Name: Gingerbread Sheet Pan Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 cups all-purpose flour; ¼ cup light brown sugar ((packed)); 2 Tablespoons baking powder; 3 teaspoons ground cinnamon; 3 teaspoons ground ginger; 1 teaspoon ground nutmeg; 1 teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon ground cloves; 2 cups buttermilk, room temperature; ½ cup unsulphured molasses (not blackstrap), room temperature; ½ cup unsalted butter, melted but not too hot; 2 large eggs, room temperature; 2 teaspoons vanilla extract

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Gingerbread Sheet Pan Pancakes bring holiday magic to breakfast time. They combine all the warm spices of gingerbread cookies with the soft, fluffy texture of pancakes, baked in one pan for easy serving.

Making these pancakes is simple - just mix, pour, and bake. No standing at the stove flipping individual pancakes. The whole family can sit down to a warm breakfast at the same time, making holiday mornings even more special.

Gingerbread Pancakes on a white plate topped with whipped cream.

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In our house, these gingerbread sheet pan pancakes show up most often on Christmas morning. We serve them with real maple syrup and sometimes add a spoonful of whipped cream. My kids love them with sliced bananas on top, and if you’re feeling fancy, warm apple compote goes perfectly with the gingerbread spices.

I usually make a double batch of this gingerbread sheet pan pancakes recipe because they freeze so well. On busy mornings, we warm them up in the toaster for a few minutes. They taste just as good as fresh-baked, and having them ready to go makes winter mornings much cozier.

The sheet pan method has changed my pancake game completely. Instead of juggling multiple pancakes on the griddle, everyone gets to eat together. The edges come out slightly crispy, while the middle stays soft and fluffy.

Making them ahead for holiday guests has made hosting so much easier. I can focus on brewing coffee and setting the table while they bake. The smell of gingerbread floating through the house sets the perfect mood for a holiday breakfast.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make gingerbread pancakes are set out on the counter.

All-purpose flour: The foundation of our pancakes.
Light brown sugar: Adds a caramel sweetness that works with the molasses.
Baking powder and baking soda: These work together to make the pancakes fluffy and help them rise evenly in the sheet pan.
Spices: The blend of cinnamon, ginger, nutmeg, and cloves creates that classic gingerbread flavor. You can adjust these to taste.
Buttermilk: Makes the pancakes tender and adds a bit of tang. Make sure it's at room temperature to prevent the melted butter from clumping.
Molasses: Use unsulphured molasses (not blackstrap) for the best flavor. This gives the pancakes their deep color and rich taste.
Butter: Melted butter adds richness. Let it cool slightly before mixing so it doesn't cook the eggs.
Eggs: These bind everything together. Room temperature eggs mix better with the other ingredients.
Vanilla: Adds warmth to the gingerbread flavor.

How To Make Gingerbread Sheet Pan Pancakes

Start by preheating your oven to 425°F and getting your pan ready. Line an 18x13-inch baking sheet with parchment paper and give it a light spray with cooking spray.

There is a mixing bowl with buttermilk, molasses, melted butter, eggs, and vanilla and another mixing bowl with flour, brown sugar, baking powder, spices, baking soda, and salt.

Gingerbread pancake batter in a glass mixing bowl.

In a medium bowl, mix your dry ingredients. Whisk together the flour, brown sugar, baking powder, spices, baking soda, and salt until they're well combined.

For the wet ingredients, grab a large bowl. Whisk the buttermilk, molasses, melted butter, eggs, and vanilla until everything is smooth. Make sure all these ingredients are at room temperature - cold buttermilk will make the melted butter clump up, and hot butter might start cooking the eggs.

Pour the dry mixture into the wet ingredients and whisk until they're just combined. Don't use an electric mixer here, and don't worry about small lumps - they'll bake out.

Gingerbread pancake batter is poured onto a baking sheet.

Baked Gingerbread Pancakes in a baking sheet.

Pour your batter onto the prepared baking sheet. Use a spatula to spread it evenly across the pan, making sure it reaches all the corners.

Slide the pan into your preheated oven and bake for 15 to 17 minutes. You'll know they're done when a toothpick stuck in the center comes out clean.

Let the pancakes cool in the pan on a wire rack for about 15 minutes before cutting. Top them with your favorite toppings and they’re ready to serve!

Gingerbread Pancakes served on a white platter with butter, strawberries, and blueberries.

Storing and Freezing

Store: Keep cooled pancakes in a covered food storage container in the fridge for up to 4 days.

Freeze: Let pancakes cool completely, then pack them into a freezer-safe container. Place parchment paper between layers to prevent sticking. They'll keep well in the freezer for up to 2 months.

Reheat: For refrigerated pancakes, warm them in the microwave for about 30 seconds. If frozen, let them thaw in the fridge overnight, then microwave to warm through. For a whole batch, you can reheat them in a 300°F oven until warm, about 5-7 minutes.

Variations

Orange spice. Add 1 tablespoon of orange zest to the batter for a bright citrus flavor that goes perfectly with the gingerbread spices.
Make them nutty. Fold ½ cup of chopped pecans or walnuts into the batter before baking for extra crunch.
Apple gingerbread. Top the batter with 1 cup of finely diced apples before baking for a different twist.

Recipe Tips

Don't skip the room temperature ingredients. If your buttermilk is cold, warm it briefly in the microwave, and place cold eggs in warm water for 5 minutes before using.
When measuring flour, use the spoon and scoop method or a kitchen scale. Scooping directly from the flour bag can pack in too much flour and make your pancakes dense.
Avoid using an electric mixer - a whisk and gentle hand mixing will give you the fluffiest results. Small lumps in the batter are fine.
Let the pancakes cool in the pan for the full 15 minutes. They'll continue cooking from residual heat and will be easier to cut.

Can I make these as regular pancakes?

This batter works great for both sheet pan and traditional pancakes. If making them on a griddle, adjust your cooking time based on the size of each pancake. Cook until bubbles form on top, then flip and cook until golden.

What is unsulphured molasses?

Unsulphured molasses is made from mature sugar cane and has a milder, cleaner taste than blackstrap molasses. It's the best choice for baking because it adds sweetness and rich flavor without being too bitter or overwhelming.

Why did my pancakes come out flat?

This usually means your leavening agents aren't fresh. Make sure you're using the full amount and check that they haven't expired. Baking powder and soda typically lose their power about 6 months after opening.

Would you like more Gingerbread recipes for the holidays? We love this Pull Apart Gingerbread Loaf and this Gingerbread Coffee Cake.

Gingerbread Sheet Pan Pancakes make holiday breakfast special, yet easy. They have all the warm spices of the season, and the sheet pan method means everyone can eat together instead of waiting for their turn at the griddle. This sheet pan pancakes recipe is just what you need for Christmas morning!

Gingerbread Sheet Pan Pancakes