Gingerbread Pancakes Recipe

Vegan Gingerbread Pancakes {vegan, gluten free}

These sweet and perfectly spiced Gingerbread Pancakes are sure to put you in the festive mood! They are vegan and gluten free, but incredibly tasty and have the perfect texture!

These Vegan Gingerbread Pancakes are one of my favourite Christmas breakfasts. They’re super easy and simple to make and the whole family can get involved! They’re perfectly fluffy, whilst being totally egg-free and vegan. The addition of the warming spices such as ginger, cinnamon and nutmeg will make your whole kitchen smell incredible and so Christmassy!

Gingerbread is one of my all time favourite flavours during the Autumn and Winter months, it even tops pumpkin spice and apple spice! These Vegan Gingerbread Pancakes combine my two favourite things: pancakes and gingerbread cake, resulting in the most ultimate Christmas breakfast that everybody will love.

As per my Fluffy Vegan Pancakes recipe, I’ve added an option for making these pancakes gluten free. This is using oat flour (a magic ingredient!) You just have to add a little more to achieve the right consistency. The texture and colour will be slightly different (more golden brown) but I think I actually prefer it! These will be higher in fibre and more filling.

To make oat flour: add gluten free rolled oats in a blender and blend on a high speed (I just use my NutriBullet!) until a fine flour forms. I have lots of oat flour recipes here on the blog, including this Two Minute Chocolate Chip Protein Mug Cake or these super healthy Blueberry Banana Breakfast Muffins.

I love serving these pancakes with homemade cinnamon sugar – to make, I simply mix Demerara sugar and cinnamon together and sprinkle over the pancakes along with vegan butter and maple syrup. It adds a delicious sweet crunch to the fluffy pancakes.

For more Winter recipes, try my Vegan Gingerbread Cake or my Butternut Squash Mac and Cheese.

If you make these Vegan Gingerbread Pancakes, please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I love to see them! 

Gingerbread Pancakes

Why is Gingerbread Popular at Christmas?

Gingerbread’s popularity during Christmas can be attributed to a combination of historical traditions, cultural significance, and its warm and festive flavours. With origins dating back to ancient times when ginger was valued for its medicinal and culinary uses, gingerbread took on a celebratory role in medieval Europe. The blend of spices used in gingerbread, including cinnamon, nutmeg, and cloves, aligns perfectly with the comforting and aromatic flavours associated with the holiday season. Its transformation into decorative creations like gingerbread houses and intricately iced cookies taps into the artistic spirit of the holidays, providing a canvas for creative expression. Sharing gingerbread treats as gifts is a long-standing tradition that embodies the spirit of giving during Christmas.

The nostalgic appeal of gingerbread evokes cherished memories of childhood and family gatherings, fostering a sense of warmth and togetherness. Baking and decorating gingerbread cookies or crafting gingerbread houses have become cherished activities that bring loved ones closer during this special time of year. Across various cultures, gingerbread has entrenched itself as a symbol of the holiday festivities, with each country adding its own unique twist to gingerbread treats. Moreover, the symbolic resonance of gingerbread, particularly through tales like “Hansel and Gretel,” adds an element of magic and wonder to the holiday season. Altogether, these factors have solidified gingerbread’s place as an iconic and beloved Christmas delight enjoyed globally.

Gingerbread Pancakes
Gingerbread Pancakes

How To Make These Vegan Gingerbread Pancakes

  1. Plain All Purpose Flour (1 Cup): This is the base of your pancakes. It provides the structure and bulk of the batter.
  2. Baking Powder (1.5 tsp): Baking powder is a leavening agent that helps the pancakes rise and become fluffy when cooked.
  3. Pinch of Salt: Salt enhances the overall flavor of the pancakes and helps balance the sweetness.
  4. Granulated Sugar (2 tbsp): Sugar adds sweetness to the pancakes. It also helps with browning and caramelization.
  5. Cinnamon (1 tsp): Cinnamon adds a warm and comforting flavor to your pancakes, complementing the gingerbread theme.
  6. Ground Ginger (2 tsp): Ginger is the star flavor here, giving your pancakes the distinctive gingerbread taste.
  7. Nutmeg (1/4 tsp): Nutmeg adds a nutty and slightly sweet flavor that pairs well with the other spices.
  8. Dairy Free Milk (1 Cup): This is a plant-based alternative to traditional dairy milk. It provides moisture and helps bind the ingredients together.
  9. Molasses (1 tbsp): Molasses adds depth, color, and a rich, slightly bitter-sweet flavor that’s characteristic of gingerbread.
  10. Light Olive Oil (1 tbsp): This provides moisture and a light, neutral flavor to the pancakes.
  11. Vanilla Extract (1 tsp): Vanilla extract enhances the overall flavor of the pancakes and complements the spices.
  12. Apple Cider Vinegar (1 tsp): The vinegar reacts with the baking powder, contributing to the leavening process and creating a fluffier texture.
  13. Light Olive Oil for frying: This is used to prevent sticking and create a crispy exterior when frying the pancakes.
coconut oil flapjacks

Vegan Gingerbread Pancakes

Georgina Burgess
Sweet and perfectly spiced Vegan Gingerbread Pancakes that are sure to put you in the festive mood!
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Dessert, Side Dish
Servings 10 Pancakes


  • 1 Cup Plain All Purpose Flour
  • 1.5 tsp Baking Powder
  • Pinch of Salt
  • 2 tbsp Granulated Sugar
  • 1 tsp Cinnamon
  • 2 tsp Ground Ginger
  • 1/4 tsp Nutmeg
  • 1 Cup Dairy Free Milk
  • 1 tbsp Mollasses
  • 1 tbsp Light Olive Oil
  • 1 tsp Vanilla Extract
  • 1 tsp Apple Cider Vinegar
  • Light Olive Oil for frying


  • Add the flour, spices, baking powder, sugar and salt into a large bowl and stir with a wooden spoon
  • In another smaller bowl or jug, whisk up the milk, molasses, oil, vanilla extract and vinegar
  • Add the wet mixture to the dry ingredients and whisk until a smooth batter has formed
  • Heat up a non-stick frying pan over a medium-high heat
  • Once hot, add a dollop of the batter (around 2 tbsp – I like to use a small ladel or ice cream scoop so they’re all the same size) and pour into the middle of the pan
  • Let it cook for 30 seconds – 1 minute (or until little bubbles appear on the other side)
  • Flip and cook again on the other side for 30 seconds – 1 minute, until both sides are golden brown
  • Serve dripping in maple syrup and vegan butter
Keyword vegan breakfast, vegan dessert

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