Celebrate the Christmas season with these fluffy, delicious gluten-free, dairy-free Gingerbread Pancakes. They’re warmly spiced with ginger, cinnamon, nutmeg, and cloves and sweetened with blackstrap molasses for a cozy holiday breakfast best enjoyed in your pajamas.
These pancakes are incredibly light and tender despite being gluten-free and dairy-free — and they’re packed with classic gingerbread flavor.
Read on to learn how to make these Gingerbread Pancakes from scratch for chilly December mornings.
Drizzle the pancakes with warm maple syrup, dairy-free whipped topping, or a dairy-free cream cheese frosting for a festive morning treat. These are perfect for Christmas brunch, Christmas Eve breakfast, or any holiday morning when you want comforting seasonal flavors.
Pancake ingredients
The recipe card below contains exact quantities. Notes and suggestions:
- gluten-free all-purpose flour — use the spoon-and-level method. Choose a 1:1 blend that already contains xanthan gum for best texture.
- xanthan gum — only add if your flour blend doesn’t contain it.
- brown sugar — light or dark, packed.
- baking powder — fresh is best; potency declines after months of use.
- baking soda
- kosher salt
- ground cinnamon
- ground ginger
- ground cloves
- ground nutmeg
- dairy-free butter — melted and slightly cooled.
- dairy-free milk — unsweetened almond milk or other plant milk works well.
- blackstrap molasses — unsulfured blackstrap molasses gives the deep, gingerbread flavor.
- nonstick spray or extra dairy-free butter to grease the griddle.
- warm pure maple syrup for serving.
- optional toppings — dairy-free butter, whipped topping, dairy-free cream cheese, chopped walnuts or pecans, or dairy-free chocolate chips.
Helpful kitchen tools
- An electric griddle or a large skillet to cook multiple pancakes at once.
- An ice cream scoop with a lever release to portion batter evenly for consistent pancakes.
FAQ
Can we double this recipe?
Yes. The recipe scales well and doubles easily.
How can I keep the pancakes warm until serving?
Preheat the oven to 200°F (95°C). Transfer cooked pancakes to a baking sheet or oven-safe plate and keep them in the oven until ready to serve.
What allergens are these pancakes free of?
These gingerbread pancakes are gluten-free, dairy-free, and egg-free. They can also be made soy-free depending on the brands you choose.
Can these be made ahead of time?
Yes. Store pancakes in an airtight container in the refrigerator and reheat in the microwave or in a low oven when ready to eat.
Where can I find more gluten-free/dairy-free Christmas recipes?
There are many more recipes on the Eating Gluten and Dairy Free site, including a roundup of Christmas desserts, cookies, and other holiday treats.
More breakfast ideas
- Yeast-free cinnamon rolls — light and fluffy with a gooey center and cream cheese-style frosting.
- Cranberry orange scones — bright orange flavor with tart cranberries and a citrus glaze.
- Breakfast burritos — scrambled eggs, breakfast sausage, sautéed vegetables, and potatoes in a gluten-free tortilla.
- Sweet potato breakfast hash — hearty, make-ahead friendly, and full of fresh vegetables.
- Banana bread — a make-ahead quick bread for breakfasts or snacks.
- Double chocolate donuts — baked, moist, and topped with a rich chocolate glaze.
- Oreo-style donuts — cookie crumbs folded into the batter and topped with vanilla frosting.
Gingerbread Pancakes
Ingredients
Dry Batter Ingredients
- 2 cups gluten-free all-purpose flour (spoon and level)
- 1 teaspoon xanthan gum (omit if flour blend contains it)
- 1/4 cup brown sugar
- 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 unsulfured blackstrap molasses
- 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, combine the melted dairy-free butter, dairy-free milk, and molasses.
- Pour the wet ingredients into the dry ingredients and stir gently until combined. Do not overmix; a few small lumps are fine.
- Let the batter rest 5–10 minutes so it thickens slightly.
- Heat a large skillet or griddle over medium heat and grease with nonstick spray or dairy-free butter.
- Portion batter with an ice cream scoop onto the griddle. Cook 3–4 minutes per side, or until bubbles appear and the edges set; then flip and cook another 1–2 minutes.
- Repeat with remaining batter. Serve warm with maple syrup and desired toppings.
Notes
To keep pancakes warm while serving, preheat the oven to 200°F (95°C) and place cooked pancakes on a baking sheet in the oven until ready to serve.
Nutritional Disclaimer
Nutrition facts are estimated and will vary by brand and portion. For precise values, use your preferred nutrition calculator and brand choices.
This festive breakfast is one to make a holiday tradition. The classic gingerbread spices — cinnamon, ginger, nutmeg, and cloves — combined with molasses deliver familiar holiday aromas and flavors in every bite. Enjoy these pancakes throughout December and beyond, and try other gluten-free and dairy-free recipes for more seasonal inspiration.
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