Gingerbread Spice Pancakes With Orange-Maple Butter

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 12 pancakes)
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 6 tbsp unsalted butter, softened
• 2 tbsp pure maple syrup + more for serving
• 1 tsp finely grated orange zest
• 1 1/2 cups (190 g) all-purpose flour
• 2 tbsp packed brown sugar
• 1 1/2 tsp baking powder + 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 1/2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tbsp unsulphured molasses
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• Neutral oil or butter for the pan

Do This

• 1. Stir together softened butter, maple syrup, orange zest, and a tiny pinch of salt; chill until serving.
• 2. In a bowl, whisk flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
• 3. In another bowl, whisk buttermilk, egg, molasses, melted butter, and vanilla until smooth.
• 4. Pour wet ingredients into dry and gently mix just until no dry flour remains; a few small lumps are fine.
• 5. Preheat a nonstick skillet or griddle over medium heat (about 325–350°F) and lightly grease.
• 6. Scoop 1/4 cup batter per pancake; cook 2–3 minutes per side until puffed, golden, and cooked through.
• 7. Serve warm pancakes with a generous dollop of orange-maple butter and extra maple syrup.

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Why You’ll Love This Recipe

• All the cozy flavors of gingerbread in a stack of fluffy, tender pancakes.
• Warm spices and molasses pair beautifully with the bright, creamy orange-maple butter.
• Perfect for winter weekends or holiday brunch, but easy enough for any time of year.
• Uses simple pantry ingredients and comes together in about 30 minutes.

Grocery List

• Produce: 1 orange (for zest and optional slices for serving)
• Dairy: Unsalted butter, buttermilk, 1 large egg
• Pantry: All-purpose flour, brown sugar, baking powder, baking soda, fine salt, ground ginger, ground cinnamon, ground cloves, molasses, pure maple syrup, vanilla extract, neutral oil (or extra butter) for cooking

Full Ingredients

Orange-Maple Butter

• 6 tablespoons unsalted butter, softened to room temperature
• 2 tablespoons pure maple syrup
• 1 teaspoon finely grated orange zest (from about 1/2 orange)
• 1 small pinch fine salt (about 1/16 teaspoon), to taste

Gingerbread Spice Pancakes

• 1 1/2 cups (190 g) all-purpose flour
• 2 tablespoons packed light or dark brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Optional but nice: 1/4 teaspoon ground nutmeg
• 1 1/4 cups buttermilk, well shaken
• 1 large egg
• 3 tablespoons unsulphured molasses
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• Neutral oil or additional butter, for greasing the pan or griddle

To Serve (Optional but Recommended)

• Additional pure maple syrup, warmed
• Extra orange zest or thin orange slices
• A light dusting of powdered sugar

Step-by-Step Instructions

Step 1: Make the orange-maple butter

In a small bowl, combine the softened butter, maple syrup, orange zest, and a tiny pinch of salt. Use a fork or small spatula to mash and mix everything together until completely smooth and evenly combined. Taste and adjust: add a touch more salt if you want the flavors to pop, or a bit more maple syrup for extra sweetness.

Scoop the butter onto a small piece of parchment and shape it into a log, or simply leave it in the bowl. Cover and refrigerate while you prepare the pancakes. This gives the flavors time to mingle and helps the butter firm up slightly so it sits nicely on the warm pancakes.

Step 2: Mix the dry ingredients

In a medium mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg (if using). Break up any lumps of brown sugar with the back of a spoon or your fingers so the mixture is evenly sandy and light.

Whisking the spices into the flour helps distribute their flavor evenly throughout the batter, so every bite tastes warmly spiced and gingerbread-like.

Step 3: Mix the wet ingredients

In a separate large bowl, whisk together the buttermilk and egg until smooth. Add the molasses, melted butter, and vanilla extract. Whisk again until the mixture is fully combined and the molasses is no longer streaky. It should be a rich, deep caramel-brown color.

If your melted butter is very hot, let it cool for a couple of minutes before whisking it in. This helps keep the egg from scrambling and the batter from becoming greasy.

Step 4: Combine to make the batter

Pour the dry ingredient mixture into the bowl with the wet ingredients. Using a spatula or wooden spoon, gently fold the two together. Stir just until you no longer see dry streaks of flour. A few small lumps are perfectly fine and actually help keep the pancakes tender.

Try not to overmix; overworking the batter develops the gluten in the flour and can make your pancakes tough instead of fluffy. Let the batter rest for about 5 minutes while you preheat the pan. This short rest allows the flour to hydrate and the leavening to start working, which gives the pancakes extra rise.

Step 5: Preheat and grease your pan or griddle

Place a nonstick skillet or griddle over medium heat (or medium-low if your stove runs hot). If you are using an electric griddle, set it to about 325–350°F (165–175°C). Give it several minutes to heat evenly.

Once the pan is hot, lightly grease the surface with a little neutral oil or a pat of butter. Use a paper towel to wipe away any excess so you have a thin, even coating. Too much fat in the pan can cause the pancakes to develop an uneven, patchy browning instead of a smooth golden surface.

Step 6: Cook the pancakes

Working in batches, scoop about 1/4 cup of batter for each pancake onto the hot, greased surface, leaving space between pancakes so they have room to spread. You should be able to cook 3–4 at a time in a large skillet.

Cook the first side for about 2–3 minutes. You will see small bubbles forming on the surface and the edges will start to look set and slightly dry. Carefully flip each pancake with a spatula and cook for another 1 1/2–2 1/2 minutes on the second side, or until both sides are deep golden brown and the center springs back lightly when pressed.

Adjust the heat as needed: if the pancakes are browning too quickly while staying raw in the middle, lower the heat slightly. If they are taking too long to color, increase the heat just a bit.

Transfer cooked pancakes to a plate and keep warm under a clean kitchen towel while you cook the remaining batter, lightly regreasing the pan between batches if needed.

Step 7: Serve with orange-maple butter

When all the pancakes are cooked, stack them on warm plates. Add a generous dollop or slice of the chilled orange-maple butter on top of each stack so it begins to melt down the sides. Drizzle with additional warm maple syrup to taste.

Garnish with a little extra orange zest, a few thin orange slices, or a light dusting of powdered sugar if you like. Serve immediately while the pancakes are hot and the butter is soft and melty.

Pro Tips

• Room temperature dairy is your friend. Let the buttermilk and egg sit out for 10–15 minutes before mixing. Warmer ingredients combine more smoothly and help the pancakes rise better.
• Do not overmix the batter. Stop stirring as soon as the flour disappears. Overmixed batter leads to flat, tough pancakes instead of fluffy, tender ones.
• Use the bubble test. Flip the pancakes when bubbles appear across most of the surface and the edges look slightly set. This timing gives you a golden exterior and a cooked-through center.
• Keep pancakes warm in the oven. If making a big batch, keep cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the rest. Cover loosely with foil to prevent drying out.
• Adjust spice to taste. For a bolder gingerbread flavor, add an extra 1/2 teaspoon ginger or a pinch more cloves. For a milder version, reduce the cloves and ginger slightly.

Variations

• Chocolate chip gingerbread pancakes: Fold 1/2 cup mini chocolate chips into the finished batter. The dark chocolate pairs wonderfully with molasses and warm spices.
• Gingerbread pecan pancakes: Add 1/2 cup chopped toasted pecans to the batter or sprinkle them onto each pancake right after you pour the batter into the pan.
• Dairy-free version: Use a plant-based butter in both the batter and orange-maple butter, and substitute unsweetened non-dairy milk (such as oat or almond milk) soured with 1 tablespoon vinegar or lemon juice in place of the buttermilk.

Storage & Make-Ahead

Leftover pancakes keep well and make a cozy make-ahead breakfast. Allow pancakes to cool completely in a single layer, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag and store for up to 2 months. Reheat refrigerated or frozen pancakes in a 325°F (165°C) oven for 8–10 minutes, or warm them gently in a toaster or skillet. The orange-maple butter can be made up to 5 days in advance and stored in the refrigerator, tightly covered; let it sit at room temperature for 10–15 minutes before serving so it softens slightly.

Nutrition (per serving)

Approximate values per serving (3 pancakes with orange-maple butter): about 450 calories, 18 g fat, 9 g saturated fat, 64 g carbohydrates, 2 g fiber, 28 g sugars, 9 g protein, and 520 mg sodium. Actual values will vary based on exact ingredients, portion sizes, and additional toppings.