This gingerbread pancake mix makes the best gingerbread pancakes or waffles and is perfect for the holidays. Mix it up ahead of time and add milk and eggs when you're ready to cook.
Your fluffy breakfast flapjacks just got a holiday makeover, and it starts with this easy peasy mix. Rye flour, brown sugar, and a classic combination of gingerbread spices make this version a festive favorite you'll return to every year.
Why You'll Love This Recipe
- You can mix it up as much as 6 months before using.
- It's a great mix for pancakes or waffles to take along on your holiday camping trips, and it doesn't take up any precious cooler space.
- It makes a great gift.
Ingredients and Substitutions
- Rye flour--I incorporated a little bit of rye flour in the pancake mix to give it a deeper, nuttier flavor, that is reminiscent of gingerbread.
- Dark brown sugar--This adds sweetness to the pancake mix, while also giving it a toasty caramel flavor.
- Ginger, cinnamon, and allspice--This combination is classic gingerbread spice. If you love ginger, feel free to increase the amount to 1 ½ teaspoons.
- Combine the ingredients in a large bowl.
- Whisk until thoroughly mixed. Transfer to an airtight container and store in a cool, dry place.
How to Make Gingerbread Pancakes
To make pancakes with this mix, combine 2 cups of the mix with 2 beaten eggs and ¾ cup of buttermilk or non-dairy milk. Whisk until the batter is mostly smooth (it's ok if there are a few lumps.) Drizzle in extra milk if the batter is too thick. Cook the pancakes in a nonstick skillet, on a griddle, or follow these instructions for cooking pancakes in a cast-iron skillet.
Yes. Prepare the batter the same way as you would for pancakes and cook in a waffle maker until golden.
Serve these holiday pancakes topped with maple syrup or cranberry syrup and whipped cream. Fresh fruit and bacon or sausage are great accompaniments to serve on the side, along with a steaming mug of dark hot chocolate.
This pancake mix will make pancakes with a gingerbread spice flavor, but if you want to really boost the flavor to taste like true gingerbread, replace 2 tablespoons of the milk with 2 tablespoons of molasses when mixing the batter. If your batter is too thick, add a little extra milk before cooking.
Tips and Troubleshooting
- Store in an airtight container in a cool dark place for up to 6 months.
- This recipe scales easily. Feel free to double, triple, or quadruple it depending on how much you need.
- For the fluffiest pancakes, keep your wet and dry ingredients separate until just before cooking. Only flip your pancakes once during cooking.
- This recipe is suitable for vegetarian diets. To make dairy-free gingerbread pancakes, use non-dairy milk when mixing the batter, and cook the pancakes in a skillet coated with a neutral cooking oil, instead of butter.
More Camping Recipes You'll Love
Tried This Recipe?
Gingerbread Pancake Mix
- 1 ½ cups all-purpose flour
- ½ cup rye flour
- 2 tablespoons dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon table salt
- In a large bowl, whisk together the flours, sugar, baking powder, baking soda, spices, and salt.
- Transfer to an airtight container.
- Storage--Store in an airtight container in a cool dark place for up to 6 months.
- Scaling--This recipe scales easily. Feel free to double, triple, or quadruple it depending on how much you need.
- To cook pancakes--To make gingerbread pancakes, add 2 eggs and ¾ cup of buttermilk to a single batch of the dry ingredients. Cook in a buttered skillet over medium heat until golden.
- Dietary--This recipe is suitable for vegetarian diets. To make dairy-free gingerbread pancakes, use non-dairy milk when mixing the batter, and cook the pancakes in a skillet coated with a neutral cooking oil, instead of butter.