Enjoy a stack of fluffy gingerbread pancakes for a weekend breakfast. A sweet pear sauce is the finishing touch to these nicely spiced pancakes.
Chilly, windy, autumn days call for cozy, spicy, stacks of pancakes, don’t they? But you could argue that sunny days call for pancakes, and weekend days, and week days, and…well, any day is a good day for gingerbread pancakes in my book.
These gingerbread pancakes start off with similar ingredients to my light and fluffy vegan pancakes. When you add the molasses, sugar, and gingerbread spices, these pancakes become an extra special treat that’s worthy of a holiday brunch.
Can you make good pancake without eggs?
Yes, you can! A good serving of baking powder allows these pancakes to rise nicely and become very light and fluffy.
After you mix the pancakes, set the batter aside and allow it to rise for about five minutes. You will see that it puffs up as it sits in the bowl.
How long does it take to cook these gingerbread pancakes?
The secret to making these pancakes successfully is to cook them low and slow. Put the heat to medium-low, or maybe medium depending on your stove.
Cook them until you see that the edges are lightly browned, and there are bubbles in the middle of each pancake before flipping them. This will probably take 4-5 minutes.
They should look like this:
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Gingerbread Pancakes with Warm Pear Sauce.
For the pancakes:
- 1 1/2 cups spelt flour or whole wheat flour, or all-purpose flour
- 3 Tablespoons organic cane sugar
- 1 1/2 Tablespoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- pinch ground cloves
- 1 teaspoon vanilla extract
- 2 1/2 Tablespoons molasses
- 1 1/4 cups non-dairy milk
- 1/3 cup organic canola oil or melted vegan buttery spread
For the pear sauce:
- 3 Tablespoons powdered sugar
In a large bowl, whisk together the spelt flour, sugar, baking powder, cinnamon, ginger, and cloves.
Add the vanilla extract, molasses, non-dairy milk, and organic canola oil. Stir until combined. Set aside to rise for about 5 minutes.
Place a tablespoon of vegan buttery spread in a frying pan and heat over medium heat. Once the butter is sizzling, spoon some batter into the pan.
Cook the pancakes for about 5 minutes before flipping them. The edges should look cooked before you try to filp them. If they are browning too fast, lower the heat. Repeat with remaining batter.
To make the warmed pears, place the vegan buttery spread, pears, cinnamon, and sugar in a saucepan. Cook over medium low heat until pears are warm and soft.
Top pancakes with pears and a dusting of powdered sugar before serving.
This recipe should make about 8 pancakes. Serving size is two pancakes plus pear sauce.
These will keep in the refrigerator for four days.
Whether you enjoy these for a brunch, or just a special weekend breakfast with your family, I think you’ll love this gingerbread pancake recipe.
These gingerbread pancakes are:
- vegan and allergy friendly
- the perfect recipe for a special breakfast
- nicely spiced and warm and cozy
This post was originally published in November 2015. It has been updated with an improved recipe and new tips.