These light, fluffy gingerbread pancakes are made with warming winter spices that make them deliciously festive. Spiced with cinnamon, ginger and nutmeg these healthy vegan pancakes are an ideal breakfast for a chilly winter’s morning. Serve with your favourite fruit compote, maple syrup and chopped nuts or seeds.
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There’s something about waking up in the morning to the smell of pancakes cooking isn’t there? Like you just know it’s the weekend,
Add to that the aroma of cinnamon, ginger and nutmeg and I’d say that’s a pretty great start to the day.
Sadly it’s never me that wakes up to the smell of pancakes but I do very much hope that my kids remember these lazy weekend mornings with huge stacks of pancakes when they get older.
These gingerbread pancakes are perfect for a chilly winter morning. I like to serve mine with warm apple compote and crunchy seeds. Sometimes we even sprinkle granola over the top.
And the spices lend themselves perfectly to a Christmas breakfast. Whether you make them in the run up to the big day or on Christmas morning itself they have a lovely festive flavour.
If you're looking for Christmas Day breakfast ideas you might also like my Christmas overnight oats.
How difficult are these gingerbread pancakes to make?
These pancakes are just as easy to make as any other pancakes. The dry ingredients are mixed together and the milk is whisked in.
Leave the batter to rest for five minutes while you heat up your pan.
It’s important to make sure your frying pan is really hot before starting to cook your pancakes. Once it’s hot though, turn the heat down to medium-low to stop the pancakes from burning on the outside before they’ve cooked in the middle.
What should you serve with gingerbread pancakes?
You can serve these pancakes with any of your favourite toppings. Here are some of ours:
- nut butter
- vegan yoghurt
- chopped nuts and seeds
- warm apple compote
- maple syrup
- frozen raspberries
- chia jam
What ingredients do you need to make Christmas gingerbread pancakes?
Full ingredients list, quantities and instructions are at the end of this post.
I usually use oat milk to make my pancakes as this is the plant-based milk alternative that we usually have in the fridge. I’ve also tested them with almond milk and they turned out just as well. You can use any kind of milk, with the exception of coconut milk, to make these pancakes. Neutral flavours are best.
Apple cider vinegar
This is mixed with the milk and then added to the dry ingredients. Its purpose in the recipe is to react with the bicarbonate of soda to help the pancakes to rise a little while cooking. If you don’t have any cider vinegar you can substitute it for lemon juice or white wine vinegar instead.
Although wholemeal flour isn’t as common as plain white flour most big supermarkets stock it. I like to use it where possible to add some extra nutrients and fibre into our meals. If you prefer you can use plain white flour instead.
I find that buckwheat flour has quite a strong taste that my kids are not on board with. By using just 50g in this recipe it adds a little extra protein and fibre and they can’t detect the taste. However, if you don’t have any or can’t find it simply add an extra 50g of regular flour in its place.
Baking powder and bicarbonate of soda
To help your pancakes rise and become light and fluffy.
Ground ginger, cinnamon and nutmeg
All three spices give these pancakes a lovely festive flavour. You could use mixed spice instead or as well. With the ground ginger I've given the option to use 1 teaspoon or 2. I love the fiery taste of ginger and 2 teaspoons was perfect for me. My kids however, much prefer it when I just use 1 teaspoon of ginger.
This is just used to cook the pancakes. You could use melted coconut oil or dairy free spread if you prefer.
Can you freeze this recipe?
Absolutely. Allow them to cool completely. Then you have two options:
- Freeze on a tray without them touching each other for one hour. Then remove and transfer to a freezer bag or box.
- Place a sheet of baking paper between each pancake before freezing. This will stop them sticking together allowing you to remove them individually.
Don’t forget to label and date your freezer container.
Then when you’re ready to serve your pancakes you can let them defrost for 30 minutes before popping in the toaster to firm up. You can also heat them up in the microwave but they will go a bit soft.
Pin gingerbread pancakes for later
How to make vegan gingerbread pancakes
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
- 400 ml milk I use oat milk
- 1 tbsp apple cider vinegar or lemon juice or white wine vinegar
- 250 g wholemeal flour or use plain flour
- 50 g buckwheat flour if you don’t have any you can use an extra 50g of plain or wholemeal flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1-2 tsp ground ginger depending on taste
- 1 tsp ground cinnamon
- Pinch nutmeg
- Sunflower oil for frying
- Measure 400ml milk into a jug. Add 1 tbsp apple cider vinegar, mix and leave to rest.
- Add 250g wholemeal flour, 50g buckwheat flour, 1 tsp baking powder, ½ tsp bicarbonate of soda, 2 tsp ground ginger, 1 tsp ground cinnamon and a pinch of nutmeg to a mixing bowl. Whisk to combine.
- Slowly pour in the milk mixture whisking as you go.
- Once combined leave to rest for five minutes.
- Heat a little sunflower oil in a frying pan. Get your pan nice and hot and then reduce the heat to medium low.
- Spoon in some of your pancake batter* and cook for around 2-3 minutes until one side is cooked. Carefully flip over and cook the other side for a further 2-3 minutes. Don’t have your heat too high or your pancakes will burn on the outside before the inside is cooked.
- Keep warm in a low oven and repeat with the rest of the batter, adding a little extra oil if needed - I spread mine around with a silicone pastry brush so I don’t use too much.
- Serve warm with your favourite fruit compote, maple syrup and chopped nuts or seeds.
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