20 Minute Easy Vegan Gingerbread Pancakes
These vegan gingerbread pancakes are so delicious! They're sweetened with maple syrup or molasses and spiced with delicious Christmas spices like cinnamon, ginger, and nutmeg. The texture is golden and crisp on the outside yet fluffy and soft on the inside. The whole family is going to love this holiday breakfast stack!
Ingredients
Vegan Gingerbread Pancakes
- 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
Vegan 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!
Nutrition
Calories: 127kcalCarbohydrates: 27gProtein: 3gFat: 1g
Tried this recipe?Let us know how it was!
Stephanie says
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 says
Hi Stephanie, the calories may vary depending on the molasses you use but it should be minimal!
Gayle J. Harris says
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 says
Hi Gayle, I'm so happy you enjoyed the gingerbread pancakes! Sounds like you may have made your pancakes a bit larger than mine 🙂