Fluffy Gingerbread Pancakes (Vegan & Gluten-Free!)

GFGluten Free

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Fluffy, Vegan, and Gluten-Free, these Gingerbread Pancakes are the perfect holiday breakfast! They’re full of warming spices, whole grains, and big flavor.

The smell + flavor of Gingerbread automatically reminds me of the holidays. So, naturally, why wouldn’t I want to transform the classic cookie into a pancake? 

The more excuses I have to celebrate this time of year (and eat yummy food), the better.hand pouring cream cheese icing over stack of gingerbread pancakes on white plate


While eating cookies for breakfast doesn’t sound too terrible in and of itself, I think we can all agree that pancakes are an equally as yummy (and perhaps more reasonable) option. These Fluffy Gingerbread Pancakes are also Vegan, Gluten-Free, and packed with flavor – thanks to a few simple and healthy ingredients! 

ingredients for fluffy gingerbread pancakes on wood cutting board

These vegan gingerbread pancakes are made with warming spiced and a few plant-based ingredients! I decided to use a combination of oat flour and buckwheat flour in this recipe. The oat flour adds a natural sweetness to the batter and gives these pancakes a fluffy texture, while the buckwheat flour adds a nice heartiness + nutty flavor.

Combine those with some vegan buttermilk (for extra fluff), a flax “egg”, and your classic gingerbread spices, and you’re all set! Cook the pancakes as you normally would, and before you know it you’ll have a heaping plate of golden, fragrant, and fluffy gingerbread pancakes.

large white plate filled with cooked fluffy gingerbread pancakes


These gingerbread pancakes come together in no time at all! I recommend cooking them in a large nonstick pan or griddle for the cook time to go even faster.

  1. Prepare the vegan flax egg and vegan buttermilk. Combine with the other wet ingredients in a small bowl.
  2.  Whisk the dry ingredients together, then combine with the wet to form your batter.
  3. Cook the pancakes in a pan, then stack them up and enjoy!

I decided to top my pancakes with a Vegan “Cream Cheese” icing and some Blueberries, but a drizzle of Nut Butter or good ol’ Maple Syrup will also do the trick! These Gingerbread Pancakes are cozy, hearty, and a perfect winter breakfast to enjoy with friends and family – especially on a holiday like Christmas morning.

spread of gingerbread pancakes on plates with chai lattes and vegan cream cheese frosting


  • Can I use xx flour? I have only tested these pancakes with the flours as written, but if you find success with another flour, let me know in the recipe comments!
  • How do I store leftover pancakes? These pancakes freeze well, and are a great option for Meal Prep! Just store them in a freezer bag for up to 2 months and reheat in the toaster oven or microwave. They’ll also keep well in the fridge for up to 5 days.
  • Flavor variations: these pancakes would be delicious with some added chocolate chips 😉 and as far as toppings go, you can serve simply with maple syrup, an icing glaze, or the cream cheese glaze in the recipe notes.

gingerbread pancakes topped with icing swirl on small white plate with blueberries

If you’re looking for more Vegan Breakfast recipes, you’ll also love these Cinnamon Roll Pancakes and this Monkey Bread!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Fluffy Gingerbread Pancakes

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5 from 3 reviews

Fluffy, Vegan, and Gluten-Free, these Gingerbread Pancakes are the perfect holiday breakfast! They’re full of warming spices, whole grains, and big flavor.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 8 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American



Wet Ingredients:

  • 1 tablespoon ground flax + 2 1/2 tablespoons water
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups (355 mL) unsweetened soy milk
  • 2 tablespoons molasses

Dry Ingredients:

  • 1 cup (120 g) buckwheat flour
  • 1 cup (90 g) oats, ground into a fine flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Prep: Combine the ground flax with water in a small bowl to make an “egg.” Combine the soy milk with the apple cider vinegar in a separate small bowl; let sit for 5 minutes, until the milk “curdles.” Add the thickened flax egg and molasses to the bowl with the milk and mix until well combined.
  2. Dry Ingredients: add the buckwheat flour, oat flour, ginger, cinnamon, cloves, nutmeg, allspice, baking powder, and salt to a large bowl and whisk well. Form a well in the center of the mix, then pour in the wet ingredients and fold into the batter until no clumps remain.
  3. Cook: Bring a nonstick pan skillet to medium-low heat (if it is not nonstick, grease it with oil or vegan butter). Pour ½ cup of the batter into the skillet and cook for 3-4 minutes, until bubbles form and pop in the batter and the edges of the pancake look cooked. Flip, then cook for an additional 2-3 minutes, depending on personal preference. Repeat with the remainder of the batter.
  4. Serve: Serve warm, and top as desired. Store leftovers in the refridgerator for up to 5 days, or in the freezer for up to one month in a freezer bag.


  • I strongly recommend using Soy Milk for this recipe, as it has a higher protein content and will properly form a vegan “buttermilk” (other non-dairy milk will not do this).
  • To make a Vegan Cream Cheese “Icing”, combine ¼ cup of Vegan Cream Cheese with 1 tbsp Maple Syrup, then slowly whisk filtered water into the mixture until your desired thickness is reached.

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Fluffy, Vegan, and Gluten-Free, these Gingerbread Pancakes are the perfect holiday breakfast! They're full of warming spices, whole grains, and big flavor. #vegan #glutenfree #plantbased #pancakes #gingerbread | frommybowl.com

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I’ve been following your videos for awhile but this is the first recipe I’ve made 100% with the exact ingredients. These are SO good, the best vegan pancakes I’ve ever made, no lie. Thank you, Caitlin!

  2. These were absolutely delicious. I’m not vegan but I have an egg allergy, so this recipe is making my American breakfast dreams come true. Thank you, Caitlin!

    1. Hey, Melissa! The flax eggs work as a binder, much like eggs, so you can substitute them.

  3. Hi, do you have the nutritional info for this recipe? Also can maple syrup be used instead of molasses? Or can the sweetener be missed out completely?

    1. Hi Jen – no, I do not calculate the nutritional info for my recipes. You could sub Maple Syrup for the molasses, but you’ll be missing some of that crucial Gingerbread flavor!

    1. Actually, that’s not true! There are plenty of sources of non-GMO soy, as well as factual resources online that prove it is a health-promoting food. Regardless, you can substitute with another milk if you’d like – the final result will just not be as fluffy

  4. Looks amazing! Planning on making this for my boyfriend and I this weekend! Is it okay if I switch out buckwheat flour for all purpose or whole wheat flour? Thanks!

      1. I ended up using only all purpose flour for the recipe and I have to say that the batter turned out really thick – leading to a much denser pancakes. Next time I’ll try using a non-gluten alternative to get the more airy, fluffy pancakes you achieved here or maybe just add more water to thin out the batter a bit.