This holiday season, start a new tradition with gingerbread pancakes.

Top with whipped cream and caramelized pears to make this an extra special treat.

When it came to holiday sweets, my family had one long-standing tradition: an annual gingerbread decorating contest.

Christmas morning pancakes spread on a plate and topped with pears and creme fraiche. Additional pears are in a bowl next to the plate.

Sarah Fritsche

To this day, nothing feels more like Christmas to me than the warm spices found in gingerbread.

A heaping stack of pancakes is a glorious thing.

Batter Up!

A stack of holiday pancakes with a fork of pancakes set in front of the stack. The pancakes are topped with pears, creme fraiche, and maple syrup.

Sarah Fritsche

Melt the butter in a large skillet over medium heat.

Remove from heat and keep warm.

The batter will be thick.

A stack of holiday pancakes topped with sliced pears and creme fraiche with syrup being poured over top.

Sarah Fritsche

Place a large nonstick skillet or griddle over medium heat, and let it get hot.

Let the water droplets evaporate, then lightly grease the pan with canola oil.

Scoop 1/4 cup of the batter and drop it onto the skillet.

Batter in a glass bowl that shows how to make gingerbread pancakes.

Sarah Fritsche

Use the backside of the measuring cup to gently smooth the batter into a circle about 4-inches in diameter.

Keep an eye on the heat, adjusting it to medium-low if necessary, so the pancakes dont scorch.

On my stove, this took about 2 minutes per side, but it could take less.

A nonstick pan with a holiday pancake inside.

Sarah Fritsche

Keep the cooked pancakes warm in a low oven while you make the remaining pancakes.