Soft & fluffy Vegan Gingerbread Pancakes. Full of rich, festive gingerbread flavour and melt in your mouth delicious!
There are pancakes, and then there are Gingerbread Pancakes. Soft, super fluffy, rich and full of festive, warm and comforting gingerbread flavour.
A stack of these, with a knob of my vegan butter, and a generous drizzle of maple syrup is breakfast perfection!
It's like a routine for me. Vegan Pumpkin Pancakes for most of fall, then as soon as December comes around it's straight on to these or perhaps my Gingerbread Waffles, and then my Vegan Gingerbread Cake and Vegan Molasses Cookies for dessert. I can't get enough!
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How to make gingerbread pancakes
These gingerbread pancakes are made with regular vegan pancakes ingredients. The only thing different you need to add is some dark molasses and ground spices to give that lovely gingerbread flavour.
With regards flour, you can use all-purpose flour, spelt or wholewheat flour. I like to use spelt because it's nutty, hearty flavour works so well in this recipe and it makes them really light and fluffy.
Here's how to make my gingerbread pancakes in 4 very easy steps:
Step 1 - Mix the dry ingredients together in a bowl.
Step 2 - Mix the wet ingredients together in a bowl or jug.
Step 3 - Mix the dry and wet ingredients together gently.
Step 4 - Cook on a lightly greased griddle or skillet.
Success tips
- The trick to cooking good vegan pancakes is to not cook them on too high a temperature and to let them cook slowly. That way they become fluffy inside. If you rush them, they can end up a little damp inside and that's never good where pancakes are concerned.
- Including a tiny bit of oil in the batter makes all the difference to the texture. If you follow a strictly oil-free diet you can omit it, but the pancakes won't be quite as fluffy.
- Don't overmix! It's so important when making pancakes for the very best texture.
- For fluffy pancakes, it's important for the batter to be thick. Thicker than pancake batter made with eggs. Don't be tempted to thin it out.
What to serve with gingerbread pancakes
Some gingerbread pancake topping suggestions include:
- vegan butter and maple syrup
- vegan ricotta and maple syrup
- sliced banana
- whipped coconut cream
- a quick drizzly-glaze made from powdered sugar and orange juice (or lemon juice)
- date caramel
- chocolate sauce
- gingerbread peanut butter
- almond butter
- berries
- poached or stewed pears
- festive sprinkles for the kiddos!
Possible variations
Chocolate - Make them with chocolate chips! As soon as you spoon the batter into the pan, sprinkle over some chocolate chips. They will become embedded in the pancakes, and chocolate works so well with ginger!
Pear - Once the batter is in the pan, gently lay some very thin slices of pear across them before they set up and you flip. Pear works really well with gingerbread!
Storing leftovers
Leftover gingerbread pancakes will keep in the fridge for a couple of days and will freeze well up for up 3 months. Put them in an airtight container or freezer bag once they are cool and place in the freezer.
To reheat from the fridge, just pop them in a hot skillet for a few minutes each side, microwave them for 20 to 30 seconds, or pop them in a toaster.
To reheat straight from the freezer pop them in the toaster for 2 cycles and they should be heated throughout.
Hungry for more?
I take my vegan pancake game very seriously so you might want to check out these recipes too:
- Vegan Sweet Potato Pancakes
- Vegan Banana Pancakes
- Chocolate Banana Pancakes
- Vegan English Pancakes
- Vegan Spelt Pancakes
- Healthy Oil-Free Pancakes
📖 Recipe
Gingerbread Pancakes
Author:
Ingredients
Ingredients
Dry ingredients
- 187g / 1½ cups all purpose flour , or spelt
- 1 tablespoon ground flax seeds
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons ground cinnamon
- 2¾ teaspoons ground ginger
- 4 tablespoons brown or coconut sugar
Wet ingredients
- 300 mls / 1 ¼ cup plant-based milk , unsweetened
- 1 tablespoon apple cider vinegar
- 2½ tablespoons dark molasses or blackstrap molasses
- 1½ tablespoons oil of choice , any neutral oil such as light olive oil, vegetable oil, canola oil, sunflower oil, or melted refined coconut oil
INSTRUCTIONS
- Put all of the dry ingredients into a bowl and stir well.
- Put all of the wet ingredients into another jug or bowl. Stir until well combined.
- Pour the mixed wet ingredients into the dry ingredients and mix using a spoon, until just combined. Do not over mix. Your batter should be a thick dropping consistency, like thick cake batter.
- OPTIONAL - Preheat the oven to it's lowest temperature with a plate inside to put the pancakes as you cook them. This will keep them warm until they are all ready.
- Pour about ⅓ cup portions of batter onto the preheated griddle/pan. Leave them alone until small bubbles start to form on the top (usually about 4 minutes) then flip and cook for a further few minutes until golden. Once done, you can put them on the plate in the oven until you have finished cooking them all or serve immediately.
NOTES
- The trick to cooking good vegan pancakes is to not cook them on too high a temperature and to let them cook slowly. That way they become fluffy inside. If you rush them, they sometimes end up a little damp inside and that's never good where pancakes are concerned.
- Including a tiny bit of oil in the batter makes all the difference to the texture. If you follow a strictly oil-free diet you can omit it, but the pancakes won't be quite as fluffy.
- Don't overmix! It's so important when making pancakes for the very best texture.
- For fluffy pancakes, it's important for the batter to be thick. Thicker than pancake batter made with eggs. Don't be tempted to thin it out.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This recipe was originally published on October 26th, 2017. I've updated the post and now I am republishing it for you. The recipe itself remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!
GT says
Very good in the end but had a couple stumbles. I used melted refined coconut oil and it re-solidified immediately upon adding to the other wet ingredients. I also found 1/3 of a cup to be a little too much and used a little less for the last few and preferred that result.
Melanie McDonald says
If you add coconut oil to cold milk then it will re-solidify. That's just what it does when it hits something cold. If using coconut oil then it's best to have your ingredients at room temperature to avoid this.