Gingerbread Pancakes

I feel like with every new recipe I create, it becomes my new favorite recipe. I have been kinda poopy at giving you solid holiday recipes, so I sat down the other day and decided that I would need to think of something fun. I didn’t have to think for too long because the idea of a gingerbread pancake came to me immediately. I have been craving pancakes lately so it doesn’t take too much introspection to realize where the idea came from.

When I thought of making them, I was still packing up at home for our road trip back to Washington for the holidays, and I did not have time to try them out there, so I just started my grocery list for the things I thought I’d need, I packed a little gingerbread man cookie cutter to try experimenting with gingerbread man pancakes (total fail), and I talked to Mitch all throughout the road trip about the things I would try with it. What a good sport he is when I’m excited about a recipe.


This morning I finally felt ready to try the pancakes out, and day-um they turned out great. I am grateful to be staying at Mitchy’s parents’ house while we are in town, where they gave me permission to cook up a storm in their kitchen. While I was making the pancakes this morning, his mom made a strawberry-cranberry compote to pour on top of them, and it turned out so perfectly. The cranberry and gingerbread flavors gave it a very Christmas-y feel, and it made me giddy for the holidays again. Isn’t that what holiday foods are for, getting into the spirit? I hope so, because my tummy is ready for all of the holiday foods right now.


I did not need to do much adjusting with the recipe during my second, improved-recipe batch, and they turned out to have such a perfectly mild gingerbread flavor. They don’t pack the punch that the cookies sometimes do, and I like them even better for it. If you wanted a sharper taste, you could definitely increase the cinnamon, ginger, and nutmeg by maybe 1/4-1/2 teaspoon each until you have your ideal flavor combination. This recipe is very simple and mild, I can’t imagine it offending anyone’s senses. And I am speaking as someone who is NOT a fan of ginger.



I also have a deliciously creamy coconut maple syrup recipe that’s super simple and festive that I will add onto this one. It’s my equivalent of the icing that you find on gingerbread cookies, sweet and creamy to balance out the spicy ginger.

Thanks so much for stopping by. Love ya!



Vegan Gingerbread Pancakes
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For Pancakes
  1. ♥ 1 1/2 cups flour
  2. ♥ 1 teaspoon baking powder
  3. ♥ 1 teaspoon cinnamon
  4. ♥ 1/2 teaspoon baking soda
  5. ♥ 1/2 teaspoon ginger
  6. ♥ 1/4 teaspoon nutmeg
  7. ♥ (Optional) 1/4 teaspoon salt
  8. ♥ 1 tablespoon flax meal
  9. ♥ 3 tablespoon hot water
  10. ♥ 1 1/2 cup almond milk
  11. ♥ 3 tablespoon molasses
  12. ♥ 1 teaspoon vanilla
For coconut icing syrup
  1. ♥ 1/4 cup canned coconut milk
  2. ♥ 1/4 cup maple syrup
For Pancakes
  1. Mix dry ingredients together in a large bowl, including the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt (if using).
  2. Separately, combine the flax meal and water and set aside for 5 minutes.
  3. Add the almond milk, molasses, vanilla, and flax mixture into the dry ingredients, and whisk together until smooth.
  4. Pour pancake mix by 1/3 cup onto a pan/griddle on medium heat and flip when browned and solid. Brown other side.
  5. Serve!
For coconut icing syrup
  1. Whisk together coconut milk and maple syrup until smooth.
  2. Pour liberally on top of pancakes.

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