Chocolate Gingerbread Pancake Sandwiches

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Festive gingerbread-shaped pancakes sandwiched with a smooth chocolate spread, perfect for a holiday breakfast treat. This American-inspired holiday recipe, ready in about 30 minutes, layers all-purpose flour, ground ginger, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 cup all-purpose flour
1 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp baking powder
2 tbsp brown sugar
1 large egg
3/4 cup milk
2 tbsp molasses
2 tbsp, melted unsalted butter
1/3 cup chocolate spread
1 tbsp butter or oil for cooking

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Instructions

Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp ground ginger, 1/2 tsp ground cinnamon, 1 tsp baking powder, and 2 tbsp brown sugar until evenly combined.
Step 2: In a separate bowl, beat 1 large egg with 3/4 cup milk, 2 tbsp molasses, and 2 tbsp melted unsalted butter until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix.
Step 4: Heat a non-stick skillet over medium heat and add 1 tbsp butter or oil, swirling to coat.
Step 5: Using a 1/4 cup measure, pour batter onto the skillet, then quickly use a small cookie cutter or knife to cut a gingerbread shape out of the pancake before it sets. Cook pancakes for 2-3 minutes until bubbles appear and edges look firm.
Step 6: Flip the pancakes carefully and cook for another 2 minutes until golden and cooked through. Repeat with remaining batter.
Step 7: Spread 1/3 cup chocolate spread over one gingerbread pancake and sandwich with a second pancake. Press gently and serve warm.