Wake up this December to a batch of these festive gingerbread pancakes served with a generous drizzle of maple syrup. The whole family will love these lightly spiced, sweet pancakes full of all those cosy flavours of the holidays.
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.
I love pancakes for breakfast which is why I already have a few other pancake flavour options on the site such as blueberry, banana and carrot cake. But these gingerbread pancakes may have just become my favourite and I know they will also become your go to this December.
Ingredients for gingerbread pancakes
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.
- 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 a dairy-free butter replacement instead
- Gluten free plain flour – you could also use regular flour if you didn’t need these to be gluten free
- 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 oat milk but you can also use soy or almond milk for the same results.
And of course, don’t forget the pure maple syrup and some dairy-free butter for serving.
How to make gingerbread pancakes
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.
Set the batter aside for about 10 minutes to rest 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 butter and a generous amount of pure maple syrup.
These pancakes are honestly one of the best ways to treat yourself in the morning and make the holidays feel a little bit more special. Plus this recipe is gluten free and dairy-free making it an allergy friendly recipe, suitable for the whole family.
Love gingerbread? Why not try these other gingerbread recipes?
Gingerbread House
Vegan Gingerbread Men
Chocolate Gingerbread Cupcakes
Gingerbread Loaf Cake
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 butter and a very generous drizzle of maple syrup.
Notes
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.
Sherry
These sound great. But coconut oil is not my fave so maybe butter instead?
Sally
Hey Sherry, yes definitely. You could use canola oil or melted butter as a substitute.