Name: Gin-Flavored Gingerbread Pancakes: Warm & Spicy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1½ Cups (190g) all-purpose flour; 2 Tbsp brown sugar; 1 Tbsp baking powder; 1 tsp ground ginger; 1 tsp ground cinnamon; ¼ tsp ground cloves; Pinch of salt; 2 large eggs; ¾ Cup (190ml) milk; 2 Tbsp unsulphured molasses; ½ Stick (¼ Cup, 65g) unsalted butter, melted, plus more for cooking; ½ Teaspoon vanilla essence; 1 ½ teaspoons non-alcoholic gin extract; Maple syrup or gingerbread syrup (for serving); Whipped cream or crème fraîche (for serving); Powdered sugar for dusting (for serving); Candied ginger pieces, finely chopped (for serving); Orange zest (for serving)

Gin Extractgerbread Pancakes Recipe – what a delightful combination! I’m thrilled to share a dish that promises to transform your breakfast or brunch into an extraordinary festive experience.

Imagine waking up to the irresistible aroma of warm spices mingling with a subtle, sophisticated hint of gin, all encapsulated in a stack of perfectly fluffy pancakes.

Gingerbread, with its ancient origins dating back to medieval Europe, has long been a cherished symbol of celebration and comfort, especially during the colder months. Our unique twist elevates this beloved classic, introducing a nuanced botanical depth that adds an unexpected layer of complexity without being overpowering. It’s a marriage of tradition and modern culinary adventure.

People absolutely adore this Gin Extractgerbread Pancakes Recipe not just for its incredibly unique and comforting flavor profile – a perfect balance of ginger, cinnamon, cloves, and a whisper of juniper – but also for the soft, airy texture of each pancake. It’s an innovative way to enjoy the festive spirit, making it a standout dish for holiday mornings, special brunches, or simply when you crave something truly distinctive. This recipe brings together history and innovation, offering a memorable culinary journey with every single bite. Get ready to impress your taste buds and your loved ones!

Ingredients:

For the Dry Ingredients:
- 2 cups (240g) all-purpose flour, spooned and leveled
- 2 tablespoons granulated sugar (you can use light brown sugar for deeper flavor too!)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
For the Wet Ingredients:
- 2 large eggs, at room temperature
- 1 ½ cups (360ml) buttermilk, at room temperature (or 1 ½ cups milk + 1 ½ tablespoons white vinegar or lemon juice, let sit for 5 minutes)
- ¼ cup (60ml) whole milk (if using homemade buttermilk, you might need a splash more to adjust consistency)
- ½ cup (120ml) unsulphured molasses (blackstrap molasses will be too strong, stick to regular or robust)
- ¼ cup (56g) unsalted butter, melted and slightly cooled, plus more for greasing the pan
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons gin extract (this is where our unique flavor comes from for your Gin Extractgerbread Pancakes Recipe!)
For Serving (Optional but Highly Recommended!):
- Maple syrup or gingerbread syrup
- Whipped cream or crème fraîche
- Powdered sugar for dusting
- Candied ginger pieces, finely chopped
- Orange zest

Preparing the Masterful Gingerbread Batter

Gather Your Tools and Ingredients: Before we dive into the deliciousness of your Gin Extractgerbread Pancakes, take a moment to collect all your ingredients and equipment. This mise en place approach makes the whole process smoother and more enjoyable. You’ll need two large mixing bowls, a whisk, measuring cups and spoons, and a rubber spatula. It’s also important to ensure your eggs and buttermilk are at room temperature. This helps them incorporate more evenly into the batter and creates a lighter, fluffier pancake. If you forgot to take them out, a quick trick for eggs is to place them in a bowl of warm water for 5-10 minutes. For buttermilk, you can gently warm it slightly in the microwave for 15-20 seconds, being careful not to overheat it.
Whisking the Dry Ingredients: In your first large mixing bowl, combine the all-purpose flour, granulated sugar (or light brown sugar if you chose that route for extra depth), baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and fine sea salt. I always take an extra minute or two here to really whisk these ingredients together thoroughly. The goal is to ensure that every single spoonful of pancake batter has an even distribution of leavening agents and, perhaps most importantly, those wonderful warming gingerbread spices. Nobody wants a bland bite or a sudden burst of undiluted baking powder! A good whisking also helps to aerate the flour, which contributes to a lighter pancake texture.
Combining the Wet Ingredients: Now, in your second large mixing bowl, we’ll bring together all the luscious liquid elements. Crack the two large, room-temperature eggs into the bowl. Add the buttermilk (or your homemade buttermilk substitute, which I’ll explain more about below), the additional ¼ cup of whole milk, the rich molasses, the melted and slightly cooled unsalted butter, pure vanilla extract, and finally, our star ingredient: the gin extract. The gin extract is what truly elevates these pancakes, lending a subtle, botanical complexity that complements the gingerbread perfectly, making this a truly unique Gin Extractgerbread Pancakes Recipe. Whisk these wet ingredients together vigorously until they are thoroughly combined and homogenous. You want to see a beautifully uniform color and texture, with no streaks of egg yolk or pockets of molasses. This emulsification is key for a well-structured and flavorful pancake.

A Quick Note on Buttermilk:

If you don’t have buttermilk on hand, don’t fret! You can easily make your own. Simply measure 1 ½ tablespoons of white vinegar or lemon juice into a liquid measuring cup, then fill the rest of the way up to the 1 ½ cup mark with regular milk (whole milk works best, but 2% is fine too). Give it a gentle stir and let it sit for about 5 minutes. You’ll notice it start to curdle slightly and thicken – that’s exactly what you want! This acidic mixture will react with the baking soda in our dry ingredients to create a wonderful lift and tenderness in your pancakes.
Marrying Wet and Dry (The Gentle Touch is Key!): This is arguably the most crucial step for perfect pancakes. Pour the wet ingredient mixture into the bowl with your dry ingredients. Now, using your rubber spatula or a whisk, gently mix them together. My golden rule here is to mix just until the ingredients are combined. A few lumps in the batter are perfectly acceptable, even desirable! Overmixing the batter is the arch-nemesis of fluffy pancakes. When you overmix, you develop the gluten in the flour too much, which leads to tough, chewy pancakes – the exact opposite of the light, tender texture we’re aiming for. So, mix until you no longer see significant streaks of dry flour, then stop. Resist the urge to keep mixing until it’s perfectly smooth. Trust me on this one; a slightly lumpy batter makes for magnificent pancakes.
The Importance of Resting (Patience is a Virtue): Once your batter is gently mixed, cover the bowl with plastic wrap and let it rest at room temperature for at least 10-15 minutes, or even up to 30 minutes. This resting period is a secret weapon for achieving truly exceptional pancakes. During this time, several magical things happen:
- The flour has a chance to fully hydrate, meaning it absorbs the liquids completely, leading to a more tender crumb.
- The gluten, which we carefully avoided overdeveloping, has a chance to relax. This further contributes to that desirable tender texture.
- The leavening agents (baking powder and baking soda) begin to activate, giving the pancakes a head start on their beautiful rise.
- The flavors, especially those wonderful gingerbread spices and the subtle botanical notes of the gin extract, have time to meld and deepen, making each bite even more satisfying.
While you wait for your batter to perform its magic, you can start heating your griddle or pan and prepare any toppings you plan to use.

Cooking Your Gin Extractgerbread Pancakes to Golden Perfection

Preheating Your Griddle or Pan: While your batter is resting, place a large non-stick griddle or a heavy-bottomed frying pan (cast iron works wonderfully here!) over medium-low to medium heat. The key to evenly cooked pancakes is consistent, moderate heat. If your pan is too hot, the outsides will burn before the insides are cooked through. If it’s too cool, the pancakes will spread too much and become tough. To test the temperature, sprinkle a few drops of water onto the surface. If they sizzle and evaporate within a second or two, your pan is ready. If they just sit there, it’s too cool. If they instantly disappear with a violent sizzle, it’s too hot – reduce the heat and let it cool slightly.
Lightly Grease the Pan: Once your pan is at the optimal temperature, lightly grease it with a pat of butter, a drizzle of neutral oil (like canola or vegetable), or a quick spray of cooking spray. You don’t want too much grease, just enough to prevent sticking and encourage a beautiful golden-brown crust. If you use too much butter, your pancakes will be greasy and won’t get that even, desirable color. I like to use a small piece of paper towel to evenly spread the butter or oil around.
Portioning the Batter: Using a ¼-cup measure or a small ladle, pour the pancake batter onto the hot griddle. Leave enough space between each pancake, as they will spread a little. Typically, I can fit 2-3 pancakes comfortably in a 10-inch pan without overcrowding. Overcrowding can lower the pan’s temperature and make flipping a challenge. For uniform size, try to pour from the same height each time. This creates lovely, round pancakes that are a joy to stack.
The First Side: Knowing When to Flip: Cook the pancakes for approximately 2-3 minutes on the first side. This is where observation is key. You’ll know it’s time to flip when you see bubbles appearing on the surface of the pancake and the edges start to look set and slightly dry. The most reliable indicator is when these bubbles start to pop and create small holes. Don’t be tempted to flip too early, or your pancakes won’t be fully cooked and might tear. A confident flip is also important! Slide a thin spatula underneath the pancake and, in one swift motion, turn it over.
Cooking the Second Side: Once flipped, cook the pancakes for another 1-2 minutes on the second side, or until they are golden brown and cooked through. You can gently press on the center of the pancake with your spatula; if it springs back, it’s likely done. If it feels too squishy or dense, give it another 30 seconds to a minute. The second side usually cooks a little faster than the first because the pan is already hot and the batter is partially cooked.
Keeping Pancakes Warm (Optional but Recommended!): As you cook subsequent batches, you might want a way to keep your finished Gin Extractgerbread Pancakes warm. My favorite method is to preheat your oven to its lowest setting (around 200°F or 95°C). Place a wire rack on a baking sheet and transfer the cooked pancakes to the rack in a single layer. This allows air to circulate and prevents them from getting soggy while keeping them perfectly warm until you’re ready to serve. This is especially helpful if you’re cooking for a crowd or want to eat all together.

Assembling and Serving Your Masterpiece

Stack ‘Em High!: Once all your beautiful Gin Extractgerbread Pancakes are cooked, it’s time for the fun part – assembling! Arrange a stack of 3-4 pancakes on each serving plate. The aroma alone will be enough to make mouths water, but we’re going to make them look as good as they taste.
Embrace the Toppings: This is where you can truly personalize your Gin Extractgerbread Pancakes experience. Drizzle generously with warm maple syrup, or for an extra layer of gingerbread goodness, consider a homemade gingerbread syrup. A dollop of freshly whipped cream or a spoonful of tangy crème fraîche adds a wonderful textural and flavor contrast. For an elegant touch, a dusting of powdered sugar through a fine-mesh sieve always looks inviting. And to really highlight those gingerbread notes, sprinkle some finely chopped candied ginger pieces over the top. The subtle heat and chewiness of the candied ginger is divine with the soft pancakes. For an extra bright, fragrant note that complements both the gingerbread and gin, a little fresh orange zest grated over the stack is absolutely delightful.

Why These Toppings Work So Well:

The rich, spicy notes of gingerbread are beautifully balanced by the sweetness of maple syrup. The gin extract adds a subtle aromatic depth, which orange zest can really amplify. The creaminess of whipped cream cuts through the richness, creating a harmonious bite. Don’t be afraid to experiment with your favorite pancake toppings – berries, a fruit compote, or even a sprinkle of chopped nuts could also be wonderful additions to your Gin Extractgerbread Pancakes Recipe.
Serve Immediately and Savor: Pancakes are best enjoyed fresh off the griddle, while they’re still warm and fluffy. Gather your loved ones, pour some coffee or tea (or perhaps a gin-based mimosa for the adults, responsibly, of course!), and savor every unique, flavorful bite of your homemade Gin Extractgerbread Pancakes. This recipe is perfect for a special weekend breakfast or brunch, offering a comforting yet sophisticated twist on a classic.
Storage and Reheating (Should You Have Any Leftovers!): If by some miracle you have any leftover pancakes, allow them to cool completely. Stack them with parchment paper in between each pancake to prevent sticking, then store them in an airtight container or a resealable bag in the refrigerator for up to 2-3 days. To reheat, you can pop them in a toaster or toaster oven for a few minutes until warmed through and slightly crispy, or gently warm them in the microwave for 30-60 seconds. While they won’t be quite as fluffy as fresh, they’ll still be wonderfully delicious, offering a quick and easy breakfast on a busy weekday. Enjoy your unique and flavorful Gin Extractgerbread Pancakes!

Conclusion:

I’ve poured my heart into sharing this Gin Extractgerbread Pancakes Recipe with you, and now it’s your turn to experience the magic. This isn’t just another breakfast dish; it’s an invitation to elevate your morning, or even your evening, with a burst of warm, complex flavors that truly stand apart. Imagine waking up to the irresistible aroma of ginger, cinnamon, and that subtle, intriguing hint of gin extract wafting from your kitchen. It’s an immediate mood booster, a promise of a delightful start to your day. What makes this recipe an absolute must-try? It’s the perfect harmony of classic gingerbread coziness and an unexpected, sophisticated twist that keeps you coming back for more. We’re talking about pancakes that are incredibly fluffy, impossibly tender, and packed with a warmth that feels like a comforting hug on a chilly morning.

I wholeheartedly believe that once you try these, they’ll become a cherished part of your culinary repertoire. They’re surprisingly simple to whip up, making them perfect for a lazy Sunday brunch, but elegant enough to impress guests during a holiday gathering. The beauty of this particular recipe lies in its ability to transport you. One bite, and you’re enveloped in the festive spirit of gingerbread, but with an underlying whisper of something uniquely grown-up and intriguing, thanks to the gin extract. It’s a culinary adventure without leaving your kitchen!

Now, let’s talk about making this experience truly your own. While these pancakes are absolutely divine on their own, the possibilities for serving suggestions and creative variations are endless, allowing you to tailor them to any craving or occasion. For a classic, comforting experience, a generous drizzle of warm maple syrup and a pat of melting butter are simply unbeatable. But don’t stop there! Elevate them with a dollop of freshly whipped cream, perhaps lightly sweetened with a touch of vanilla or even a hint of orange zest. Fresh berries, like juicy raspberries or sweet blueberries, add a vibrant contrast and a touch of freshness that cuts through the richness beautifully. Sliced bananas, caramelized slightly, also make a fantastic topping.

Feeling a bit more decadent? Sprinkle some chocolate chips into the batter as they cook, or melt some dark chocolate and drizzle it over the stacked pancakes for a truly indulgent dessert-for-breakfast moment. For those who enjoy a fuller breakfast, these gingerbread pancakes pair wonderfully with crispy bacon or savory sausage links, creating a delightful sweet and savory combination. And for the adults, if you’re feeling adventurous and want to lean into that sophisticated gin note, a very light, almost imperceptible drizzle of actual gin over the top (just a tiny splash!) can add an extra layer of aroma and depth, making them truly special for a celebratory brunch.

Beyond toppings, consider variations within the batter itself. If you’re looking for a gluten-free option, a good quality gluten-free all-purpose flour blend can often be swapped in with excellent results. For a dairy-free version, simply use your favorite plant-based milk and dairy-free butter or oil. You could also experiment with adding even more fresh ginger, grated directly into the batter for an extra fiery kick, or a pinch of cardamom for an aromatic twist. Some people love adding orange zest to their gingerbread for a citrusy brightness – feel free to try that here! You could also transform this exact batter into incredible gingerbread waffles, simply pouring it into your preheated waffle iron. Imagine the deep pockets filled with syrup and all those warm spices!

My hope is that this Gin Extractgerbread Pancakes Recipe brings immense joy and deliciousness to your kitchen. I genuinely encourage you to roll up your sleeves, gather your ingredients, and give these a try this weekend, or whenever you need a little culinary pick-me-up. Don’t be shy about experimenting with toppings and variations – make them uniquely yours! Once you’ve had a chance to savor these incredible pancakes, I would absolutely love to hear about your experience. Did you add a special topping? Did you share them with loved ones? What was your favorite part? Please, share your photos, your feedback, and your creative twists in the comments below or on social media. Your culinary adventures inspire me, and I can’t wait to see how you bring this recipe to life in your own home. Happy cooking, and even happier eating!

Frequently Asked Questions:

What is gin extract and where can I buy it?

Gin extract is a non-alcoholic flavoring agent that captures the botanical essence of gin, usually without the alcohol content. It’s made by distilling or infusing botanicals like juniper, coriander, and citrus peel, then concentrating their flavor into an extract. You can often find gin extract in specialty baking stores, online retailers (like Amazon or baking supply websites), or sometimes in the baking aisle of larger, well-stocked supermarkets. Always check the label to ensure it’s food-grade and non-alcoholic if that’s your preference.

Can I make Gin Extractgerbread Pancakes ahead of time?

While fresh pancakes are always best, you can certainly prepare parts of this recipe in advance! You can whisk together all the dry ingredients the night before and store them in an airtight container. Similarly, you can mix the wet ingredients (minus the baking powder/soda if you want maximum fluffiness) and refrigerate them. When ready to cook, combine the two, add the leavening agents if they were kept separate, and proceed with cooking. Alternatively, fully cooked pancakes can be reheated. See the next question!

How do I store and reheat leftover gingerbread pancakes?

Allow leftover pancakes to cool completely before storing them. Stack them with parchment paper in between each pancake to prevent sticking, then place them in an airtight container or freezer-safe bag. They will keep in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. To reheat, you can use a toaster, microwave, or even a preheated oven (at 350°F / 175°C for 5-10 minutes) until warmed through. The toaster generally gives the best crispness!

Is gin extract alcoholic?

Generally, no. Most gin extracts sold for baking are designed to be non-alcoholic, providing the flavor profile without the alcohol content. They are similar to vanilla extract in this regard. However, it’s always wise to check the product label to confirm, especially if you have dietary restrictions or are serving children. If it is an alcoholic extract, the alcohol content will typically cook out during the cooking process.

Can I substitute the gin extract with actual gin?

While you can use a very small amount of actual gin for flavoring, it’s not a direct 1:1 substitute for extract due to the alcohol content and potency. If using real gin, I recommend adding just a teaspoon or two to the wet ingredients for a subtle hint, and be aware that the flavor profile might be slightly different. The extract provides a more concentrated botanical flavor without the bitterness some gins can impart in baking.

What if I don’t have all the specific gingerbread spices?

No problem! The beauty of baking is its flexibility. While ginger, cinnamon, and cloves are key, you can certainly adjust. If you’re missing one, increase the others slightly. You can also use a pre-made “pumpkin pie spice” blend, which often contains similar spices like ginger, cinnamon, nutmeg, and allspice, for a good gingerbread-like flavor. The most important spice is ginger, so ensure you have that one!

Can I make these pancakes gluten-free or dairy-free?

Absolutely! For a gluten-free version, simply substitute the all-purpose flour with your favorite 1:1 gluten-free all-purpose flour blend. Make sure your blend contains xanthan gum, or add 1/2 teaspoon per cup of flour if it doesn’t, to help with texture. For a dairy-free option, swap out the regular milk for any plant-based milk (almond, soy, oat, or cashew milk work well) and use a dairy-free butter substitute or a neutral oil like canola or vegetable oil in place of butter.

How do I ensure my pancakes are fluffy?

Fluffiness comes from a few key things: 1) Don’t overmix the batter! A few lumps are perfectly fine and even desired. Overmixing develops the gluten, leading to tougher pancakes. 2) Ensure your leavening agents (baking powder and baking soda) are fresh. 3) Let the batter rest for 5-10 minutes before cooking. This allows the flour to fully hydrate and the gluten to relax. 4) Cook at the right temperature – medium heat is usually ideal, allowing the pancakes to cook through without burning the outside.