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!
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!
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.
- 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.
How to Make Gingerbread Pancakes
Make the pancake mix.
- Combine the flour mixture, baking powder, baking soda, salt, and spices in a medium bowl, and stir well until thoroughly combined.
- Store gingerbread pancake mix in a sealed glass jar or freezer bag until ready to use or give as a gift.
Make the pancakes.
- Heat griddle or frying pan on medium heat.
- 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.
- 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.
- Serve warm with maple syrup and chopped pecans if desired. (I love Schermer Pecans!)
- 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!)
Gingerbread Recipes & Pancake Recipes
Gluten-Free Gingerbread Pancakes and Mix
Gingerbread Pancake Mix
- 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.
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!