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–+ servings
A glass bowl filled with gingerbread pancake mix, with a whisk resting inside and a pitcher of milk and two eggs in the background.

Gingerbread Pancake Mix

This easy gingerbread pancake mix recipe is perfect for the holidays. Made with rye flour, dark brown sugar, and warm spices, it's ideal for gifting or mixing up for Christmas breakfast.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 2 generous cups
Calories 200 kcal

Ingredients
  

  • 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

Instructions
 

  • In a large bowl, whisk together the flours, sugar, baking powder, baking soda, spices, and salt.
  • Transfer to an airtight container.

Notes

    • 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.

Nutrition

Serving: 0.5cupsCalories: 200kcalCarbohydrates: 43.8gProtein: 5.7gFat: 0.8g
Keyword camping pancakes, christmas breakfast, edible gifts, gingerbread spice
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