Vegan Gingerbread Pancakes

These vegan gingerbread pancakes are soft, rich, and full of sweet and spiced gingerbread flavor. Perfect for Christmas morning and made with just 8 healthy ingredients!

So, I know a lot of you may not be down for cookies or cupcakes for breakfast (even if they are healthy!). I wanted to give you a fun, cozy, breakfast option for the holiday season, so today we’re making vegan gingerbread pancakes! My favorite special breakfast + Christmas flavor, all in one wonderful stack.

These gems are soft, sweet, perfectly spiced, and so wonderful for a cozy, holiday breakfast. Whether it’s Christmas day or every day leading up to it, these won’t disappoint! It’s just a plus that you only need 8 healthy ingredients.

Ingredients for vegan gingerbread pancakes

• Rolled oats: you’ll blend the oats to flour consistency, which gives the pancakes a dense, rich texture and provides healthy whole grains.
• Ground flaxseed: flax is super nutrient-dense and helps to thicken the pancake batter.
• Date sugar: date sugar gives natural, fruit sweetness. I add just a little to the pancakes and usually add some sweet toppings. You could also use stevia or coconut sugar, though I have only made this recipe with date sugar.
• Pumpkin pie spice + ground ginger: these spices bring out all the classic gingerbread flavor.
• Applesauce: unsweetened applesauce helps to give the pancakes soft and rich texture.
• Molasses: just a little molasses is enough to give that strong gingerbread flavor.
• Nondairy milk: milk brings the pancake batter together. I used unsweetened almond milk, but any nondairy milk should work.

Tips for making vegan gingerbread pancakes

• Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 3/4 cup of whole, rolled oats, then put that 3/4 cup into your blender to make flour.
• Use a 1/4 cup measure for uniform pancakes. To make sure your pancakes are roughly the same size and that they cook evenly in the time noted in the recipe, use about 1/4 cup of the batter for each pancake.
• If the batter gets too thick, add a splash of milk. While the griddle heats up you may notice the batter thickens, which is good, but if it seems way too thick to even spoon into the measuring cup, add a splash of milk and stir to loosen it up.
• After flipping, test to see if they’re done by using the back of a spoon to poke the center of the pancake. I found these needed a few more minutes to cook than some of my other pancake recipes, probably due to the added molasses. If the center still feels soft and gooey, simply cook for a few more minutes before removing from the pan.
• Go crazy with the toppings. The best pancake stacks always have good toppings, so go with whatever you like with gingerbread! My favorites are some almond butter, unsweetened vegan yogurt, or chocolate chips.

These vegan gingerbread pancakes are soft, sweet, spiced, and the best cozy start to a December day. There’s something about pancakes that’s already so comforting, and adding the best Christmas-y flavor makes them next level! Hope you guys love these and hope you’re having an amazing holiday season so far.

If you’re looking for some make ahead breakfast options for the holidays, try this gingerbread granola or gingerbread baked oats!

Xo,

Sara