These gluten-free gingerbread pancakes are so fluffy and delicious you’ll want to have them every day of the week! Made with healthier buckwheat flour, these gluten-free treats will fill your home with the delightful scent of warm spices. Best served with toasted pecans and a generous drizzle of maple syrup. So good!!!

Even better, spread good cheer by making a big batch of gluten-free gingerbread pancake mix to give as healthy holiday gifts to family and friends. My in-law keep a batch in their RV and enjoy these fluffy pancakes on cozy winter mornings during the holiday season or any time of year!

A stack of gluten-free gingerbread pancakes on a white dish, topped off with maple syrup and pecans.

  • MADE WITH GLUTEN-FREE WHOLE GRAINS – Not only does buckwheat flour add a delicious nutty taste to these gingerbread pancakes, but it also provides fiber, manganese, magnesium, and flavonoids to promote heart health and overall health. (Related: 7 Super Nutritious Gluten-Free Grains to Add to Your Diet.)
  • ANTI-INFLAMMATORY SPICES – The antioxidant-rich spices in these gingerbread pancakes are anti-inflammatory, plus they add so much flavor!
  • VERSATILE FOR MANY DIETS – Not only are these gingerbread pancakes are gluten-free, but they’re also easily adaptable for a low FODMAP diet. In addition, you can make them dairy-free or vegan. See the recipe card for ingredient swaps.

This gluten-free gingerbread pancake mix was inspired by a drizzly morning that called for a steaming hot cup of coffee. Unfortunately, we were fresh out of coffee, so I walked 1 mile in the pouring rain (ahem, drizzle) to buy Mr. Spicy and myself a cup of coffee

And, once I made it back home, warm and cozy, I was suddenly craving something yummy to eat. Enter these easy gingerbread pancakes. So delicious topped off with pure maple syrup and lightly toasted pecans. Here’s what you’ll need to make a big batch for yourself. And hopefully a friend or two!

Gluten Free Gingerbread Pancakes

Ingredients for Gingerbread Pancakes Recipe

Dry Ingredients (for the mix)

  • Gluten-Free Flour. I used a combination of sorghum, buckwheat, and tapioca flour + potato starch. This gluten-free gingerbread pancake recipe also works well with my easy three-ingredient gluten-free all-purpose flour or any gluten-free all-purpose flour blend. If you’re not following a gluten-free diet, make these with whole wheat flour instead!
  • Baking staples. Baking powder, baking soda, and salt.
  • Gingerbread spices. 2 teaspoon ground ginger + 1 1/2 teaspoons ground cinnamon, and 3/4 teaspoon ground cloves.

Wet Ingredients

  • Two large eggs. Or vegan flax or chia egg for a vegan version.
  • Vegetable oil. I use expeller-pressed organic high-oleic vegetable oil. Coconut oil or avocado oil work well too.
  • Milk. Dairy or non-dairy milk of choice.
  • Sweetener. Maple Syrup and molasses (swap with additional maple syrup for a low FODMAP option.)

Toppings & Additional Flavorings

  • Pure maple syrup.
  • Chopped pecans/nuts.
  • Powdered sugar.
  • Chocolate chips.
Gluten Free Gingerbread Pancakes on a plate topped with pecans and maple syrup.

How to Make Gingerbread Pancakes

Make the pancake mix.

  1. Combine the flour mixture, baking powder, baking soda, salt, and spices in a medium bowl, and stir well until thoroughly combined.
  2. Store gingerbread pancake mix in a sealed glass jar or freezer bag until ready to use or give as a gift.

Make the pancakes.

  1. Heat griddle or frying pan on medium heat.
  2. Combine one jar gingerbread pancake mix with eggs, milk, oil, molasses, and maple syrup in a large bowl, and mix well by hand or with a beater.
  3. Grease a hot griddle or a large skillet with vegetable oil or cooking spray. Pour batter (~ 1/4 cup of batter) on to griddle for each pancake and cook on both sides until golden brown. 
  4. Serve warm with maple syrup and chopped pecans if desired. (I love Schermer Pecans!) 
  5. Makes ~ 12 gingerbread pancakes. If you use less, store the remaining batter in an airtight container in the refrigerator for up to 3 days. Or, wrap extra cooked pancakes in aluminum foil and a freezer bag to enjoy later. (I love Schermer pecans!)
Closeup shot of a white plate with a stack of gingerbread pancakes topped with pecans and maple syrup.

Gluten-Free Gingerbread Pancakes and Mix

These Gingerbread Pancakes and Gingerbread Pancake Mix made with gluten free buckwheat flour will spread delicious cheer throughout your kitchen this holiday season. Top them off with pecans and a drizzle of maple syrup for a festive treat!
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 7 servings


Gingerbread Pancake Mix

  • 1/2 cup sorghum flour
  • 1/2 cup buckwheat flour
  • 1/2 cup tapioca flour
  • 1/2 cup potato starch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves

Gingerbread Pancakes

  • 1 jar Gingerbread pancake mix
  • 2 large eggs
  • 6 tablespoons expeller-pressed high oleic sunflower oil, plus additional for cooking pancakes
  • 1 cup milk, dairy or non-dairy*
  • 2 tablespoons molasses*
  • 2 tablespoons pure maple syrup, plus extra for topping
  • Chopped, toasted pecans, optional for topping


Make the gingerbread pancake mix.

  • Combine gluten-free flours, baking soda, baking powder, salt, and spices in a mixing bowl. Stir well until thoroughly combined. Store in a sealed glass jar until ready to use, or give as a gift.

Make the pancakes.

  • Heat griddle or frying pan on medium heat. Combine 1 jar pancake mix with egg, milk, oil, molasses and maple syrup in a mixing bowl, and mix well by hand or with a beater.
  • Grease griddle or pan with vegetable oil, and pour ~ 1/4 cup of batter on to griddle, cooking pancakes on both sides until golden brown. 
  • Serve warm with maple syrup and chopped pecans if desired.


  1. Low FODMAP Version: Omit molasses, and substitute with additional maple syrup. Use lactose free milk, or your favorite low fodmap non-dairy milk.
  2. Vegan Version: Use non-dairy milk, and a vegan egg replacer.
  3. Nutrition information is for plain pancakes, and does not include optional syrup and pecans.


Serving: 2pancakes | Calories: 311kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 367mg | Potassium: 473mg | Fiber: 2g | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 0.4mg | Calcium: 131mg | Iron: 1.6mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Breakfast
Cuisine American, Gluten Free, Low FODMAP & Vegan Options, Mediterranean, MIND Diet, Vegetarian
Keyword buckwheat pancakes, gluten free pancakes, healthy pancakes
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Let’s Chat!

Will you make these gingerbread panckes? Would you walk a mile in the pouring rain drizzle to buy your love a cup of coffee???

Leave a comment, share with your friends, or leave a 5-star review if you love these gingerbread pancakes as much as I do. Thank you so much for your support!