Gingerbread Pancakes with Crumb Topping

by Erin

Wake up to the best breakfast this holiday with these gingerbread pancakes with crumb topping.

Guess what time it is? Blog hop time!! This round the themes were peppermint, eggnog or gingerbread. Since I have recently become obsessed with all things gingerbread, that is where I reside for today. But I wanted to avoid cookies, brownies, cupcakes, etc. because I am pretty sure that has already been extensively covered. Now gingerbread as pancakes? You don’t see that every day. While you’re at it serve these with some gingerbread syrup.

These were the thinnest pancakes I have ever made. But their thinness did not take away from their tastiness. And the crumbly topping enhanced the gingerbread flavor perfectly. Sometimes I feel like I actually know what I’m doing in the kitchen instead of just throwing things together that sound good :-P.

One year ago: Perfect Hamburger


Makes approximately 14 pancakes



1-1/4 cups whole-wheat flour

1/3 cup all-purpose flour

1/4 cup packed dark brown sugar

1-1/2 tsp baking powder

3/4 tsp salt

1 tsp ground cinnamon

3/4 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp freshly grated nutmeg

1 teaspoon orange zest (I omitted simply because I didn’t have an orange)

1 large egg

2 cups milk (I used 2%)

2 tsp vanilla extract

5-1/2 Tbsp unsalted butter, divided

Maple syrup, for serving (optional)


2 Tbsp brown sugar

2 Tbsp all-purpose flour

1 Tbsp butter, room temperature


  1. In a large bowl, whisk together the whole-wheat flour, AP flour, brown sugar, baking powder, salt, cinnamon, ginger, cloves, nutmeg and orange zest.
  2. In a medium microwave-safe bowl melt 3 tablespoons of the butter.  Let cool a bit then whisk in the milk, egg and vanilla extract.  Add the wet ingredients to the dry ingredients and whisk just until combined (some lumps are fine).  Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or overnight.
  3. (Note: If you want to make all of the pancakes before serving, preheat oven to 200 F.  Place a baking sheet lined with foil on the middle rack.) Using the remaining 2-1/2 tablespoons of butter, heat about 1 teaspoon in a large nonstick skillet over medium heat.  Add 1/4 cup of batter to the pan for each pancake.  Cook until bubbles appear on the surface of the pancakes and they begin to brown just a bit around the edges, about 2 minutes, then flip and cook on the other side for about 2 minutes more.
  4. Move the pancakes to the warm oven (if you need to stack the pancakes on the baking sheet, do so between layers of parchment paper).  Wipe the pan with a paper towel, melt another teaspoon of butter and repeat the cooking process.
  5. For the topping, in a small bowl mix the brown sugar, flour and butter with a fork until crumbly. Top pancakes with syrup and sprinkle with crumb topping, and serve.

Source: Pancaked from Tracey’s Culinary Adventures, originally adapted from Gingerbread. Topping from Mother Thyme.


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Carolyn PANKALLA December 21, 2013 - 7:31 am

You make me want to cook

Kita December 20, 2011 - 9:45 pm

How festive! I am loving catching up on the few blogs I’ve had a moment to check out with this awesome blog hop round. Give me a scoop o f whipped cream and a fork please!

Yasmeen @ Wandering Spice December 19, 2011 - 10:40 pm

Now that’s my kind of pancake! Absolutely fabulous. Love seeing one of my favorite cookies and favorite breakfast foods in one. Just beautiful.

Ashley's Cooking Adventures December 17, 2011 - 7:16 pm

Get out! Gingerbread pancakes?!?! Now this is just pure genius! I am “pinning” for when we have guests this Christmas. Thanks for the awesome recipe!

spiffycookie December 17, 2011 - 7:55 pm

I loved them, and thanks for the pin!

Pretty. Good. Food. December 16, 2011 - 7:26 pm

Mmmm, definitely making these for brunch this weekend :)

Carolyn December 16, 2011 - 7:14 pm

Oh wow! Those are some seriously gorgeous pancakes. I’ve made gingerbread pancakes before, but not with that crumb topping!

Baking Serendipity December 15, 2011 - 9:44 pm

Gingerbread pancakes are one of my favorites and the crumb topping is the most amazing addition here :) Perfect weekend breakfast.

Lauren at Keep It Sweet December 15, 2011 - 5:04 pm

This would be a very perfect breakfast!

natalie (the sweets life) December 15, 2011 - 3:10 pm

I made gingerbread pancakes two years ago and I still remember how much we loved them! Next time I need to add the crumb topping :)

Renee December 15, 2011 - 2:54 pm

My husband rarely eats breakfast but he just might if I make these pancakes. He loves gingerbread. They sound so delicious and perfect for a winter breakfast.

Melissa (MelissaLikesToEat) December 15, 2011 - 11:08 am

Now this is the kind of breakfast I’m talking about!!!!!

Liz @ Southern Charm December 15, 2011 - 11:07 am

Ive been obsessed with gingerbread too! These babies look mouth watering!!!! I want :)

Karriann Graf December 15, 2011 - 10:27 am

Your stack of pancakes look amazing! Never really thought to make gingerbread pancakes. Nice to meet you we are in the bloghop together.

Erin @ Dinners, Dishes, and Desserts December 15, 2011 - 8:58 am

Oh these look wonderful! I love the crumble topping!

Jennifer @ Mother Thyme December 15, 2011 - 8:27 am

We are such a fan of your Oatmeal Pancakes and now you have another one I can’t wait to try. I’ll be making these hopefully tomorrow for the twins (and me). Can’t wait to try! :) Love how you added the crumb topping, yum!

spiffycookie December 15, 2011 - 8:28 am

Your comment made me smile! And I loved your topping it was perfect for these pancakes.

Tracey December 15, 2011 - 8:20 am

Ok, I already wanted to make these again, but you just had to go and add a crumb topping didn’t you? Now I’m even more powerless against them :)

spiffycookie December 15, 2011 - 8:22 am

Haha yes I did O:-) make them!

Christina @ Sweet Pea's Kitchen December 15, 2011 - 8:03 am

Oh yeah!! Gingerbread pancakes sounded great, but then you added a crumb topping?! I think I am in love!

spiffycookie December 15, 2011 - 8:14 am

Oh yea, I went there ;-)

Tara @ Chip Chip Hooray December 15, 2011 - 6:54 am

Hah, we are completely on the same page this week! I was thiiiiisclose to doing gingerbread pancakes–the only thing that deterred me was, uh, I never have enough time to bake, let alone photograph, in the mornings and I was pretty sure pancakes weren’t one of those things that taste good reheated. ;)

I’m glad somebody conquered them! Yours look divine.

spiffycookie December 15, 2011 - 8:13 am

I’m gonna let you in on a littler secret… I cook most of the breakfast things you see on my blog for dinner haha.

Aimee @ ShugarySweets December 15, 2011 - 6:35 am

Looks delish!!!

Tina@flourtrader December 15, 2011 - 6:26 am

Your pancakes here do look delicious. I am just drooling over all that spicy goodness with the sugary crumb topping! I would love to see a plate of these on the table for breakfast-well done Erin.

Pam @ From Apples To Zucchini December 15, 2011 - 6:17 am

Wow these look incredible! I love the crumb topping – it just puts them over the top. I know my hubby would LOVE these!

Kathryn December 15, 2011 - 3:23 am

Oh the idea of a crumb topping on top of pancakes sounds just heavenly!

BigFatBaker December 15, 2011 - 1:44 am

Oooh yum! Are these thin enough to pass as filled pancakes? I can just imagine how amazing they would be with some sort of pastry cream and that crumb topping…mmm. I need to find a time to make these asap!

spiffycookie December 15, 2011 - 4:21 am

I’ve never made filled pancakes so I am not sure! But a filled gingerbread does sound amazing.


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