Nothing captures the warmth and coziness of the holiday season like the bold spices of gingerbread. These Gingerbread Pancake Stacks with Maple Whipped Cream bring all the flavors of classic gingerbread—molasses, ginger, cinnamon, nutmeg, and cloves—into soft, fluffy pancakes that feel like Christmas morning on a plate.
Stacked high and topped with billowy maple-sweetened whipped cream, these pancakes make the perfect festive breakfast or holiday brunch centerpiece. Each bite offers comforting spice, buttery richness, and a touch of natural sweetness from pure maple syrup. Whether served to family, holiday guests, or enjoyed on a quiet December morning, these gingerbread pancakes instantly make the season feel magical.
Why You’ll Love Gingerbread Pancake Stacks with Maple Whipped Cream
- Fluffy, tender pancakes with bold gingerbread flavor
- Holiday spices + molasses give rich, festive warmth
- Beautiful stacked presentation perfect for Christmas brunch
- Maple whipped cream adds silky sweetness without overpowering the spices
- Easy to make, no special tools required
- A fun, elegant twist on classic pancakes
- Kid-approved and adult-loved
Why You Should Try This Recipe
If you love gingerbread cookies or gingerbread loaf, these pancakes transform those flavors into a comforting breakfast that feels decadent but is simple to prepare. The maple whipped cream elevates the dish with a creamy, airy finish that balances the spices perfectly. These pancakes taste like holiday nostalgia and look stunning enough for guests, yet they come together in minutes.
Ingredients You’ll Need
For the Gingerbread Pancakes
- 1 ½ cups all-purpose flour
- 1 tablespoon cocoa powder (enhances color and richness)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup molasses
- 3 tablespoons brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups milk (more if needed)
- 3 tablespoons melted butter or oil
For the Maple Whipped Cream
- 1 cup heavy whipping cream, chilled
- 2–3 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
Optional Toppings
- Cinnamon dusting
- Crushed gingerbread cookies
- Maple syrup drizzle
- Butter
- Sugared cranberries
- Toasted pecans
How to Make Gingerbread Pancake Stacks with Maple Whipped Cream (Detailed)
1. Prepare the Maple Whipped Cream
- Add heavy cream, maple syrup, and vanilla to a chilled mixing bowl.
- Beat with hand mixer until soft peaks form.
- Refrigerate until ready to use.
2. Make the Pancake Batter
- In a large bowl, whisk together flour, cocoa powder, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, whisk together molasses, brown sugar, egg, milk, vanilla, and melted butter.
- Pour wet ingredients into the dry mixture and stir until just combined.
- Adjust consistency with extra milk if batter is too thick.
3. Cook the Pancakes
- Heat a nonstick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
- Pour ¼ cup portions of batter onto the skillet.
- Cook until bubbles form on top and edges set, then flip and cook another 1–2 minutes.
- Repeat until all batter is used.
4. Assemble the Stacks
- Stack 3–5 pancakes per serving.
- Spoon or pipe maple whipped cream between layers or on top.
- Add optional toppings such as crushed gingerbread cookies or a drizzle of maple syrup.
5. Serve
Serve warm for the full gingerbread experience with fluffy cream and warm spices in every bite.
Nutritional Information (Estimated per serving)
- Calories: 340
- Carbohydrates: 46g
- Fat: 14g
- Sugar: 20g
- Protein: 6g
Tips for the Best Gingerbread Pancakes
- Don’t overmix the batter — it keeps pancakes fluffy.
- Use fresh spices for bold holiday flavor.
- Add extra milk if pancakes seem too dense.
- Cook on medium heat to avoid burning the molasses.
- Warm the pancakes in a 200°F oven if making large batches.
- Chill the bowl and beaters before whipping cream for better results.
Variations & Substitutions
- Dairy-Free: Use almond milk + coconut whipped cream.
- Gluten-Free: Use 1:1 gluten-free flour.
- Extra-Spiced: Add ¼ teaspoon more ginger or cinnamon.
- Orange Twist: Add 1 teaspoon orange zest to the batter.
- Chocolate Drizzle: Finish stacks with melted dark chocolate.
- Mini Stacks: Make tiny pancakes for holiday dessert boards.
What to Serve with Gingerbread Pancake Stacks
- Scrambled eggs
- Crispy bacon
- Holiday fruit salad
- Hot chocolate or spiced lattes
- Christmas morning brunch buffet
- Cinnamon apple compote
- Vanilla yogurt
Common Mistakes to Avoid
- Overmixing: Causes tough pancakes.
- Too high heat: Causes burning due to molasses caramelizing.
- Using cold wet ingredients: Can prevent pancakes from rising well.
- Skipping resting time: Let batter rest 5 minutes for fluffier texture.
- Over-whipping cream: May turn grainy; stop at soft or medium peaks.
Storing Tips
- Store pancakes in an airtight container for up to 3 days.
- Refrigerate whipped cream separately for up to 48 hours.
- Freeze cooked pancakes for up to 2 months.
- Reheat in toaster or skillet; assemble with whipped cream just before serving.
Conclusion
These Gingerbread Pancake Stacks with Maple Whipped Cream bring all the warmth and fragrance of holiday baking into a fluffy, comforting breakfast. With deep gingerbread spice, soft pancakes, and the light sweetness of maple whipped cream, this dish is made for Christmas mornings, cozy weekends, and festive winter brunches. Elegant, nostalgic, and incredibly delicious, this recipe is sure to become a holiday tradition.
Recipe FAQ’s
Can I make the batter ahead of time?
Yes, refrigerate for up to 12 hours. Add a splash of milk if batter thickens.
Can I freeze the pancakes?
Yes. Flash-freeze, then store in bags up to 2 months.
Can I use pancake mix?
Yes — add gingerbread spices, molasses, and brown sugar.
Can I use whipped topping instead of real whipped cream?
Yes, but real whipped cream with maple syrup gives the best flavor.
Can I make them without molasses?
Molasses gives classic gingerbread flavor; substitute with dark brown sugar if necessary.