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Gingerbread Pancakes

  • Author: romylondonuk
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4-5 American-style pancakes 1x
  • Category: Christmas
  • Method: Pancakes
  • Cuisine: American
  • Diet: Vegan

Description

This pancake recipe is simply perfect for Christmas morning! Super fluffy and delicious – and it’s also seasoned with the typical gingerbread flavours, making it a delicious addition for your Christmas breakfast. 


Ingredients

Units Scale
  • 200 ml plant milk (I used unsweetened soya)
  • 1 tbsp apple cider vinegar
  • 2 tbsp coconut yogurt (or dairy-free greek-style)
  • 2 tbsp maple syrup
  • 1 tbsp molasses
  • 1/2 tsp vanilla extract
  • 120 g plain flour (all-purpose)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • a pinch of salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • coconut oil for greasing the pan

Instructions

  1. Start by placing the plant milk into a jug and stirring through the apple cider vinegar, then set aside to curdle for about 10 minutes. 
  2. In the meantime, sift the flour, baking powder, baking soda, salt, cinnamon and ginger into a mixing bowl. 
  3. Stir the yogurt, maple syrup, molasses and vanilla extract into the curdled plant milk and whisk thoroughly to mix in the sticky molasses. 
  4. Pour the wet mix into the mixing bowl with the flour and whisk until you get a smooth batter. Set aside for 5 minutes and preheat and grease your non-stick pan in the meantime. 
  5. Add about 3 tbsp of batter into the pan and shape your pancake with the back of a spoon. Carefully, but quickly flip once the edges begin to firm up. Repeat until the batter is used up. Please see the notes below for more information on the cooking process. 
  6. Serve your gingerbread pancakes stacked and fill maple-sweetened yogurt between the layers. Top with your favourite toppings and drizzle with maple syrup before serving. 

Notes

These pancakes can easily burn as they include molasses, so make sure to stay nearby to flip them at the right time and avoid burnt pancakes. I recommend only adding about 2 tbsp per pancake and only making them about 1cm (1/2 inch) thick to ensure they cook evenly without the bottom burning. I use my gas stove on the lowest settings to make the pancakes and usually need to flip after 1-2 minutes, to give you an indicator – but it might be different depending on your stove and equipment, so keep a close eye on them. 

For best results, I like to use a non-stick pan intended for crepes and pancakes – it works wonders! For the perfectly round and equal pancakes, I use a small pan (from Ikea) and fry my pancakes on one side in there before flipping them into a larger pan to finish them. 

If you’re not a fan of coconut, then I recommend using either deodorized coconut oil or a flavour-neutral alternative such as rapeseed for greasing your pan.

Keywords: gingerbread pancakes, vegan gingerbread pancakes, Christmas pancakes


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