Cozy Gingerbread Pancakes with Spelt Flour + Spiced Maple Glaze

There’s an undeniable, quiet magic that settles over holiday mornings, isn’t there? The house is hushed, perhaps a gentle chill in the air, and the promise of something truly delicious slowly begins to bubble forth from the kitchen. For me, that magical anticipation always culminates in the enchanting aroma of gingerbread, especially when it’s joyfully wafting from a stack of freshly made, golden Gingerbread Pancakes.

This particular recipe isn’t just breakfast; it’s a warm hug for your soul, a sweet memory waiting to be made. Lovingly crafted with wholesome spelt flour, these fluffy pancakes offer a delicate texture and a boost of goodness, each bite perfectly complemented by a dreamy spiced maple glaze. If you’re someone who appreciates the thoughtful process of making your pancake mix from scratch, you’ll especially love the wholesome simplicity and delightful results here.

It’s the kind of dish that effortlessly draws everyone to the table, eyes bright with anticipation, leaving a contented smile on my face as I watch them savor every last morsel. If you’re looking to infuse your mornings with a little extra joy and a whole lot of heartwarming deliciousness this season, look no further – you’ve found your recipe! For more tips on baking with alternative flours or just general inspiration, you might also enjoy exploring resources like this comprehensive guide on gingerbread pancakes with spelt flour.

Why You’ll Love This Gingerbread Pancakes

These aren’t just any pancakes; they are a celebration in every bite. The spelt flour lends a delightful nutty undertone and a tender chewiness that perfectly complements the robust ginger and warming spices. They’re wonderfully fluffy, soak up that glorious spiced maple glaze like a dream, and truly embody the comforting spirit of the holidays. What I adore most is how they bridge that gap between indulgence and a wholesome start to the day. They’re simple enough for a lazy weekend but special enough to become a cherished holiday tradition.

The Secret to Great Gingerbread Pancakes

The real game-changer in this Gingerbread Pancakes recipe lies in two key elements: the thoughtfully balanced spice blend and the magic of using buttermilk (or a homemade alternative). While ginger takes center stage, supporting roles from cinnamon, cloves, and a whisper of nutmeg create that iconic gingerbread depth without overpowering. And that buttermilk? It’s crucial! Its acidity reacts with the baking soda, giving these pancakes an incredible lift and tender crumb. Plus, the tang beautifully complements the sweet molasses and warm spices, creating a truly irresistible flavor profile.

Pro Tips to Nail It Every Time

To ensure your gingerbread pancakes are always a triumph, remember these little kitchen secrets. First, don’t overmix your batter; a few lumps are totally fine and lead to fluffier pancakes. Stirring too much develops the gluten, making them tough. Second, let your batter rest for 5-10 minutes before cooking. This allows the spelt flour to fully hydrate and the leavening agents to begin their work. Lastly, a perfectly heated griddle is key: use medium-low heat and wait until small bubbles appear on the surface of the pancake before flipping. This ensures they cook evenly and achieve that beautiful golden-brown exterior.

Fun Variations to Try

Once you’ve mastered the classic Gingerbread Pancakes, feel free to get creative! For a textural delight, fold in a handful of mini chocolate chips or finely chopped candied ginger into the batter. If you love a fruity twist, a sprinkle of dried cranberries or chopped dates would be wonderful. You could also experiment with the glaze: a touch of orange zest in the spiced maple glaze adds a bright citrus note, or for a richer finish, a cream cheese drizzle would be absolutely heavenly. These pancakes are incredibly versatile, so let your imagination guide you!

Final Thoughts

There’s something deeply satisfying about making a special breakfast from scratch, especially when it fills your home with such inviting aromas. These Gingerbread Pancakes with Spelt Flour are more than just a meal; they’re an experience, a moment of cozy indulgence that warms you from the inside out. Whether you’re making them for a quiet solo morning or sharing them with a bustling family, I truly hope they bring a little extra sparkle and a whole lot of deliciousness to your table. Happy cooking, my friends, and may your kitchen adventures always be full of flavor and joy!

Cozy Gingerbread Pancakes with Spelt Flour + Spiced Maple Glaze

Recipe by SarahCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Fluffy, spiced gingerbread pancakes made with wholesome spelt flour, topped with an irresistible homemade spiced maple glaze – perfect for a cozy, festive breakfast.

Ingredients

• For the Gingerbread Pancakes:

• 1 1/2 cups light spelt flour

• 2 tablespoons granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 tablespoon lemon juice or white vinegar, let sit 5 mins)

• 1 large egg

• 1/4 cup unsulphured molasses

• 2 tablespoons unsalted butter, melted and cooled, plus more for greasing

• 1 teaspoon vanilla extract

• For the Spiced Maple Glaze:

• 1 cup powdered sugar

• 2-3 tablespoons maple syrup

• 1/4 teaspoon ground cinnamon

• Pinch of ground ginger

• 1-2 tablespoons milk or cream (as needed for desired consistency)

Directions

• For the Gingerbread Pancakes:
• 1. In a large bowl, whisk together the spelt flour, granulated sugar, baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
• 2. In a separate medium bowl, whisk together the buttermilk, egg, molasses, melted butter, and vanilla extract until well combined.
• 3. Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix. Let the batter rest for 5-10 minutes.
• 4. Heat a lightly buttered griddle or large non-stick skillet over medium-low heat. Pour about 1/4 cup of batter for each pancake onto the griddle.
• 5. Cook for 2-3 minutes per side, or until golden brown and cooked through, flipping once bubbles appear on the surface and edges look set.
• 6. Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
• For the Spiced Maple Glaze:
• 1. In a small bowl, whisk together the powdered sugar, maple syrup, ground cinnamon, and pinch of ginger.
• 2. Add milk or cream, one tablespoon at a time, whisking until you reach a smooth, pourable glaze consistency.
• 3. Drizzle the warm spiced maple glaze generously over the stack of gingerbread pancakes. Serve immediately.

Notes

• A Family Secret: For extra fluffy pancakes, make sure your buttermilk is at room temperature. Cold ingredients can stiffen the batter and prevent a proper rise. If you don’t have buttermilk, my grandma always taught me to make it by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
• Spice it Up Right: The freshness of your spices makes a huge difference here. Check your spice cabinet to ensure your ginger, cinnamon, and cloves haven’t lost their potency. A quick sniff test is usually enough; if they smell vibrant, they’re good to go!
• Glaze Control: Achieving the perfect glaze consistency is key! Start with just two tablespoons of milk or cream for the glaze, and add more in tiny increments, half a teaspoon at a time, until it’s just right. You want it pourable, but still thick enough to cling beautifully to the pancakes.