Fluffy Gingerbread Pancakes

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

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.



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.

Keywords: gingerbread pancakes, vegan pancakes, christmas pancakes, buckwheat pancakes, gluten free gingerbread pancakes