Celebrate the season with these fluffy, gluten-free and dairy-free Gingerbread Pancakes. Warm spices—ground ginger, cinnamon, nutmeg and cloves—combine with rich blackstrap molasses to create a cozy breakfast that’s perfect for chilly mornings and pajama brunches.
These pancakes are impressively light and tender despite being gluten free and dairy free, and they deliver classic gingerbread flavor in every bite.
Read on for a straightforward from-scratch recipe so you can enjoy these gingerbread pancakes throughout December.
Stack them high and drizzle with warm maple syrup, top with dairy-free whipped topping or a dairy-free cream cheese frosting for an indulgent holiday breakfast.
This recipe is ideal for Christmas morning, a holiday brunch, or any festive breakfast during the season. The aroma alone transports you to holiday baking traditions.
Pancake ingredients
Quantities are listed in the recipe card below. Notes and brand suggestions are included to help you choose pantry staples.
- Gluten-free all-purpose flour — Use a 1-to-1 blend that contains xanthan gum, unless you plan to add xanthan separately. Measure with the spoon-and-level method.
- Xanthan gum — Add only if your flour blend does not already contain it.
- Brown sugar — Light or dark, packed.
- Baking powder — Check freshness; it loses potency after about six months once opened.
- Baking soda
- Kosher salt
- Ground cinnamon
- Ground ginger
- Ground cloves
- Ground nutmeg
- Dairy-free butter — For the batter and for cooking; use your preferred brand.
- Dairy-free milk — Unsweetened almond milk works well here.
- Blackstrap molasses (unsulfured) — This provides the deep gingerbread flavor; do not substitute with a lighter syrup.
- Nonstick spray or extra dairy-free butter — For greasing the griddle.
- Warm pure maple syrup — For serving.
- Optional toppings — Dairy-free butter, coconut whipped topping, dairy-free cream cheese, chopped walnuts, pecans or dairy-free chocolate chips.
Helpful kitchen tools
- Electric griddle — Useful when making large batches; you can cook several pancakes at once.
- Ice cream scoop with lever release — A quick way to portion uniform pancakes for consistent cooking.
FAQ
Can I double this recipe?
Yes. The recipe scales well and remains reliable when doubled.
How do I keep pancakes warm until serving?
Preheat the oven to 200°F (93°C). Transfer cooked pancakes to a baking sheet or oven-safe plate and keep them in the oven until ready to serve.
What allergens are these pancakes free of?
These pancakes are gluten free, dairy free, egg free, and can be made soy free depending on ingredient choices.
Can these be made ahead?
Yes. Store pancakes in an airtight container in the refrigerator and reheat in the microwave or in a low oven when ready to serve.
Where can I find more gluten-free/dairy-free Christmas recipes?
Search your favorite gluten-free and dairy-free recipe collections for holiday desserts, cookies, and more seasonal ideas to complement these pancakes.
More breakfast ideas
- Yeast-free cinnamon rolls — Light, fluffy rolls with a gooey center and cream cheese-style frosting.
- Cranberry-orange scones — Bright orange flavor with juicy cranberries and an orange glaze.
- Breakfast burritos — Scrambled eggs, sausage, peppers and potatoes wrapped in a gluten-free tortilla.
- Sweet potato breakfast hash — A hearty, make-ahead savory option.
- Banana bread — A make-ahead quick bread for mornings or snacks.
- Double chocolate donuts — Moist baked donuts with a rich chocolate glaze.
- Oreo-style donuts — Crumb-topped donuts with a creamy vanilla frosting.
Lastly
This festive breakfast is sure to become a holiday favorite. The blend of cinnamon, nutmeg, ginger and cloves gives these pancakes true gingerbread character and plenty of seasonal comfort.
Make them a new Christmas tradition and enjoy with warm syrup and your favorite dairy-free toppings.
Gingerbread Pancakes
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Ingredients
Dry Batter Ingredients
- 2 c gluten free all-purpose flour spoon and level
- 1 teaspoon xanthan gum omit if your flour blend contains this
- ¼ c brown sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Wet Batter Ingredients
- 3 tablespoon dairy free butter melted and slightly cooled
- 1½ c dairy free milk
- ⅓ c blackstrap molasses, unsulfured
- optional—pure warm maple syrup, dairy-free butter, whipped topping, dairy-free cream cheese, chopped walnuts or pecans
Instructions
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In a large bowl, whisk together all dry ingredients until evenly combined.
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In a separate bowl, combine the wet ingredients.
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Pour the wet mixture into the dry ingredients and stir gently until combined. Do not overmix; a few small lumps are fine.
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Let the batter rest 5–10 minutes to thicken slightly.
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Heat a skillet or griddle over medium heat and grease with nonstick spray or dairy-free butter.
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Use an ice cream scoop to portion batter onto the griddle. Cook 3–4 minutes per side, until bubbles form on the surface and the edges look set.
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Flip and cook an additional 1–2 minutes. Repeat with remaining batter.
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Serve warm with maple syrup and desired toppings.
Notes
Nutritional Disclaimer
Nutritional facts are estimates and will vary by brand and portion size. For precise information, use a nutrition calculator with your chosen ingredients. This site is not a registered dietician or nutritionist.
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