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.
(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)
- 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)
- 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.
- 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!
- 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.
- 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.
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