Right now is about the time, the holidays roll in, and the warm scent of gingerbread fills kitchens everywhere — often in the form of cheerful little men with gumdrop buttons.
But the magic of gingerbread goes far beyond cookies and candy-covered houses. This beloved spice blend can transform everything from cakes to pancakes into irresistible seasonal treats.
A BITE OF HISTORY
Gingerbread’s story begins in the 10th century, when Armenian monk Gregory of Nicopolis introduced the recipe to Europe. He shared his method with French priests, who carried it across the continent.
By the 13th century, German immigrants had brought gingerbread to Sweden, where historical records show Swedish nuns were serving it as early as 1444 to ease indigestion.
Across Europe, gingerbread evolved into regional favorites. In England, it became a dense, molasses-based spice cake. In Germany, two main styles emerged:
-
Lebkuchen – a soft, honey-rich gingerbread often enjoyed during Advent
-
The hard, decorated kind – sold at Christmas fairs and markets, often shaped into hearts, stars, and little people
That crisp, decorated version is the one we know best today — turned into tiny men, cottages, and elaborate gingerbread houses. Why settle for a simple home when you can design a palace or even a mini Taj Mahal? Gingerbread can become a playful artistic challenge — your edible canvas of color, icing, and imagination!
MY HOLIDAY FAVORITE: GINGERBREAD PANCAKES
Before diving into your gingerbread-house-building adventures, start your morning with something cozy, spiced, and satisfying —My Gingerbread Pancakes. They’re soft, aromatic, and perfect with a drizzle of maple syrup or a dollop of whipped cream.
Ingredients
-
3 cups all-purpose flour
-
1 cup packed dark brown sugar
-
1 Tbsp. baking powder
-
1 ½ tsp. baking soda
-
1 tsp. salt
-
1 tsp. ground cinnamon
-
1 tsp. ground ginger
-
¼ tsp. ground nutmeg
-
⅛ tsp. ground cloves
-
½ cup water
-
4 large eggs
-
½ cup (1 stick) unsalted butter, melted and cooled
-
¼ cup fresh lemon juice
-
Vegetable oil for brushing griddle
Instructions
-
Mix dry ingredients: In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and all spices.
-
Mix wet ingredients: In a large bowl, whisk together water, eggs, melted butter, and lemon juice.
-
Combine: Add dry mixture to wet and whisk gently until just blended. Let stand 15 minutes to thicken.
-
Cook: Brush a griddle or skillet lightly with oil and heat over medium. Pour ¼ cup batter per pancake and cook 1–2 minutes, until bubbles form and the underside is golden. Flip and cook 1–2 minutes more.
-
Serve warm: Stack high and keep covered with foil while you finish batches.
Top with butter, real maple syrup, powdered sugar, or even warm cooked spiced apples for a festive finish.
Chef’s Tip
Add a pinch of black pepper or a splash of molasses to deepen the flavor — and don’t forget the holiday music while you cook!
Chef Gigi Gaggero 
Leave a comment