Dive into the festive spirit with these Vegan Gingerbread Pancakes. Infused with traditional Christmas spices like cinnamon, ginger, and nutmeg, and naturally sweetened with molasses or maple syrup, these pancakes are a delightful morning treat. Not only are they vegan, but they're also gluten-free friendly! The end result? Pancakes that are crisply golden on the outside, fluffy on the inside, and loaded with festive flavor. All done in just 20 minutes, ensuring your holiday mornings are both delicious and stress-free.
Gingerbread Pancake Ingredients
- 1 cup unsweetened almond or oat milk
- 1 tablespoon molasses (or substitute with maple syrup)
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 cup all-purpose flour (For a gluten-free version, opt for King Arthur Measure for Measure gluten-free flour. Refrain from using alternative flours like almond or baking flour.)
Gingerbread Pancake Instructions
- Preheat a skillet over medium heat.
- In a mixing bowl, combine almond milk, maple syrup (or molasses), baking powder, vanilla, cinnamon, ginger, and nutmeg.
- Gradually whisk in the flour until the batter is smooth.
- Lightly spray the skillet with non-stick cooking spray. Pour 2-3 tablespoons of the batter for each pancake.
- Cook the pancakes until bubbles appear on the surface, then flip them. Aim for a golden-brown hue on both sides.
- Serve hot with a drizzle of maple syrup and enjoy your holiday breakfast!
Note: Perfect for those festive mornings, these pancakes are sure to become a holiday tradition in your home.
Frequently Asked Questions
Drizzle these delicious gingerbread pancakes with warm maple syrup or honey for classic sweetness. Sprinkle with powdered sugar for a snowy effect, or add a dollop of whipped cream or vegan cream alternative for a creamy touch. For a festive twist, consider topping with crushed nuts, fresh berries, or even a sprinkle of cinnamon or cocoa. Whatever you choose, these toppings will make your holiday breakfast even more special!
Got leftover Gingerbread Pancakes? No problem! Store them in an airtight container in the fridge for up to 3 days. When you're ready to enjoy them again, reheat the pancakes in the microwave for about 20-30 seconds, or warm them up in a skillet over medium heat until they're heated through. They'll taste just as delicious the second time around!
Absolutely! I'd recommend following the instructions here to make Gingerbread Waffles.
Gingerbread Pancakes
Ingredients
Gingerbread Pancakes Ingredients
- 1 cup unsweetened almond or oat milk
- 1 tablespoon molasses or maple syrup
- 2 teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Instructions
How To Make Gingerbread Pancakes
- Bring a skillet to medium heat
- Mix the almond milk, maple syrup or molasses, baking powder, cinnamon, ginger, and nutmeg together. Then, whisk in the flour.
- Spray the skillet with nonstick spray and spoon in 2-3 tablespoon of pancake batter per pancake. Cook until bubbles form on the top of the pancake and then flip. They should be golden on each side. Serve with maple syrup!
Stephanie
Hi Jillian,
Does it make a difference in the calorie count if molasses is used vs. maple syrup?
These look delicious and I can’t wait to try them.
Jillian
Hi Stephanie, the calories may vary depending on the molasses you use but it should be minimal!
Gayle J. Harris
great recipe but it says it makes 16 pancakes - I only got 7!! Need to double the recipe at least to get 4 servings!
Jillian
Hi Gayle, I'm so happy you enjoyed the gingerbread pancakes! Sounds like you may have made your pancakes a bit larger than mine 🙂