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stack of gingerbread pancakes on a plate next to mini pumpkins

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 253 kcal
Author Monique Volz of AmbitiousKitchen.com


  • Dry ingredients:
  • 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 ingredients:
  • 1 egg
  • 3 tablespoons molasses
  • 1 tablespoon 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.

Nutrition Facts
Fluffy Gingerbread Pancakes
Amount Per Serving (2 pancakes)
Calories 253 Calories from Fat 86
% Daily Value*
Fat 9.6g15%
Saturated Fat 6.1g38%
Carbohydrates 38.4g13%
Fiber 4.5g19%
Sugar 10.9g12%
Protein 5.8g12%
* Percent Daily Values are based on a 2000 calorie diet.