Christmas is near! Let’s prepare some delicious gingerbread pancakes to warm up the holiday season. This recipe makes BEST vegan and gluten free gingerbread pancakes that everyone will love !
The smell of freshly baked gingerbread spices fills the house as this hot breakfast turns out just right. It’s a sweet start to a special morning. This delicious and kid-friendly recipe reminds you of classic gingerbread cookie flavors but in nice and fluffy pancakes.. they are DELICIOUS !
The hearty breakfast is a Christmas morning staple. Learn how to prepare this holiday favorite with this easy and quick recipe that the whole family will enjoy. This vegan version uses simple pantry ingredients to get fluffy and moist pancakes.
Spice up your breakfast with these gingerbread pancakes. This easy pancake recipe combines the flavors of gingerbread and pancake batter to delight everyone at the table. Gingerbread Pancakes can be a holiday feast or a weekday breakfast.
For fun festive serving, I like to shape them in gingerbread man house cookie cutters. Kids love them.
Vegan Gingerbread Pancakes
We veganized the classic pancake recipe by using all of the plant based ingredients. You still will make best fluffy, moist and soft pancakes. But these gingerbread pancakes are diary free and eggless.
A simple swap of butter to coconut oil, dairy milk to plant milk and regular eggs to flax eggs makes this happen. These pancakes will be just as delightful and flavorful. Similar to Vegan Pumpkin Pancakes and Vegan Pumpkin Waffles, this is our family favorite breakfast recipe especially in fall and winter months.
Gluten-free Gingerbread Pancakes
I am using certified gluten free baking / all purpose flour. Rest of the ingredients are also suitable for gluten free food preferences. This recipe also is soy free.
Exact Measurements are listed in the recipe card below. Here’s what I use and little explanation about it.
- Flour : I am using gluten free all purpose flour. You can also use regular flour, oats flour, cassava flour or almond flour.
- Milk : For vegan pancakes, I prefer non flavored almond milk. You can use other plant based milks like soya milk, coconut milk or oats milk.
- Coconut Oil : For soft and moist texture. You can use other cooking oils like canola or avocado oil. If you are looking to make this recipe oil free, use apple sauce instead.
- Sweetener : Maple Syrup adds the rich and earthy sweetness. You can use coconut sugar, brown sugar or agave nectar as well. Classic gingerbread has Dark Blackstrap molasses. Don’t skip using that.
- Gingerbread Spices : Classic gingerbread cookie spices are mix of ground ginger, cinnamon, nutmeg and cloves. You can use store brought mix or make your mix.
- Flaxseed Meal : Mixing flaxseed meal with water creates flax egg for vegan baking. It helps in binding the ingredients.
- Other baking essentials : Baking Powder helps make fluffy pancakes. I add pure vanilla extract for classic flavor.
Prepare the batter : Mix flaxseed meal with water and let it sit while you gather rest of the ingredients. Add all the wet ingredients and mix well. Then add all of the dry ingredients and mix well. Let the batter sit for 10 minutes so that the baking powder has time to work it’s magic.
Make the pancakes : Heat a large griddle or pan over medium-high heat. Grease the pan or spray with oil. Pour about 1/4 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat to make pancakes with all the remaining batter.
- For perfectly cooked pancakes, make sure the griddle or pan is evenly heated on low to medium heat. Neither cold nor scalding hot griddle or pan should be used.
- Allow the batter to sit for 10 minutes before making pancakes. The baking powder needs that time to react with the rest of the ingredients so your pancakes turn out fluffy and cooked through.
- Cook pancakes on low-medium heat only. High heat will cook them too fast and the inside will stay wet.
- I like to use blackstrap molasses since it has rich intense flavor. Whereas lighter molasses is less flavorful. So if you want intensely flavorful gingerbread spice, use quality blackstrap molasses.
Top them with shredded coconut or coconut cream, some fresh fruit and a drizzle of maple syrup. I love them with homemade Cranberry Sauce and a cup of hot cocoa. The sweet pancakes pair beautifully with tangy savory cranberry sauce. It is unusual pairing but I am sure you will love it too.
If you are looking to make an elaborate breakfast spread to delight your family and guests over holidays, we have several recipes. Serve them with a side of Savory Sweet Potato Hash, Tofu Scramble and Savory Chia Oats Bowl for scrumptious breakfast. I like to pair it with warm Masala Chai, or Turmeric Latte for drinks.
Delicious Vegan Banana Bread , Banana Oatmeal Raisin Cookies or Pumpkin Spice Muffins are also wonderful to get the perfect start of the day. This elegant but easy holiday breakfast everyone will love!
How to Store
Refrigerate : Leftover pancakes can be refrigerated in an airtight container for 2 to 3 days. Reheat them in the microwave for 30 seconds before serving. You can also use oven to reheat especially if you are warming up bunch of them. Use 350º Fahrenheit pre heated oven and reheat for for 5 to 10 minutes.
Freeze: Freeze prepared pancakes in a freezer bag for up to 2 months. You can also freeze the pancake batter for up to 2 months and make fresh pancakes when needed.
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- 2 cups flour - I used certified gluten free all purpose flour
- 1 cup Almond milk
- 2 Tablespoons Flaxseed meal + 2 Tablespoons water
- 1 Tablespoon baking powder
- 1/3 cup dark blackstrap molasses
- 1/4 cup maple Syrup
- 2 Tablespoons melted coconut oil
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon Gingerbread spice Mix ( See notes to make it at home)
- In a large mixing bowl, whisk together the flaxseed meal and water. Let it sit for couple minutes till you gather rest of the ingredients.
- Add all the wet ingredients, the milk, melted coconut oil, molasses, maple syrup and mix well to combine.
- Add the flour, baking powder, gingerbread spice mix to the bowl with the wet ingredients, and stir with a large spoon until combined.
- Let the mixture sit for 10 minutes till you heat the griddle.
- Heat a large griddle or pan over medium-high heat. Grease the pan or spray with oil.
- Pour about 1/4 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes.
- Repeat to make pancakes with all the remaining batter.
- Serve warm with maple syrup drizzled on top. Cranberry sauce and fresh berries are wonderful to serve along. Enjoy !
To make Gingerbread Spice Mix at home mix together spices in following proportions:
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
For perfectly cooked pancakes, make sure the griddle or pan is evenly heated on low to medium heat. Neither cold nor scalding hot griddle or pan should be used.
Allow the batter to sit for 10 minutes before making pancakes. The baking powder needs that time to react with the rest of the ingredients so your pancakes turn out fluffy and cooked through.
Cook pancakes on low-medium heat only. High heat will cook them too fast and the inside will stay wet.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 290Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgCarbohydrates: 55gFiber: 2gSugar: 18gProtein: 5g
Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.