Description
Warm, fluffy, and perfectly spiced, these gingerbread sheet pan pancakes are the ultimate breakfast shortcut for cozy winter mornings
Ingredients
Dry Ingredients:
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
Wet Ingredients:
2 large eggs
1 ¾ cups milk (dairy or plant-based)
¼ cup molasses
⅓ cup brown sugar
1 tsp vanilla extract
4 tbsp unsalted butter, melted (or neutral oil)
Instructions
Preheat the oven to 400°F (200°C). Line or grease a 9×13-inch sheet pan.
Mix dry ingredients in a large bowl: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg.
Whisk wet ingredients in a separate bowl: eggs, milk, molasses, brown sugar, vanilla, and melted butter.
Combine the wet and dry ingredients. Mix gently—do not overmix.
Pour into the sheet pan and smooth the top.
Bake for 15–18 minutes or until golden brown and a toothpick comes out clean.
Cool slightly, slice, and serve with your favorite toppings!
Notes
Make it dairy-free with almond or oat milk and plant-based butter.
Add-ins like mini chocolate chips, nuts, or diced fruit are great.
Great for meal prep—freezes beautifully!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Oven-baked
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 10g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg