Vegan Gingerbread Pancakes

By Jessica Hylton -

These vegan Gingerbread Pancakes are like eating soft, pillowy gingerbread cookies for breakfast. A must-make for Christmas morning!

Pouring maple syrup over stack of pancakes topped with coconut whipped cream and nuts

Everyone is familiar with gingerbread cookies, but have you ever had actual gingerbread? It’s thick and the perfect combination of chewy and cake-y, almost like a brownie. These Gingerbread Pancakes are a little bit like that old-fashioned gingerbread, but made in pancake form. They’re soft, pillowy, and fluffy; ginger-scented, with the rich, deep flavor of molasses.

There’s something quite magical about making these pancakes on Christmas morning. It’s as if the second you make them, the pixies and fairies and elves come out of nowhere and cover your home with Christmas cheer. But why limit yourself to gingerbread pancakes on Christmas only? There’s no reason not to make them all year long!

Overhead shot of gingerbread pancake ingredients

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Soy milk – Or use your favorite vegan milk.
  • Apple cider vinegar or lemon juice – This is the acid you need to create the plant-based buttermilk.
  • All-purpose flour 
  • Baking powder
  • Sea salt
  • Granulated sugar – Or use maple syrup or agave if you prefer.
  • Vegan butter or oil – Here’s how to make your own vegan butter.
  • Ground ginger
  • Cinnamon
  • Ground cloves/allspice
  • Nutmeg – Use freshly grated nutmeg if you can—it’s so good!
  • Sugar cane molasses

How to Make Gingerbread Pancakes

These pancakes are easy enough that you can whip them up for Christmas morning and still have time to wrap a few last minute gifts!

Whisking vegan buttermilk for gingerbread pancakes

Make the buttermilk. Whisk the nut milk and lemon juice or vinegar in a small bowl or measuring cup. Let the mixture sit for 5 minutes, or until it thickens.

Sifting flour and dry ingredients into glass mixing bowl

Sift the dry ingredients. Place the flour, baking powder, and salt in a sifter and sift it into a large mixing bowl.

Finish the pancake batter. Add the sugar, melted butter or oil, spices, molasses, and buttermilk to the bowl with the dry ingredients. Use a spatula to gently stir the batter until just combined.

Prepare. Heat a griddle pan or large cast iron skillet over medium heat. Brush it with coconut oil or vegan butter.

Gingerbread pancake in cast iron skillet

Cook the pancakes. Pour about ¼ cup of batter onto the griddle for each pancake; make as many pancakes at a time as you have room for. Once bubbles start to form on top, allow the pancakes to cook for about 2-3 more minutes, then flip them over once the bubbles begin to pop. Cook for about 2-3 more minutes on the other side, or until the batter is cooked through. Transfer the finished pancakes to a plate and repeat until all the batter is used.

Stack of gingerbread pancakes topped with maple syrup, coconut cream, and nuts

Serve. Enjoy the pancakes hot, sprinkled with powdered sugar or drizzled with maple syrup on top.

Tips for Success

Here are some tips for making perfect gingerbread pancakes.

  • Mixing the batter. It’s okay to have some lumps in the batter, but this can be minimized by sifting the dry ingredients first. If you over-mix once you add the liquid ingredients, you’ll end up with tough pancakes! 
  • Cooking tips. Pancake making takes a bit of practice. Make sure your griddle is hot, and wait until the pancakes have formed a lot of bubbles before flipping them. The first few pancakes may not be perfect, but by the third, you should get into a good groove and have a better idea of when to flip!
  • Topping ideas. In addition to syrup or powdered sugar, you can top your pancakes with coconut whipped cream, candied pecans, chocolate chips, sautéed apples, or candied ginger.
Stack of gingerbread pancakes topped with coconut whipped cream, nuts, and maple syrup

How to Store

Store any leftover pancakes in an airtight container in the refrigerator for 2 to 3 days. Reheat them in the microwave or pop them in a 350ºF oven for 5 to 10 minutes, or until they’re warmed through.

Can I Freeze This Recipe?

Pancakes are fabulous for freezing! Store them in a freezer bag for up to 2 months. You can warm them up in the microwave or in the oven at 350ºF—they should take about 15 minutes to warm through.

Stack of gingerbread pancakes topped with coconut whipped cream and maple syrup
Instagram Jessica in the Kitchen

Enjoy friends! If you make this gingerbread pancake recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Stack of gingerbread pancakes topped with coconut whipped cream and maple syrup

Vegan Gingerbread Pancakes

These gingerbread pancakes are like eating gingerbread cookies for breakfast!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings
Course Breakfast
Cuisine American
Ingredients
  • 1 cup soy milk or any vegan milk
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1 cup all-purpose flour 120g
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 1 tablespoon granulated sugar any kind or maple syrup or agave
  • 1 tablespoon vegan butter or oil + extra for the griddle/pan
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves/allspice
  • ¼ teaspoon nutmeg
  • 2 tablespoons sugar cane molasses or any molasses
Instructions

Instructions

  • Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
  • In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.
  • Add the sugar, melted butter/oil, ground ginger,cinnamon, ground cloves/allspice, nutmeg, molasses and the buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps.
  • Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
  • Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
  • Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with powdered sugar and maple syrup on top and your favorite toppings.
  • Enjoy!
NOTES
How to Store: Refrigerate leftover pancakes in an airtight container for 2 to 3 days. Reheat them in the microwave or in a 350ºF oven for 5 to 10 minutes, or until they’re warmed through.
How to Freeze: Freeze pancakes in a freezer bag for up to 2 months. Reheat them in the microwave, or in the oven at 350ºF for about 15 minutes.
  • Mixing the batter. It’s okay to have some lumps in the batter, but this can be minimized by sifting the dry ingredients first. If you over-mix once you add the liquid ingredients, you’ll end up with tough pancakes! 
  • Cooking tips. Pancake making takes a bit of practice. Make sure your griddle is hot, and wait until the pancakes have formed a lot of bubbles before flipping them. The first few pancakes may not be perfect, but by the third, you should get into a good groove and have a better idea of when to flip!
  • Topping ideas. In addition to syrup or powdered sugar, you can top your pancakes with coconut whipped cream, candied pecans, chocolate chips, sautéed apples, or candied ginger.

Nutrition

Calories: 480kcal | Carbohydrates: 88g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Sodium: 1027mg | Potassium: 636mg | Fiber: 5g | Sugar: 35g | Vitamin A: 6664IU | Vitamin C: 7mg | Calcium: 381mg | Iron: 4mg
by Jessica

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Recipe Rating




7 comments

  1. You have some really awesome vegan dishes, Jessica. These holiday inspired pancakes look marvelous!

  2. Marly says:

    Oh, Jessica. This is such a great idea. I can’t even put into words how much I love this. Oh wait. Maybe I just did! 🙂

  3. Sarah says:

    These look delicious! How many pancakes does this recipe make?

  4. Rachael M Jones says:

    These were incredible! I had to add a bit more flour to get a better consistency for the batter. Topped with whipped cream, dark chocolate chips and coconut pecan granola pieces. My picky 10 year old gave them a 9 out of 10!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much! We’re so happy that you and your little one enjoyed it.

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