One of my favorite things about the holiday season is the smell — that cozy mix of cinnamon, ginger, and sweet spice drifting from the kitchen. When your house smells like that, you know gingerbread season has officially arrived!
These soft, fluffy vegan gingerbread pancakes fit right in with those festive vibes. Whether you’re cooking up a slow Sunday breakfast or planning your family’s Christmas morning menu, these pancakes bring pure holiday joy to the table.
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Why You’ll Love These Vegan Gingerbread Pancakes
We’re big believers that comfort food doesn’t need eggs or dairy to taste amazing — and these pancakes are proof. Here’s why they’re a holiday must:
- Perfectly spiced: Ground ginger, cinnamon, and cloves bring those classic gingerbread vibes.
- Fluffy and tender: Thanks to baking powder and a splash of apple cider vinegar (aka vegan buttermilk magic).
- Simple to make: Pantry staples, one bowl, and no fancy equipment.
- Customizable: Make them gluten-free, add chocolate chips, or use whole-grain flour for extra heartiness.
- Festive and cozy: Ideal for Christmas breakfasts or any chilly morning that needs a little extra warmth.
Ingredients You’ll Need
All of these are easy-to-find store cupboard ingredients, and many are likely already in your pantry.
Dry ingredients:
- 1 ½ cups all-purpose flour (or a gluten-free flour blend)
- 2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- Pinch of salt
Wet ingredients:
- 1 cup non-dairy milk (like unsweetened vanilla almond milk)
- 1 tbsp apple cider vinegar
- 2 tbsp molasses
- 2 tbsp maple syrup or coconut sugar
- 2 tbsp melted vegan butter or coconut oil
- 1 tsp vanilla extract
Optional add-ins:
- Chocolate chips
- Candied ginger
- Ginger preserves swirl
How to Make Vegan Gingerbread Pancakes
You’ll be amazed how quickly these come together — no electric hand mixer or fancy tools required.
- Mix the dry ingredients.
In a large bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. - Combine the wet ingredients.
In a separate bowl, mix non-dairy milk, apple cider vinegar, molasses, maple syrup, melted vegan butter, and vanilla. Let it sit for a minute to curdle slightly — that’s your vegan buttermilk! - Make the batter.
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Don’t overmix — a few lumps make for fluffier pancakes. - Heat your pan.
Warm a nonstick pan, griddle pan, or non-stick frying pan over medium heat. Lightly coat with cooking spray, vegetable oil, or coconut oil. - Cook the pancakes.
Pour about ¼ cup batter per pancake. Cook until bubbles form on top (2–3 minutes), then flip and cook another 1–2 minutes until golden brown. - Keep warm.
Place cooked pancakes on a plate and cover with a towel or keep in a low oven while finishing the batch.
Serving & Topping Ideas
Here’s where the fun starts — pile your pancakes high and get creative with the toppings!
- Coconut whipped cream or coconut cream
- Sweet Ginger Maple Syrup or homemade Ginger Maple Syrup
- Pomegranate seeds for a festive pop of color
- Vegan butter and pure maple syrup
- Dust of cocoa powder for a chocolatey twist
These pair beautifully with a hot cup of coffee or Vegan Hot Chocolate (another cozy favorite!).
Tips for the Fluffiest Vegan Pancakes
- Let the batter rest for 5 minutes before cooking.
- Use apple cider vinegar + almond milk for the perfect vegan buttermilk texture.
- Cook on medium heat — not too hot, or the molasses can cause quick browning.
- For extra lift, sift your flour and baking powder first.
- To freeze: layer cooled pancakes with parchment and store in an airtight container.
FAQs
1. Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend or buckwheat flour for a heartier version.
2. What’s the best plant milk to use?
We like unsweetened vanilla almond milk for a balanced flavor, but oat or soy milk also work great.
3. Can I make them oil-free?
Yes, replace melted vegan butter or coconut oil with unsweetened applesauce.
4. Can I double the recipe for a crowd?
Definitely — perfect for a family Christmas breakfast or holiday brunch with friends.
5. How do I store and reheat them?
Store leftovers in the fridge up to 4 days or freeze for a month. Reheat in the toaster or oven for a quick breakfast.
Wrap-Up
These Vegan Gingerbread Pancakes are everything we love about the holidays — warm, spiced, and made with compassion. They’re a sweet reminder that festive comfort food can be kind, simple, and satisfying for everyone at the table.
If you give them a try, share your pancake stack in our closed Facebook group, The Peas and Carrots Society — we’d love to see your cozy creations!
For more delicious vegan pancake recipes, check out our recipes for: