Microwave Option: Reheat 1–2 pancakes at a time in the microwave for 20–30 seconds until warm.
Toaster Method: For slightly crisp edges, pop individual pancakes in the toaster on a low setting.
Best Served Fresh: These pancakes taste their absolute best warm from the griddle with butter, maple syrup, and a dusting of powdered sugar.
FAQs:
Q: Can I make the pancake batter ahead of time?
A: Yes, you can make the batter up to 1 day ahead. Store it covered in the refrigerator, then bring to room temperature and stir gently before cooking.
Q: How do I keep the cinnamon swirl from burning?
A: Cook the pancakes on medium-low heat and avoid adding too much swirl mixture. If the sugar mixture starts to caramelize too quickly, lower the heat slightly.
Q: Can I make these without a squeeze bottle for the swirl?
A: Yes, you can use a piping bag or even a zip-top bag with the corner cut off to create the cinnamon swirl.
Q: Can I make these pancakes dairy-free?
A: Yes, substitute plant-based butter and non-dairy milk for the dairy ingredients. The texture and flavor will still be soft and rich.
Q: How do I know when to flip the pancakes?
A: Flip when bubbles form on the surface and the edges look set. This ensures the swirls stay intact and the pancakes cook evenly.
Q: Can I freeze gingerbread pancakes?
A: Yes, freeze cooled pancakes in a single layer, then transfer to a freezer-safe bag. Reheat in the oven, toaster, or microwave before serving.
Q: Can I skip the cinnamon swirl?
A: Absolutely. The pancakes are delicious on their own with butter, maple syrup, and a sprinkle of powdered sugar for a simpler version.
Q: Can I make smaller pancakes?
A: Yes, just use less batter per pancake and reduce the cooking time slightly. Mini pancakes are perfect for kids or brunch platters.
Q: What toppings go best with these pancakes?
A: Butter, maple syrup, and powdered sugar are classic, but you can also drizzle cream cheese glaze or salted caramel for an extra indulgent twist.
Q: Are these best served warm or cold?
A: Definitely warm. The cinnamon swirl is gooey, and the gingerbread spices are most fragrant when freshly cooked.
Love these? Check out my other seasonal breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these gingerbread cinnamon roll pancakes. Enjoy!
