These Gingerbread Pancakes are light, thick, fluffy and easy to make with molasses and cozy gingerbread spices. This pancake recipe has all the flavors you love about gingerbread cookies making them the perfect breakfast or weekend brunch for Christmas morning and all throughout the holidays! Freezer-friendly, gluten-free, dairy-free, paleo with vegan, low carb and keto sweetener options.
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Easy Gingerbread Pancakes Recipe
Looking for a delicious pancake recipe for Christmas brunch and all throughout the holidays? These Gingerbread Pancakes are deliciously soft, fluffy and full of warm and cozy gingerbread spices.
The pancake recipe comes together in just one bowl with wholesome gluten free ingredients and are naturally sweetened. They are delicious on their own but even better with your favorite pancake toppings!
Plus, they are also dairy-free, paleo, grain-free with vegan, low carb and keto sweetener options
Ingredients you need
These gingerbread protein pancakes are made with simple gluten-free ingredients you most likely have in your pantry. We like to add a scoop of protein powder for added protein but feel free to leave that out and use the subs we suggested instead.
Wet ingredients
- Eggs: you’ll need 2 large eggs and 1 eggwhite. Be sure to bring the eggs to room at room temperature. To make these gingerbread pancakes vegan, sub with flax eggs, chia eggs or whipped aquafaba.
- Unsweetened Almond milk: or any other milk (dairy-free or not) of your choice
- Apple cider vinegar: you need 1/2 teaspoon to make the pancakes extra fluffy.
- Applesauce: you can use homemade applesauce or your favorite unsweetened brand from the store. If you don’t have applesauce, you can also use pure pumpkin puree or mashed ripened bananas.
- Cashew Butter: binds the pancakes and gives them structure and that fluffy texture. You can sub with almond butter, peanut butter (not paleo) or any other nut butter or seed butter of your choice.
- Molasses: Opt for unsulphured or dark molasses.
- Coconut sugar: a lower glycemic sugar that resemble the taste of brown sugar. If you don’t have or can’t find maple sugar, you can also swap with Lakanto golden monk fruit sweetener for a low carb keto option or any other granulated sweetener of your choice.
- Vanilla extract: bring out the flavors from all the other ingredients.
Dry Ingredients
- Almond Flour: Be sure you are using almond flour that is labelled as super-fine blanched and not almond meal for this almond flour pancake mix. Instead of all purpose flour like in regular wheat flour pancakes, almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Coconut flour: you’ll need 1 1/2 tablespoons to help make them soft and fluffy. Be sure to sift or use a fork to fluff it out if you see any clumps.
- Protein Powder: we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe dairy-free but feel free to do so if it fits with your dietary preference. If you prefer not to use protein powder, you may sub with 2 tablespoons of Tapioca flour or Almond Flour. Be sure to sift or use a fork to fluff it out if you see any clumps.
- Baking Powder: a leavener that helps your pancakes rise.
- Gingerbread spices: you can buy some premade gingerbread spice mix or make your own with ground cinnamon, ground ginger, ground cloves and ground allspice.
How to make Gingerbread Pancakes
- Beat the eggs: In a large bowl, beat the eggs then whisk in the applesauce, molasses, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth. For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.
- Add the dry ingredients: Slowly add almond flour, tapioca flour, coconut flour, gingerbread spices, salt, and baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes – this helps the batter thicken up.
- Prepare your cooking surface: Preheat a griddle or a large skillet on medium-low heat – medium heat. It’s important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
- Cook the pancakes: Drop scant 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes or until golden brown and the middle is cooked through.
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- Serve with toppings of choice: Serve with a pat of vegan butter, ghee and a drizzle of maple syrup.
Tips for success
- Separate and whip the egg whites: For extra fluffy gingerbread pancakes, separate the egg whites and whip them until stiff peaks.
- Don’t overmix: Stir the batter until just combined, otherwise, your pancakes may turn out flat.
- Let the batter rest: Allow the pancake batter to rest for at least 2-3 minutes. This helps the batter thicken up and activates the baking powder to rise for extra fluffy pancakes.
- Cook on low heat: It’s important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
Serving Suggestions:
These healthy gingerbread pancakes are delicious as is but would also go great with:
- Maple syrup: you can add an extra drizzle of maple syrup or sugar-free maple syrup to sweeten things up.
- Dairy-free yogurt: a dollop of coconut yogurt or Greek yogurt (if not dairy-free) for some extra protein.
- Fresh berries: top with a few blueberries, raspberries, blackberries or strawberries.
Pancake Variations
- Fruit: Add some fresh fruit such as blueberries, raspberries or even some diced peaches.
- Chocolate chips: Top with dairy-free chocolate chips and more fruit,
- Egg substitute: To make paleo pancakes vegan, you can try subbing the eggs with flax eggs or mash in ripe bananas or cooked sweet potato.
- Cream cheese: If you’re not paleo, you can make these pancakes with dairy-free cream cheese, just substitute the almond butter.
Storage Tips
These paleo gingerbread pancakes will store well in a resealable bag or airtight container in the fridge for 3-5 days.
Can you freeze pancakes?
Absolutely, you can make a big batch of these fluffy pancakes ahead of time and freeze them when you’re ready to enjoy them throughout the week.
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
How to reheat pancakes
To reheat these healthy gingerbread pancakes, you won’t even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our pancakes at 325F for 10 minutes.
If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.
More gingerbread recipes you will love:
Easy Gingerbread Overnight Oats
These Gingerbread Pancakes are light, thick, fluffy and easy to make with molasses and cozy gingerbread spices. This pancake recipe has all the flavors you love about gingerbread cookies making them the perfect breakfast or weekend brunch for Christmas morning and all throughout the holidays! Freezer-friendly, gluten-free, dairy-free, paleo with vegan, low carb and keto sweetener options.
- 2 large eggs
- 1 egg white , whipped to stiff peaks (optional but highly recommended for extra thick and fluffy pancakes)
- 4 tablespoons unsweetened applesauce , sub with pumpkin puree for low carb / keto
- 2 tablespoons unsalted and creamy cashew butter , be sure not to use nut butter near the bottom of the jar. May also sub with unsalted almond butter OR nut or seed butter of your choice
- 1 tbsp molasses , to add sweetness and that classic gingerbread flavor. We like unsulphured blackstrap molasses but you can leave this out if you prefer.
- 2 tablespoons coconut sugar
, can sub with Lakanto golden monkfruit sweetener or preferred granulated sweetener for low carb / keto
- 2 tablespoons unsweetened almond milk or preferred milk
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup super-fine blanched almond flour sift or use a fork to fluff it out first if you see any clumps
- 2 tablespoons plant-based protein powder , we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe dairy-free but feel free to do so if it fits with your dietary preference. If you prefer not to use protein powder, you may sub with 2 tablespoons of sifted or fluffed Tapioca flour or Almond Flour (for low carb / keto).
- 1 1/2 tablespoons coconut flour , sift or use a fork to fluff it out first if you see any clumps
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 teaspoon ground ginger
- Avocado oil spray or ghee for griddle
- maple syrup, gingerbread man cookie, sugared cranberries, melted vegan butter / ghee or whipped coconut cream
In a large bowl, beat the eggs then whisk in the applesauce, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth. For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.
Slowly add almond flour, tapioca flour, coconut flour, cinnamon, ginger, cloves, allspice, salt, and baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps the batter thicken up.
Preheat a griddle or a large skillet on medium-low heat - medium heat. It's important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
Drop scant 1/4 cup rounds onto the griddle
Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes or until golden brown and the middle is cooked through.
Serve with maple syrup, melted ghee/vegan butter, whipped coconut cream and a mini gingerbread cookie on top or sugared cranberries for garnish, if desired.
How to store:
These pancakes will store well in a resealable bag or airtight container in the fridge for 3-5 days.
How to freeze:
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
How to reheat
To reheat these pancakes, you won't even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our pancakes at 325F for 10 minutes.
If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.
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