This healthy recipe for gluten free gingerbread pancakes is the perfect Christmas breakfast! These gluten free pancakes are so easy to make from scratch. They would also be perfect for a holiday brunch.
Pancakes are one of my favorite things to make on the weekends when I have a bit more time for breakfast. I also like to make a double batch of gluten free pancakes and then reheat them through out the week.
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
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Ingredients
Gluten Free Flour
Baking Powder
Baking Soda
Sea Salt
Ground Cinnamon
Ground Ginger
Ground Nutmeg
Ground Cloves
Maple Syrup
Buttermilk
Egg
Molasses
Unsalted Butter
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.
Supplies
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.
More Recipes You Might Enjoy
Gluten Free Buttermilk Pancakes
Gluten Free Cinnamon Roll Pancakes
Gluten Free Oven Baked Pancakes
Gluten Free Gingerbread Scones
Gluten Free Apple Cinnamon French Toast Casserole
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Gingerbread Pancakes
- Total Time: 30 minutes
- Yield: 10 pancakes 1x
- Diet: Gluten Free
Description
This healthy recipe for gluten free gingerbread pancakes is the perfect Christmas breakfast! These gluten free pancakes are so easy to make from scratch. They would also be perfect for a holiday brunch.
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pancakes
- Method: Frying
- Cuisine: Gluten Free
