Maple Iced Gingerbread Pancakes Recipe

Fluffy spiced pancakes, drizzled with a silky-smooth maple icing. Perfect for fall or holiday brunch!
  • Ready in: 25 minutes
  • Prep time: 5 minutes
  • Chill/Cook time: 20 minutes
  • By:
  • Servings: 8-10

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  • 1 package Maple Iced Gingerbread Mix
  • 1¾ cups milk
  • 7 tablespoons butter, melted, divided
  • 1 tablespoon water
  • Fresh fruit, powdered sugar or whipped cream for garnish, optional

cooking methods

  • Stovetop


  1. In a large bowl, combine Maple Iced Gingerbread Mix packet 1 with milk and 6 tablespoons melted butter.
  2. Preheat griddle to medium-low. (Pancakes will burn before center is cooked if temperature is too high.) Ladle batter onto greased griddle. Turn pancakes once they start to puff and bubble.
  3. In a small bowl, combine Maple Iced Gingerbread Mix packet 2 with remaining 1 tablespoon melted butter and water; whisk until smooth. Drizzle immediately over warm pancakes. Serve topped with fresh fruit, powdered sugar or whipped cream, if desired.
Makes 8-10 (5-inch) pancakes.
Serving Suggestion: Fold ½ cup chopped walnuts or white chocolate chips into pancake batter, if desired.

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