These are the fluffiest, tastiest, vegan gingerbread pancakes! You will love this easy breakfast recipe – no eggs needed! Simple ingredients combine to make a stack of perfect pancakes, and when topped with warm pear sauce, the result is out of this world.
Winter weather is a good time for anything cinnamon, ginger, citrus, pear, or any other warm and cozy flavor.
And wintertime is also a good season for nice, filling, warm breakfasts. If you have to get out of a nice, toasty, bed, you may as well have something delicious to look forward to.
That’s why these vegan gingerbread pancakes with warm pear sauce are the perfect cold weather breakfast. If you love ginger spiced cookies, and sweet pears, you will love this comforting breakfast.
The pear sauce is a must – these are delicious with maple syrup, but the pear sauce really takes these over the top.
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 will become a family favorite.
Can you make a 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. Don’t put the heat any higher than medium.
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:
When you flip them, you will want to use a wide, thin spatula, and flip them carefully. If the pancake isn’t cooked enough on the bottom, it will be hard to flip it without breaking it. Be patient!
How do you prevent pancakes from sticking to the pan?
Using a good frying pan is key – and whether you use non-stick or not, you will need to use a fair amount of vegan buttery spread to fry the pancakes. Don’t make the pancakes too big, it’s difficult to flip them if they are really large.
Can I use gluten free flour for this recipe?
I haven’t tried that, but if you want to use gluten free flour, I would use a lighter blend, like my gluten free flour recipe. A heavy blend that has a lot of gums in it will not work well.
Can I use grain free flour, like almond meal or coconut flour?
This recipe will not work well with grain free flour. The texture will be heavy rather than fluffy, so I don’t recommend using coconut flour or almond meal.
If you make these gingerbread pancakes, or any of my other recipes, please share on Instagram and tag me @prettybeeblog. I love seeing what you’ve been making!
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Vegan Gingerbread Pancakes with Warm Pear Sauce.
For the pancakes:
- 1 ½ cups spelt flour or whole wheat flour, or all-purpose flour
- 3 Tablespoons organic cane sugar
- 1 ½ Tablespoons baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- pinch ground cloves
- 1 teaspoon vanilla extract
- 2 ½ Tablespoons molasses
- 1 ¼ cups non-dairy milk
- ⅓ 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 with a thin spatula. The edges should look cooked before you try to flip them. If they are browning too fast, lower the heat. Repeat with remaining batter.
Make the warm pear sauce:
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 12 small 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 these pancakes!
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.