Super easy and deliciously spiced gingerbread pancakes that are secretly vegan, eggless, and gluten free! Perfect for Christmas breakfast!

Easy Gingerbread Pancakes (Vegan + Gluten Free!)

Why you’ll love these easy gingerbread pancakes

If you’re looking for a quick, easy, and simple Christmas morning breakfast that everyone will love, then you must try these amazing and fluffy gingerbread pancakes. 

These gingerbread pancakes are like eating gingerbread cookies but in pancake form. They’re full of warming spices, like ginger, cloves, and cinnamon, and rich with molasses.

And they’re naturally eggless, dairy free, vegan, and gluten free! We even have an option to make these holiday pancakes Paleo friendly as well (and nut free!).

vegan gingerbread pancakes

Ingredients:

For these gingerbread pancakes, you can actually make them a few different ways. We’re making them super simple by keeping them entirely eggless and dairy free (so these pancakes are vegan!). However, you can also make them gluten free and grain free as needed!

Here’s what you need for these healthier vegan pancakes:

  • Flour: To make these gingerbread pancakes Paleo and gluten free, you can use cassava flour. I love Edward & Sons cassava flour here. If you just need gluten free, oat flour or gluten free 1:1 baking flour works amazing! And if you just want vegan gingerbread pancakes, then you can easily swap in regular all purpose flour 🙂
  • Molasses: You can’t have gingerbread flavored anything without molasses!
  • Ground ginger & cinnamon: For flavor!
  • Vegan buttermilk: This is a combination of dairy free milk (any of your choice- I recommend coconut milk, soy milk or oat milk!) and apple cider vinegar or lemon juice. You’ll make this yourself and allow it to curdle for 5-10 minutes.
  • Baking soda & powder: If you want truly Paleo pancakes, you can leave out the baking powder, as the baking soda will react with the buttermilk and create the rise.
  • Coconut sugar: Using coconut sugar not only adds a wonderful caramelized flavor to these pancakes, but it’s naturally vegan as well!
  • Applesauce: This is our egg replacement for these gingerbread pancakes. Don’t worry- you won’t miss the eggs at all!
gingerbread pancake ingredients

How to make vegan gingerbread pancakes (overview):

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Here’s how to make these amazing vegan gingerbread pancakes

  1. Whisk together the dry ingredients.

    In a large bowl, whisk together the flour, arrowroot (to help bind the pancakes a bit better), spices, baking soda, and baking powder. Then set aside.whisking dry ingredients

  2. In a large bowl, whisk together the wet ingredients.

    This will be your molasses, applesauce, coconut sugar, and vegan buttermilk.whisking wet ingredients for pancakes

  3. Add in the flour mixture to the dry and mix again!

    You’ll notice the batter begins to bubble- this is good! This means that the baking soda is working to create rise in our pancakes and make them extra fluffy!making vegan pancake batter

  4. Heat the pancake griddle and pour the batter on.

    I like to cooke each pancake until you start to see little bubbles forming on the top. This is a sign that the bottom of the pancake is cooked enough and you can flip! You can also use a large saute pan or skillet if you don’t have a griddle!cooking pancakes on griddle

  5. Flip the pancakes and cook again!

    Once cooked on the other side, you can serve your gingerbread pancakes and top!vegan gingerbread pancakes

Gingerbread pancake topping ideas:

For these gingerbread pancakes, you can use classic pancake toppings or some extra fun holiday and Christmas themed toppings!

Here are my favorite vegan friendly pancake toppings:

  • Maple syrup
  • Coconut whipped cream (you can either make your own coconut whipped cream or use store bought! For store bought, I love Forager Project)
  • Chopped pecans
  • Pomegranate seeds
  • Dusting of cinnamon & ginger
  • Pat of vegan butter (LOVE Miyoko’s vegan butter or Flora Plant Butter for this!)
  • Chopped walnuts
  • Chocolate chips
  • Candied ginger
stack of vegan gingerbread pancakes

You are just going to absolutely love these easy vegan gingerbread pancakes! They’re perfect for Christmas morning or any holiday weekend brunch! Absolutely everyone will love them, vegan or not. You won’t even be able to tell they’re eggless!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Easy Gingerbread Pancakes (Vegan + Gluten Free!)

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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Easy Gingerbread Pancakes (Vegan + Gluten Free!)

Vegan Gingerbread Pancakes (Gluten Free)


Description

Super easy and deliciously spiced gingerbread pancakes that are secretly vegan, eggless, and gluten free! Perfect for Christmas breakfast!


Ingredients

Scale
  • 1 1/2 cups cassava flour
  • 2 tbsp arrowroot starch
  • 2 tbsp coconut sugar
  • 2 teaspoons baking powder
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 1/2 cups coconut milk + 1 tsp apple cider vinegar
  • 2 tbsp unsweetened applesauce
  • 2 tablespoons molasses
  • 2 teaspoons pure vanilla extract

Instructions

  1. Prep: Measure out all ingredients. Mix the coconut milk with apple cider vinegar to create vegan buttermilk, and set aside. Prep your pancake griddle by greasing it lightly with oil. Set aside.

  2. Whisk the dry ingredients: In a small bowl, whisk together the cassava flour, arrowroot, cinnamon, ginger, and baking powder. Set aside.

  3. Make the gingerbread pancake batter: In a large bowl, whisk together the vegan buttermilk, molasses, and applesauce. Add in the flour mixture, and whisk until there are no more clumps of flour. The batter will be slightly runnier than regular pancake batter. 

  4. Cook the pancakes: Allow your pancake batter to rest as your pancake griddle heats. Once heated, pour about 1/3 cup of batter per pancake. Cook for about 3-4 minutes, or until there are bubbles forming on the top of the pancakes. The edges should look set as well. Flip and cook for another minute on the other side. Then plate and repeat for any remaining batter.

  5. Serve! Top your vegan gingerbread pancakes with coconut whipped cream, sugared cranberries, maple syrup, and/or vegan butter!