gingerbread pancakes

Fluffy, comforting whole wheat pancakes flavored with ginger and molasses. I love to top mine with maple syrup and a dollop of almond butter or, if I'm feeling decadent, a dollop of orange cream cheese*. Yields 8 medium pancakes, enough to feed 2 to 4.

Whole Wheat Gingerbread Pancakes

whole wheat flour

baking powder

ginger

cinnamon

nutmeg

salt

milk of choice

unsulphured molasses (the strength

maple syrup or coconut sugar or brown sugar

butter oil

vanilla extract

If you&#8217;re using an electric griddle, go ahead and preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, whisk together the dry ingredients: the flour, baking powder, ginger, cinnamon, nutmeg and salt.

In a smaller bowl, combine the milk, egg, molasses, maple syrup, butter and vanilla extract (if you&#8217;re using coconut oil and it solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds, until it melts again, or let the mixture rest for a few minutes in a warm place). Whisk until the mixture is thoroughly combined. Pour into the flour mixture and stir just until the mixture is incorporated and no big lumps of flour remain.

If you&#8217;re not using an electric griddle, heat a stovetop griddle, cast-iron pan or non-stick pan over medium-low heat. It&#8217;s hot enough when a drop of water sizzles against the pan. If necessary, grease the pan with a pat of butter or non-stick cooking spray (my griddle is non-stick so I didn&#8217;t use any).

Give the bowl one more stir and pour 1/3 cup batter into the pan (if at any point the batter becomes too thick, just stir in a tiny splash of milk). Wait until the outer 1/2&#8243; of the pancake is no longer shiny, then flip it with a spatula. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.

Serve the cooked pancake immediately or keep warm in an oven set to 200 degrees Fahrenheit. Repeat with remaining pancakes, adjusting heat as necessary to achieve pancakes that are cooked through and golden brown on both sides.

absolutely delicious. I made this for breakfast yesterday and topped it with fresh fruit.

these are fantastic! It's been dreary and grey here so pancakes, specifically gingerbread pancakes, seemed quite fitting. I mixed the dry ingredients ahead of time and stored in a mason jar (something I'll be doing more often of) and even mixed the wet and stored in the fridge overnight. Melted coconut oil the next day, mixed them, and wowed the fam :) I couldn't find my powdered ginger so I used crystallized. The flavor was there but the crunchy, sweet/spicy bits in the cakes was one of my favorite parts. Next time I'll probably add zest to the mix. Thank you for another keeper!!!

Just made these this morning...for the third time this holiday season. So delicious. Blackstrap does give them an intense flavor, which I love. They are fluffy and satisfying. I've made them exactly according to your recipe and I've also used a blend of gluten free flour and almond flour, and used homemade cashew milk. So those ingredients work well, too.

These look so yummy! I'm personally more of a waffle person, if I used this recipe and put it in a waffle iron would that work too?

Oh my goodness, my kids are going to LOVE these. Thanks for the great recipe. Can't wait to try them.

May, my birth month...What a treat I will give to myself with your book. I wish it were my Christmas gift but will have to wait for my birthday. 

Oh, and these pancakes are delicious, just as all you make. My nephews and son say I'm the best chef on earth, so a big thanks to Cookie!!! I tell them that my chef mentor is Cookie,  a friend of Brownie, our dog.

Firstly, these sound delicious! Secondly, isn't it the BEST feeling to update pics on your Blog?! lol! #whatgetsabloggerexcited ;-)

These were so good.  Very light considering they required whole wheat flour! Thanks! I'd take a picture but mine weren't nearly as pretty as yours!

Made these this morning.  Amazing and delicious.  A big hit with the whole family (kids 4 and 6) and husband.  Thank you!!

Pancakes turned out really well, though would caution others against using coconut oil for the batter. Because you're mixing it with cold ingredients, the coconut oil (even if you've already melted it) will solidify and mixing becomes a pain. Will definitely be making again, next time w/ good old fashion butter!

Oooh, I love the addition of molasses and this twist on pancakes! Thanks for the great idea.

Excellent recipe! We served them with a choice of toppings: maple syrup, triple berry compote, meyer lemon marmalade, and homemade applesauce. They are also perfectly delicious plain. Thank you for creating a recipe that was light and perfectly spiced for the season!

thr wheat flour was more overpowewring than the blackstrip molasses. I want to try it with white flour &amp; brown sugar instead of maple syrup.

hi Kate can i ask which brand of vanilla extract do you use?

thanks!

I absolutely adore this recipe and its on my list as a holiday gift or favor option to create a mix of dry for this to give to all my friends to enjoy.  I've made these twice now and each time, I'm in heaven.  Thank you for all the amazing vegetarian/vegan breakfast alternatives!

This is such a yummy recipe. My kids love it, and we have made it twice, and each time it comes out perfect..taste and consistency. I am thinking I will add some grated orange peel next time we make it. 
Thank you!

The pancakes were too thin. Are you sure your proportions in your recipe are correct?

Just wanted to leave a comment here that these pancakes were perfect!! They were suuuper soft and fluffy &amp; a little bit crispy on the outside, and my friends ate them within a few minutes so I had to make more! Easy to make and the gingerbread/ molasses taste was so lovely and just amazing for a cold morning :) will be making them again!! thank you so much xx

I just made these, and they are fantastic!  We're vegan, so I added 1 TBSP ground flaxseed to the milk and let it sit for a minute to thicken.  It worked perfectly.  The only problem I had is that they really stick to my cast iron pans, even with a fair amount of oil.  I found that making them silver dollar-sized solved the problem.  Thanks for another great recipe!

We love your recipes in our house! I typically substitute ground GF oats for the flour but today I substituted Bob’s Red Mill GF 1 to 1 flour and that worked great too. I’ve tried several GF flour blends and that one is the only one that I trust to substitute in recipes.

Gingerbread Pancakes should become a new tradition during the Christmas season! They're perfectly spiced and flavorful, they're deliciously light and fluffy and they taste just like gingerbread. It's like a treat for breakfast and no once can resist! Makes about 12 pancakes.

Gingerbread Pancakes

all-purpose flour

tsp baking powder

tsp baking soda

tsp salt

tsp ginger

cloves

water

unsulphured molasses

eggs

Tbsp unsalted butter, (melted, plus more for griddle)

Maple syrup, (for serving)

Preheat an electric griddle to 375 degrees.

In a mixing bowl whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture and set aside.

In a separate mixing bowl whisk together water, molasses, and eggs then mix in butter.&nbsp;

While whisking, pour molasses mixture into well in flour mixture, and mix just until combined (batter should be slightly lumpy and it will also be pretty runny - if you'd like you can let it rest for about 3 minutes and it will thicken).

Butter griddle then immediately pour batter onto griddle about 1/3 cup at a time.&nbsp;

Cook until bottom is golden brown and bubbles start to appear on surface edges of pancakes then rotate and cook opposite side until golden brown.&nbsp;

Serve warm with maple syrup.

Gluten-free vegan gingerbread pancakes are ideal for Christmas breakfasts and brunches. Soft and tender pancakes that have those classic gingerbread spices make for a festive and bright morning.

Gluten Free Vegan Gingerbread Pancakes (Top 8 free, too!)

gluten-free flour (see post)

tsp nutmeg

brown sugar

tsp xanthan gum (omit

canola oil

Tablespoons of aquafaba (the liquid

apple cider vinegar

vanilla

In a large mixing bowl, add your dry...

In a large mixing bowl, add your dry ingredients: gluten free flour, ginger, cinnamon, nutmeg, cloves, brown sugar, baking powder, xanthan gum (if needed), baking soda and salt. Whisk until combined and there are no clumps.

Next add your wet ingredients: rice milk, canola...

Next add your wet ingredients: rice milk, canola oil, aquafaba and apple cider vinegar.

Stir until everything is combined.

Heat a griddle over medium heat and grease...

Heat a griddle over medium heat and grease it.

Once heated, add the batter, by 1/4 cup...

Once heated, add the batter, by 1/4 cup increments.

Once bubbles appear and pop, flip your pancakes...

Once bubbles appear and pop, flip your pancakes over.

Allow them to cook for 1-2 more minutes,...

Allow them to cook for 1-2 more minutes, until the pancakes are cooked through.

Keep the cooked pancakes warm in a tortilla...

Keep the cooked pancakes warm in a tortilla warmer, until all the pancakes are done.

Serve warm with a safe butter, powdered sugar...

Serve warm with a safe butter, powdered sugar or maple syrup.

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

(355 mL) unsweetened soy milk

molasses

(120 g) buckwheat flour

(90 g) oats, ground into a fine flour

allspice

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.

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Whole Wheat Gingerbread Pancakes

Gingerbread Pancakes

Gluten Free Vegan Gingerbread Panca...

Fluffy Gingerbread Pancakes

The most viewed gingerbread pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine