When it comes to holiday flavors, gingerbread is one of my personal favorites. The combination of sweet, earthy molasses and warm spices can’t be beat. These sourdough gingerbread pancakes are sure to satisfy a taste of the holidays.
If you’ve been around a while, you probably realized that I’ve become a little obsessed with all things sourdough. Sourdough pancakes are at least a weekly occurrence in our house. Pancakes are one of the best, easiest ways to use up sourdough discard!
These sourdough gingerbread pancakes would make a special yet easy Christmas breakfast alongside some breakfast meat like bacon or sausage. But we love them so much, that we make them all fall and winter long.
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QUICK Sourdough Gingerbread Pancakes
Let’s be honest–I’m not always the greatest at planning ahead, but I still want all the health and flavor benefits of fully-fermented sourdough in my recipes. So although you can certainly can make an overnight version, I typically don’t add any extra flour to my pancake batter. This recipe for sourdough gingerbread pancakes is quick. You can make it with either discard or active starter.
As long as you’ve allowed your starter to ferment a bit since its last feeding, you will get to partake in all of the gut healthy goodness without making your batter ahead of time.
Another plus is that this recipe can be mixed all in one bowl. There’s no need to mix your wet and dry ingredients separately.
Tips + modifications
- If you’re like me and always looking for a way to add a nutritional boost to recipes, a scoop of collagen is a wonderful addition to these pancakes. It will boost the protein content and not affect the texture whatsoever. I especially love this flavor and brand. Vanilla, pumpkin spice, or unflavored collagen would also taste great. Just remember that flavored collagen may add more a bit more sweetness to your pancakes (the Ancient Nutrition brand is has stevia in it), so you may want to adjust the amount of molasses.
- Always start with a hot skillet or griddle. This will reduce sticking and more evenly cooked pancakes.
- Flip your pancakes as soon as you start seeing bubbles or they begin looking cooked around the edges.
- Add your baking soda at the very end as this will cause the batter to “activate.” It’s really fun to watch!
- Feel free to add a little more cinnamon, ginger, and/or allspice if you like an extra spiced flavor.
- Melted butter or avocado oil can be substituted for coconut oil if desired.
- If you don’t have molasses and still want to make sourdough gingerbread pancakes, try subbing maple syrup!
What do I need to make pancakes?
I personally use a ceramic griddle like this one for pancakes. The main reason is because I have 4 kids and I want to be able to make as many pancakes at once as possible! However, a large cast iron skillet is a favorite as well. Like I said, just make sure your skillet is hot and add a little butter or coconut oil to the pan before adding your batter.
Maybe you already know this, but will also need a spatula, measuring cups and spoons, whisk, wooden spoon, etc.
Ingredients for sourdough gingerbread pancakes
- Sourdough starter: This is probably the most important! If your starter is in the discard phase this is a great way to use it up.
- Eggs: Any eggs will work, but we’re obviously partial to pastured eggs from our own homestead chickens.
- Coconut oil: Be sure your oil is at least mostly melted before adding it in. Just make sure it isn’t so hot that it cooks the batter.
- Molasses: I love how molasses helps in giving these pancakes a classic gingerbread flavor.
- Baking soda/powder: You will want your baking soda and powder to be fresh so that it gives these pancakes the rise they need.
- Spices: An obvious essential for anything gingerbread 🙂
Important steps for making sourdough gingerbread pancakes
- Preheat your griddle or cast iron skillet before you start making your batter.
- Whisk together your starter, eggs, melted coconut oil, and molasses in a large bowl.
- Add salt and spices and whisk.
- Add baking soda and baking powder and whisk again. I like to add these last because they “activate” the batter and make it nice and fluffy. The science behind sourdough is so fascinating!
- Throw some coconut oil or butter on your skillet and let it melt.
- I like to use a 1/4 cup scoop to drop evenly sized pancakes on my griddle.
- Cook for 30 seconds-1 minute on each side before flipping. The edges will start looking bubbly and dry when they’re ready to flip.
- Start stacking them on plates or a wooden cutting board and repeat!
Common Questions About Sourdough Pancakes
Can sourdough pancakes be frozen?
Yes, they can be frozen! Just be sure to lay them in one layer (a baking sheet works well) for freezing before placing them into freezer bags. My favorite way to reheat is in the toaster.
How many sourdough pancakes does this recipe make?
This recipe is scaled to make about 15 pancakes. If you have a larger family, definitely double (or even triple) the recipe. Remember, you can always freeze the leftovers for a quick breakfast another day!
What else can I make with my sourdough discard?
There are so many delicious and easy recipes you can make with sourdough discard! Because this is a common question, I’ve created a totally free Sourdough Discard Favorites ebook that you can get by typing your email in below! It contains some of my most favorite, tried and true sourdough discard recipes that I feed my family on a regular basis.
You may also like these posts:
Why Sourdough Starter is Amazing
Sourdough Skillet Brownies
Sourdough Gingerbread Pancakes
- 2 cups sourdough starter
- 2 eggs
- 1/4 cup coconut oil melted
- 1/4 cup molasses
- 2 tsp cinnamon
- 2 tsp ginger
- 1 1/2 tsp allspice
- 1 tsp cloves
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Preheat griddle or skillet to medium-high heat.
- Mix sourdough starter, eggs, coconut oil, and molasses in large bowl.
- Whisk in salt, cinnamon, ginger, allspice, cloves, baking soda, and baking powder until well-incorporated.
- Let batter sit for about one minute and let the baking soda "puff" it up.
- Ladle 1/4 cup of batter per pancake onto skillet.
- Cook for 30 seconds-1 minute before flipping. Edges will begin to dry and bubble when they are ready to flip.
- Cook for another 30 seconds-1 minute on the other side and transfer to serving plate.
- Top with butter, maple syrup, or whatever toppings you prefer. Enjoy!
Saving this recipe to try this holiday season. Thanks!
Thanks for stopping in, friends! Rate and let me know how you like the recipe if you try it!