Can you make gingerbread pancakes in advance?

Absolutely. These pancakes freeze well and reheat beautifully. You can make a batch up to 3 months ahead and store in the freezer. Just microwave or toast before serving.

What makes pancakes fluffy?

Fluffy pancakes rely on the right ratio of wet to dry ingredients and fresh baking powder. Avoid overmixing the batter, which can deflate air pockets and result in a dense texture.

How do you substitute molasses in pancake recipes?

If you don’t have molasses, you can use dark brown sugar or a mix of maple syrup and a touch of ground ginger. However, molasses provides the signature richness and color of gingerbread, so substitutes may lack depth.

Can I make these pancakes gluten-free or vegan?

Yes! Use a gluten-free 1:1 flour blend and a flax egg (or banana) to make the recipe vegan and gluten-free. Stick to non-dairy milk and plant-based butter or oil, and you’re set.

Gingerbread Pancakes Recipe – Best 2025 Holiday Brunch Treat

Gingerbread Pancakes

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Fluffy and warmly spiced gingerbread pancakes made with whole wheat flour, molasses, and cozy holiday spices. Perfect for a festive, dairy-free breakfast or brunch.

Author: Emily
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings (8 pancakes) 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup (113g) whole wheat pastry flour or white whole wheat flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon salt
1 egg
3 tablespoons molasses
1 tablespoon coconut sugar
1 teaspoon vanilla extract
1 cup (240g) non-dairy milk (e.g., almond milk)
2 tablespoons melted and cooled coconut oil or melted butter

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Instructions

In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, allspice, and salt. Set aside.
In a separate large bowl, whisk together egg, molasses, coconut sugar, vanilla extract, and milk.
Add the dry ingredients to the wet and stir with a spoon until just combined. Do not overmix.
Gently stir in melted coconut oil or butter until incorporated.
Heat a nonstick skillet over medium heat and lightly grease with oil or butter.
Drop 1/3 cup of batter onto the skillet and gently spread. Cook for about 2 minutes until bubbles appear.
Flip and cook the other side for another 2 minutes or until golden brown.
Repeat with remaining batter, lowering heat if necessary to avoid burning.
Serve warm with maple syrup, whipped cream, or toppings of choice.

Notes

Make sure melted oil or butter is cooled before adding to avoid cooking the egg.
Don’t overmix the batter—this leads to tough pancakes.
To keep pancakes warm, store in a 200°F oven until serving.
Freeze leftovers by flash freezing then storing in freezer bags for up to 3 months.

Nutrition

Serving Size: 2 pancakes
Calories: 253
Sugar: 10.9g
Sodium: Unknown
Fat: 9.6g
Saturated Fat: 6.1g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 38.4g
Fiber: 4.5g
Protein: 5.8g
Cholesterol: Unknown

Find it online: https://recipeshots.com/gingerbread-pancakes-recipe/