Soft & fluffy Vegan Gingerbread Pancakes. Full of rich, festive gingerbread flavour and melt-in-your-mouth delicious!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
FEATURED COMMENT
"I just made these gingerbread pancakes again this morning. I’m so happy I found this recipe AND A Virtual Vegan. Wow! Wow! Wow! They are so delicious. I even love how the batter looks after it’s been resting for a few minutes. These are heavenly! Light, fluffy, and FULL of yummy flavour!" - Maureen ⭐️⭐️⭐️⭐️⭐️ More reviews →
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!
Mel x
How To Make Gingerbread Pancakes
Here's how to make my gingerbread pancakes in 4 very easy steps:
- Mix the dry ingredients together in a bowl.
- Mix the wet ingredients together in a bowl or jug.
- Mix the dry and wet ingredients together gently.
- Cook on a lightly greased griddle or skillet.
Pancake Success Tips
- My biggest tip for cooking good vegan pancakes is to cook them slowly. They do better over a medium-low heat. 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.
- Don't overmix! Stop as soon as everything is combined and mix gently. Don't beat it like mad.
- 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 or vegan brown butter and maple syrup
- vegan ricotta
- sliced banana or caramelized bananas with vegan chocolate syrup
- whipped coconut cream
- a quick drizzly-glaze made from powdered sugar and orange juice (or lemon juice)
- date caramel
- gingerbread peanut butter or almond butter
- berries or poached pears
Flavour 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 (canned or fresh) across them before they set up and you flip. Pear works really well with gingerbread!
Recipe
Gingerbread Pancakes
Author:WATCH HOW TO MAKE IT
Ingredients
Ingredients
Dry ingredients
- 1½ cups (187 grams) all purpose flour , or spelt flour
- 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
- 1 ¼ cup (300 ml) 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
- 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.
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
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.
Daniel says
Thanks for sharing this wonderful recipe.
I had it saved for awhile until I got all the quality ingredients I wanted. And after seeing the bakers on the British Baking Show I felt inspired to try some variation of Gingerbread that wasn't cookies.
I'm grateful that this recipe delivered on its promises; these were light and fluffy and so wonderfully spiced. And what an occassion too! It just happened to be snowing this morning!
I am especially amazed because I didn't use only All Purpose Flour but mainly used Oat Flour and some Whole Wheat mixed with a little All Purpose and it still came out good! And without eggs??? Yo!
I am satsified and felt it was totally worth waiting for.
Dawn says
These are scrumptious! Rarely, do I find recipes that have enough ginger for my taste. These are perfection!
Dawn says
Forgot to give them 5 stars!!
A Virtual Vegan says
Thank you Dawn. I'm really pleased you enjoyed them!
Michelle says
Will make again, thanks
Jared says
These pancakes are fantastic! I'm pretty picky when it comes to the texture and fluffiness of the pancakes I make, and this recipe nails it. They turned out so fluffy and delicious. Thanks for sharing this wonderful recipe!
A Virtual Vegan says
Thank you Jared! I'm really pleased you enjoyed them. I take my vegan pancake game very seriously ;O)
Janice says
They look delicious! Love gingerbread! Could I use gluten-free flour as I have to be gluten-free besides vegan? I really want to make them for myself too, not just my husband!
A Virtual Vegan says
I have never tried them with gluten-free flour so don't know if they would need any adjustments to work well. Sorry!
Maureen says
Just made these gingerbread pancakes again this morning. I’m so happy I found this recipe AND A Virtual Vegan. Wow! Wow! Wow! They are so delicious. I even love how the batter looks after it’s been resting for a few minutes. These are heavenly! Light, fluffy and FULL of yummy flavor!
Thank you Mel! ?❤️
A Virtual Vegan says
So pleased you're enjoying them Maureen. I love these too!
Maureen says
Outstanding!! This woman never ceases to amaze me with her amazing recipes. I just made a batch exactly as written and I added the oil. I’m eating them as I write this review. I topped with organic butter and syrup and the flavor is simply delicious!
Mel, thank you once again for sharing your culinary expertise. Truly the best!
❤️
Maureen
Melanie McDonald says
Thank you so much Maureen! I haven't made these yet this year. I think I know what Saturday's brunch is going to be now!
Beth Mc says
These are great, but waaay too sweet. Next time, I'll significantly reduce the sugar or just use the blackstrap molasses. (Yes, blackstrap molasses aren't anywhere near as sweet as regular molasses, but they are still sweet-ish.) But I'm thrilled to find a great vegan gingery pancake recipe! Thanks!
karen dunning says
we made these a couple saturdays ago. i loved them, however my adult daughter thought they were a bit sweet. so i guess i might eliminate the brown sugar next time but keep the molasses. my husband who is the vegan in the household loved them too! thank you for a wonderful flavored pancake!
A Virtual Vegan says
I'm so glad you all enjoyed them! You can certainly omit the sugar. I'm just wondering as your daughter found them too sweet whether you may have used regular molasses instead of blackstrap molasses by mistake? The blackstrap variety isn't sweet whereas regular molasses is. Just a thought. You might not have but I thought it worth mentioning just in case!
Thank you so much for stopping by to leave feedback Karen. I really appreciate it!
Jacqueline says
You had me at gingerbread. These are amazing!
Lisa Lind says
Mel, you out did yourself! These are EXCELLENT!! My daughter and I LOVED them!!! For my husband and son (who don’t like gingerbread so much)), I made a plain batch in a separate dish , omitting the spices, subbing maple syrup for the molasses and they LOVED them!!! We all did! Our new favorite pancakes!!! Finally a vegan pancake my family loves!! Thank you!!
A Virtual Vegan says
That makes me so happy Lisa! I'm really glad you all enjoyed them so much and thank you for coming back to let me know. I appreciate it!
Nico says
What a yummy brekkie. Or lunch. Or supper, even. We loved them. Thank you!
Anna says
These are absolutely delicious Mel!
Sarah says
ooh I'd never had gingerbread pancakes before! They were so good. Can't wait to make them again at Christmas!
Julie says
Hello: Great, great flavor! Thanks for your recipes, they are a joy to make. Oh, I made the pumpkin bread and it was excellent. I fooled all the non-vegans!