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These Vegan Gingerbread Pancakes are the perfect breakfast treat to enjoy for a Christmas brunch or throughout the holiday season. They’re thick, fluffy and perfectly spiced with classic gingerbread spices. Have this vegan breakfast stack on the table in just 30 minutes!
We absolutely LOVE pancakes at our house. They always hit the spot when you’re craving something more comforting than a bowl of oatmeal and can be made an infinite number of ways. Plus, they’re very easy to make without eggs or dairy!
If you’re looking for a super simple recipe to make Christmas morning, you will love these gingerbread pancakes. They come together in just minutes and the recipe can be doubled or tripled to feed a crowd.
After indulging in these vegan gingerbread pancakes, be sure to check out our other vegan pancake recipes:
- Vegan Buttermilk Pancakes
- Vegan Banana Pancakes
- Vegan Carrot Cake Pancakes
- Blender Oatmeal Pancakes
- 3-Ingredient Vegan Pancakes (Gluten-Free)
- Sweet Potato Pancakes
- Vegan Pumpkin Pancakes
Ingredients You’ll Need
- Flax egg: Ground flaxseed mixed with water turns into a thick, gelatinous mixture, similar to eggs! This helps bind the batter together and give it structure as it rises.
- Vegan milk: We recommend unsweetened plant-based milk to prevent the milk from changing the flavor of these gingerbread pancakes. We opted for almond milk, but any vegan milk of choice will work!
- Apple cider vinegar: This acid helps curdle the vegan milk (slightly thickening it) and cause it to develop a sour taste, similar to buttermilk. Apple cider vinegar will also activate the baking soda and will help make the pancake batter light and fluffy.
- Molasses: Just like in our Homemade Gingerbread Loaf, Vegan & Gluten–Free Ginger Molasses Cookies and Vegan Gingerbread Cookies, molasses is an essential ingredient for adding sweetness, bold flavor, and the classic dark color. We like to use Grandma’s Original Molasses.
- Vanilla: Optional, but adding a small splash of vanilla will help enhance the flavors in the spices and molasses.
- Flour: We only tested these vegan gingerbread pancakes using all-purpose flour, but based on experience, we think Bob’s Red Mill 1:1 baking flour should work well as a gluten-free option.
- Baking powder + baking soda: These leavening agents both raise the pancakes and encourage them to brown.
- Sugar: We used granulated cane sugar to add a neutral sweetness. If you prefer an extra rich flavored gingerbread, opt for brown sugar. This will add additional molasses to the pancakes, making them bolder in flavor. Always use organic sugar – conventional sugars are not always vegan-friendly due to the production method.
- Spices: A simple mix of cinnamon, ground ginger, salt, ground nutmeg, and ground cloves will perfectly spice these gingerbread pancakes without being overpowering.
- Mixing bowls
- Non-stick pan or griddle
How to Make Vegan Gingerbread Pancakes
- Prepare a flax egg. In a small bowl, combine the flaxseed meal with water and mix until uniform. Set aside for 10-15 minutes to thicken.
- Mix together the wet ingredients. In a medium-sized mixing bowl whisk together the almond milk, apple cider vinegar, molasses, and vanilla extract. Set aside.
- Mix together the dry ingredients. In a separate large bowl, whisk together the flour, baking powder, baking soda, sugar, cinnamon, ginger, salt, nutmeg, and ground cloves.
- Pour the wet ingredients into the dry. Mix together using a spatula until just combined. Do not over-stir as this creates tough pancakes.
- Cook the pancakes! Lightly grease the hot non-stick panor griddle and add ¼ cup of pancake batter at a time. Once the edges of the pancakes begin to dry and bubbles appear on the surface, flip the pancakes and cook for a few minutes more.
- Serve warm with your desired toppings and side dishes.
We love serving these vegan gingerbread pancakes with the breakfast classics: A side of vegan bacon or tempeh bacon, tofu scramble, and oven roasted breakfast potatoes. You also can’t go wrong with topping your pancake stack with a pat of vegan butter, coconut whipped cream, and a drizzle of maple syrup. Don’t be afraid to make them decadent!
Storage and Reheating Instructions
Leftover vegan gingerbread pancakes will keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
To freeze, spread the pancakes on a baking sheet with 1” in between each. Place the baking sheet in the freezer and freeze the pancakes until solid, about 1 hour. Transfer the pancakes to a freezer safe bag or container, removing as much excess air as possible. Flash freezing should help prevent the pancakes from sticking together, but if you’d like to ensure they do not stick when stacked, place a piece of parchment paper between each pancake before sealing.
Reheat leftover pancakes in the microwave, oven, or in the toaster. If reheating in the oven, warm the pancakes at 350ºF for about 10 minutes.
Why are my pancakes chewy and not fluffy?
It is likely you overmixed the pancake batter. To avoid dense, chewy pancakes, slowly mix the batter until just combined. Don’t worry about mixing all of the lumps out of the batter – lumps are okay!
What is a vegan substitute for eggs in pancakes?
One of our favorite egg replacer in vegan pancakes is flaxseed meal. When mixed with water, it makes the perfect binder and vegan egg substitute. We also used silken tofu in our Blender Oatmeal Pancakes and mashed banana in our 3-Ingredient Pancakes with great results.
Is pancake batter better thick or thin?
It depends on the recipe! This vegan gingerbread pancake batter is on the thicker side compared to some of our other pancake recipes, but it’s still light and fluffy. If you’re looking for a classic vegan pancake recipe, try our Vegan Buttermilk Pancakes.
More Holiday Vegan Breakfast Recipes You May Enjoy:
- Vegan Breakfast Casserole
- Easy Vegan Spinach & Artichoke Quiche
- Vegan Apple Cider Coffee Cake
- Classic Vegan French Crepes
- Classic Vegan French Toast
- Vegan Cinnamon Rolls