Everyone is familiar with gingerbread cookies, but have you ever had actual gingerbread? It’s thick and the perfect combination of chewy and cake-y, almost like a brownie. These Gingerbread Pancakes are a little bit like that old-fashioned gingerbread, but made in pancake form. They’re soft, pillowy, and fluffy; ginger-scented, with the rich, deep flavor of molasses. There’s something quite magical about making these pancakes on Christmas morning. It’s as if the second you make them, the pixies and fairies and elves come out of nowhere and cover your home with Christmas cheer. But why limit yourself to gingerbread pancakes on Christmas only? There’s no reason not to make them all year long!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Soy milk – Or use your favorite vegan milk.Apple cider vinegar or lemon juice – This is the acid you need to create the plant-based buttermilk.All-purpose flour Baking powderSea saltGranulated sugar – Or use maple syrup or agave if you prefer.Vegan butter or oil – Here’s how to make your own vegan butter.Ground gingerCinnamonGround cloves/allspiceNutmeg – Use freshly grated nutmeg if you can—it’s so good!Sugar cane molasses
How to Make Gingerbread Pancakes
These pancakes are easy enough that you can whip them up for Christmas morning and still have time to wrap a few last minute gifts! Make the buttermilk. Whisk the nut milk and lemon juice or vinegar in a small bowl or measuring cup. Let the mixture sit for 5 minutes, or until it thickens. Sift the dry ingredients. Place the flour, baking powder, and salt in a sifter and sift it into a large mixing bowl. Finish the pancake batter. Add the sugar, melted butter or oil, spices, molasses, and buttermilk to the bowl with the dry ingredients. Use a spatula to gently stir the batter until just combined. Prepare. Heat a griddle pan or large cast iron skillet over medium heat. Brush it with coconut oil or vegan butter. Cook the pancakes. Pour about ¼ cup of batter onto the griddle for each pancake; make as many pancakes at a time as you have room for. Once bubbles start to form on top, allow the pancakes to cook for about 2-3 more minutes, then flip them over once the bubbles begin to pop. Cook for about 2-3 more minutes on the other side, or until the batter is cooked through. Transfer the finished pancakes to a plate and repeat until all the batter is used. Serve. Enjoy the pancakes hot, sprinkled with powdered sugar or drizzled with maple syrup on top.
Tips for Success
Here are some tips for making perfect gingerbread pancakes.
Mixing the batter. It’s okay to have some lumps in the batter, but this can be minimized by sifting the dry ingredients first. If you over-mix once you add the liquid ingredients, you’ll end up with tough pancakes! Cooking tips. Pancake making takes a bit of practice. Make sure your griddle is hot, and wait until the pancakes have formed a lot of bubbles before flipping them. The first few pancakes may not be perfect, but by the third, you should get into a good groove and have a better idea of when to flip!Topping ideas. In addition to syrup or powdered sugar, you can top your pancakes with coconut whipped cream, candied pecans, chocolate chips, sautéed apples, or candied ginger.
How to Store
Store any leftover pancakes in an airtight container in the refrigerator for 2 to 3 days. Reheat them in the microwave or pop them in a 350ºF oven for 5 to 10 minutes, or until they’re warmed through.
Can I Freeze This Recipe?
Pancakes are fabulous for freezing! Store them in a freezer bag for up to 2 months. You can warm them up in the microwave or in the oven at 350ºF—they should take about 15 minutes to warm through. Enjoy friends! If you make this gingerbread pancake recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
