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5 from 2 votes

Gingerbread Pancakes

These Gingerbread Pancakes are easy to whip up and perfect for breakfast during the holiday season. Serve these warm with a little maple syrup for a treat that everyone will love!
Course Breakfast
Cuisine American
Keyword gingerbread pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14 pancakes
Author Danielle


  • 2 cups (250 grams) all-purpose flour , spooned & leveled (or whole wheat flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 and 3/4 cups Almond Breeze Almondmilk Cashewmilk Blend
  • 2 large eggs
  • 1/4 cup (50 grams) light or dark brown sugar
  • 3 tablespoons molasses (not blackstrap)
  • 2 tablespoons (30 ml) oil (canola, vegetable, or coconut oil all work well)
  • 1 teaspoon vanilla extract


  • Heat a large skillet or griddle to medium heat and spray well with non stick cooking spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground cloves until well combined. Set aside.
  • In a separate bowl, mix together the Almond Breeze Almondmilk Cashewmilk, eggs, brown sugar, molasses, oil, and vanilla extract until well combined.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, flip and let cook for another 1-2 minutes.
  • Serve warm with maple syrup and enjoy!


Storage instructions: Leftover gingerbread pancakes can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. If freezing, let the pancakes harden on a baking tray before sealing them in a freezer bag. This way you don't squish them!