Gingerbread pancakes
Warm, spiced pancakes served with your favorite toppings - an irresistible sweet brunch favorite.
Updated : 22 December, 2025
Easy
About 20 min.
Ingredients
225 grams
Self-raising flour
3 tablespoon
Brown sugar
1 teaspoon
Baking powder
1 teaspoon
Ground cinnamon
2 teaspoon
Ginger powder
pinch
Salt
0.5
Lemon
0.5
Vanilla pod
300 milliliters
Milk
1
Eggs
4 tablespoon
Sunflower oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 110C to keep the pancakes warm as you cook batches.
Step 2
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, ginger, and salt. Mix briefly, then create a well in the centre. Finely grate in the lemon zest, if using, and add the vanilla seeds scraped from the pod or vanilla extract. Gradually pour in the milk while stirring to achieve a smooth consistency. Beat in the egg thoroughly and set the batter aside.
Step 3
Heat the pan on low, adding a little oil. Spoon four dollops of batter into the pan, allowing each to spread to around 10cm/3¼in wide. Cook for 1-2 minutes on each side until golden. Transfer to a baking tray and keep warm in the oven. Repeat with the remaining batter to produce approximately 12 pancakes.
Step 4
Once all pancakes are ready, divide them between four plates. Stack generously, drizzle with maple syrup, and top with berries or yoghurt. Serve immediately.
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