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stack of gingerbread pancakes on a plate next to mini pumpkins
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Fluffy Gingerbread Pancakes

Incredibly fluffy gingerbread pancakes made with whole wheat flour, warm spices and deliciously sweet molasses. These healthier gingerbread pancakes are dairy-free, perfectly spiced, oh so fluffy, and the perfect holiday brunch!
Course Breakfast, Dairy Free, Pancakes, Vegetarian
Cuisine American
Keyword fluffy gingerbread pancakes, gingerbread pancakes, healthy gingerbread pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 253cal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • Dry ingredients:
  • 1 1/3 cup (151 grams) whole wheat pastry flour or white whole wheat flour (or use all purpose flour*)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon allspice
  • ΒΌ teaspoon kosher salt
  • Wet ingredients:
  • 3/4 cup (180 grams) milk of choice
  • 1 large egg, at room temperature
  • 3 tablespoons molasses (blackstrap is lovely!)
  • 1 to 2 tablespoons coconut sugar or brown sugar, depending how sweet you like your pancakes
  • 2 tablespoons melted & cooled coconut oil (or melted butter)
  • 1 teaspoon vanilla extract

Instructions

  • Whisk the dry ingredients: In a medium bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, ginger, allspice, and salt. Set aside.
  • Mix the batter: 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.
  • Cook the pancakes: 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.
  • 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.

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.

Nutrition

Serving: 2pancakes | Calories: 253cal | Carbohydrates: 38.4g | Protein: 5.8g | Fat: 9.6g | Saturated Fat: 6.1g | Fiber: 4.5g | Sugar: 10.9g
Monique Volz of AmbitiousKitchen.com