These gluten free gingerbread pancakes are what I make on the first snowy morning of the season, when the kitchen needs to smell like ginger and molasses before anyone is even out of bed. They come together in one bowl with warm spices, a splash of molasses, and buttermilk for the fluffiest texture, no mixer required.
This is one of my favorite gluten free Christmas breakfast recipes because it feels special without any extra effort. Serve them for Christmas morning, a holiday brunch with family, or any weekend when you want breakfast to feel a little more festive.
You might also like my Gluten Free Pumpkin Spice Pancakes, my Gluten Free Oven Baked Pancakes with Blueberry Sauce, my Gluten Free Buttermilk Pancakes or my Gluten-Free Cinnamon Roll Pancakes.
If you are looking for more breakfast recipes try: Gluten Free Breakfast Recipes
You can find all of my Christmas recipes here: Gluten Free Christmas Recipes
Jump to:
- Why You'll Love This Recipe
- Ingredient Notes for Gluten Free Gingerbread Pancakes
- How to Store and Reheat Gingerbread Pancakes
- What to Serve with Gingerbread Pancakes
- Top Tip
- Frequently Asked Questions
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- Gluten Free Gingerbread Pancakes
- Gingerbread Pancakes Ingredients
- Instructions
Why You'll Love This Recipe
- Ready in about 30 minutes with one bowl and no mixer required
- Warm ginger, cinnamon, and molasses flavor that tastes like the holidays
- A gluten free breakfast the whole family can enjoy on Christmas morning
- Freezer friendly, so you can make a batch ahead for busy holiday mornings
Ingredient Notes for Gluten Free Gingerbread Pancakes
A good gluten free flour blend makes all the difference in how these pancakes turn out. I recommend Gluten Free Bob's Red Mill 1 to 1 Baking Flour or Gluten Free King Arthur Measure for Measure Flour for this recipe: both are cup for cup replacements that give you a soft, fluffy pancake without any gritty texture.
- No buttermilk on hand? Stir 1 tablespoon of lemon juice or white vinegar into 1 ½ cups of milk and let it sit for 5 minutes.
- Molasses gives these pancakes their deep color and classic gingerbread flavor. Do not substitute blackstrap molasses, since it is more bitter than regular molasses.
- Out of one of the spices? A store bought gingerbread spice blend can replace the cinnamon, ginger, nutmeg, and cloves in a pinch.
How to Store and Reheat Gingerbread Pancakes
These pancakes are one of my favorite things to make ahead during a busy holiday week. Let them cool completely, then store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, layer the cooled pancakes between sheets of parchment paper in a freezer safe bag or container and freeze for up to 2 months. Reheat straight from the freezer in the toaster, in a 350 degree oven for about 8 minutes, or in the microwave for a quicker option.
What to Serve with Gingerbread Pancakes
These pancakes are rich enough to stand on their own with a drizzle of maple syrup or ginger syrup, but they also make a wonderful centerpiece for a holiday brunch spread. Try topping them with whipped cream and a dusting of powdered sugar, or serve alongside bacon or sausage for a heartier Christmas morning plate.
Top Tip
Molasses is sticky and hard to measure cleanly. Spray your measuring spoon or cup with a little cooking spray before pouring in the molasses, and it will slide right out instead of leaving half of it stuck to the sides.
Frequently Asked Questions
Since these are gluten free pancakes they lack the structure that gluten would provide. Adding an egg to the recipe lets the pancakes rise and get fluffy. Without an egg the pancakes may be dry and the batter more like a biscuit dough.
Some try adding more oil, but the oil won't help the batter rise while you're cooking the pancakes and you will end up with flat pancakes. You can use ¼ cup of applesauce for each egg omitted but you will also need to add ½ teaspoon of baking powder so your pancakes will rise.
The acid in buttermilk reacts with the baking soda and will add air bubbles and more fluffiness to your pancakes. Buttermilk pancakes will have a moist and fluffy texture.
If you don't have buttermilk you can make it by adding one tablespoon of lemon juice or white vinegar to one cup of 2% milk. The lemon or vinegar adds the acid to the milk and will react to the baking soda.
Yes. Let the pancakes cool completely, then freeze them in a single layer before transferring to a freezer bag with parchment paper between each pancake. They will keep for up to 2 months and reheat well straight from frozen in the toaster or oven.
I recommend mixing the dry ingredients the night before and storing them in an airtight container, then whisking in the wet ingredients the morning you plan to cook. Fully mixed batter can sit in the refrigerator for a few hours, but it will lose some of its rise the longer it sits.
I recommend Gluten Free Bob's Red Mill 1 to 1 Baking Flour or Gluten Free King Arthur Measure for Measure Flour. Both are cup for cup replacements that give these pancakes a soft, fluffy texture without any gritty aftertaste.
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Gluten Free Gingerbread Pancakes
- Total Time: 30 minutes
- Yield: 10 pancakes 1x
- Diet: Gluten Free
Description
These gluten free gingerbread pancakes are soft, fluffy, and full of warm holiday spice. Whisk everything together in one bowl and they are ready in about 30 minutes, making them an easy way to bring a little Christmas morning magic to a weekend brunch too.
Ingredients
- 1 ½ cups Gluten Free Flour
- 1 tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Sea Salt
- 1 tsp. Ground Cinnamon
- 1 tsp. Ground Ginger
- ¼ tsp. Ground Nutmeg
- ¼ tsp. Ground Cloves
- 1 Tbsp. Maple Syrup
- 1 ½ cups Buttermilk
- 1 large Egg
- 2 Tbsp. Molasses
- 3 Tbsp. Unsalted Butter, melted
Instructions
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
Add the buttermilk, maple syrup, egg, molasses and melted butter. Whisk by hand or blend together with a hand held mixer.
Pour about ½ cup of batter at a time into your hot, oiled frying pan. Flip the pancake once it starts bubbling.
Serve hot with The Ginger People Ginger Syrup or maple syrup.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pancakes
- Method: Frying
- Cuisine: American
If you make these gluten free gingerbread pancakes, I would love to hear how they turned out. Leave a comment and a star rating below, and tag @smallfarmbiglife on Instagram so I can see your holiday breakfast. Looking for more cozy holiday recipes? Check out my full collection of Gluten Free Breakfast Recipes.
Instructions
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
Add the buttermilk, maple syrup, egg, molasses and melted butter. Whisk by hand or blend together with a hand held mixer.
Pour about ½ cup of batter at a time into your hot, oiled frying pan. Flip the pancake once it starts bubbling.
Serve hot with The Ginger People Ginger Syrup or maple syrup.
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