Why You’ll Love Fluffy Gingerbread Pancakes Recipe

The warm spice blend recalls classic gingerbread flavors — but in pancake form.
They’re made with whole wheat pastry flour (or white whole wheat) for added grain goodness, while still staying light and tender.
Sweetened gently with molasses and coconut sugar (rather than heavy refined sugar) to keep things more wholesome.
Dairy‑free friendly if you use a non‑dairy milk and your choice of coconut oil or butter.
Quick to make — about 25 minutes from start to finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (113 g) whole wheat pastry flour or white whole wheat flour (or all‑purpose flour)
2 teaspoons baking powder
¾ teaspoon cinnamon
¾ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon salt
1 egg
3 tablespoons molasses
1 tablespoon coconut sugar
1 teaspoon vanilla extract
1 cup (240 g) non‑dairy milk (unsweetened almond milk was used)
2 tablespoons melted & cooled coconut oil or melted butter

Directions

In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, allspice, and salt.
In a separate large bowl, whisk together the egg, molasses, coconut sugar, vanilla extract, and non‑dairy milk.
Add the dry ingredients to the wet ingredients and mix with a spoon until just combined. Gently stir in the melted coconut oil or butter. Do not overmix.
Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat.
Drop batter by about ⅓ cup onto the skillet and spread slightly if necessary. Cook until bubbles appear on top, about 2 minutes.
Flip the pancakes and cook until golden brown on the underside, about 2 more minutes.
Wipe the skillet clean between batches and re-oil as needed. Lower heat if pancakes cook too quickly.
Serve warm with butter and/or pure maple syrup.

Servings and timing

Serves: 4 (about 2 pancakes each)
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Flour swap: Use all‑purpose flour instead of whole wheat pastry flour. If the batter is too thin, add 1–2 tablespoons more flour.
Gluten‑free option: Substitute with a 1:1 gluten‑free flour blend.
Flavor add‑ins: Stir in chocolate chips, chopped nuts, or frozen blueberries for extra texture and flavor.
Oil swap: Use melted butter for a richer flavor if coconut oil isn’t preferred.
Spice adjust: Increase cinnamon or ginger for bolder spice, or reduce for a milder taste.

Storage/Reheating

To keep warm: Store cooked pancakes in a 200°F (93°C) oven until ready to serve.
Freezing: Flash freeze pancakes in a single layer for 30 minutes, then store in airtight containers for up to 3 months.
Reheat: Microwave for 30–60 seconds or until warmed through.

FAQs

What if I don’t have whole wheat pastry flour?

You can substitute it with all‑purpose flour. If the batter is too runny, add 1–2 tablespoons more flour.

Can I make these dairy‑free?

Yes, just use non‑dairy milk and coconut oil instead of butter.

Are they vegan?

Not as written — the recipe includes an egg. You can try a flax egg or egg replacer, but texture may vary.

Can I add chocolate chips or fruit?

Yes! Chocolate chips, berries, or nuts can all be added to the batter for variation.

How do I keep the pancakes fluffy and avoid overmixing?

Mix until ingredients are just combined — lumps are okay. Avoid overmixing to prevent tough pancakes.

What kind of milk can I use?

Any milk works: almond, oat, soy, or regular dairy milk all do fine.

How do I know when to flip the pancake?

Wait until bubbles form and edges look set, then flip and cook until golden on the other side.

Can I cook them in a different shape or size?

Yes — smaller pancakes cook faster; larger ones need more time. Adjust accordingly.

Can I make the batter ahead of time?

You can refrigerate it, but pancakes are fluffiest when batter is used soon after mixing.

What toppings go best with these pancakes?

Butter, maple syrup, whipped cream, or a dusting of powdered sugar all complement the gingerbread flavor beautifully.

Conclusion

These gingerbread pancakes are the perfect way to bring a festive twist to your morning routine. Packed with warm spices, lightly sweetened with molasses, and easy to customize, they offer both comfort and flavor. Whether you’re enjoying them during the holidays or craving something cozy, these pancakes are sure to be a seasonal favorite.