Celebrate the season with these fluffy, cozy gluten-free, dairy-free Gingerbread Pancakes—spiced with ginger, cinnamon, nutmeg, and cloves, and sweetened with blackstrap molasses for a warm holiday breakfast best enjoyed in your pajamas.
These pancakes turn out incredibly light and tender despite being gluten-free, dairy-free, and egg-free. The spices and molasses give them unmistakable gingerbread flavor.
Read on for a simple from-scratch method to make these Gingerbread Pancakes on chilly winter mornings.
These Gingerbread Pancakes are full of warm holiday spices. Serve with warm maple syrup, dairy-free whipped topping, or a dairy-free cream cheese frosting for an indulgent breakfast.
They’re perfect for Christmas brunch, Christmas Eve breakfast, or anytime in December when you want something festive and comforting. The aroma alone captures the holiday spirit.
Pancake ingredients
Quantities appear in the recipe card below. Notes and brand suggestions are included here for convenience.
- Gluten-free all-purpose flour — use a spoon-and-level method; a 1-to-1 blend with xanthan gum works well.
- Xanthan gum — only if your flour blend doesn’t already contain it.
- Brown sugar — packed; light or dark both work.
- Baking powder — ensure it’s fresh for best rise.
- Baking soda — also check freshness.
- Kosher salt
- Ground cinnamon
- Ground ginger
- Ground cloves
- Ground nutmeg
- Dairy-free butter — melted and slightly cooled for the batter, plus extra for cooking if desired.
- Dairy-free milk — unsweetened almond milk or another plant milk works well.
- Blackstrap molasses (unsulfured) — the main flavor component; use unsulfured blackstrap for best results.
- Nonstick spray — to grease the griddle or skillet, or use dairy-free butter.
- Warm pure maple syrup — for serving.
- Optional toppings — dairy-free butter, dairy-free whipped topping, dairy-free cream cheese, chopped walnuts or pecans, or dairy-free chocolate chips.
Helpful Kitchen Tools
- Electric griddle — great for cooking several pancakes at once and keeping even heat.
- Ice cream scoop (lever release) — an easy way to portion consistent pancake rounds on the griddle.
FAQ
Can I double this recipe?
Yes. The recipe doubles easily and still produces the same texture and flavor.
How can I keep pancakes warm until serving?
Preheat the oven to 200°F (about 93°C). Transfer cooked pancakes to a baking sheet or oven-safe plate and keep them in the oven until ready to serve.
Which allergens are these pancakes free of?
These Gingerbread Pancakes are gluten-free, dairy-free, egg-free, and can also be soy-free when soy-free ingredients are chosen.
Can these be made ahead?
Yes. Store cooled pancakes in an airtight container in the refrigerator and reheat in the microwave or warm them in the oven before serving.
Where can I find more gluten-free, dairy-free Christmas recipes?
This site includes many more allergy-friendly holiday recipes. Look for a Christmas desserts roundup with over 20 festive ideas.
More Breakfast Ideas
- Yeast-free cinnamon rolls — light, fluffy, and topped with cream cheese-style frosting.
- Cranberry orange scones — bright orange and cranberry flavor with a sweet glaze.
- Breakfast burritos — scrambled eggs, breakfast sausage, peppers, and potatoes wrapped in a gluten-free tortilla.
- Sweet potato breakfast hash — make-ahead friendly and packed with veggies.
- Banana bread — a make-ahead quick bread for breakfast or snack time.
- Double chocolate donuts — baked chocolate donuts with a rich glaze.
- Oreo-style donuts — cookie crumb donuts with a creamy vanilla frosting.
Gingerbread Pancakes
Course: Breakfast, Brunch, Main Course
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 large pancakes
Author: Eating Gluten and Dairy Free
Ingredients
Dry Batter Ingredients
- 2 cups gluten-free all-purpose flour (spoon and level)
- 1 teaspoon xanthan gum (omit if your blend contains it)
- 1/4 cup brown sugar (packed)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Wet Batter Ingredients
- 3 tablespoons dairy-free butter, melted and slightly cooled
- 1 1/2 cups dairy-free milk
- 1/3 cup blackstrap molasses, unsulfured
- Optional: warm maple syrup, dairy-free butter, whipped topping, dairy-free cream cheese, chopped nuts
Instructions
- In a large bowl, whisk together all dry ingredients until evenly combined.
- In a separate bowl, mix the wet ingredients until smooth.
- Pour the wet mixture into the dry ingredients and gently stir until just combined; a few small lumps are fine—do not overmix.
- Let the batter rest for 5–10 minutes so it thickens slightly.
- Heat a skillet or griddle over medium heat and lightly grease with nonstick spray or dairy-free butter.
- Use an ice cream scoop to portion batter onto the griddle. Cook 3–4 minutes on the first side, until bubbles appear on the surface.
- Flip and cook 1–2 minutes more, until cooked through. Repeat with remaining batter.
- Serve warm with maple syrup and optional toppings.
Notes
To keep pancakes warm while finishing the batch, preheat the oven to 200°F and place cooked pancakes on a baking sheet in the oven until ready to serve.
Nutritional Disclaimer
Estimated nutrition facts are provided for guidance only. Actual values vary based on brands and ingredient choices. For precise nutrition information, calculate using the exact brands you use.
This festive breakfast makes a memorable holiday tradition—spiced like classic gingerbread with cinnamon, nutmeg, ginger, and cloves. Enjoy these pancakes throughout the season and explore more gluten-free, dairy-free recipes on the site.
Keep scrolling below to sign up for our exclusive emails.