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    Home » Recipes » Vegan Breakfast

    Vegan Gingerbread Pancakes

    Published: Dec 4, 2017 · Modified: Oct 5, 2023 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pancakes on a plate, bowl of batter, and text: Vegan Gingerbread Pancakes.
    Stack of pancakes with text: Vegan Gingerbread Pancakes.

    These fluffy Vegan Gingerbread Pancakes are a tasty way to bring cozy flavors to your breakfast table. Perfect for Christmas and all winter long. They're quick and easy to make with no unusual ingredients.

    A wooden table with a plate of gingerbread pancakes topped with cream and scattered with mini gingerbread men.

    These fluffy vegan pancakes are seriously delicious. The gingerbread spices make them extra special and they have a beautiful flavour.

    You only need store cupboard ingredients (no banana or flax!) and in less than 15 minutes you can all sit down to stacks of heavenly festively spiced pancakes.

    There's something undeniably comforting about the warm embrace of gingerbread spices, especially when they're tucked into a stack of pancakes.

    These Vegan Gingerbread Pancakes are a delightful twist on a classic morning favorite, combining the nostalgia of gingerbread with the fluffy goodness of pancakes.

    You don't need any strange ingredients or wizardry to get the pancakes so fluffy, it's just a bit of apple cider vinegar reacting with some of the other ingredients.

    It produces a bubblingly light and thick pancake that's egg-free and dairy-free.

    I've been making vegan pancakes for years and I've been tweaking and tweaking the recipe. My scrap of paper with the recipe has been crossed out, dripped on, torn a bit and well-used. Now it's time to share this recipe with you all!

    Love gingerbread flavors? Be sure to also try Parkin Cake, Gingerbread Latte and Gingerbread Pumpkin Cupcakes.

    This recipe was originally posted on December 4, 2017, and updated on October 5, 2023 with new images and text. The recipe remains the same.

    Jump to:
    • Reasons to Make This Recipe
    • Ingredients
    • How to make this recipe
    • Serving Suggestions
    • More Christmas Recipes
    • Recipe Tips
    • 📖 Recipe
    • 💬 Comments

    Reasons to Make This Recipe

    • Irresistible Flavor: The combination of ginger, cinnamon, nutmeg, and maple syrup creates a heavenly, cozy flavor that's perfect for fall and winter mornings.
    • Vegan and Dairy-Free: These pancakes are completely plant-based, making them suitable for vegans and those with dairy allergies.
    • Easy to Prepare: With basic pantry ingredients and a straightforward method, these pancakes are a breeze to whip up.
    • Perfect for Special Occasions: Whether it's a holiday brunch or a lazy weekend breakfast, these gingerbread pancakes will elevate any occasion. Perfect for fall and winter.

    Ingredients

    • Plain Flour (All-Purpose): The base of the pancakes, providing structure.
    • Cornflour (Cornstarch): Makes the pancakes extra tender and light.
    • Baking Powder: Adds leavening for that fluffy texture.
    • Spices (Ginger, Cinnamon, Nutmeg): Infuse the pancakes with classic gingerbread flavors.
    • Salt: Balances the sweetness and enhances other flavors.
    • Dairy-Free Milk (Almond, Soy, etc.): The liquid component, creating the pancake batter.
    • Vegetable Oil: Adds moisture and richness to the pancakes.
    • Maple Syrup: Sweetens the batter naturally and imparts a lovely caramel note.
    • Apple Cider Vinegar: Activates the baking powder and adds a subtle tang.
    • Vanilla Extract: Enhances the overall flavor profile.

    Ingredient Substitutions:

    • You can swap the spices for a ready-made gingerbread spice blend.
    • Any dairy-free milk of your choice will work.
    • For a different sweetener, try agave nectar or brown rice syrup.

    How to make this recipe

    Follow these step-by-step instructions, then scroll down to the recipe card for the detailed ingredients list and method.

    Whisking the dry ingredients.

    In a large bowl, mix the flour, cornflour, baking powder and spices. 

    How to make vegan chocolate cake - step 1 add lemon juice to plant milk

    In a separate bowl (or large mixing jug), mix the milk, oil, maple syrup, vinegar and vanilla.

    Add the wet ingredients to the dry and mix. It will still be slightly lumpy, but don’t over-mix or the pancakes will be tough. Set the mixture aside, letting it rest for 5 minutes for fluffier results. 

    Add a drizzle of the oil to a large non-stick frying pan over a medium heat. Ladle small rounds onto the pan and cook for 1-2 minutes on each side until bubbles appear on the surface and the underside turns golden. Flip and cook the other side for 1-2 minutes or until golden. 

    Close up of plate of gingerbread pancakes topped with whipped cream, spices and gingerbread men.

    Serving Suggestions

    • Vegan Whipped Cream: Pile it high for a creamy indulgence.
    • Mini Gingerbread Men: Decorate your pancakes with these adorable gingerbread cookies. Or try making your own vegan gingerbread men.
    • Fresh Berries: A burst of freshness and color on top. Or try cranberry compote or cinnamon apple compote.
    • Maple Syrup: Drizzle generously for that perfect sweet touch. Or mix it up with Cranberry Syrup, Easy Chai Syrup or Blackberry Syrup.
    • Nuts: Crushed nuts, like almonds or pecans, add extra texture.
    • Dusting of Powdered Sugar: For an elegant finish.
    • Vegan Butter: A pat of vegan butter melting over warm pancakes is divine.

    Storage Advice: If you happen to have leftovers (which is rare), you can refrigerate them in an airtight container for up to two days. To reheat, simply pop them in the toaster or microwave for a quick warm-up.

    More Christmas Recipes

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      Reindeer Food
    • Rows of romkugler Danish rum balls in pink paper wrappers on a wooden table.
      Romkugler Danish Rum Balls
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      Snow Globe Cookies
    • Bottle of pomegranate syrup on a wooden table next to a cut open pomegranate.
      Pomegranate Syrup

    Recipe Tips

    1. Lumps Are Okay: Don't overmix the batter; a few lumps are perfectly fine and ensure fluffy pancakes.
    2. Rest Time: Let the batter rest for 5 minutes before cooking for fluffier results.
    3. Perfect Pancake Size: Use a ladle or measuring cup for consistently sized pancakes.
    4. Non-Stick Pan: A non-stick pan ensures even cooking and easy flipping.

    If you're looking for more easy vegan dessert recipes, try my vegan chocolate cake and vanilla vegan birthday cake! They're both hugely popular with hundreds and hundreds of readers loving the recipes.

    If you make this easy vegan pancakes recipe, please tag it with #veggiedesserts on Instagram, Twitter or Facebook. I LOVE seeing your recreations of my recipes!

    📖 Recipe

    Stack of gingerbread pancakes topped with whipped cream and gingerbread men.

    Vegan Gingerbread Pancakes

    Kate Hackworthy | Veggie Desserts
    These fluffy Vegan Gingerbread Pancakes are cozy, Christmas-ready, and effortlessly delicious! Whip up a batch in just 15 minutes.
    5 from 15 votes
    Print Recipe Pin Recipe
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    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Breakfast
    Cuisine American
    Servings 4
    Calories 264 kcal

    Equipment

    • mixing bowl
    • Whisk
    • skillet / frying pan

    Ingredients
     

    • 1 ½ cups all purpose (plain) flour 180g
    • 2 tablespoons cornflour cornstarch
    • 2 teaspoons baking powder
    • ½ teaspoon ground ginger
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • Pinch salt
    • 1 ¼ cups dairy-free milk (almond, soy etc...) 300ml
    • 2 tablespoons vegetable oil plus more for frying
    • 1 tablespoon maple syrup
    • 2 teaspoons apple cider vinegar
    • 1 teaspoon vanilla extract

    Instructions
     

    • In a large bowl, mix the flour, cornflour, baking powder and spices. 
    • In a separate bowl (or large mixing jug), mix the milk, oil, maple syrup, vinegar and vanilla.
    • Add the wet ingredients to the dry and mix. It will still be slightly lumpy, but don’t over-mix or the pancakes will be tough. Set the mixture aside, letting it rest for 5 minutes for fluffier results. 
    • Add a drizzle of the oil to a large non-stick frying pan over a medium heat. Ladle small rounds onto the pan and cook for 1-2 minutes on each side until bubbles appear on the surface and the underside turns golden. Flip and cook the other side for 1-2 minutes or until golden. 

    Nutrition

    Calories: 264kcalCarbohydrates: 42gProtein: 4gFat: 8gSaturated Fat: 5gSodium: 101mgPotassium: 310mgFiber: 1gSugar: 3gCalcium: 214mgIron: 2.2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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      Recipe Rating




    1. Stephanie

      October 05, 2023 at 5:10 pm

      5 stars
      I adore anything ginger so I had to try out these vegan pancakes. We loved these for our Sunday family breakfast - the spices are just right and the house smelled so good!

      Reply
    2. Vicky

      October 05, 2023 at 4:31 pm

      5 stars
      These vegan gingerbread pancakes make for a wonderful holiday breakfast! I love the warm, spice flavors and the fluffy texture of the pancakes. Plus they are vegan! Win-win!

      Reply
    3. Nikki

      December 15, 2022 at 4:55 pm

      5 stars
      They were a perfect breakfast treat. Yummy!

      Reply
    4. Leslie

      November 25, 2022 at 5:31 pm

      5 stars
      They turned out so fluffy and thick. Loved the gingerbread spice flavor, too.

      Reply
    5. Jacqueline

      November 05, 2022 at 7:48 pm

      5 stars
      I had some with vanilla ice cream and maple syrup! Yum!

      Reply
    6. Tara

      December 20, 2021 at 4:21 pm

      5 stars
      Yum! These pancakes were so light and fluffy.

      Reply
    7. Kristina

      December 19, 2021 at 5:13 pm

      5 stars
      Great breakfast recipe. I think I'll make them again and let the kids have them for dessert with all the whipped cream and marshmallows.

      Reply
    8. Jacque Hastert

      December 22, 2019 at 5:36 pm

      5 stars
      Perfect seasonal pancakes. So fluffy!!

      Reply
    9. Elaine

      December 16, 2018 at 5:51 pm

      5 stars
      Turned out perfectly. Awesome recipe!

      Reply
    10. Kristina Smythson

      January 02, 2018 at 12:03 pm

      5 stars
      I made these yesterday and they were fluffy and really yummy. I used gluten-free flour and they worked well. Thanks for the recipe!

      Reply
    11. Sara B

      December 29, 2017 at 12:08 pm

      5 stars
      Really good pancakes! I haven't made vegan ones before so was worried, but these are delicious!

      Reply
    12. Brandy

      December 20, 2017 at 5:33 pm

      5 stars
      This is one amazing stack of pancakes! I love them - they tasted delicious and were really fluffy. finally truly fluffy vegan pancakes! Thank you!!

      Reply
    13. Gabrielle

      December 11, 2017 at 7:17 am

      Will this work with gluten free flour?

      Reply
      • Kate Hackworthy

        December 11, 2017 at 2:48 pm

        Hi Gabrielle

        I haven't tried the pancakes with gluten free flour yet, but I think it should work. I've used GF flour in my vegan cakes with great success. If you try it please let me know!

        Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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