These gluten free gingerbread pancakes are the perfect breakfast or brunch treat to wake up to this December. Lightly spiced and sweet, they’re packed with all the cosy flavours of the holiday season. Serve them with a dollop of dairy free yoghurt and a generous drizzle of maple syrup for a delicious twist on pancakes the whole family will love.
One of my favourite ways to enjoy a lazy weekend or holiday is with a batch of homemade, fluffy pancakes. And what better way to make things a little extra special over the holiday period than elevating your regular pancakes with the cosy flavours of gingerbread.
Whether it’s classic gingerbread men, a chocolate gingerbread bundt cake, or this gingerbread whiskey sour cocktail, you know I love to spice things up in December!
These gingerbread pancakes are perfect for Christmas morning, or just when you’re feeling like something festive and special to get you through the final days of the year.
Key Ingredients
There are a few ingredients for this gingerbread pancake recipe but all are essential to ensure the softest, lightest textured pancakes you’ve ever had. Each plays a key role whether for texture or for flavour.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Egg – will bind our pancakes and give us extra lift to make sure these are super soft and light.
- Vanilla – as always to add extra flavour.
- Golden syrup – for that classic gingerbread flavour, golden syrup is going to replace the usual sugar. If you’re struggling to find it, you can replace it with dark brown sugar.
- Coconut oil – you could also use melted dairy-free butter instead if you prefer.
- Gluten free plain flour – you could also use regular plain flour if you didn’t need these to be gluten free. Make sure to use a good quality blend such as Bob’s Red Mill.
- Baking powder – to make sure our pancakes are super light and fluffy.
- Spices – I’m using a combination of ground ginger, cinnamon and nutmeg to give us that classic gingerbread flavour.
- Dairy-free milk – I use either oat milk or almond milk but you can also use any plant milk you prefer for the same results.
And of course, don’t forget the pure maple syrup and some dairy free Greek yoghurt for serving.
Step-By-Step Instructions
To make these pancakes you’ll need two bowls, a whisk and a medium non-stick frying pan.
In a medium sized bowl, gently whisk together the flour, baking powder, spices and salt and set aside.
In your large mixing bowl whisk together the egg, coconut oil, vanilla and golden syrup. Add the milk and continue to whisk to combine. Slowly add the dry ingredients to the wet and whisk until a thick batter forms.
🤓Tip! For the fluffiest pancakes and to ensure even cooking, allow the batter to rest for about 10 minutes before cooking.
Cook about a ¼ cup of batter per pancake in a non-stick frying pan over medium heat. You can lightly grease the pan with a little canola oil spray between pancakes if needed. Cook each pancake on one side for a few minutes until bubbles form on the top before flipping and cooking for 2 minutes on the other side.
Be careful the pan doesn’t get too hot as due to the addition of golden syrup in the batter, they are more likely to burn over high heat.
Once all of the pancakes are cooked, stack them high on your plate and serve with some dairy free Greek yoghurt and a generous amount of pure maple syrup.
You can also serve a few small gingerbread cookies on the side for that extra festive presentation.
Recipe FAQs
Absolutely! If you don’t need the recipe to be gluten-free, you can substitute with an equal amount of regular plain flour.
Yes, these pancakes freeze well. Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Reheat in a toaster or microwave before serving.
Yes, you can replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2 ½ tablespoons of water).
More gingerbread recipes:
Gingerbread House
Vegan Gingerbread Men
Chocolate Gingerbread Cupcakes
Gingerbread Loaf Cake
Easy Gingerbread Snack Cake
Vegan Gingerbread Cupcakes
Gluten Free Gingerbread Pancakes
Ingredients
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons golden syrup
- 2 tablespoons coconut oil melted and cooled
- 1 cup gluten free plain flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup dairy-free milk
Instructions
- In a large mixing bowl combine flour, baking powder, spices and salt and whisk to combine.
- In another bowl, whisk together egg, golden syrup, coconut oil, vanilla and milk. Add the wet ingredients to dry and whisk until a thick batter forms. Set aside and rest for 10 minutes.
- Heat a non-stick frying pan and lightly spray with oil. Add ¼ cup of batter per pancake to the pan. Once bubbles have formed on the surface, flip the pancake and cook for another 1-2 minutes. Repeat with remaining batter, wiping out excess oil with a paper towel between batches.
- Serve pancakes with dairy free Greek yoghurt and a very generous drizzle of maple syrup.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published on December 5th, 2021 and has been republished to include more helpful information and new photos.
Sherry says
These sound great. But coconut oil is not my fave so maybe butter instead?
Sally says
Hey Sherry, yes definitely. You could use canola oil or melted butter as a substitute.