Gingerbread Pancakes (No Eggs, No Dairy)

These Gingerbread Pancakes are the best Christmas pancakes. They are ultra-fluffy and packed with gingerbread cookie flavor from cinnamon, ginger, and allspice. They are naturally egg-free, dairy-free, and very easy to make in 10 minutes for a cozy family Christmas breakfast.

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I love to make delicious Christmas morning breakfast (and I have to admit, I make them not just for Christmas but throughout the holiday season), like my Pull Apart Christmas Tree Bread, Pumpkin Crepes, or Gingerbread Banana Bread.

These pancakes are the best way to enjoy all the typical Christmas flavors with their great balance of spices. You’ll love them!

Ingredients and Substitutions

You need just a few plant-based ingredients for these delicious pancakes. Here’s how to pick them.

• Almond Milk – I used unsweetened almond milk, but you can swap it for soy, oat, or cashew milk if preferred.
• Apple Cider Vinegar – The acidity of the vinegar reacts with baking powder to create ultra-fluffy pancakes. Lemon or lime juice also works well.
• All-Purpose Flour – This creates the best texture for fluffy pancakes. Gluten-free blends or other flours are not recommended for this recipe. If you want GF pancakes, try my Buckwheat Pancakes and add the same spice mix to them.
• Brown Sugar – Brown sugar adds a touch of sweetness and caramel flavors. Swap it with maple syrup or coconut sugar for alternatives.
• Baking Powder – The key to the making fluffy pancakes, creating that light, airy texture.
• Avocado Oil – Avocado oil provides richness without overpowering the flavors. Light olive oil, melted coconut oil, or applesauce can be used instead. You also need oil to grease the pan and cannot use applesauce for that!
• Spices – A mix of cinnamon, ginger, and allspice delivers classic gingerbread flavor. Adjust to taste or substitute with nutmeg.
• Vanilla Extract – To boost the flavors of the spices.

How to Make Gingerbread Pancakes

These pancakes are super easy to make, like any other pancake recipe! What matters is to use the right ingredients and get the right consistency. The cooking is then similar to regular pancakes.

Combine the dry ingredients in a bowl and pour the liquid ingredients on the top.

Whisk the batter into a sticky but smooth batter.

Carine’s Tips

I have a few more tips for perfect pancakes:

1. Mix Wet and Dry Separately – Whisk the almond milk and vinegar first, then mix with dry ingredients. This ensures a smooth, lump-free batter.
2. Don’t Overmix – Stir just until combined to keep the pancakes light and fluffy. Overmixing can make them dense.
3. Use Medium Heat – A medium heat allows the pancakes to cook through without burning. Adjust the heat as needed between batches.
4. Grease the Pan Well – To prevent sticking, coat the pan or griddle with oil or cooking spray before each batch.
5. Cook in Cookie Cutters (Optional) – Use metal Christmas cookie cutters for festive pancake shapes. Grease the cutters and fill them with batter on the griddle for adorable holiday designs.

Serving Suggestions

These cupcakes are delicious as they are, but they are even better when served with some of my topping suggestions below.

• Classic Toppings – Drizzle with maple syrup or serve with nut butter for a cozy finish.
• Festive Flair – Top with a simple icing (powdered sugar mixed with almond milk or my full Vegan Royal Icing), Christmas sprinkles, or a dusting of powdered sugar.
• Fruits and Nuts – Add chopped pecans, almonds, or fresh fruits like bananas for texture and natural sweetness.
• Gingerbread Boost – Stir 1 teaspoon of unsulfured molasses into the wet ingredients for an even richer gingerbread flavor.

Make-Ahead and Storage

You can prepare the batter up to 24 hours in advance and store it in a sealed container in the fridge. Once they are cooked, you can store the pancakes in an airtight container in the fridge for up to 4 days. Reheat in a griddle or toaster for a freshly cooked taste.

Variations and Customizations

If you want more or different flavors, I have a few options for you to customize the pancakes.

• Oil-Free – Replace the oil with applesauce for a lower-fat version.
• Extra Spices – Boost the flavors with additional ginger, cinnamon, or even a pinch of cloves.
• Holiday Twist – Create themed stacks using a mix of cookie-cutter shapes like stars, trees, or snowmen.

These Gingerbread Pancakes are a delicious way to celebrate the holiday season, making your Christmas morning extra special with minimal effort and maximum flavor!

More Christmas Pancake Recipes

If you want to make your Christmas breakfast even fancier, you can add more types of pancakes:

Sweet Potato Pancakes

Pumpkin Oatmeal Pancakes

Low Calorie Pancakes

Strawberry Pancakes

Gingerbread Pancakes

These Gingerbread Pancakes are the best Christmas pancakes. They are ultra-fluffy and packed with gingerbread cookie flavor from cinnamon, ginger, and allspice. They are naturally egg-free, dairy-free, and very easy to make in 10 minutes for a cozy family Christmas breakfast.

5 from 2 votes

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Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 8 pancakes (5 tablespoons)

Calories: 106.3 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Almond Milk - note 1
• ▢ 1 tablespoon Apple Cider Vinegar - note 2
• ▢ 1 ¼ cup All-Purpose Flour - note 3
• ▢ 2 tablespoons Brown Sugar - note 4
• ▢ 1 tablespoon Baking Powder
• ▢ 1 tablespoon Avocado Oil - note 5
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 teaspoon Cinnamon
• ▢ ¾ teaspoon Ground Ginger
• ▢ ⅛ teaspoon Allspice - note 6
• ▢ ¼ teaspoon Salt

Instructions

• In a small mixing bowl, whisk the almond milk with apple cider vinegar. Set aside.
• In a large mixing bowl, add all the dry ingredients: all-purpose flour, brown sugar, baking powder, cinnamon, ground ginger, allspice, and salt.
• Whisk in the milk mixture made before, oil, and vanilla extract.
• Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat.
• Scoop out 4-5 tablespoons of pancake batter per pancake. Cook them for 2-3 minutes on one side until the edges dry out and look set.
• Flip the pancake and cook on the other side for another 1-2 minutes or until puffy and golden brown. Transfer to a cooling rack or plate, cover with foil to keep warm and repeat these steps until all the batter has been cooked.

Notes

Note 1: Any milk works for this recipe including soy milk, oat milk, or if you use dairy in your kitchen regular milk.

Note 2: You can swap apple cider vinegar for lemon juice or lime juice. The acidity boosts the baking powder making the pancakes ultra-fluffy.

Note 3: We didn’t try all-purpose gluten-free flour and we do not recommend this option. The recipe doesn’t work with oat flour or almond flour.

Note 4: Maple syrup and coconut sugar can replace brown sugar.

Note 5: Any oil can be used like light olive oil or melted coconut oil but do not put the melted coconut oil in contact with cold milk or it will form oil lumps. You can swap oil for applesauce in the same amount.

Note 6: You can swap allspice for ground nutmeg, more ginger, or cinnamon.

Storage: Store the pancakes in the fridge for up to 4 days in an airtight container and rewarm them in a pancake griddle or bread toaster.

Pancake Toppings: In the picture, I added a simple icing. In a small bowl, add 2 tablespoons of powdered sugar and stir in a few teaspoons of almond milk until it forms a thick white paste. Drizzle on top of the pancakes and add Christmas sprinkles if you like. You can also simply serve the pancakes with maple syrup, nut butter, fruits, or chopped nuts like pecans or almonds.

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Nutrition

Serving: 1pancake | Calories: 106.3kcal | Carbohydrates: 18.8g | Protein: 2.2g | Fat: 2.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.4g | Sodium: 273.8mg | Potassium: 31.2mg | Fiber: 0.8g | Sugar: 3.1g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 134.2mg | Iron: 1.2mg | Magnesium: 5.7mg | Phosphorus: 54.8mg | Zinc: 0.2mg