Gluten Free Gingerbread Pancakes | Fluffy & Delicious
A winter time favorite in our home is gingerbread pancakes. So warm and delicious on a cold winter morning, these gluten-free gingerbread pancakes are the perfect breakfast for the season!
These pancakes make the perfect Christmas morning breakfast! This time of year has the best flavors in my opinion!
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One of my favorite cookies of all time are gingerbread cookies. The holiday season has me craving everything pumpkin spice and gingerbread!
They are spicy yet sweet and oh so delicious! This recipe is reminiscent of those wonderful cookies.
Warm, sweet, and as an added bonus, they are gluten free!
Gluten free recipes need not be void of flavor. These easy gingerbread pancakes are not only delicious but are delightfully fluffy pancakes, as well!
Serve these for the perfect holiday breakfast.
I use freshly ground buckwheat flour for these pancakes which makes a light and airy cake.
To mill my whole buckwheat for flour I use the Nutrimill Classic Grain Mill
If you don’t grind your own flour, you can certainly purchase pre-ground buckwheat flour.
The molasses in these pancakes lends a wonderful flavor and warmth.
I use blackstrap molasses that is unsulfured.
You could use freshly grated ginger if you have it available. I’m using ground ginger.
For this recipe you will need for these fluffy gingerbread pancakes
- Buckwheat flour– You could also use almond flour for this recipe. In my local grocery store they also have a gluten-free flour that would work great.
- Salt
- Baking soda
- Baking powder
- Buttermilk– You can use whole milk, skim milk, coconut milk, or almond milk.
- Egg
- Molasses
- Ginger
- Vanilla Extract
- Olive oil
For complete ingredient amounts, see recipe card below
How to make gluten free gingerbread pancakes
Preheat a skillet over medium-low heat to medium heat.
In a large bowl, combine the flour, baking soda, baking powder, salt, and ginger. Mix well.
In a separate bowl, combine the buttermilk, egg, molasses, vanilla, and oil.
Pour the wet ingredients into the bowl with the dry ingredients. Mix well, but, do not overmix. It’s okay if it’s lumpy.
Add a pat of butter to the pan and pour in 1/3 cup of batter.
For 6 smaller pancakes, add 1/4 cup of pancake batter to the pan.
Cook for 2-3 minutes then flip and cook 1-2 minutes more until golden brown for a total of 4-5 minutes cook time.
Serve warm topped with pure maple syrup. We love topping ours with ricotta cheese and pecans!
Try my Homemade Pancake Syrup Recipe
Storage Tips
Store leftover pancakes in an airtight container in the fridge for 3-4 days.
Freeze in freezer safe bags for up to 3 months.
Gluten Free Gingerbread Pancakes
Equipment
- 2 mixing bowls
- 1 Skillet
Ingredients
- 1 cup buckwheat flour I use freshly milled
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp ginger
- 1 egg
- 1 tsp vanilla extract
- 1 cup buttermilk I use milk kefir
- 2 tbsp molasses
- 1 tbsp olive oil
Instructions
- Preheat skillet over low-medium heat.
- Mix dry ingredients in large bowl.
- Mix wet ingredients in a separate bowl.
- Pour wet ingredients into the dry ingredients and mix until just combined. Do not over mix.
- Grease skillet and pour 1/4-1/3 cup portions into skillet.
- Cook on each side for 2-3 minutes. Flip only once.
- Top with maple syrup and enjoy!
I saw the buckwheat pancakes come up in my feed. I looked at information and recipe and decided to eat buckwheat pancakes for lunch today. It was super easy and very delicious. I really enjoyed this. Thank you!
Oh, that’s great!
I made the chocolate muffins They are delicious’. Thank you
Oh, that’s great! They are our favorite!