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Fluffy Gingerbread Pancakes Recipe

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4.3 from 62 reviews

Delight in these incredibly fluffy gingerbread pancakes made with whole wheat flour and warm holiday spices like cinnamon, ginger, and allspice. Naturally sweetened with molasses and coconut sugar, these dairy-free pancakes are perfect for a festive and healthier brunch. Soft, fluffy, and perfectly spiced, they bring cozy flavors to your breakfast table.

  • Total Time: 25 minutes
  • Yield: 4 servings (2 pancakes per serving)

Ingredients

Dry Ingredients:

  • 1 cup (113g) whole wheat pastry flour or white whole wheat flour (or all purpose flour*)
  • 2 teaspoons baking powder
  • ¾ teaspoon cinnamon
  • ¾ teaspoon ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon salt

Wet Ingredients:

  • 1 egg
  • 3 tablespoons molasses
  • 1 tablespoon coconut sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240g) non dairy milk (unsweetened almond milk recommended)
  • 2 tablespoons melted & cooled coconut oil or melted butter

Instructions

  1. Mix the dry ingredients: In a medium bowl, whisk together the whole wheat pastry flour, baking powder, cinnamon, ginger, allspice, and salt until combined. Set this mixture aside.
  2. Combine wet ingredients: In a separate large bowl, whisk the egg, molasses, coconut sugar, vanilla extract, and non-dairy milk until smooth and evenly mixed.
  3. Combine wet and dry: Add the dry ingredients to the wet ingredients and gently mix with a spoon until just combined. Avoid overmixing to ensure the pancakes stay fluffy.
  4. Add coconut oil: Stir in the melted and cooled coconut oil or melted butter gently to the batter.
  5. Heat your skillet: Lightly coat a large nonstick skillet or griddle with coconut oil or butter and heat it over medium heat.
  6. Cook the pancakes: Drop about 1/3 cup of batter onto the skillet. If needed, spread the batter slightly with a spoon for even shapes. Cook until bubbles start appearing on top, around 2 minutes.
  7. Flip and finish cooking: Carefully flip the pancakes and cook the other side for about 2 minutes or until golden brown and cooked through.
  8. Repeat and adjust heat: Clean the skillet if needed, recoat with coconut oil or butter, and repeat with remaining batter. Reduce the heat to medium low or low after the first batch to avoid burning.
  9. Serve: Serve warm topped with butter and/or pure maple syrup. Makes 4 servings, 2 pancakes each.

Notes

  • If you prefer all-purpose flour and the batter seems too thin, add 1-2 tablespoons more all-purpose flour until the batter reaches a thicker consistency.
  • Use non-dairy milk to keep the recipe dairy-free and vegan-friendly if using a plant-based egg substitute.
  • Adjust sweetness by adding more molasses or coconut sugar according to your taste.
  • Ensure the skillet or griddle is properly preheated to prevent sticking and to get a nice golden crust.
  • For fluffier pancakes, do not overmix the batter once wet and dry ingredients are combined.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

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