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.

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.

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.

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. 

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

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

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

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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

 

UK Measures<< Convert to USA Measures >>

• 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.