christmas pancakes

Fluffy, Vegan, and Gluten-Free, these Gingerbread Pancakes are the perfect holiday breakfast! They're full of warming spices, whole grains, and big flavor.

Fluffy Gingerbread Pancakes

ground flax + 2 1/2 tablespoons water

apple cider vinegar

(355 mL) unsweetened soy milk

molasses

(120 g) buckwheat flour

(90 g) oats, ground into a fine flour

ginger

cinnamon

cloves

nutmeg

allspice

baking powder

salt

Prep: Combine the ground flax with water in a small bowl to make an “egg.” Combine the soy milk with the apple cider vinegar in a separate small bowl; let sit for 5 minutes, until the milk “curdles.” Add the thickened flax egg and molasses to the bowl with the milk and mix until well combined.

Dry Ingredients: add the buckwheat flour, oat flour, ginger, cinnamon, cloves, nutmeg, allspice, baking powder, and salt to a large bowl and whisk well. Form a well in the center of the mix, then pour in the wet ingredients and fold into the batter until no clumps remain.

Cook: Bring a nonstick pan skillet to medium-low heat (if it is not nonstick, grease it with oil or vegan butter). Pour ½ cup of the batter into the skillet and cook for 3-4 minutes, until bubbles form and pop in the batter and the edges of the pancake look cooked. Flip, then cook for an additional 2-3 minutes, depending on personal preference. Repeat with the remainder of the batter.

Serve: Serve warm, and top as desired. Store leftovers in the refridgerator for up to 5 days, or in the freezer for up to one month in a freezer bag.

These were absolutely delicious. I'm not vegan but I have an egg allergy, so this recipe is making my American breakfast dreams come true. Thank you, Caitlin!

I've been following your videos for awhile but this is the first recipe I've made 100% with the exact ingredients. These are SO good, the best vegan pancakes I've ever made, no lie. Thank you, Caitlin!

Used all oat flour and they turned out perfectly! So yummy with maple syrup.

Got some cranberries in your fridge? Try this fresh cranberry pancakes recipe with buttermilk and cinnamon. Buttery and bursting with flavor!

Cranberry pancakes with buttermilk and cinnamon

low fat buttermilk

all-purpose flour

vanilla extract

baking soda

cranberries

butter

Butter, warm maple syrup and cranberry sauce

In a large bowl, mix together the buttermilk and flour until well combined. Whisk in the egg, cinnamon and vanilla. Add the baking soda and whisk to combine. Fold in the cranberries.

Melt 2 Tbsp of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4" diameter pancake. Continue until you can't fit any more pancakes in your pan.

Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip. (see photos for reference)

Top 2 christmas pancakes recipes from across the web

The most viewed christmas pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fluffy Gingerbread Pancakes

Cranberry pancakes with buttermilk ...

Top 2 christmas pancakes recipes from across the web

The most viewed christmas pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fluffy Gingerbread Pancakes

Cranberry pancakes with buttermilk ...

The most viewed christmas pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine