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    Home » Recipes » Pancakes & Waffles

    Published: Dec 3, 2020 · Modified: Aug 16, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 26 Comments

    Gingerbread Pancakes

    JUMP TO RECIPE PIN WATCH VIDEO
    4.80 from 20 votes
    Gingerbread Pancakes

    Soft & fluffy Vegan Gingerbread Pancakes. Full of rich, festive gingerbread flavour and melt in your mouth delicious!

    a stack of gingerbread pancakes

    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!

    In this post:

    Jump to:
    • How To Make Gingerbread Pancakes
    • Success tips
    • What to serve with gingerbread pancakes
    • Possible variations
    • Storing leftovers
    • Recipe Video
    • Recipe
    • Reviews & Questions

    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!

    gingerbread pancakes on a plate with blueberries

    How To Make Gingerbread Pancakes

    Here's how to make my gingerbread pancakes in 4 very easy steps:

    1. Mix the dry ingredients together in a bowl.
    2. Mix the wet ingredients together in a bowl or jug.
    3. Mix the dry and wet ingredients together gently.
    4. Cook on a lightly greased griddle or skillet.
    a pancake cooking in a pan

    Success tips

    1. 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.
    2. 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.
    3. Don't overmix! It's so important when making pancakes for the very best texture.
    4. 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 and vegan chocolate syrup
    • whipped coconut cream
    • a quick drizzly-glaze made from powdered sugar and orange juice (or lemon juice)
    • date caramel or chocolate sauce
    • gingerbread peanut butter or almond butter
    • berries or poached pears

    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 on 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.
    a stack of pancakes with a fork in it

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    a stack of gingerbread pancakes

    Gingerbread Pancakes

    Author: Melanie McDonald
    4.80 from 20 votes
    Soft & fluffy Vegan Gingerbread Pancakes. Full of rich, festive gingerbread flavour and melt-in-your-mouth delicious!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes minutes
    COOK TIME: 10 minutes minutes
    TOTAL TIME: 20 minutes minutes
    Servings: 6 pancakes

    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
      Prevent your screen from going dark

      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.
      • Preheat the griddle or pan to medium-low and add some vegan butter or oil to grease it. Leave the batter to sit until the pan comes to temperature. 
      • 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

      Storing leftovers and reheating
      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.

      NUTRITION

      Serving: 1pancakeCalories: 174kcalCarbohydrates: 27gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 164mgPotassium: 318mgFiber: 2gSugar: 1gVitamin A: 105IUCalcium: 162mgIron: 2mg
      Tried this recipe?Rate it & leave your feedback in the comments section below!

      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!

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      3.3K shares

      Reader Interactions

      Comments

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        Recipe Rating




      1. Lillielise says

        December 12, 2022 at 9:12 am

        Wow! Thankyou so verk much fot the wonderful recepies!
        Looking forward to test, both making and enjoying the results!
        Happy Christmas!
        Lillielise

        Reply
      2. GT says

        November 28, 2021 at 9:10 am

        4 stars
        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.

        Reply
        • Melanie McDonald says

          November 29, 2021 at 11:18 am

          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.

          Reply
      3. Daniel says

        January 10, 2021 at 12:43 pm

        5 stars
        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.

        Reply
      4. Dawn says

        January 10, 2021 at 8:04 am

        These are scrumptious! Rarely, do I find recipes that have enough ginger for my taste. These are perfection!

        Reply
        • Dawn says

          January 10, 2021 at 8:37 am

          5 stars
          Forgot to give them 5 stars!!

          Reply
          • A Virtual Vegan says

            January 10, 2021 at 5:08 pm

            Thank you Dawn. I'm really pleased you enjoyed them!

            Reply
      5. Michelle says

        December 24, 2020 at 10:44 am

        5 stars
        Will make again, thanks

        Reply
      6. Jared says

        December 20, 2020 at 2:28 pm

        5 stars
        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!

        Reply
        • A Virtual Vegan says

          December 20, 2020 at 2:41 pm

          Thank you Jared! I'm really pleased you enjoyed them. I take my vegan pancake game very seriously ;O)

          Reply
      7. Janice says

        December 07, 2020 at 9:01 am

        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!

        Reply
        • A Virtual Vegan says

          December 07, 2020 at 11:51 am

          I have never tried them with gluten-free flour so don't know if they would need any adjustments to work well. Sorry!

          Reply
      8. Maureen says

        May 07, 2020 at 6:39 am

        5 stars
        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! ?❤️

        Reply
        • A Virtual Vegan says

          May 07, 2020 at 10:54 am

          So pleased you're enjoying them Maureen. I love these too!

          Reply
      9. Maureen says

        October 10, 2019 at 7:08 am

        5 stars
        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

        Reply
        • Melanie McDonald says

          October 10, 2019 at 11:10 am

          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!

          Reply
      10. Beth Mc says

        June 30, 2018 at 3:30 pm

        4 stars
        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!

        Reply
      11. karen dunning says

        February 02, 2018 at 9:20 pm

        5 stars
        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!

        Reply
        • A Virtual Vegan says

          February 03, 2018 at 11:09 pm

          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!

          Reply
      12. Jacqueline says

        November 05, 2017 at 2:58 pm

        5 stars
        You had me at gingerbread. These are amazing!

        Reply
      13. Lisa Lind says

        November 05, 2017 at 6:47 am

        5 stars
        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!!

        Reply
        • A Virtual Vegan says

          November 05, 2017 at 3:10 pm

          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!

          Reply
      14. Nico says

        November 05, 2017 at 2:43 am

        5 stars
        What a yummy brekkie. Or lunch. Or supper, even. We loved them. Thank you!

        Reply
      15. Anna says

        October 30, 2017 at 5:17 am

        5 stars
        These are absolutely delicious Mel!

        Reply
      16. Sarah says

        October 29, 2017 at 1:57 pm

        5 stars
        ooh I'd never had gingerbread pancakes before! They were so good. Can't wait to make them again at Christmas!

        Reply
      17. Julie says

        October 29, 2017 at 6:36 am

        5 stars
        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!

        Reply

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      Melanie McDonald

      I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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