The most amazing Vegan Gingerbread Pancakes ever! These are so fluffy, soft, rich of gingerbread spices, so easy to make and completely oil-free! Only 7 main ingredients!
VEGAN GINGERBREAD PANCAKES
It should come as no surprise that my favorite pancakes would be gingerbread pancakes since my favorite cake ever is my Vegan Gingerbread Cake! These pancakes are incredible. They are just as amazing, if not more, than my Best Vegan Pancakes and my really popular Fluffy Vegan Pancakes. They are so fluffy, so soft, very rich in spices and you’d never know they are vegan. These are completely cooked and fluffy in the middles, too. No raw mushy insides like so many vegan pancakes can be.
These are even made without any oil, completely oil-free and have no nut butter and can be made with coconut milk, too! My daughter even went crazy over these. If you need gluten-free, make my Vegan Gluten-free Gingerbread Pancakes!
INGREDIENTS NEEDED
(Only 7 main ingredients needed. Full details and measurements on the recipe card below.)
- All-purpose flour: I wanted this to be an easy no-fuss simple pancake recipe. So many of you make my regular pancake recipes the most (that are not gluten-free), so I figured you’d love another one. I have not tested this as gluten-free, as gluten-free pancakes can be quite tricky to still get that amazing fluffy, non-dense texture, but I hope to be updating soon with a gluten-free version.
- Potato starch: This is what makes these so fluffy without adding any eggs. Eggs are what make regular pancakes so fluffy and actually cook in the middle. Potato starch gives the best fluffy and soft texture. It can be tricky to find in stores, so I always order mine from Amazon and it literally arrives the next day! Linked below on the recipe card.
- Baking powder
- Gingerbread spices: You can use my homemade gingerbread spice blend or follow the amounts I’ve specifically listed and used here in this recipe, as I really wanted a potent, strong, spicy ginger pancake.
- Non-dairy-milk: I tested these pancakes with both canned lite coconut milk and also regular almond milk. Both work beautifully! However, note the adjustments under NOTES below on the recipe card, as since coconut milk is much thicker, you need additional water.
- Maple syrup
- Molasses: The flavor is exceptional with molasses, as well as it’s a key ingredient to the moisture of these pancakes. Since these are both oil-free and have no almond butter, they get a lot of their moisture from the molasses! You do not want to skip it. You can find regular molasses at most grocery stores, even Target and Walmart.
HOW TO MAKE VEGAN GINGERBREAD PANCAKES
Step 1: Combine the dry ingredients in a large bowl and whisk well.
Step 2: Mix the wet ingredients in a separate bowl. Pour the wet over the dry and gently whisk until smooth, being very careful not to overmix.
Step 3: Let the batter sit 10-15 minutes while heating up your nonstick pan over medium-low heat (closer to low). This helps the pancakes to all cook evenly and fluffy on the insides.
Step 4: After the time is up, cook each pancake, using 1/4 cup of batter for 4-5 minutes for the first side until there are a few tiny bubbles and it’s starting to have a dry look before flipping to cook 2 minutes on the opposite side.
Step 5: Serve with maple syrup and fruit or whatever you like!
MORE VEGAN PANCAKE RECIPES
- Vegan Sweet Potato Pancakes
- Vegan Gluten-free Buttermilk Pancakes
- Vegan Peanut Butter Chocolate Chip Pancakes
- Fluffy Vegan Blueberry Pancakes
- Vegan Cookies ‘N’ Cream Pancakes
- Vegan Gluten-free Corn Flour Pancakes
Vegan Gingerbread Pancakes (So Fluffy)
Ingredients
- 1 cup (128g) regular all-purpose flour
- 3 tablespoons (30g) potato starch (See Notes)
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 4 teaspoons gingerbread spice mix (store-bought or my blend listed below)
- 1/2 cup canned lite coconut milk OR almond milk (SEE NOTES!), room temperature
- 3 tablespoons (60g) pure maple syrup
- 2 tablespoons (40g) regular molasses, not blackstrap (See Notes)
- 2 1/2 tablespoons (38g) warm water ONLY if using the coconut milk (omit if using almond milk)
EASY GINGERBREAD SPICE MIX
- 2 teaspoons ground ginger, 2 teaspoons cinnamon, 1/2 teaspoon allspice (SEE DIRECTIONS)
NOTE
- Just like with baking, I always strongly encourage the use of a scale with pancakes. Pancakes, since they are cooked so quickly and are vegan, getting precise measurements is so important so that the texture turns out right. Mismeasuring could cause overly dry pancakes, too thick or thin of a batter and uncooked centers. Make sure to add the bowl, hit zero and then start measuring, making sure to hit zero in between each addition. You do NOT need to even use cups, just the scale, bowl and my gram weights listed.
- I use this scale.
- I use this pancake griddle. It never sticks and requires no oil.
Instructions
- To a large bowl, combine the flour, starch, baking powder, salt and spices. NOTE: The 2 teaspoons of ginger give a bold kick of ginger flavor that I absolutely loved. The batter will taste kind of spicy, but the cooked pancakes tasted perfect to me. Even my 9 year old daughter LOVED them. However, if you are really not a large ginger fan or have really sensitive kiddos, then reduce to 1 1/2 teaspoons, but no less or they will be missing that gingerbread flavor. They are much more mild with less.
- Whisk all the dry ingredients until thoroughly mixed.
- To a separate medium bowl, combine the room temperature milk (warm water if using the coconut milk version), syrup and molasses and mix until smooth.
- Pour the liquids over the dry and gently whisk just until mixed and no more visible flour, but be careful to not overmix or you'll end up with chewy pancakes. The batter will be on the thick side, this is normal, do not add more liquid unless you want thin dense pancakes. Thick batter makes for thick, fluffy pancakes.
- Important: Let the batter sit 10-15 minutes and heat up your pan or griddle over medium-low heat, closer to low while the batter sits. A hot pan makes for better cooked and fluffy pancakes and allowing the batter to sit does the same. The baking powder needs that time to sit and absorb and react with the ingredients so your pancakes turn out fluffy and cooked through.
- Once ready, add 1/4 cup batter for each pancake. You should get 6 if using the almond milk and likely 7 with the coconut milk. Allow the pancakes to cook 4-5 minutes on the first side. They should start to have a few tiny bubbles and getting a dry-ish look on top, then you know it's time to flip. Cooking it over this medium-low heat allows them to cook through best. Too high will burn the bottoms before the middle cooks through.
- Flip over and cook another 2 minutes and remove. Serve with syrup and fruit!
Notes
- FLOUR: I wanted this to be an easy no-fuss simple pancake recipe. So many of you make my regular pancake recipes the most (that are not gluten-free), so I figured you'd love another one. I have not tested this as gluten-free, as gluten-free pancakes can be quite tricky to still get that amazing fluffy, non-dense texture, but I hope to be updating soon with a gluten-free version.
- POTATO STARCH: This is what makes these so fluffy without adding any eggs. Eggs are what make regular pancakes so fluffy and actually cook in the middle. Potato starch gives the best fluffy and soft texture. It can be tricky to find in stores, so I always order mine from Amazon and it literally arrives the next day! Linked below on the recipe card.
- GLUTEN-FREE: If you need gluten-free, make my gluten-free version here!
- MOLASSES: The flavor is exceptional with molasses, as well as it's a key ingredient to the moisture of these pancakes. Since these are both oil-free and have no almond or nut butter, they get a lot of their moisture from the molasses! I really wanted to offer you all a recipe that didn't rely on nut butter, so the molasses is key for both gingerbread flavor and texture. You do not want to skip it. You can find regular molasses at most grocery stores, even Target and Walmart. I use the Grandma's brand.
- MILK: I tested these pancakes with both canned lite coconut milk and also regular almond milk. I know many avoid coconut, so I wanted to make sure almond milk could work. Both work beautifully! A couple of important notes: Since coconut is higher in fat, that version will be slightly more rich and soft. The almond milk version was still incredible, but they are slightly more dry and less soft/tad more chewy, but that is quickly solved when you add syrup anyways. Additionally, since coconut milk is much thicker than almond milk, the liquid amount varies. If making the coconut milk version, make sure to use lite or the batter will be excessively thick and do not use the polar brand, it is full of fillers and will ruin the texture. I use the Sprouts lite coconut milk. You will need the water listed if making the coconut milk version. You will not need the water if doing the almond milk version since it's a much runnier milk.
- NUTRITION: Nutrition stats are based off of coconut milk. It will be much less if using almond milk.
Nutrition
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Hi can we make these in a sheet pan?
I have never tried that, so I am really not sure!
Brandi, you completely derailed our dinner plans when I saw this recipe come through in your email today… and I’m SO HAPPY YOU DID!!! These are phenomenal! The flavor is absolutely amazing and they are so incredibly fluffy! You NAILED IT!!!
Made these for dinner tonight. They were delicious! I was hesitant to make them, as my family isn’t a really big fan of gingerbread but they got eaten right up! They were really satisfying too. I had two along with some roasted potatoes and beans and I felt stuffed! Next time I would do a little less ginger to better meet my family’s taste.
I’m so happy to hear you and your family loved these Rae! Yes, do the 1 1/2 teaspoon I suggest in step one for a reduced ginger amount. As noted, we loved the spicy ginger of the 2 teaspoons, but I’m also obsessed with ginger, haha, so that’s why I suggested the reduced amount for those who want less of a kick. Thank you so much for making them!
You made my day Cat!!! They looked so beautiful on Instagram and I’m so thrilled you loved them as much as we did!
I have already ordered my potato starch and can’t wait to make these…..but I have a question…. could you use whole wheat or any other whole grain flour or would that ruin the “fluffiness”?
Hi Elaine! Do you have whole wheat pastry flour? That is the best sub for white flour and they will still be really soft that way. Just keep in mind that they will be flatter and not as tall/fluffy. I would not use regular whole wheat though. It will give a very strong grain taste and with it being so much higher in protein, they will be much chewier and dense and not as soft/fluffy.
Can I replace the potato starch with tapioca starch?
Hi! No, tapioca starch would make them dense and gummy. The potato starch makes them very soft and fluffy. I linked above to the one I use.
I have a question for you, Brandi.
Can this recipe be baked in a 9″ square pan?
If not, would you consider doing a recipe for gingerbread that’s baked in a pan?
Hi Gail! Hmmm, I’m not really sure that would work. These are very low-fat, so they work best as pancakes, since they cook so quickly. I’m thinking they might be dry cooked in a pan, but then again, I’ve never tried it, so I’m just not sure! But yes, I actually already have a vegan gingerbread cake. It is my most popular holiday cake recipe! Linked in the top of the post 🙂
Also, I am going to try this recipe this coming weekend.
I think my family will love them!
Can’t wait to see if you are able to make this recipe gluten free!
Can you use soy milk?
I’ve not tried soy milk, so I’m not sure. Soy milk is high protein, which is the opposite of coconut milk, which means they will be more chewy than light and soft. You can try it, I just would jerk that in mind that the texture will change.
Can whole wheat flour be used?
Whole wheat will make them much more grainy and dense, so that’s up to you if you want to try it.
Okay…I had originally intended on making the gluten-free version, but since we’re no longer gluten-free and we currently have our “selective eating” niece living with us, I opted for this recipe instead! They were a huge hit! I’ll definitely have to double the recipe next time 🙂 All of us loved the spice level – Literally gingerbread in pancake form…we’re all huge ginger lovers! Adding this into our Sunday pancake/waffle rotation! xo
Yay, so happy y’all loved these! Thank you so much for making them Mandy!!
These were a hit!!!
After making the gingerbread cookies, I had to try these. Also very good. I used Trader Joe’s reduced fat coconut and the water and the batter was really really thick, so I added a little almond milk. I used whole wheat pastry flour, so that may be why I needed the extra liquid. It was still thicker than I am used to for pancakes, and more gooey (probably from the potato starch) but came out nice and fluffy. I also added nutmeg, cloves, and allspice like in the gingerbread spice recipe
What a delicious Christmas morning breakfast! A really delicious flavour that is so much more than a simple pancake. We all loved them. Thank you!
So happy to hear this Kimberly, thank you!