The Best Gingerbread Sourdough Pancakes

If you’re looking for the ultimate holiday breakfast that tastes like Christmas morning in every bite, these Gingerbread Sourdough Pancakes are about to become your family’s new seasonal obsession!

These fluffy, cozy, spiced pancakes bring together the deep cozy flavors of classic gingerbread with the richness of sourdough for a breakfast the feels both nostalgic and elevated.

What sets these gingerbread sourdough pancakes apart is the combination of warm spices like cinnamon, ginger, cardamom, nutmeg and clove with the essence of a bold molasses blend.

These pancakes cook tall and pillowy with a crispy edge and gingerbread aroma that fills your entire kitchen.

Whether you’re hosting a cozy December brunch, whipping up something memorable for Christmas morning breakfast or simply craving a cold weather Saturday morning treat, these holiday sourdough pancakes deliver every time!

Pair them with whipped cream, a drizzle of maple syrup, vanilla yogurt for added protein or just a dusting of powdered sugar.

However you enjoy them, they’re so festive, simple and unforgettable. Everything a holiday breakfast should be!

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Ingredients to make The Best Gingerbread Sourdough Pancakes

• Active Sourdough Starter
• All Purpose Flour
• Whole Milk
• Honey or Sugar
• Eggs
• Butter
• Molasses
• Brown or Coconut Sugar
• Cinnamon, Ginger, Cardamom, Nutmeg, Clove
• Vanilla
• Baking Soda
• Sea Salt

How to make The Best Gingerbread Sourdough Pancakes

1. Overnight sponge: mix together sourdough starter, flour, milk and honey in a large bowl. Cover and let rest on counter for 8-12 hours. In the morning the texture will appear to be thick and sponge like.
2. Preheat griddle, skillet or waffle maker. To the overnight sponge add eggs, melted butter, salt, and vanilla, molasses, brown sugar, and spices. The batter will be hard to mix because it will be thick. Mix everything together until well combined.
3. Now for the fun part. Mix in baking soda very well. The batter will come alive and begin to bubble and grow. After about 2 minutes you’re ready to cook.
4. Oil your preheated pan with 1 tablespoon coconut oil or butter. Scoop about 1/4 cup batter onto prepared griddle. Allow pancakes or waffles to bubble, brown and crisp before flipping. Continue to oil pan before adding the next round of batter.
5. Serve warm with maple syrup, and enjoy 🙂

Can I make these into Waffles?

Yes! And they are so good made into waffles. Whatever waffle iron you have, this recipe will work great for.

If you really want to go crazy with your kids, they even make a Gingerbread Man Mini Waffle Maker. I mean, of course they do 😉 So fun!

Serve warm with maple syrup drizzled into every nook and cranny–mmm, enjoy 🙂

What can I serve on top of my Gingerbread Sourdough Pancakes?

• Maple syrup
• Powdered Sugar
• Whipped Cream
• Fresh Berries
• Cinnamon Butter
• Vanilla Yogurt
• Nuts

What else would you add on top? I’d love to hear in the comments below!

Can I use Sourdough discard?

Yes you can, as long as the discard isn’t too old. These need to ferment at room temperature and if your discard is too old, it may not be strong enough to ferment these fully. If you’re unsure on your discards age, then I recommend using an active sourdough starter for this recipe.

I personally do not remove sourdough discard with my sourdough starter. For more information on how to feed your sourdough starter without discarding, click here.

Can I make the batter ahead of time?

Yes! Because of the sourdough fermentation, you can mix your batter and let it ferment on the counter until its grown and thickened like a sponge. Then cover and let it sit in the fridge for up to 5 days before pulling out to finish making the pancakes.

How do I store leftovers?

In the refrigerator. I recommend placing squares of parchment paper between each pancake as you stack them. Then place into a plastic bag or air tight container in the fridge for up to one week.

How do I reheat the leftovers?

Simply pop them into the toaster to reheat and re-crisp all the edges. You can also place onto a pre heated skillet with some butter or oil to heat them through again.

Can I freeze the leftover pancakes?

Absolutely! These freeze beautifully! I recommend placing squares of parchment paper between each pancake as you stack them to go into the freezer. This will help prevent them from sticking together and make them easier to pull apart when still frozen.

From frozen just pop into the toaster to reheat and re-crisp all the yummy edges. Enjoy!

Let’s make The Best Gingerbread Sourdough Pancakes

Links:

Gingerbread Man Mini Waffle Maker