Gingerbread Sheet Pan Pancakes

Gingerbread Pancakes on a white plate served with whipped cream on top.

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Gingerbread Sheet Pan Pancakes

Gingerbread Sheet Pan Pancakes combine all the warm spices of gingerbread cookies with the soft, fluffy texture of pancakes baked in one pan.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Calories: 282kcal

Author: Judy Wilson

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

Instructions

Preheat oven to 425 degrees F.
Line a large baking sheet (18” x 13”) with parchment paper and lightly spray parchment with non-stick cooking spray. Set aside for now.
In a medium bowl, whisk together flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, baking soda, salt, and ground cloves. Set aside.
In a large bowl, whisk together buttermilk, molasses, butter, eggs and vanilla extract. It is important that all of the wet ingredients are about the same temperature (room temperature) before mixing them together. If the buttermilk is too cold, it will clump the melted butter together. If the melted butter is too hot, it will start to bake the eggs.
Pour the dry ingredients into the wet ingredients and whisk until combined. Do not overmix – a few small lumps are okay. Do not use an electric mixer for this or the batter will be overmixed.
Pour the batter evenly onto the prepared baking sheet. Use a spatula to evenly spread the batter over the baking sheet.
Bake in the oven for 15 to 17 minutes or until a toothpick inserted in the middle comes out clean.
Let cool in pan (on wire rack) for 15 minutes before slicing and serving.

Notes

It is important to measure out the flour accurately. Too much or too little flour will affect how the pancakes turn out. When measuring flour, use the spoon and scoop method or a kitchen scale. Scooping directly from the flour bag can pack too much flour and make your pancakes dense.

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

Nutrition