Make breakfast feel extra special with Gingerbread Pancakes in Lemon Sauce. These warmly spiced pancakes are soft, flavorful, and finished with a bright, sweet lemon sauce that makes them perfect for the holidays, weekend brunch, or any cozy morning.
If you are looking for a delicious breakfast recipe for kids, family, or guests, these gingerbread pancakes with lemon sauce are a wonderful choice. The pancakes are flavored with molasses, cinnamon, and ground ginger, giving them the classic taste of gingerbread in a tender pancake form.
The warm lemon sauce adds a sweet and tangy finish that balances the rich spice of the pancakes beautifully. It is simple to make, comes together quickly on the stovetop, and can be kept warm while you cook the pancakes.
This recipe makes 8 good-sized pancakes, which is enough for 4 servings when serving 2 pancakes per person. If you are cooking for a larger group, the recipe can be doubled or tripled. You may also make smaller pancakes if you prefer to serve a larger stack.
Scroll down for the printable recipe card at the bottom of the page.
Make The Lemon Sauce
Start by preparing the lemon sauce so it is ready when the pancakes are hot off the griddle. In a large saucepan, stir together granulated sugar, cornstarch, and nutmeg. Add the water and cook the mixture over medium heat until it begins to bubble and lightly thicken.
Once the sauce is bubbling, continue cooking for 2 more minutes, stirring often. The sauce will bubble as it cooks, so keep a close eye on it and continue stirring to help it thicken evenly.
After 2 minutes, remove the saucepan from the heat. Stir in the butter, lemon juice, and finely grated lemon zest. Continue stirring until the butter melts completely and blends into the sauce. Cover the pan and keep the lemon sauce warm until you are ready to serve the gingerbread pancakes.
Make The Gingerbread Pancake Batter
The pancake batter is easy to prepare and uses simple pantry ingredients. In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and ground ginger. These dry ingredients create the base for the gingerbread flavor.
In a separate bowl, whisk together the egg and milk until combined. Add the molasses and vegetable oil, then stir until the wet ingredients are smooth and evenly mixed.
Pour the wet mixture into the bowl with the dry ingredients. Stir just until everything is incorporated. Avoid overmixing the batter, because mixing too much can make pancakes less tender. Once the batter comes together, it is ready for the griddle.
Cook The Pancakes
Heat a griddle or large skillet over medium heat and lightly grease the surface. Pour about ⅓ cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the bottom is lightly browned.
Carefully flip each pancake with a spatula and cook the other side until the pancakes are set, cooked through, and golden brown on both sides. Remove the cooked pancakes from the griddle and cover them to keep warm while you cook the remaining batter.
This recipe yields 8 good-sized gingerbread pancakes. Serve 2 pancakes per person with warm lemon sauce spooned generously over the top.
Serving Gingerbread Pancakes In Lemon Sauce
To serve, place 2 pancakes on each plate and spoon the warm lemon sauce over the top. For a pretty finishing touch, add whipped cream and a lemon wedge, if desired.
The garnish is optional, but it adds color and extra flavor. A lemon wedge can also be squeezed lightly over the pancakes for a brighter citrus note. These gingerbread pancakes are especially nice for a holiday breakfast, but they are easy enough to enjoy any time of year.
I hope you enjoy these gingerbread pancakes in lemon sauce. They are warm, comforting, and full of sweet spice, with a lemon sauce that makes every bite taste special.
Looking For More Pancake Recipes?
If you enjoy homemade pancakes, you may also like other breakfast favorites such as apple pie pancakes, homemade blueberry pancakes, lemon ricotta pancakes, easy buttermilk pancakes, and strawberry oatmeal pancakes.
Printable Recipe Below
Original recipe source: The book “Have Yourself A Homemade Christmas,” by Gooseberry Patch, page 220, published in 2014 by Time Home Entertainment, Inc.
Warm gingerbread pancakes made with molasses, cinnamon, and ginger, served with a sweet-tangy homemade lemon sauce. This recipe makes 4 servings.
Breakfast, Brunch
American
gingerbread pancakes, lemon sauce
- ½ cup granulated sugar
- 1 Tablespoon cornstarch
- ⅛ teaspoon nutmeg
- 1 cup water
- 2 Tablespoons butter
- 1 teaspoon grated lemon zest
- 2 Tablespoons lemon juice
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 large egg
- 1¼ cups milk
- ¼ cup molasses
- 2 Tablespoons vegetable oil or other neutral oil
- whipped cream
- lemon slices
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Stir the sugar, cornstarch, and nutmeg together in a large saucepan. Add the water and cook over medium heat until the mixture bubbles and thickens slightly.
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Continue cooking for 2 minutes, stirring often. Remove the pan from the heat. Add the butter, lemon juice, and lemon zest, stirring until the butter melts and the sauce is smooth. Cover and keep warm.
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Sift the flour, baking powder, cinnamon, ginger, baking soda, and salt into a large bowl. Set aside.
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In a separate bowl, whisk the egg and milk together. Add the molasses and oil, then stir until combined.
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Pour the wet mixture into the flour mixture. Stir only until the ingredients are incorporated. Do not overmix.
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Heat and lightly grease a griddle or large skillet. Pour about ⅓ cup of batter onto the hot surface for each pancake. Cook over medium heat until bubbles form on top and the bottom is lightly browned.
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Turn the pancakes carefully and cook until set, cooked through, and lightly browned on both sides. Remove from the griddle and keep warm. Repeat with the remaining batter.
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Place the pancakes on serving plates and spoon warm lemon sauce over the top. Garnish with whipped cream and lemon slices, if desired.
Pancakes can be frozen for later. Cook them, let them cool to room temperature, then stack and wrap in plastic wrap followed by aluminum foil. Lemon sauce may also be frozen once cooled to room temperature in an airtight container. Thaw and reheat the pancakes and sauce before serving.
Save this gingerbread pancakes recipe for your next holiday breakfast or weekend brunch.
