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Fluffy Gingerbread Pancakes

Incredibly fluffy gingerbread pancakes made with whole wheat flour, warming spices and perfectly sweet molasses. These healthier gingerbread pancakes are dairy free, perfectly spiced, oh so fluffy and the perfect holiday brunch! This post is sponsored by Wholesome Sweeteners.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

I’m so excited to bring you a fluffy, cozy, perfectly spiced gingerbread pancake for your holiday morning brunch. I know we aren’t all celebrating like we normally would, but it’s important to still take a moment to connect, get creative and create something enjoyable (and delicious!). These fluffy gingerbread pancakes made me so ridiculously happy, especially when drizzled with pure maple syrup and paired with a cup of coffee. 

So here’s what I want you to do: make yourself a fun brunch including these pancakes (maybe with a side of these turkey breakfast patties + crispy breakfast potatoes), throw on Home Alone, The Grinch or Santa Claus, and sip something warm while you’re wrapped in a blanket. Enjoy your day. You deserve to!

Now let’s get to the deliciousness…

stack of fluffy gingerbread pancakes on a plate next to pumpkins

What you’ll need to make gingerbread pancakes

These healthier gingerbread pancakes are packed with delicious, cozy flavors without using any refined sugars. We’re keeping them whole wheat yet still oh so perfectly fluffy! Here’s what you need to make them:

  • Flour: I used whole wheat pastry flour to give these pancakes a healthy dose of whole grains.
  • Baking staples: you’ll want to add baking powder (not soda) to keep these pancakes fluffy, and a bit of salt & vanilla extract for flavor.
  • Cozy spices: we’re using cinnamon, ground ginger and allspice to give these gingerbread pancakes that warm cozy taste.
  • Eggs: you’ll need one egg in this pancake recipe.
  • Sweeteners: we’re using a bit of Wholesome Sweeteners Organic Molasses and Coconut Sugar to naturally sweeten these gingerbread pancakes. Just a few tablespoons to get them perfectly flavored.
  • Milk: feel free to use any milk you’d like (I usually use dairy free) to add moisture to the batter.
  • Toppings & mix-ins: these fluffy gingerbread pancakes are delicious topped with pure maple syrup, whipped cream and even candied nuts! Feel free to mix in some nuts or even chocolate chips.

pouring molasses into a bowl for gingerbread pancakes

The magic + health benefit of molasses

If you’ve never baked with molasses before you are in for a TREAT. Wholesome Sweeteners Molasses is in fact, unsulphured, Organic Blackstrap Molasses. We’re “baking things better” with Wholesome Sweeteners Organic Molasses because:

  • It’s organic & fair trade, which means it’s coming straight from their farmers in Paraguay
  • Molasses is naturally packed with iron, vitamin B6, potassium, calcium and magnesium. In fact, did you know that 1 tablespoon of molasses has 20% of your daily iron needs?
  • It’s amazing in baked goods and even savory marinades, BBQ sauces and chilis!
  • Perfect for making ginger cookies, gingerbread and always a holiday baking staple in my cupboard.

healthy gingerbread pancakes in a stack on a plate

Tips for making gingerbread pancakes

  • Once you’ve melted your coconut oil make sure it’s cool to the touch (not hot) otherwise it will coagulate the egg. You can also feel free to use melted butter!
  • Do not overmix your batter! This will result in a gummy pancake texture.
  • Cook your pancakes over medium heat so that they cook evenly. If you flip your pancakes and they appear to be cooking too fast, feel free to reduce the temp to medium-low so that they don’t burn. Get all of my tips & tricks for making the best pancakes (plus a video) here!

top-down view of a stack of ginger pancakes with butter and maple syrup

How to keep pancakes warm

If you’re serving these for Christmas morning or a winter brunch, you can actually make these gingerbread pancakes ahead of time and keep them warm in the oven! Simply place your oven at 200 degrees F, add your pancakes to a baking sheet or oven-safe plate, and place them in the oven until you’re ready to serve.

How to freeze pancakes

If you want to make these healthier gingerbread pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes (this is called a flash freeze), then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.

stack of gingerbread pancakes on a plate with a bite cut out

More ways to use Wholesome Sweeteners Organic Molasses

You can use Wholesome Sweeteners Coconut Sugar in pretty much any of my recipes that call for it (or call for brown sugar) but the Organic Molasses is extra special for the holidays. Try it in these amazing recipes:

I hope you love these easy, fluffy gingerbread pancakes! If you make them be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!

Fluffy Gingerbread Pancakes

5 from 12 votes
stack of gingerbread pancakes on a plate next to mini pumpkins
Course Breakfast, Dairy Free, Pancakes
Cuisine American
Keyword fluffy gingerbread pancakes, gingerbread pancakes, healthy gingerbread pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 4

Incredibly fluffy gingerbread pancakes made with whole wheat flour, warming spices and perfectly sweet molasses. These healthier gingerbread pancakes are dairy free, perfectly spiced, oh so fluffy and the perfect holiday brunch!


  • Dry:
  • 1 cup whole wheat pastry flour or white whole wheat flour (or use all purpose flour*)
  • 2 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • Wet:
  • 1 egg
  • 3 tablespoons Wholesome Sweeteners Organic Molasses
  • 1 tablespoon Wholesome Sweeteners Coconut Sugar
  • 1 teaspoon vanilla extract
  • 1 cup non dairy milk (I used unsweetened almond milk)
  • 2 tablespoons melted & cooled coconut oil or melted butter


  1. In a medium bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, ginger, allspice and salt. Set aside.
  2. In a separate large bowl, whisk together the egg, molasses, coconut sugar, vanilla extract and milk. Add dry ingredients to wet ingredients and mix with a spoon until just combined. Gently stir in melted coconut oil or melted butter. Do not overmix the batter.
  3. Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes.
  4. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe the skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat to medium low or low after the first batch to prevent burning. Serves 4, 2 pancakes each. Top with butter and/or pure maple syrup.

Recipe Notes

*If you use all purpose flour and find that the pancake batter is too thin, feel free to add 1-2 tablespoon more all purpose flour.

Servings: 4 servings
Serving size: 2 pancakes
Calories: 253kcal
Fat: 9.6g
Saturated fat: 6.1g
Carbohydrates: 38.4g
Fiber: 4.5g
Sugar: 10.9g
Protein: 5.8g

This post is in partnership with Wholesome Sweeteners. All text and opinions are my own.

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