Gingerbread pancakes

Gingerbread pancakes

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(10 ratings)

Prep: 10 mins Cook: 15 mins - 20 mins


makes 10

The ultimate Christmas breakfast treat, these American-style pancakes are lightly spiced with ginger and cinnamon, topped with maple syrup and dates

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal111
  • fat5g
  • saturates1g
  • carbs14g
  • sugars2g
  • fibre1g
  • protein3g
  • salt0.3g


  • 150g self-raising flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp ground ginger
  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 tsp golden caster sugar
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • ½ tbsp maple syrup, plus extra to serve
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 200ml full-fat milk or semi-skimmed milk
  • vegetable oil, for frying
  • 100g pitted dates, chopped, to serve



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 100ml crème fraîche, to serve


  1. Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.

  2. Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.

  3. Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.

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Comments, questions and tips

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2nd Mar, 2019
This was a big hit with the kids! We swapped maple syrup for golden syrup as it was what we had in the cupboard. Can easily make 10-12 pancakes. We've played around with the spice mix and now use, half a tsp of cinnamon and ginger and a tsp of mixed spice. Also works well as pancake cupcakes for the mornings where there isn't enough time to stand at the hob!
26th Dec, 2018
We had this for Christmas breakfast and they went down really well. I mixed golden syrup into the mix rather than maple syrup. Maybe I made these a little too big but I had 7 rather than 10 pancakes. We served these with yoghurt, honey and dates.
Katie henderson's picture
Katie henderson
5th Dec, 2017
Hi I would like to make these Christmas morning but wondered if you can freeze them then heat them through on the day? Thanks so much in advance.
goodfoodteam's picture
10th Dec, 2017
Thanks for your question. Ideally, these are better fresh but you could freeze them for a couple of weeks in between sheets of baking parchment in an airtight container. Defrost and warm through in the oven.
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